Four Season Plaza
1036, YongChun E Rd
Delivery available for orders over NT$500.
Hours: 10:30 am-10 pm
closed during Chinese New Year
Credit cards not accepted. No service charge.
At Four Season Plaza, all meals and drinks are made to order. Both the owner and Chef Wang Rui-hong, who worked at Holiday Inn Asiaworld Taipei and as the deputy chef at the Chinese restaurant at Lai Lai Sheraton Hotel, handpick ingredients to make their fresh, tasty dishes. They select quality ingredients like U.S. BP Beef and indigenous HACCP/CAS certified pork, and visit the Taichung fish market daily to buy fresh seafood. The Afternoon Tea Combo (NT$49) includes black tea (NT$40/a la carte) and toast (NT$35/a la carte). Meals can be ordered a la carte or in a meal set for an extra NT$15. Bring a copy of Compass Magazine with you and receive a free, low-fat ice cream! --By Lishea Zheng, translated by Ann Lee
A. The owner of Four Season Plaza wants to dazzle customers with quality dining in comfortable and simple surroundings.
B. Japanese He-Fang Chicken Steak Salad (NT$125/a la carte) is made with a bit of wasabi sauce for an extra kick. The Four Season Beef Brisket Pot (NT$150) is cooked with a delightful broth made from various vegetables. The Club Sandwich (NT$70) and Sichuan-style Gong Bao Chicken Rice (NT$110) are also popular dishes here.