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COMPASS MAGAZINE > September 2008

Top Of One Modern Chinese Cuisine


Top Of One Modern Chinese Cuisine


Top Of One Modern Chinese Cuisine

532, YingCai (YingTsai) Rd, 46F (Hotel ONE)
(04) 2303-1234
Hours:11:30 am-2 pm lunch
2-5 pm afternoon tea
6-10:30 pm dinner
Credit cards accepted.
10% service charge.
Free parking.

Since Hotel ONE's opening, it's 46th-floor restaurant, Top of ONE, has made a name for itself at the pinnacle of the city's dining scene, literallly and figuratively. This high-end establishment now heads in an entirely new direction towards modern Chinese fusion cuisine. The result is an unprecedented dining experience with lunch, teatime and dinner sets featuring dishes pioneered by renowned Chef Susur Lee. Known as Toronto's "iron chef", Lee has two high-end restaurants (named "Susur" and "Lee") in that city. His cuisine features a creative mix of Chinese and other ingredients prepared with Western techniques and presented French-style. At Top of ONE, this dining tradition is continued by Head Chef Eric Lee, who offers set meals ranging from NT$880 to NT$1,680/person. Unchanged from before is the five-star service and setting, including amazing views of the city. --By Douglas Habecker, translated by Ann Lee

A. Representative of Top of ONE's exquisite modern Chinese dishes is the Tuna Tataki with Shredded Vegetable and Apricot Dressing, which includes "mi fen" glass noodles fried in warm oil and delicate shreds of carrot, cucumber, turnip, sweet potato and mango--a light, healthy dish perfect for lunch and warm weather.

B. Main-course entree Wild Cod Fish with Eight Treasure Rice in Bamboo Leaf has three separately-presented elements--a tender chunk of fish, tasty leaf-wrapped rice dumpling and rich Shaoshing wine-based sauce--that are best enjoyed together in a mouthful.

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