After leaving our luggage at the Private Sky Villa in Tansui and taking a short rest,
Luxury Hotel in the Dazhi areaGrand Mayfull Hotel TaipeiReturn to "
Head to "MIPON," a Taiwanese restaurant on the 3rd floor, for a warm and inviting dining experience based on authentic Taiwanese home cooking!
Before the meal, I met with Peter Chen, Food & Beverage Assistant Manager at MIPON.
Chen Yijun, Catering Sales SupervisorCorey Chen) gave us a tour of the store!
The main dining room can accommodate 60 people, and there are six private rooms available.
By removing the partitions between the private rooms, it quickly transforms into an event hall that can accommodate up to 100 people!
Each private room is equipped with a rest room, making it very convenient!
Fei Qi, a food critic active in Asia, including Taiwan and Hong Kong,
Dinner meeting with Marketing Communication Department Supervisor Janet Hung!
Based on Taiwanese home cooking, created by veteran chef CC Tung, who is 60 years old.
A variety of delicious dishes that are warm and comforting to the stomach,
As the second installment of lade's "Traveling with Ceramics" series, we feature two artists who are active in Toyama Prefecture but also achieve international recognition.
「Shimoo Design/ Wooden tableware by Kazuhiko Shimoo & Saori Shimoo
We collaborated with "Syouryu/Yoshinori Shimatani" on their tinware!
The first dish is a salad roll made with eel and thin omelet, paired with "fuyou (Ukisama series)" from "Shimoo Design".
The decorative carvings are beautifully showcased! The fish made from pumpkin and carrots look as if they are swimming in a river of wood grain!
For the second dish, they paired the "fuyou (Fuyou series)" with crispy fried shrimp paste!
The crispy batter is wrapped around thinly sliced pork fat, which melts after frying, making it incredibly juicy!
The decorative carvings here are also incredibly beautiful; the flowers made from garlic and chili peppers, and the roses made from red radish are absolutely gorgeous!
"Syouryu's" "Suzugami" is made with dried octopus caught in the Penghu Islands, served with black pork.
We've paired it with dishes that have been marinated in homemade soy sauce and then simmered!
This restaurant does not use star anise, so it has less of the distinctive Taiwanese aroma.
It has a refined flavor that is easy for Japanese people to enjoy!
They even attached a ceramic pot for hot pot underneath the "Suzugami" (a type of bellstone), creating the illusion that the hot food would never cool down!
Oh! You can use it like this too? Chef will come up with all sorts of arrangements!
(In reality, it's not possible to heat "Suzugami". This is purely for dramatic effect.)
In addition, there is a light and elegant soup that is prepared over several hours to bring out the flavor of the ingredients,
I was very satisfied with the many traditional Taiwanese dishes, including a slightly thick and rich soup!
Staff member Koharu, dressed in a kimono.
She is a staff member at the Japanese restaurant "HARUYAMA,"
She came to provide special support because she can speak Japanese! Thank you, KOHARU!
No matter which dish you choose, they all have a flavor that is easily familiar to the Japanese palate and are bursting with deliciousness!
Grand Mayfull Hotel Taipei! Thank you! Landlord!
