While exuding a dignified and imposing impression,
It was like "My home away from homeIt's such top-notch service that you can't help but think, "Wow!", and the heartwarming hospitality is truly delightful.
「The Sherwood Taipei"teeth,
We have a variety of restaurants,
The main dining area is a Chinese restaurant located on the second floor.Yi Yuan"teeth,
Based on the fundamentals of Cantonese cuisine, we offer a fusion of Chinese and Western culinary styles, blending the best of both.
AmericanFormer President Bushand BritainFormer Prime Minister ThatcherThey have also visited and highly praised the taste!
The original menu created for the two of them has been inducted into the hall of fame and remains a very popular menu item here to this day.
This time,Thatcher's MenuI'd like to enjoy the recommended dishes, mainly from the "[course name]" menu♪
「Yi YuanThe restaurant features a spacious main dining hall and four private rooms.
It can be used by small groups or larger parties.
We offer authentic Peking duck, top-quality Cantonese seafood dishes, genuine Cantonese dim sum, and various stews.
The restaurant skillfully blends courtly and modern styles, offering Chinese cuisine with a Western twist.
This restaurant is very popular with guests from overseas!
Main Dining
Private room for 10 people
Private rooms for small groups
There are four private rooms available,
It can be used for family and relatives' meals, formal dinners, or business meetings.
This time, in this private room,Former Prime Minister ThatcherWhen you come,
Former Prime Minister ThatcherI devised an original menu for this purpose, and the Public Relations Assistant Manager
head chefKo Kang FeiI'll enjoy it while being introduced to it!
This time too, we are the Head ChefKo Kang Feialso
「A series of travels with tablewareIntroducing the initiative of "[ ]
I brought it from JapanMt. SukunagaThey showed six dishes, including a new creation from "[the restaurant]".
「Yi YuanWe've decided to collaborate with them on their cuisine! (Many thanks!)
Created by the Head ChefKo Kang FeiThe dishes are
Of all the Cantonese dishes I've had so far, this one had the most refined flavor and was absolutely delicious.
The presentation was delicate and beautiful, and the collaboration with the tableware resulted in a truly wonderful dish!
head chefKo Kang FeiHe is a 54-year-old Hong Kong resident.Sherwood TaipeiI understand you've been here for 20 years now.
She seems to really enjoy the prosperous lifestyle she experiences in Taiwan.
She has experience working in restaurants and hotels in Hong Kong and has also published a dim sum cookbook.
Therefore, you can enjoy authentic Cantonese cuisine here.
head chefKo Kang Feiof"高"teeth"Gāo (Gao)Because it is pronounced as ",GaoI'm called "san".
Because of his warm, friendly, and kind personality,
It seems to be popular with many people, from staff to guests!
"Lady Thatcher Set Menu"
3000 TWD + 101 TP3T (approximately 10,800 Japanese Yen)
This is from her stay in the UK in 1992 and 1996.Former Prime Minister ThatcherThis menu was specially created to be given as a gift.
WesternersFormer Prime Minister ThatcherThe meat is prepared with care, including removing bones, to make it easy to eat.
head chefKo Kang FeiThe dishes he creates are characterized by their delicate and refined flavors.
Mrs. Thatcher was apparently very pleased!
"Combination of Suckling Pig and Crispy Chicken (乳豬拼脆皮雞)"
✕
"Gaku Sukunaga black glaze plate (28cm)"
After coating the inside of the chicken skin with potato starch, spread the flavorful squid paste on it, then coat it with breadcrumbs,
Chicken fried at high temperature, skin-side down first,
The crispy texture of the chicken skin makes a pleasant crunching sound, and it pairs wonderfully with the fluffy texture of the squid!
The roasted suckling pig, with its fragrant aroma, offers a delightful texture to the skin and is rich in collagen from its fat.
The Chinese jellyfish in the middle is part of this three-item appetizer platter, which offers a delightful crunchy texture!
"Pineapple Sweet and Sour Pork (Sweet and Sour Pork with Fresh Pineapple)"
✕
"Shaku Nagatake Black Glazed Reversible Bowl (28cm)"
By slicing fresh, brightly colored pineapple onto a black glazed dish and using it as a serving plate,
While maintaining color contrast and creating a visually vibrant appearance,
The refreshing aroma of pineapple adds an extra touch of deliciousness to the sweet and sour pork!
Tender fried pork, bell peppers, red chili peppers, green onions, and pineapple pulp are combined with red vinegar.
It's finished with a rich, flavorful sauce that has just the right amount of sweetness and tartness.
Mrs. Thatcher also seemed to be very fond of this sweet and sour pork, which has a refined sweet and sour taste.
My husband, who usually doesn't like the sourness of sweet and sour pork, actually ate it and said it was delicious!
I love sweet and sour pork, so I was very happy!
"Stewed Half Lobster Wrapped with Bamboo Pith"
✕
"Shaku Nagatake áge (Age) Thin Bowl"
The spiny lobster meat, bamboo shoots, shiitake mushrooms, and carrots are wrapped in Dictyophora indusiata mushrooms and then steamed.
