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HOME > CENTRAL TAIWAN > DINING

COMPASS MAGAZINE > July 2009
 

New Palace

New Palace

New Palace

New Palace

New Palace



New Palace

By Lishea Zheng
Translated by Ann Lee

(04) 2247-6222
345, ChongDe 5th Rd, 1F
Hours: 11:30 am-2:30 pm, 5-9 pm
10% service charge. Parking available.
Credit cards accepted.
Weekday lunch: NT$480, weekend lunch/dinner: NT$580
www.newpalace.com.tw

With its palatial, European-style exterior, New Palace is a well-known seafood restaurant that first started out in Taichung county's Wuqi township. Since its original location is very close to Taichung harbor, this restaurant has been known for offering a good selection of delectable seafood dishes for over 60 years now. Today, it is a corporation with six branch restaurants, including its most grand and spacious outlet near Chongde Road with over 6,000 pings of dining space.

Despite its European-style decor, this restaurant has also added Japanese cuisine to its offerings, mixing a zen-like bit of the East with the classic Continental culinary cuisine and ambiance. Each floor of the restaurant has a different theme, whether it be in a colorful display of buffet-style dining fare, seafood and appetizers, or function rooms for hosting wedding ceremonies and family gatherings. Whatever you're looking for or whatever the occasion, this place has something to offer.

The Western-style buffet, located on the first floor, is promoting "Taiwanese-style Old-Fashioned Dishes" this month. Presented in a Western setting, these tasty Taiwanese entrees include fresh-made Squid & Snail Garlic Soup, a tasty dish popular at festive dinners in traditional times that has added local specialty ingredients like the mushrooms from Sinshe and the bamboo shoots from Dakeng. Other authentic entrees are the Water-Boiled Shrimp served in Green Leaves, or the Grilled Garlic Eel Slices, also a popular dish, made with boneless deep-water eel. The removal of the bones provides a smooth texture that diners enjoy.

In August, the restaurant will also be offering close to a hundred different creative dishes, all prepared by Chef Lee Xian-tang. He has made great effort to come up with ingredient combinations for these innovative dishes that will surprise his diners. The Eel & Seasonal Vegetable Plate with Grape Vinegar Sauce is made with top-grade eels from Japan, fried to golden crispy perfection and served with a specialty grape vinegar sauce and onions from Hengchuan township. Some fresh grapes are also added to this refreshing dish, making it an ideal appetizer before other tasty entrees.

The Avocado Shrimp with Vinegar Sauce is prepared by sculpting fresh avocados into small ball shapes, then marinating them with fruity flavors like mango and papaya for a unique kick to the taste buds. Another great dish is the Braised Lamb and Bone with Brown Icing Sugar, created with about 30 types of Chinese and Western spices and seasonings as well as sugarcane, braised for eight hours at low heat to give the lamb a tangy, yet tender, texture. The real essence of this dish can be savored with a straw--simply suck the juices from the lamb bone for an exquisite taste that gourmands will appreciate.

New Palace New Palace

New Palace New Palace

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