According to Chinese tradition, summer's not the time to eat ginseng. It's a winter root "to warm your health and your body," said Connie Chang, a staff member at the Landis Taipei's basement restaurant Tien Hsiang Lo (天香樓). Despite ginseng's warming effects, the restaurant, in affiliation with the Canadian representative office, is now offering a menu that creatively uses ginseng -- the root that is said to reduce fatigue, dissolve tumors and prolong life.
The Landis' ginseng feast features six different dishes (from NT$320 to NT$1,180) in addition to an eight-course set meal (NT$1,800).
The set meal does a great job of displaying ginseng's versatility by coupling it with many types of food, but the meal also recognizes that ginseng's taste is so distinct and strong that it can easily get boring -- especially over an hour-and-a-half-long meal. The Landis' set meal is saved from being dull because of the way it varies texture.
The meal began with fried shrimp and ginseng in plum sauce. The small shrimps were fluffy and cooked with onions, red and green peppers. Ginseng medallions rested on the side of the dish.
Braised abalone and ginseng with sea cucumber and burdock came next. Three bite-sized cuts of seafood were served with a slice of asparagus, carrot, radish and crispy ginseng. Like the other dishes in the set meal, the portion was just enough to sample ginseng in new combinations.
After a spring-chicken soup, the set meal eased back into solid textures and ginseng with the dioscoreae puree with medlar and ginseng. Deep-fried seafoods and ginseng Japanese-style came next, and woke my mouth up after the soup-and-puree break.
Steamed rice with ginseng and wild mushrooms was next. It was the largest portion of the meal and was served in a leaf shell. Jasmine tea and fresh fruit was the prelude to dessert: ginseng sherbert. The Ginseng feast will be held at the Landis Taipei until June 30, then it will move to the Landis Taichung for the month of July.
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