Taipei Far Eastern Group's Shangri La "Ten Thousand Miles Crab Season" Fresh Flavors Debut

        At the perfect time for autumn crab to be plump and sweet on the North Coast, the Far Eastern Group Shangri La Chef Team in Taipei attended the New Taipei City Government's "2026 New Taipei Hai Pai Starting Press Conference" on September 17th, jointly promoting the use of friendly cage fishing and sustainable marine "Ten Thousand Mile Crab" to support high-quality local fishing products. From now until November 30th, the restaurant will simultaneously launch the "Ten Thousand Miles Crab Season", carefully selecting flower crabs, three-point crabs, stone crabs, as well as six major ten year old crab species such as Sha Gong, Hong Crab, and Xu Crab, to cook autumn crab dishes with different flavors. Among them, "Moon Pavilion" features fresh crabs nurtured by the sea tide as the main character, gathering New Taipei products to create a rich and flavorful feast; Xianggong presents contemporary Cantonese cuisine with self refined crab oil and black truffles; Shanghai Drunken Moon Tower "slowly simmers our thick oil and red sauce until it becomes extremely mellow; The popular self-service restaurant 'Far Eastern Group Caf é' offers a one-stop luxurious crab eating experience with steamed Wan Li crabs and Nanyang stir fried dishes. Each autumn crab Dim sum in each restaurant starts from NTD 138+10%, and single point delicacies start from NTD 1280+10%; The Far Eastern Group Caf é starts at NTD 1680+10% per person for lunch and dinner. Booking hotline: Far Eastern Group Shangri La, Taipei: (02) 7711-2080; Moon Pavilion 027705-9703。

        Based on the advantages of the North Coast production area, the three famous chefs from both North and South China join hands to present the "Ten Thousand Miles Crab Hunting Season"

        Chef Qiu Longjun of the Moon Pavilion is well versed in the wildness and saltiness of wild crabs on the North Coast. He specially connects Chef Liao Jinhui of the "Fragrant Palace" who is precise in temperature control, and Chef Lai Zhongshun of the "Shanghai Drunken Moon Tower" who is skilled in slow cooking to create a "Ten Thousand Miles Crab Season" that combines solid culinary skills with a rich flavor, showcasing the delicacy of flower crabs, the freshness and sweetness of three-point crabs, and the thick flesh of Shagong.

        The Moon Pavilion skillfully blends the local customs of New Taipei to showcase high-altitude and exquisite Cantonese cuisine

        The Moon Pavilion uses wild crabs and plump sand and red crabs as ingredients, blending Cantonese cuisine techniques and creative ideas to cook six exquisite crab dishes, including the first choice of "Black Pepper Yam Stir fried Flower Crab", which has a strong cooking atmosphere; Steamed Three Point Crab with Phoenix Fat Beauty Legs "is a soup topped with chicken fat and topped with steamed crab and bamboo shoots, emitting a warm and mellow aroma; Sha Gong Jinhua Ham Stir fried Fragrant Rice "blends the salty aroma of crab meat and ham into the distinct grains of Thai rice, creating a rich flavor.

        Crab roe, chrysanthemum, dragon and tiger roe "fish meat is crispy and tender, while crab roe is rich and mellow, achieving a delicate taste level; The "Eight Li Xiang Pomelo Baked Sand God" blends creamy white sauce with a slightly sour fruit flavor, accentuating the fresh and fragrant crab meat; Sichuan style spicy and sweet potato vermicelli pot "interweaves Sichuan style spicy flavor with sweet potato fragrance, allowing the vermicelli to absorb the crab juice and enjoy the spicy, fresh, and sweet flavors in one bite. Six crab dishes converge on the mountain and sea scenery of New Taipei, outlining a rich flavor. Each dish starts at NTD 1480+10% per order.

        Drunken Moon Tower "specializes in slow simmering thick oil and red sauce, with a rich and mellow flavor in the clouds

                The first dish of "Shanghai Drunken Moon Tower" is "Sauce Exploded Rice Cake Sha Gong", which absorbs the sauce color and crab oil, and has a soft and sticky mouth; If you want to eat the original and sweet flavor, you must order "Egg flavored Shrimp Juice Steamed Flower Crab". The freshly boiled shrimp juice is mixed into the steamed eggs, and the double seafood flavor highlights the delicate sweetness of the flower crab; Foodies who prefer appetizing and sour flavors cannot miss the "Sour Soup Flower Crab Fan Pot", where fans absorb the slightly sour crab juice and the more it rolls, the sweeter it becomes.

        In addition, the menu offers a variety of eating options, including the signature "Crab Powder Fishing Noodles" with hand crafted thin noodles wrapped in crab roe, the "Osmanthus Stir fried Flower Crab" with egg and wok aroma, and the "Spicy Garlic Fragrant Sha Gong" with a strong garlic aroma. The entire menu can be customized to choose between Sha Gong or Hong Crab, with a minimum order of NTD 1280+10% per dish.

        Actuarial heat fluctuations' Fragrant Palace 'showcases contemporary Cantonese style craftsmanship

        "Xianggong" focuses on exquisite contemporary Cantonese cuisine, and recommends seasonal Dim sum "roe and crab dumpling". The thin and transparent rice noodles are wrapped with freshly disassembled crab paste and fresh shrimp. When the top roe is bitten, the sauce is exploded, and the hot fat fragrance melts instantly; The hot cooked main dish is "Crab Powder Stewed with Pink Skin". The wide pink skin is slowly simmered in a thick and mellow crab soup, and every inch is filled with golden cream; The finale of the "Fragrant Palace Flavored Chili Crab with Crispy Bun" is a special selection of whole wild flower crabs with minced meat. They are quickly stir fried over high heat to quickly extract the sauce, and freshly fried small crispy buns dipped in sweet and spicy sauce are the most satisfying to eat. Other delicacies include: appetizer cold dish "Pomelo Fragrant Crab Meat Crystal Jelly", "Wanli Crab Meat Golden Pillow Crispy" baked to perfection using classic char siu pastry techniques, and "Wanli Crab Emperor Hibiscus Steamed" topped with hand peeled crab meat and cream. Each course of Dim sum starts from NTD 138+10%, and each course of main course starts from NTD 1680+10%.

        Far Eastern Group Caf é brings back the flavors of Southeast Asian food stalls

        If you want to indulge yourself, the popular buffet restaurant "Far Eastern Group Caf é" is simultaneously launching a comprehensive crab eating experience, preparing fresh cold dishes, steamed original flavors, and stir fried dishes in one go. The Japanese Seafood Bar prepares four chilled seafood dishes daily, including flower crab, three-point crab, morning crab, and stone crab; In the steaming area, only the Three Treasures of Ten Thousand Miles Crab are steamed, and dipping it in ginger shreds and rice vinegar can best taste the warm and delicious crab meat.

        In the hot food section, we switched to Southeast Asian street food stalls, taking turns serving dishes such as "Singapore Chili Crab" wrapped in a smooth egg sour and spicy sauce, "Typhoon Shelter Stir fried Crab" with garlic crispy aroma, "Black Pepper Stir fried Crab" with black pepper and spicy flavor, and "Curry Cream King Stir fried Crab" with rich milk aroma. The high heat and quick stir fry brought the strong flavor and sauce aroma into the meat, making it both satisfying and bold. The Far Eastern Group Caf é starts at NTD 1680+10% per person for lunch and dinner, and the dishes are served alternately according to on-site announcements.

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