TAIPEI (Taiwan News) — Le Meridien Taipei’s Latest Recipe reopened Thursday with an expanded, upgraded buffet built around a promise of “a la carte quality” in an all-you-can-eat format.
The relaunch features 10 themed stations spanning eight cuisines. The surf-and-turf lineup has been expanded by 67%, with whole lobster, premium abalone, oysters, and snow crab legs; weekend service adds king crab legs.
A live seafood station offers Singapore chili lobster, steamed grouper with fresh Sichuan peppercorns, and weekend-exclusive steamed king crab legs with Hua Diao wine.
Meat offerings include “Wagyu four ways”: sukiyaki, roasted picanha, braised cheek in red wine, and seared Wagyu sushi.
The Japanese station has doubled to about 30 items, including six sashimi varieties, Hokkaido scallops, velvet shrimp, and seasonal washoku small plates such as seared flounder fin and simmered abalone.
Hot and roast stations add global comfort dishes: whelk and seafood “Buddha Jumps Over the Wall,” truffle-foie-gras steamed egg, and churrasco-style roasts, plus fire-grilled garlic oysters and a Massaman curry roast lamb leg.
The dessert area introduces a “Parisian dessert runway” with a roving cart and more than 20 European-style sweets, from tiramisu to croissant waffles, served on Wedgwood bone china.
Beverages include a smart cocktail machine for signature drinks; weekend service adds Dassai sparkling sake. Each guest is welcomed with Jinhua ham and mother hen soup and receives a small souvenir on departure.
Latest Recipe officially reopened Thursday. Afternoon tea service is suspended Oct. 16–23, with full operations resuming Oct. 24.
(Taiwan News, Lyla Liu video)
