Three chefs join forces for the first time on a cross city tour to showcase the "Shanghai Guangdong Elegant Cuisine - Three Chefs Gathering Art"

        Chef Liao Jinhui from Far Eastern Group Shangri La's "Fragrant Palace" in Taipei, Chef Xu Zhongxian from Far Eastern Group Shangri La's "Drunken Moon Tower" in Tainan, and Chef Qiu Longjun from New Taipei Mega50's dining and banquet "Moon Pavilion" have teamed up for the first time to present the "Shanghai Guangdong Elegant Cuisine - Three Kitchen Gathering Art" star rated feast, featuring dishes such as "Black Garlic, Yaozhu, and Bawang Cup", "Bashu, Crab Meat, Crispy Wings", and "Gold. X.O. Representative works such as "Soft Dragon Tail" were specially invited by the head chef team to "Asia49 Asian Cuisine and Lounge" to create non-alcoholic flavors tailored to the menu, adding a perfect level. From now until November 1st, the tour will be held in three locations: Taipei Xianggong, Tainan Zuiyue Building, and New Taipei Moon Pavilion. The six course package costs NTD 2880 per person, with a minimum of NTD 180 per course per order. Shangri La members can also use points to redeem, with an additional 10% service fee for the above prices. For reservations, please contact various restaurants: Far Eastern Group Shangri La Xianggong in Taipei (02) 7711-2080, Far Eastern Group Shangri La Zuiyue Building in Tainan (06) 702-8856, and New Taipei Mega50 Moon Pavilion (02) 7705-9703.

        1. Nanxi. Plum juice. Drunken Crab (NTD 1280 per dish): Specially selected Tainan Nanxi Plum Sauce and preserved plums to create a dual acidity level. Steam the plump and creamy crab paste and soak it in cold storage for a day. The fresh and sour aroma of plums and the wine flavor complement the fresh and rich taste of the crab paste.

        2. Black garlic. Yao Zhu. Ba Wang Cup (NTD 680 per dish): Carefully select Tainan local black garlic and Ba Wang chicken, and cook them slowly over a long period of time over water. The sweetness of black garlic complements the deliciousness of Yaozhu, while morel adds an elegant charm, making it warm and thick to the palate.

        3. Bashu. Crab meat. Crispy Wings (NTD 580 per piece): The outer skin is crispy and slightly spicy, with smooth and tender savory chicken in the middle, and the inner layer is crab flavored Kaiyang mushroom glutinous rice. It is extremely delicious, and every bite is a pleasure.

        4. Oyster Emperor. Spotted ball. Champagne Mushroom (NTD 880 per dish): Using fresh dragon and tiger spots, paired with the top-notch strain "Champagne Mushroom" known as the "Taiwanese version truffle", the taste is both fresh and nutritious. Stir fried pork balls are a classic fish dish in Hong Kong restaurants, with fresh, sweet and chewy meat, a strong pot aroma, and a salty and delicious taste that arouses the appetite.

        5. Gold. X.O.。 Soft Dragon Tail (NTD 880 per dish): Lobster meat and water chestnuts are used to make chewy shrimp gelatin, which is then wrapped in lobster tail to make lobster balls. The outer layer is fried until golden brown, and then topped with Xianggong's signature X.O. sauce. When tasting, it is paired with "golden sauce" boiled with lobster shell and salted egg yolk, and added with secret Fermented bean curd sauce. The lobster shells are also fried until crispy and fragrant, accompanied by specially mixed salt and pepper, showcasing a new flavor of eating more with one shrimp.

        6. Chestnuts. Caramel. Stewed Fresh Milk (NTD 180 per dish): Carefully select plump chestnuts and simmer them with white fungus and fresh milk over low heat to make a paste. Carefully sieve and achieve a smooth and mellow texture that melts in the mouth. Sprinkle with brown sugar and grill until small caramel crystals form, adding a burnt aroma and texture.

        7. Osmanthus flowers. Ginger juice. Baozhong Tea: The drinks in the set menu are designed by the bar team of Asia49 Asian Cuisine and Lounge, with autumn as the inspiration. The elegant Baozhong Tea is interwoven with the fragrance of osmanthus, and paired with ginger to add warmth to the autumn atmosphere. It is refreshing and appetizing, with a delicate and long-lasting tea flavor.

        Three city tour schedule and reservation details:

        Taipei Premiere | October 16th (Thursday) to October 18th (Saturday), Far Eastern Group Shangri La Xianggong, Taipei

        Tainan Station | October 23rd (Thursday) to October 25th (Saturday), Far Eastern Group Shangri La Drunken Moon Tower, Tainan

        New Taipei Final Event | October 30th (Thursday) to November 1st (Saturday), Mega50 Catering and Banquet Moon Pavilion

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