As soon as you step onto the sixth
floor of the New York New York Mall, two red lanterns
with the Chinese character for "red" written
on them grab your attention. The main lobby has
eight transparent pillars bearing the names of
famous liquor brands; these exhibit a welcoming
atmosphere. The ocean-blue display area contrasts
strongly with the red wall, and therefore exudes
a strong, lively feeling. The interior design combines
Chinese elegance and European romance, encouraging
one to think beyond the normal boundaries.
Head Chef Yuan Li-ming has been
in this industry for about twenty 20 years, and
was appointed chef to former President Lee Teng-hui.
He has successfully transferred dim-sum making
techniques from Hong Kong to Taiwan. Having worked
in Asia for many years, and respectful of local
eating cultures, Yuan has designed dishes to be
lighter, and incorporated seasonal differences
and vegetarian requirements. Details such as the
amount of oil used, and the size of the flame,
are careful controlled.
Scallop Bean Sprout Dumplings
(three for NT$100) are made in a similar way to
shrimp dumplings, but the bean sprout fillings
make them taste especially moist and smooth. Cucumber
Fish Rolls (two for NT$100) are made by wrapping
shrimp and fish together using cucumbers and laver.
Immersed in soup stock, the rolls taste very refreshing;
the fresh seafood fillings enhancing the taste.
served here is Chinese Caterpillar Nutritious
Soup (Men's Soup) and Beautifying Snow Jelly
Soup (Women's Soup). Accommodating seasonal
changes, Rouge Restaurant is now offering
dishes made with special healthy ingredients
to allow busy Taipei folk to pamper themselves.
is a special VIP and dining room suitable
for private parties or office gatherings.
Manager Tsai Chung-shung says: "We really
hope to bring our five-star restaurant management
experience into this mall, and provide to
the public a better dining environment." Combining
the visual refinement of the West with dishes
that meet Taiwanese tastes is Rouge's main