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HOME > CENTRAL TAIWAN > DINING

COMPASS MAGAZINE > February 2010
 

Longevity Hall Cantonese Cuisine



Taichung's longstanding dim sum expert: Longevity Hall

By Niang Chen
Translated by Naomi Lai

(04) 2321-3111
57, GuanQian Rd, 3F, West Dist.
Hours: 11:30 am-2 pm, 5:30-9 pm
Credit cards accepted.
10% service charge.
Parking available.

Good dim sum delicacies are made with an almost timeless tradition of quality and depth of flavor that is a source of pride in Hong Kong-style cooking. You can rediscover these traditions at Hotel National's Longevity Hall, where the quality of the dim sum and table set meals have been maintained at the skilled hands of Chef Huang Tsung-wen, with three decades in the industry, and Executive Chef Lee A-chin.

The restaurant offers an all-you-can-eat buffet that includes nearly 100 different Hong Kong-style seafood and dim sum dishes for a reasonable NT$550 to NT$650. Dim sum can also be ordered a la carte, starting from NT$70, while table set-menu meals start from NT$6,000. Below are a number of Chef Huang's recommended courses when enjoying this excellent dining destination.


Roast Duck Roast Duck: Handpicked Yilan county ducks are roasted over a fire until the meat is tender. Whether eaten hot or cold, the meat retains the original sweetness of the duck and you can enjoy it either plain or with plum sauce and Hong Kong-Style Pickled Vegetables.
XO Sauce Flavored You Tiao (fried dough sticks) Stuffed with Shrimp XO Sauce Flavored You Tiao (fried dough sticks) Stuffed with Shrimp: In Cantonese cooking, XO Sauce is the sauce of all sauces, and takes its name from the "XOXO" shapes of scallop shreds and chopped chili peppers. In this course, the "you tiao" is stuffed with shrimp paste, leek sprouts and minced chili peppers, and drizzed with XO Sauce before serving. This crispy, aromatic, tender and crunchy dish
is best eaten while hot.
Shrimp Steamed in Hematite Pot Shrimp Steamed in Hematite Pot (NT$600): This dish is not a part of the all-you-can-eat menu. Well-seasoned live shrimp are steamed at a 300 degrees Celsius in a hematite pot for two or three minutes before being drizzled with 54% Kaoliang liquor and then set on fire to draw out aromas and condense the sweetness of the shrimp.
Fried Fish with Orange Juice Sauce Fried Fish with Orange Juice Sauce: Grouper pieces are fried until they are golden-crispy, then drizzled with sweet-and-sour orange juice sauce for a tender and zesty finish.
Shrimp Dumpling with Leek Shrimp Dumpling with Leek: Lean meat is mixed with chopped shrimp and leeks, bundled in a yellow wrapper and then steamed. The aroma of the leeks, together with the shrimps' sweet flavor and tender texture, make this very delectable dish.
Layered Cake Layered Cake: The soft, milky texture of this scrumptious dessert results from delicate layers of salty egg yolk, butter and coconut powder pastry.

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