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HOME > CENTRAL TAIWAN > DINING

 
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COMPASS MAGAZINE > October 2010

Royal Garden Teppanyaki

A.

Royal Garden Teppanyaki

B.

Royal Garden Teppanyaki

111, GongYi Rd, 2F (Lichia Royal
Garden Hotel); (04) 2305-7581
Hours: 11 am-2 pm, 5:30-10 pm
Credit card accepted. Parking available
with purchase. 10% service charge.

As you step onto the soft carpet of the Teppanyaki Restaurant, located on the second floor of Lichia Royal Garden Hotel, you'll see the restaurant's elegance and extravagance through the various paintings and decorations. Besides the open seating areas, there are also private rooms equipped with restrooms and TVs, perfect for small gatherings. The Business Lunch Meal Set (NT$680) includes an appetizer, seasonal salad, soup (seafood, corn, beef or vegetarian), bread, and appetizers. Young but skilled Chef Alan prepares various appetizers, such as the Caviar Steamed Egg, a creamy steamed egg topped with caviar and mustard, as well as healthy, naturally-flavored dinner entrees that use little oil and salt. --By Uvia Chang, translated by Naomi Lai

A. Four-year-old mutton imported from France complements the Australian filet mignon. The beef is prepared in three flavors: original, butter and cheese. Dip the steak into some rose salt and freshly-ground pepper to bring out the tender texture and natural sweetness of the meat.

B. Alan personally prepares female mangrove crabs (mud crab), which are imported from Central and South America at the height of autumn when they are the fattest. Steamed or cooked in butter, the delicately-textured crab meat is delicious. These crabs are all over 600 grams (NT$80 per 50 grams).

Royal Garden TeppanyakiC. Private rooms at the Teppanyaki Restaurant offer open space and comfortable sitting areas. The restaurant has all kinds of rooms accommodating from four to 16 people.

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