With summer at its peak, the addition of fruit into meals is a great way of creating ways to tempt the appetite. Lychees, which are currently in season, have long been considered a precious fruit, and even play a part in a number of historical tales -- the best-known being about the imperial concubine Yang Kuei-fei (楊貴妃), whose love of the fruit helped bring down a kingdom.
Chef Stephen Lo (
This year he is offering up sliced roast duck with lychees (
PHOTO: YU SEN-LUN, TAIPEI TIMES
Following the duck is double-boiled chicken with lychees (
Seafood lovers will enjoy the sauteed seafood with XO paste and lychees (
Apart from these dishes, Lo's Formosa Lychee Set Menu includes seven more, along with Shanghainese dim sums and a dessert of chilled sweet tofu with lychees -- all for NT$880 and 10 percent service charge.
The season for lychees is relatively short, and Lo says he only recommends the above menu for another week or so, after which the fruit will be past its prime.
A further choice of lychee dishes can be found at Mahana Restaurant, also in the Imperial Hotel. The European dishes have also seen the addition of fruit flavors, such as smoke salmon with lychee salsa, potato salad with lychee and boiled grass shrimp with lychee.
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