TAIPEI (Taiwan News) — Tucked away near the bustling Taipei Arena, the exclusive, reservation-only restaurant C.S. Club is once again poised to orchestrate an extraordinary dining experience.
Celebrated for its innovative fusion of Taiwanese and Cantonese culinary traditions, C.S. Club presents its latest limited-edition offering, the “Cantonese Feast” menu.
The collaboration unites the talents of globally acclaimed Chef Kuang Chi-ming (鄺啟明) and C.S. Club’s esteemed Culinary Director, Chef Fang Yung-ming (方永銘).
Chef Kuang, whose career spans private service for the Dubai royal family and tenures at numerous world-class hotels, has received international acclaim, including high praise from The New York Times for his ability to “traverse history and freely navigate the world of Chinese cuisine.”
Joining forces with Chef Fang, a master of harmonizing regional Chinese flavors, the two have crafted a menu that blends the soul of traditional Cantonese cooking with Taiwanese, Shanghainese, and Sichuanese influences.
While classic Cantonese banquets often highlight ingredients like abalone and sea cucumber, Chefs Kuang and Fang elevate these staples by integrating Western culinary philosophies and modern cooking techniques.
A standout creation is Chef Kuang’s “double-boiled conch soup with bamboo pith,” which exemplifies the Cantonese dedication to slow simmering.
Fragrant matsutake mushrooms, chicken, and chicken feet are double-steamed for more than six hours to produce a broth of exceptional clarity and depth.
Dried conch, seasonal bamboo shoots, bamboo pith, scallops, and aromatic matsutake slices are then added and further steamed to coax out their essence.
Chef Fang’s signature “osmanthus egg fried rice with shark’s fin” showcases precise heat control, with eggs stir-fried until they bloom into an airy golden texture, evoking the delicate look of osmanthus blossoms.
Another standout is the “braised coral trout fillet with hand-picked crab roe.” Female mud crabs are selected for their rich roe, which is paired with coral trout poached in fragrant Shaoxing wine.
The dish achieves a refined balance, as the wine enhances the natural sweetness of the fish.
Offering a flavorful contrast is the “baked crispy red yeast rice pork ribs.” Marinated in spices and deep-fried to a crisp, the ribs are baked to lock in their juiciness and lightly perfumed with red yeast rice and honey.
The dish is served with Sichuan-style pickled vegetables seasoned with numbing peppercorns and pickled chilies for a refreshing, layered bite.
The "Cantonese Feast" also includes inventive dim sum, such as the “sea urchin siu mai,” inspired by the imperial delicacy known as “sparrow skin,” a paper-thin wrapper made from pounded fish paste.
The exclusive menu is available until May 31 and priced at NT$3,800 (US$116) per person.
Guests who reserve three days in advance will also be treated to an additional dim sum selection.
C.S. Club. (Taiwan News, Lyla Liu video)
