Sun Moon Lake is widely recognized as one of Taiwan’s premier attractions, both for international and local tourists. It’s one of the few destinations that has not suffered a dramatic reduction of visitors as a result of the financial crisis, said Tseng Kuo-chi (曾國基), director of the Sun Moon Lake National Scenic Area Administration (日月潭風景區管理處處長).
Of its many attractions are high-end venues such as The Lalu (涵碧樓), which has long been regarded as one of the most exclusive hotels in the country.
The Lalu is far from being the only top-end hotel by the lake, and more recent additions such as the Fleur de Chine Hotel (雲品酒店) and The Rich Forest (日月潭儷山林哲園會館), all compete with The Lalu in offering what each claims to be the most luxurious accommodation and the best views.
The Lalu, which takes up a 10-hectare site on the Lalu Peninsula (涵碧樓半島), has the distinction of being pointed out to visitors on virtually every one of the ubiquitous boat tours of the lake. It’s simple facade is easily recognized by visitors who have no intention of staying at a hotel that prides itself on its exclusive (read high-priced) room rates.
The hotel, which was designed by Kerry Hill, the Australian architect behind outstanding hotels such as the Amannusa in Bali and the Aman Resort in Hawaii, accords The Lalu considerable distinction. The appeal of the hotel is emphasized by the site, which commands a view of the lake from the point where Sun Lake and Moon Lake meet, and was originally the location of a villa frequented by Generalissimo Chiang Kai-shek (蔣介石).
But The Lalu’s preeminence is far from assured. New constructions, such as the Sun Moon Villa Hotel (日月行館) with its design that imitates the billowing sailing-ship shape of the Burj Al Arab hotel in Dubai, aim to outdo The Lalu.
The Lalu’s efforts to uphold its reputation as an international hotel include its biannual food festivals, which target a wide range of international cuisines. This month the theme is Malaysian food, and the hotel has invited “Carloz” Zul Aman, chef de cuisine at the Hilton Petaling Jaya near Kuala Lumpur, to produce a menu of Malaysian food.
Chef Aman is a great fan of “thinking globally, cooking locally,” and in introducing his menu pointed out that there were many overlaps in the use of ingredients between different Asian countries. Talking about his seared beef with chili jam, asparagus and banana blossom, he pointed out that the latter ingredient is easily available in Taiwan. “But they [Taiwanese] don’t know how to use it. This way, I can teach them,” he said.
The Lalu’s Malaysian Food Festival, like The Lalu itself, is about style, and Aman emphasized that he was creating a menu designed to impress the eye as well as the palate. Many of the dishes might not be recognizable to lovers of Malaysian street food, and a combination of rack of lamb and spiced masala lamb ragout in puri bread might look more at home in a French nouvelle cuisine restaurant. “But the taste is straight from Malaysia,” Aman said with a mischievous grin.
Willie Liao (廖偉立), Communications Manger at The Lalu, said that next year the hotel might hold a festival of Chinese imperial cuisine, inviting chefs over from top hotels in China.
While the food at The Lalu might focus on the wider world, the view, which is indisputably what keeps visitors coming back, is absolutely and uniquely local. The Malaysian Food Festival runs until May 31. For reservations, call (049) 285-5313.
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