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HOME > CENTRAL TAIWAN > DINING

 
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COMPASS MAGAZINE > April 2009

Hai-Yue Restaurant (Tempus Hotel)

A.

Hai-Yue Restaurant (Tempus Hotel)

B.

Hai-Yue Restaurant (Tempus Hotel)

9, TaichungGang (Taichung Kang) Rd, Sec 2, 2F
(04) 2323-0778, ext. 2228
Hours: 12-2 pm, 6-9 pm
(opens 11:30 am holidays)
Credit cards accepted.
10% service charge. Parking lot.

In addition to changing its name, Taichung's Tempus Hotel (ex-Landis) has also changed the name and focus of its second-floor Chinese restaurant. Now renamed Hai-yue Restaurant, this spacious, classy establishment focuses on Cantonese-style seafood, although there are also plenty of non-seafood items. While most diners here order entrees a la carte, there are set-menu and table menu options. The restaurant also offers spacious VIP rooms for private gatherings. --By Douglas Habecker, translated by Ann Lee

A. A good sampling of Hai-yue's broad spectrum of entrees includes Crispy Marinated Pigeon with Garlic (NT$480), Braised Asparagus with Lily Root (NT$360), Steamed Sea Fish with Soy Sauce (NT$60 per 100 grams), Double-Boiled Shark's Fin with Brown Sauce (NT$180/person), Smoked Salmon with Japanese Dresssing (NT$140/person), and Steamed Dumplings filled Minced Meat, Dry Scallop, Shrimp and Gravy in Chicken Stock (NT$180/person).

B. Hai-yue's seafood is delivered directly from the southern Taiwan beach resort town of Kenting where, uniquely, the hotel has its own fishing and lobster boats that go out daily for fresh catches.

Hai-Yue Restaurant (Tempus Hotel) C. Executive Chef Wen Chan Li, who has over 20 years of experience, mixes traditional and modern cuisine in his attractively-presented entrees.

 

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