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TAIWAN FUN MAGAZINE, December, 2005.

HWA YOUNG GOURMET & BANQUET
(Zhong Lun Branch)

 

(02) 8772-9666
209, Civil Boulevard, Sec. 3
Hours:11 am-2:30 pm, 5-9:30 pm
Credit cards accepted. 10% service charge.

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--By Josie Wu, translated by Cara Steenstra

Those who enjoy the dim sum at the Gloria Prince Hotel's Chiou Hwa Shark's Fin and Seafood Restaurant now have a new option in Taipei's Eastern District. Besides Cantonese cuisine, Hwa Yang Zhong Lun Branch's new deputy chef, Yen Li-Ming, is also presenting over 10 different kinds of Shanghainese dim sum delicacies and other creative dishes from that region. Each dish is priced from NT$80 and up. Chairman Chen Tien-Guei's favorite is the Chicken Abalone Shark's Fin Stew (NT$290). Deputy Chef Yen recommends the Shanghai Xiao Long Tang Bao (bun) (NT$220 for 10). The Crab Meat Xiao Long Bao (NT$290 for 10) is made with crabmeat, crab roe and pork. The Zhi Xia Shao Mai (NT$220) is made with purple rice. For dessert, try the adorable-looking Snow Bunnies (NT$120 for 3), made from egg whites. There is a wide choice of cold dishes, live seafood, abalone, shark's fin, Szechuan and Cantonese dishes, meat stews and many other items. The restaurant is over 1,000 pings, and there are also large and medium sized banquet halls with designer crystal chandeliers, Chinese calligraphy scrolls and expensive stereo systems--perfect for wedding banquets, conferences, end-of-the-year parties and other functions.

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