Restaurants of the week

Li says that shrimp dumplings, steamed meat dumplings, barbecued pork buns, and spring rolls are the four essential items of a dim sum meal and they must be eaten steaming hot. The chef also recommends his specialty steamed rice sheet roll with crab meat (蟹肉絲腸粉). This dish has a soft gel texture that makes it seem to melt in your month.

This restaurant has also incorporated Western cuisine elements to cater to a wider clientele, as exemplified by the golden fried shrimp ball stuffed with mozarrella (芷蘭百花球).

Aside from dim sum are also a variety of a la carte dishes. One particularly popular course is the chef's veal clay pot roast in natural juice (鍋燒小牛膝), dubbed by the staff as Chinese-style ossobuco. In this dish, the veal is served in a broth-rich pot with the beef cooked to an ideal tenderness. Many have likened this dish to Chinese braised beef stew. With the pot roast come Chinese bread rolls called silver slice rolls (銀絲捲).

The weekend buffet is a new offering for families, which allows diners to try about 40 different dishes for the reasonable price of NT$650 per person for lunch and NT$750 for dinner. An additional bonus is a pair of steamed fresh oysters for only NT$50 and a 50 percent discount for children under 12. Also available are new dishes featuring lychees.