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FUN MAGAZINE, December, 2005.
YOUNG GOURMET & BANQUET
(Zhong Lun Branch)
209, Civil Boulevard, Sec. 3
Hours:11 am-2:30 pm, 5-9:30 pm
Credit cards accepted. 10% service charge.
YOUR RATING & REVIEW | VIEW VISITORS RATINGS &
--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