TAIPEI (Taiwan News) – Taipei's culinary scene welcomes an exciting new summer wellness menu at Long Yue.
This unique offering is a collaboration between two Cantonese culinary giants: Michelin two-star chef Kan Chit Ming (簡捷明) and Long Yue's Executive Chef Wu Fook-chun (胡福春). Together, they harness over a century of Cantonese expertise to present dishes that embody the "eating with the seasons" philosophy.
The highlight of this menu is undeniably the rare and uniquely prepared Hong Kong-style crocodile dishes, set to be a must-try for gourmands this summer due to their distinctiveness and high nutritional value.
Chef Kan, a renowned figure in Cantonese cuisine, is celebrated for both his precise adherence to tradition and his innovative spirit. Having led multiple Michelin-starred restaurants in Hong Kong, his deep understanding of ingredients and seasonality makes this collaboration with Chef Wu a perfect match for a menu that's both nourishing and delicious.
The star of this summer's menu is crocodile meat, a rarity in Taiwan's dining scene. Chef Kan noted, "Crocodile meat is almost fat-free and rich in protein, particularly beneficial for lung and bronchial health – an excellent choice for gentle summer nourishment."
The chefs specifically selected high-quality crocodile from local Pingtung farms, transforming this unique ingredient with classic Cantonese techniques.
Chef Kan emphasized the meticulous skill required for crocodile dishes. Removing the tough scales is a time-consuming first step. Crucially, balancing the meat's natural sweetness with the broth and sauce flavors is paramount, ensuring the delicate essence is not overshadowed.
Highlights include stewed crocodile with 30-year-old preserved radish. This soup features tender crocodile belly slow-cooked for 3 to 4 hours with rare 30-year-old preserved radish and a rich chicken and pork bone broth.
Braised crocodile paw with abalone used the meaty forelegs, this dish involved careful preparation to remove scales.
A unique blend of fresh broth (from old hens, chicken feet, and pork bones) and rich abalone sauce is used to braise the crocodile paw and abalone. Simmered for two hours, the meat becomes incredibly tender, and collagen is fully released, offering a flavor often compared to bear paw.
Beyond the distinctive crocodile offerings, the menu includes other exquisite seasonal dishes:
Seasonal fish broth: Thinly sliced wild red grouper is tableside-poached in a savory broth, served with crispy fried rice and tender radish.
Wok-fried chicken with yellow wine and butter: A tender, crispy-skinned chicken infused with garlic, ginger, and balanced with a flavorful yellow wine butter sauce.
Lobster and wagyu mapo tofu: A luxurious upgrade to the classic, featuring Wagyu mince and Australian lobster for enhanced richness.
Long Yue's philosophy, "eternal Cantonese cuisine," aims to deliver the most authentic and traditional Cantonese flavors, creating unforgettable dining experiences.
Reservations are highly recommended and must be made three days in advance.
Long Yue. (Taiwan News, Lyla Liu video)
