Tastes of Taiwan: Available Ten Days at Kerry’s Kitchen

Posted: June 10th, 2014 | Author: LumDimSum | Filed under: Foodies & Dining Scene | Tags: Elvis Chen, Far Eastern Plaza Hotel, Kerry Hotel Beijing, Kerry Kitchen, Kerry's Kitchen (Kerry Hotel Beijing), Shangri-la, Taiwanese beef noodle soup | 3 Comments »

He’s so particular about the authenticity of his Beef Noodle Soup, the ingredients were hand-carried over from Taipei

Other than a 4-day Michelin-star food binge in Tokyo with Hatsune restaurant owner Alan Wong (the ultimate foodie imaginable), I think the second best foodie trip I’ve experienced is a weekend trip to Taipei a couple years back where I was lucky enough to stay with foodie locals who read my mind and knew exactly where to take me. Basically, all we had planned on our weekend itinerary was a long list of eating destinations. From street food vendors to fancy-schmancy restaurants, the original Din Tai Fung and famous pineapple cake shops (with outrageously long queues), we pushed ourselves to stomach as much as we possibly could in the limited hours we had in each day.

You’d think that living in China’s food capital Beijing would offer enough variety of authentic Chinese cuisines, but as with most imported concepts, you’d still never be able to replicate the exact flavors outside its original home without the prime ingredients either grown and/or made from the source.

Baby Abalone covered in Taiwanese 5 Fragrant Spice Sauce hand-carried by the chefs

When I heard a couple of chefs from both Taipei and Tainan (Shangri-La’s Far Eastern Plaza Hotel) were flying into Beijing to showcase a 10-day spread of traditional Taiwanese delicacies, I jumped at the chance to re-live my glory days eating my way through Taipei (save myself the cost of airfare) and get me some of that irresistible Taiwanese Beef Noodle Soup.

Though Kerry’s Horizon Chinese restaurant offered a special Taiwanese set menu last week, Kerry’s Kitchen will continue holding the Taiwanese torch by showcasing glorious Taiwanese lunch and dinner buffets from June 4-14th.

With many of the sauces and ingredients brought over from Taiwan by the chefs themselves, you can be guaranteed very authentic flavors and recipes.

Highlights of the menu include the Three Cup Chicken with Fresh Basil (chicken marinated in a blend of Taiwanese soya sauce, rice wine and sesame oil), Steamed Mandarin Fish with Pineapple Bean Paste, Taiwanese signature beef noodle soup and Taichung 台中 Pineapple cake with A-Li Mountain Longan Flower Honey.

When asking Chef Elvis his secrets to making my two favorite dishes (which also happen to be his) – the 3 Cup Chicken + Beef Noodle Soup, he said “it needs Taiwanese ingredients to make the flavors right. And because it’s the typical dish of Taiwan, every family has its own homemade beef noodle soup recipe. So for me, it’s a memory of home.” 

 

Shangri-La’s Far Eastern Plaza Hotel, Tainan & Taipei’s Chef Max Wang & Chef Elvis Chen

“In Taiwanese cuisine, the ingredients’ original flavors are retained to highlight their natural characteristics. The key elements of Taiwanese cuisine are clean, aromatic, fresh and pure,” Chef Elvis Chen explains. “Taiwanese food puts an emphasis on natural flavors, rather than complex seasonings.”

Chef Wang thinks that the difference has to do with locale. “Being an island with pleasant warm weather, Taiwan is very rich in food resources. Many locally produced ingredients are used in Taiwanese specialties. In fact, from the street food at night markets to numerous Taiwanese fine dining restaurants, people in Taiwan have an extensive range of dining options to choose from during their leisure hours.” – Excerpt from CityWeekend’s interview with Executive Sous Chef Elvis Chen from Shangri-La’s Far Eastern Plaza Hotel, Taipei and Chef Max Wang from Shangri-La’s Far Eastern Plaza Hotel, Tainan

LDS Snapshots of Kerry’s Taste of Taiwan Menu:

Mullet Roe, Baby Abalone and Stewed Pork Ear Terrine

Deep-fried shrimp rolls with A-Li Mountain Longan Flower Honey-Mustard

Chinese Cabbage and Bamboo Soup with Deep-fried Mackerel Fillet (for dipping)

Steamed Mandarin Fish with Pineapple Bean Paste

Three Cup Chicken with Fresh Basil (Wok-fried chicken with Taiwanese soya sauce, rice wine and sesame oil and basil)

Taiwanese Beef Noodle Soup

Taichung Pineapple Cake with Mango Ice Cream topped with Longan Flower Honey

From Left to Right: Gloria Wu & Chef Elvis Chen from Far Eastern Plaza Hotel, Taipei, LDS and the lovely Saw Wei Wei from Kerry Beijing

All foodies who join Kerry’s “A Taste of Taiwan” promotion are eligible to enter their lucky draw where the grand prize is “a trip for two to Taipei with airfare and accommodation at the luxurious Shangri-La’s Far Eastern Plaza Hotel, Taipei!”

Other sweet prizes include stays at Shangri-La’s Far Eastern Plaza Hotel, Tainan and a RMB 500 gift voucher to Horizon Chinese Restaurant.

“A top gourmet travel destination, Taiwan is home to a cultural diversity that influences its flavourful dietary culture. Guests embarking on a culinary journey of discovering Taiwan will be surprised by the subtle and uniquely Formosan aromas presented at this food festival.” 

Kerry’s Taste of Taiwan Details:

• Date: June 4-14th
  

• Time: 11:30AM-3:30PM

• Price: RMB 258 per person

• Address: 1st floor of the Kerry Hotel, Beijing, 1 Guanghua Lu, 光华路1号北京嘉里大酒店1层

• Tel: 6561 8833 ext. 40

• Website: Click here

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