Combine the base broth made by simmering crab meat, pork tail rump, Jinhua ham, and chicken for 8 hours.
It is served with a sauce made from beaten egg whites.
The thick, plump texture and sweetness of the spiny lobster,
The textures of the bamboo shoots, shiitake mushrooms, and carrots provide a nice contrast and pair well with the flavorful, mellow sauce.
“Steamed Fish Fillets with Ham and Mushrooms Tamaki Kirin Fish”
Shiitake mushrooms and Jinhua ham are layered with fish, steamed, and then served with sauce.
Add some bok choy for color.
You can enjoy the firm, springy texture of the white fish, the delicious flavor of the Jinhua ham, and the thick, tender shiitake mushrooms!
"Thai-style braised superior shark's fin soup (Thai-style braised superior shark's fin soup in Clay Pot)"
"Thai style" doesn't mean that it's seasoned with Thai spices.
High-quality shark fin served with scallops and shrimp,
Using a soup made by simmering pork tail rump, Jinhua ham, and chicken for 8 hours,
It's named that because it's cooked in a clay pot (earthenware pot) made from Thai clay.
The sauce has a thick consistency, but the umami of the base broth comes through, making it delicious!
「Steamed abalone in layers with oyster sauce
(Braised Sliced Abalone Layered with Seaweed and Squid Pasta in Oyster Sauce)
Thinly slice abalone, dip it briefly in aged oil, and then layer minced shrimp on top of the abalone to make two pieces.
Place the abalone on top and bottom, sandwich the nori seaweed in between, and steam it.
It's served with steamed lettuce and topped with hot oyster sauce.
The softly steamed abalone had a fluffy texture and a hint of the sea,
You can enjoy the sweetness of the lettuce along with the other flavors!
"Fresh Fruits and Ice Cream (水果冰淇淋)"
"Sherwood Dessert (Sherwood Dim Sum)"
✕
"Shaku Nagatake áge (Age) 32cm, thin cup"」
A cup for drinking too muchthin cupUsing " as a vanilla ice cream bowlágeThey also collaborated with us!
A steamed bun made from black rice, filled with sweet bean paste, and dusted with coconut milk powder.
Lily bulbs, goji berries, red dates, and lotus seeds are simmered in longan juice and then made into a herbal jelly.
The popular pineapple cake, which is also sold,
It contains a paste made from a slightly tart, locally grown pineapple from southern Taiwan.
We were about halfway through the meal.
”"Famous GM"”GermansAchim V. HakeThey joined us!
The hotel's history and the head chefKo Kang FeiWe heard about their achievements,
Also,"Restaurant André"ofAndre ChiangWhen the chef was young,
Sherwood TaipeiHe started reminiscing about the time he used to frequent the French restaurant on the second floor,
Furthermore, in April 2014, the master of Chinese cuisineYuji WakiyaThe chef came to Taiwan,
head chefKo Kang FeiThey presented their original dishes and deepened their friendship.
During that periodWakiyaThe discussion also included stories of Japan-Taiwan exchange, such as the existence of original dishes created by the chef.
Sherwood TaipeiThis was a great opportunity to learn more about its new charms♪
head chefKo Kang FeiIt could be called their specialty.
「Buddha jumps over the wall (Buddha jumps over the wall)", commonly known asMind-blowing soupIt looks like it's finished!!
GaoThe chef himself will serve you!
"Top-grade gelatinous abalone Buddha jumps over the wall (commonly known as: Buttobi soup)"
(Premium Double-boiled Chicken Soup with Abalone, Sea Cucumber, Fish Maws and Dried Scallops) (serves 6)
*Also available in single-serving portions.
This was offered as a special New Year's menu, available for takeout from December 1, 2015 to February 5, 2016.
It is also very popular as a New Year's delicacy in the Chinese-speaking world.Top grade abalone fish(Commonly known as: Buttobi Soup)」！
It contains a whole top-quality abalone, as well as other ingredients such as fish maw, rehydrated dried abalone, dried sea cucumber, Achilles tendon, scallop, and dried shiitake mushrooms.
Chicken, salted quail eggs, Jinhua ham, goji berries, etc.
This soup is truly luxurious, using a generous amount of approximately 10 kinds of high-quality ingredients!
The ingredients are wonderful, but
Above all, the sheer beauty and aroma of this clear, amber-colored soup is breathtaking.
I was so intrigued that I leaned forward in my seat! (laughs)
It is simmered in soup for 8 hours, and then placed in this earthenware pot with the other ingredients and simmered for another 2 hours.
「Buddha Jumps Over the Wall (commonly known as Buttobi Soup)" means,
This is a traditional, high-end soup from Fujian cuisine, made with a variety of premium ingredients, primarily dried foods, and prepared over several days.
