TAIPEI (Taiwan News) — Golden Restaurant, located on B2 of Regent Galleria, has launched its new “weekend brunch club,” featuring 13 savory dishes that blend Hong Kong's culinary heritage with pan-Asian flavors and premium ingredients.
Michelin-starred Chef Lam Ming Kin (林明健) reimagines classic brunch staples like poached eggs, waffles, and pasta, infusing them with Hong Kong and Taiwanese character.
Highlights include blini pancakes topped with caviar, sour cream, and smoked salmon, while protein-rich salads offer an energizing start to the weekend. Eastern-inspired desserts provide a comforting finish.
The menu fuses Hong Kong street favorites—like “gai daan jai” (egg waffles) and pineapple buns—with Taiwanese scallion pancakes and Western brunch classics, such as Afterglo’s signature fried chicken, French-style truffle scrambled eggs, and Wagyu beef ragu.
Even poached eggs are reinterpreted with savory Cantonese sausage, and sourdough bread is paired with tangy homemade kumquat jam and ricotta. A standout noodle dish, inspired by both Hong Kong lo mein and Japanese ramen, features slow-cooked salmon tossed with homemade scallop XO sauce and yuzu butter.
Featured Dishes:
The asparagus salad with poached egg, Cantonese sausage, and hollandaise layers a perfectly poached egg atop asparagus with ginger vinaigrette. Hollandaise and egg yolk add richness, while Cantonese sausage deepens the flavor.
The pineapple bun with truffle scrambled eggs and chicken patty fills a golden, subtly sweet bun with creamy truffle eggs and a tender Ruby Black Tea-marinated chicken patty, fusing Hong Kong comfort food with French finesse.
Chef Kin’s fried chicken, egg waffles, coleslaw, and spicy maple syrup riffs on chicken and waffles, using crisp homemade egg waffles and boneless, golden-fried chicken thigh, drizzled with spicy maple syrup and served with slaw for sweet-savory balance.
The Wagyu beef ragu with Sanxing scallion pancake and mozzarella deconstructs a pizza using a crispy-yet-chewy pancake from Yilan’s Sanxing region, topped with rich beef ragu and baked mozzarella.
For dessert, kaya toast with soy caramel and espresso ice cream updates the Singaporean breakfast classic: brioche soaked in coconut milk and pandan egg custard is fried to crisp perfection and served with savory-sweet soy caramel and house-made espresso ice cream.
Golden Restaurant. (Taiwan News, Lyla Liu video)
