TAIPEI (Taiwan News) — La Farfalla at Humble House Hotel Taipei has introduced its summer menu alongside a substantial upgrade to its semi-buffet offerings.
The culinary update aims to elevate the dining experience in Taipei’s Xinyi District by pairing a la carte-quality entrees with an expanded spread of premium chilled seafood and desserts.
The centerpiece of the summer lineup is a 65-ounce flame-grilled US Choice beef short rib for two, presented in a two-way preparation.
The 30-centimeter bone-in cut undergoes a 24-hour culinary process, beginning with a high-temperature sear to lock in natural juices, followed by a low-temperature sous vide bath infused with fresh herbs, and finished over an open flame.
The remaining meat near the bone is then trimmed and wok-fried at high heat with a tangy, Worcestershire-inspired Cantonese glaze, delivering a contrasting texture with distinct smoky notes.
The culinary team has also diversified its meat offerings, focusing on provenance and technique. Standouts include a US Choice ribeye cap, Japanese F1 wagyu fillet, and locally raised Taiwan Tajima wagyu ribeye.
For alternative proteins, a Taiwan choice tomahawk pork chop is glazed in a maple cider reduction and charcoal-grilled, while a New Zealand baby lamb chop is paired with a classic English mint jus to achieve a balanced finish.
Complementing the mains, the restaurant's buffet counter has been elevated to feature unlimited snow crab legs, sashimi-grade Hokkaido scallops, and Norwegian smoked salmon.
The dessert station has similarly been refined with the introduction of a made-to-order mille-feuille, featuring caramelized puff pastry sheets layered with rich pastry cream and fresh fruits to round out the dining experience.
La Farfalla introduces a new summer menu. (Taiwan News, Lyla Liu video)
