Far Eastern Group caf é in Taipei holds "Southeast Asian Food Carnival"

        The popular cafeteria Far Eastern Group caf é on the 6th floor of Shangri La, Far Eastern Group, Taipei, will hold the "Southeast Asian Food Carnival" from now to May 1. Chefs from Thailand, India and Malaysia will jointly offer a variety of flavor dishes at lunch and dinner, including classic dishes such as Thailand, India, Malaysia, Singapore, Indonesia and Vietnam, using citronella, curry Hot peppers and other spices and colorful tropical fresh fruits are on the table, which makes people's fingers move! Not only that, in order to celebrate 38 women's day, from now to March 31, Monday to Friday, no matter lunch, afternoon tea or dinner, one of the four women can enjoy a free meal, enjoy delicious food and enjoy discounts now! Reservation line: (02) 7711-2080.

        The seasoning patterns of Thai cuisine are complicated. Natural seasonings such as pepper, curry, coconut milk, beating and throwing leaves, Thai lime and so on are often used to give the ingredients a unique rich flavor. One dish can taste sour, sweet, spicy, salty and other multi-level flavors. Thitisorn amatasin, the executive chef of the hotel from Thailand, specially selects many classic Thai dishes, including seafood control's favorite Thai lemon fish, Thai classic sour and spicy soup - dongyingong noodles, pineapple ham fried rice, Thai mackerel fried rice, Banlan leaf fried chicken, green papaya salad and purple rice pudding, making diners feel like they are on vacation in Thailand.

        Singaporean cuisine integrates Chinese, Indian, Malay and other cultures, and creates its own special cuisine, which is both spicy and fresh. This food festival strongly launched Chili Crab, Singapore's national cuisine - Seafood Laksa noodles, tamarind sauce roast pork and momozha. Each delicacy should not be missed.

        Malaysian cuisine is famous for its unique and diversified flavor. Compared with other Southeast Asian countries, the taste is slightly heavier and varies greatly. Common spicy seasonings include lemon leaf, Banlan leaf, yellow ginger, basil leaf, coconut, red onion, ginger, pepper, garlic, etc., with cattle, sheep, chicken, duck, fish and shrimp as the main ingredients. Jayne Ooi, a Malaysian chef, recommends a variety of Malaysian and local cuisines such as Fujian meat and bone tea, national treasure food chicken and beef satay, fried seasonal vegetables with Sanba sauce, fried chicken with shrimp sauce, Malaysian fried shrimp cake and so on.

        India has a vast territory. With the climate, history, race and religious beliefs of different regions, diverse Indian food factions have been created. In particular, in response to the large vegetarian population, almost all Indian dishes will include beans, such as red lentils, chickpeas and tree beans, which not only add unique taste, but also supplement protein for vegetarians. Chefs SHIV Rawat and Rakesh semal from India remind that the local delicacies, grilled fish, Indian rice and national snacks, Indian spicy fried vegetables (Indian tempura), are the delicacies you must not miss.

        In Indonesia, known as a spice country, spices such as pepper, clove and cardamom are mostly added to the food. Each dish has a complete color, aroma and taste. The limited time launch of Indonesian cuisine, such as: Indonesian fried fish wonton (Indonesian roasted), fish cake, fried fish with chili sauce, jiaduojiaduo comprehensive salad and banana pancake, makes gourmets who like spicy and choking enjoy a perfect one-stop experience.

        Restaurant Address: 6 / F, No. 201, Section 2, Dunhua South Road, Taipei

        Restaurant Tel: (02) 2378-8888, website: www.shangri-la.com com/taipei

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