Tainan Far Eastern Group Shangri La Hotel "Golden Autumn - Gourmet Crab Feast" Satisfies Gourmet Taste Buds

        It's the best season to taste crabs and crabs again. The Far Eastern Group Shangri La Hotel in Tainan will launch the "Golden Autumn Gourmet Crab Feast" limited cuisine from now on until November 19th, including the "Drunken Moon Tower" Chinese restaurant's strict selection of Yangcheng Lake hairy crabs, delicious maiden crabs, etc., which combines Jiangsu and Zhejiang cuisine to design multiple single point and eight course personal packages. The single point price is NTD650+10%, and the package price is NTD2088+10%; The 'Far Eastern Group CAF É' self-service restaurant offers popular dining options on weekdays, as well as holiday lunches and dinners. In addition, it also takes turns serving three fully eaten pine leaf crabs and seasonal fresh crabs. NTD1380+10% per person is served from Monday to Wednesday for dinner, and NTD1680+10% per person is served from Thursday to Friday for dinner and holiday lunches. Reservation hotline: (06) 702-8856, or go to https://sltn.tw/DOYyN .

        Taste the crab and enjoy the beautiful scenery at the 'Drunken Moon Tower'

                The tallest Chinese restaurant in Tainan, "Drunken Moon Tower," has introduced Yangcheng Lake hairy crabs this year, paired with Zhenjiang vinegar and chrysanthemum tea, allowing diners to fully enjoy the delicious taste. Price list NTD1688+10%, one pair (one male and one female crab) NTD2888+10%, limited supply, advance booking required.

        In addition, there are multiple fresh crab dishes, including the classic cold dish "Hujiang Huadiao Cooked Drunken Jelly Crab". The base is a sour and sweet sauce made from ingredients such as Huadiao wine and plum blossoms. The top layer is covered with fresh red charybdis, and the crab meat is left to absorb the sweet sauce. The soft and glutinous crab paste at the entrance is perfectly intertwined with the pungent Huadiao fragrance; The "Matsuzaka Sesame Oil Red Charybdis and Crab Pot" that nourishes and warms the stomach is made by adding a chitin aroma to the red charybdis and adding a medium fat and lean pork neck meat to the taste. It is stir fried with aged ginger slices and black sesame oil, and then poured into a private soup to cook, creating a fresh and fragrant flavor; The "Banshao Secret Sauce Pine Leaf Crab Feet" features dried flat fish, red wine, and master's secret tea sauce. Stir fry over low heat until fragrant, then stir fry the Pine Leaf Crab Feet and seasoning on an iron plate, and finally add raw onions to decorate it. The unique aftertaste is thought-provoking; There are also savory single point dishes such as "Golden Garlic River Vermicelli Pine Leaf Crab Feet" and rich and fragrant "Curry Soft Crab with Screw Rolls".

        In addition, a personal set meal is provided. The dishes include: "Zuiyue Delicate Four Flavor Combination", "Yao Zhu Bud Stewed Lion's Head in White Soup", "Golden Garlic Rice Flour Pine Leaf Crab Feet", "Hujiang Huadiao Cooked Drunken Crab with Ginger Tea (Half)", "Colorful Cherry Duck Slices with Hundred Fruits", "Steamed Crab Meat Dumplings with Crab Flour", "Double Flavor Crab Shell Crispy Cake", "Taro flavored Glutinous Rice Cake" and seasonal fruits.

        The "Far Eastern Group CAF É" self-service restaurant serves pine leaf crabs with a full and bold appetite

                The super popular "Far Eastern Group CAF É" self-service restaurant uses Cantonese, Japanese, and French cooking techniques to cook "Pine Leaf Crab Three Eats", including the salty and strong "Hong Kong style Fish Sauce Steamed Pine Leaf Crab". It uses the delicate flesh of the Pine Leaf Crab feet to be steamed in a cage, drizzled with hot sesame oil and special fish sauce, and exudes a overflowing aroma; The Japanese style fresh fish soup with pine leaf crabs, clams, and oysters is made with Kunbu Chaiyu Gao Tang as the base. Perch and clams are added to simmer until the soup is fresh and mellow, and then the pine leaf crab feet are added to simmer slowly over low heat, retaining the original freshness and sweetness; The creamy and fragrant "Old French Dutch Sauce Baked Pine Leaf Crab" creatively combines French Dutch sauce with Pine Leaf Crab Feet. The baking plate is covered with fresh vegetable substrates, and the steamed crab feet filled with soup are placed in the center. It is roasted at a high temperature of 200 degrees Celsius, and the rich egg milk aroma and crab fragrance are stacked and blended, leaving an endless aftertaste.

        In the seafood dining area, fresh foods such as flower crabs, sun crabs, fresh shrimp, clams, and phoenix snails are served in turns; All kinds of tables also have popular items such as salmon sashimi, Middle East cuisine, Cantonese roast duck, hand made pizza, table cuisine, Teppanyaki fried fresh fish, as well as the American rib eye steak that must be eaten in the oven area. Not only that, every Thursday to Friday dinner, as well as Saturday to Sunday lunch dinner, we offer crispy skin, tender and juicy "Crispy Roast Pig", bringing you an enjoyable taste feast.

        *The above prices are subject to an additional 10% service fee.

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