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HOME > CENTRAL TAIWAN > DINING

 

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COMPASS MAGAZINE > November 2017

 

Fuchai

(04) 2259-4188
60, ShiZheng N 2nd Rd, 3F, Xitun Dist
Hours: 11 am-2 pm, 5-10 pm

This high-end Cantonese restaurant is run by Swan Neck Street Macaron Shop founder Hu Jia-shu and Chef Yeh Chi-kuang, whose Hong Kong restaurant, Kowloon-Shangri-La, earned two Michelin stars and praise from world figures such as entertainment mogul Sir Run Run Shaw, Singapore presidents Wee Kim Wee and Ong Teng Cheong, Singapore Prime Minister Lee Hsien Loong and Chinese leader Jiang Zemin. Crispy Golden Chicken (NT$880) is a classic Cantonese dish made with complicated marinating and hang-drying processes before being dripped with boiling oil until crispy for a final result quite similar to French roasted pigeon. Other premium entrees include Crisp Grilling Pork Belly (NT$380) and Nostalgic Duck with Eight Side Dishes (NT$1,280), in addition to broiled dishes, dim sum, apple pastries, shumai and shrimp dumplings, and spring rolls (from NT$98). Top recommendation Melon and Chicken Broiled Soup, prepared for over four hours, has a savory flavor comparable to Watermelon Duck Soup. Banquet table meals are also available and start from NT$9,999. --By Uvia Chang, translated by Anna Yang

Fuchai Fuchai
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