「Buddha jumps over the wall (Fat ju chong)The character "佛" means monk, "跳" means to jump, and "牆" means wall or fence.
The name isThe aroma was so delicious that even the ascetic monks would jump over the temple walls to get to it.It is said to be derived from the fact that...
The popular gourmet mangaOishinbo"but"One of the ultimate menu itemsIt has even been introduced as such!
Contrary to its crystal-clear appearance, the rich and gentle flavor of the soup is soothing to the body.
One bite and you'll experience a treasure trove of delicious flavors that truly evoke the bounty of the sea!
In addition to the rich, deep flavor that comes from using carefully selected ingredients,
This ultimate soup, meticulously crafted to bring out the full flavor and finish with elegance,
The "Buddha Jumps Over the Wall (commonly known as Buttobi Soup)It's incomparable to that!
Upon inquiry, I learned that the Head Chef...Ko Kang Feiof"Buddha Jumps Over the Wall (commonly known as Buttobi Soup)"teeth,
They have won the annual contest many times.
We won again this year, 2016.I hear that's happening! (Amazing!)
The flavor here is so amazing that it's easy to see why even monks say it's mind-blowing. Unusually for me, I ended up having seconds and thirds!
"Cantonese-style fried rice"
300 TWD (approximately 1,080 Japanese Yen)
This is a Cantonese-style fried rice dish with chicken, resulting in a light and fluffy texture.
I detected a slightly unusual spice that I wasn't very familiar with, but I wonder what it was?
It's a very generous portion, so it's perfect for sharing!
Deep-fried pork ribs with chili and salt (椒鹽排骨)
120 TWD (approximately 430 Japanese Yen)
The chili-flavored pork ribs are one of the side dishes, and this isMr. AchimIt seems to be one of his favorite items!
The spicy flavor is perfect with beer!
"Steamed shrimp dumplings (晶瑩鮮蝦餃)"
130 TWD for 4 pieces (approximately 470 Japanese Yen)
The shrimp dumplings are made with carefully selected, plump shrimp.
Encased in a thin skin, these colorful treats offer a delightful combination of a plump texture and sweet flavor.
"Shanghai Style Steamed pork Dumplings"
300 TWD for 8 pieces (approximately 1,080 Japanese Yen)
The freshly made, piping hot xiao long bao, brought to the table in a steamer basket,
With 18 beautifully folded pleats, the slightly thicker skin offers a delightful chewy texture!
Gently grasp the tip of the xiao long bao with chopsticks to avoid tearing the skin, and carefully lift it up and place it on a spoon.
Take a sip of the soup that spills out from the chewy skin, then pop it in your mouth and eat it in one bite!
The chewy wrapper and the soft meat filling create an exquisite harmony, and the soup is so delicious that you don't need any soy sauce, vinegar, or ginger!
Please enjoy it as is, without adding anything, to savor the authentic taste!
This one tooMr. AchimIt is also my favorite xiao long bao,
close friendsDin Tai FungThe owner of ''
「Which one has the best xiao long bao in Taipei?!They apparently competed against each other many times, saying things like, "Who can do it?" (laughs)
Since each item is made to order, it will take a little time, but it's a good idea to place your order early!
"Pitan and roast pork pie"
120 TWD for 3 pieces (approximately 430 Japanese Yen)
This is the dim sum we had as a dessert after our meal.
The crispy pastry is filled with plenty of mildly sweet char siu filling.
You can enjoy the crispy texture of the pie and the moist filling!
A commemorative photo with Head Chef Ko Kang Fei and all the staff! (Thank you!)
The refined taste of Mrs. Thatcher's menu,
The finest "Top grade abalone fish(Commonly known as: Buttobi Soup)" he said,
all,GaoThe delicious base flavor created by the chef speaks for itself.
I was extremely satisfied with the deeply flavorful Cantonese cuisine during my lunch break! (Delicious!)
I'm looking forward to seeing what kind of food we'll get to eat next time!
I had requested a late check-out,
After lunch, I went back to my room to get my luggage, and then checked out at the front desk.
Sherwood Taipeifor,
Japanese staff member, Guest Relations OfficerShinko YokochiStarting with Mr.
Because we have staff who can speak Japanese,
Even those who are worried about language barriers can enjoy a worry-free hotel stay!
Furthermore, with their heartwarming hospitality and the excellent facilities of a 5-star hotel,
You can feel that it is overflowing with charm that transcends even language barriers.Sherwood Taipeiteeth,
I highly recommend this hotel; I would definitely like to visit again!
Now, thank you for your help.Sherwood TaipeiLet's say goodbye and head to our next destination♪
Yi Yuan (2nd floor)
Business Hours
Lunch 11:30-14:30, Dinner 18:00-22:00, Hong Kong-style dim sum (weekends and holidays only) 10:30-14:30
Reservations: (02)2718-1188
The Sherwood Taipei
Address: 111, Section 3, Minsheng East Road, Songshan District
TEL: +886-2-2718-1188
http://www.sherwood.com.tw/
