Tainan Far Eastern Group launches Golden Autumn Feast at Shangri La's Drunken Moon Tower

        The Far Eastern Group Shangri La Hotel in Tainan, known for its panoramic view of high-rise buildings and classic cuisine from Jiangsu and Zhejiang, is offering a limited time autumn menu from now until October 31st. The restaurant carefully selects seasonal red crabs and air shipped Boston lobsters, inviting diners to climb up and enjoy the freshest autumn feast (limited daily supply until sold out). During the activity, if you order all six designated dishes at one time, you can get the second course of the signature dish "Abalone Braised pork belly in Brown Sauce" (worth NTD 1080) for free. For reservation hotline, please contact: (06) 702-8856 or official website: https://sltn.tw/8GZhH

        The red crab symbolizes autumn crab roe, which is plump and delicious, with a fresh and strong taste; Lobster represents the delicacy and elasticity of international seafood. The chef cleverly combines local ingredients with exotic flavors, inheriting classic techniques from Jiangsu and Zhejiang, allowing foodies to taste multiple layers of delicious flavors at once.

        Seasonal selection of red crabs and dragon into dishes

        The chef's recommended dishes include: "Nanxi Plum Juice Drunken Red Crab" (NTD 1280 per dish), which is soaked in flower carving wine to warm and plump red crabs. The crab paste is full and fragrant, paired with the sweet and sour taste of Nanxi plums and the rich layers of oyster sauce and rock sugar, with a sour yet sweet aroma and lingering wine fragrance; The "Stone Pot Pork Belly Soup Red Crab" (NTD 1380 per dish) is served in a hot stone pot with a thick soup of red crab and crab paste. It has a strong aroma and is paired with crispy pork belly, sweet Chinese cabbage, fresh and tender oysters, and winter noodles soaked in soup, creating a heartwarming taste; Black Pepper Potato Fry Pot with Red Crab "(NTD 1280 per dish), the smooth aroma of cream and the spicy aroma of black pepper complement each other, enveloping the dense taste of red crab paste and potatoes, while the fragrance of green and red bell peppers and onions adds layers.

        Boston lobster cuisine is equally stunning. "Mapo tofu Braised Bolong" (each NTD 1880), the tofu is tender and delicious, the lobster meat is fresh and full, and the spicy smell of pepper oil makes the flavor more attractive; "Huadiao Yinsi Steamed Bolong" (each NTD 1880), the aroma of Huadiao wine penetrates into the lobster meat, and is matched with Yinsi winter powder to absorb the essence soup, which tastes delicious; Sesame Oil and Yam Braised Bolong "(NTD 1880 per dish) combines warm black sesame oil and ginger slices to create a fragrant aroma. The sweetness of yam and the deliciousness of Boston lobster are blended with Shaoxing wine, resulting in a rich broth and delicate meat, making it the top choice for autumn tonics.

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

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