Far Eastern Group Caf é launches' Star Horse Dual Kitchen, Sea Land Dual Feast '

        The "Far Eastern Group Caf é" of the Far Eastern Group Shangri La in Taipei will launch the "Star Horse Double Chef, Sea Land Double Feast" food activity from now on to November 1. We will specially invite Noor Izmi Nashrul Bin Idris, the chef of the "Singapore Shangri La", and Leong Zhao Jun, the chef of the "Singapore Sentosa Shangri La", to cross the seaboard, bringing out the spicy and bright "Singapore Pepper Crab", the coconut rich "Singapore Laksa", and the charred "Mutton Satay String". As well as 25 sea and land specialties such as classic desserts such as "fragrant orchid coconut sugar coconut silk roll" and "coconut milk black glutinous rice Congee". Starting from NTD 1680+10% per person for lunch and dinner, the dishes will be served on site in rotation. Booking hotline: (02) 7711-2080.

        Famous chefs from two cities share the same dish at Far Eastern Group Caf é, presenting the ultimate authentic feast of Southeast Asia

        Noor Izmi Nashrul Bin Idris, Senior Deputy Chef at the Shangri La Banquet Hall in Singapore, and Leong Zhao Juin, Deputy Chef at the Silver Shell Cafe, a 24/7 buffet restaurant at Shangri La Sentosa in Singapore, have been engaged in cooking for nearly 20 years. They not only understand the specifications of international state banquets, but also have a deep understanding of the essence of Singapore and Malaysia spices and cooking techniques. Chef Nohr is skilled in reshaping Nanyang classics, while Vice Chef Leung has won multiple Epicurean Star Awards from the Singapore Food and Beverage Industry Association (RAS). The two chefs shared the sour and hot appetizing "meat noodle" and the steaming "Singapore Fried rice noodles", presenting the authentic flavor on the table.

        Charcoal grill table fires directly to attack lamb, satay, roasted and fragrant

        The high temperature of the lamb satay skewers creates a strong meat aroma, brushed with peanut satay sauce or slightly spicy ginseng sweet soy sauce, paired with crisp cucumbers and red onions for the best taste; Marinated beef with Malay flavor ", cut with a big knife until tender and juicy; Grilled with lemongrass ginseng sauce and salmon fillet over high heat, paired with soft and flavorful stewed "Badong beef" and "lamb curry", the spicy aroma is satisfying.

        Chinese cuisine table fire stir fried 'Singapore Chili Crab' appears with dominance

        The dishes in the Chinese style hot frying area are full of flavor, including the Singapore national dish "Singapore chili crab", the crab meat wrapped in thick sour and hot sauce, fresh and sweet sucking fingers, the "Singapore Fried rice noodles", the crispy and sweet "Buddha's delight", and the "curry leaf salted egg yellow croaker fillet" and "flavor barbecue sauce ribs emperor" wrapped in Jinsha. The soup counter has prepared "Malay style oxtail soup" with oxtail slowly simmered over low heat, as well as "onion masala stewed abalone" with great sincerity.

        Iron plate and noodle ordering table, ready to order and roll, Singapore double-sided hot and steaming hot baked goods

        The iron plate dining table offers the popular stir fried and fragrant "Gan Xiang Sauce Stir fried Clams", as well as the crispy and tender "Singapore Vegetable Head Cake" fried on both sides until golden brown and tender; At the noodle stand, there are freshly cooked and savored shrimp paste with fresh sweetness and coconut milk, known as "Singapore Laksa," and spicy and appetizing "Rou Pi Noodles," recreating the daily life of Singaporean vendors.

        Steamed and fried dishes, the table is filled with fragrant aroma. The golden shrimp sauce and chicken wings are crispy and juicy

        Opening the steaming table reveals the oily and fragrant "turmeric coconut rice", topped with a spoonful of soft and tender "Peranakan potato curry chicken" and slightly spicy "shrimp and squid ginseng", then sprinkled with river fish roe, boiled eggs, and crispy peanuts, which is the authentic street food method; Fried Chicken Wings with Shrimp Sauce, freshly cooked, with crispy skin and full meat juice, paired with the chewy "Peranakan Fried Pork belly", dipped in a special blend of tamarind onion and chili sauce to relieve greasiness.

        Salad appetizer bar plays with food fun and makes homemade "Nyonya Little Golden Cup"

        The salad bar specializes in handmade food, with a crispy "Nyonya Little Golden Cup" prepared on the table. First, fill it with juicy turnip vegetable filling, then stack it with fresh shrimp, quail eggs, and homemade chili sauce, making a sizzling sound when bitten down; On the side, you can also personally mix a plate of Indonesian classic "gadogado", blanch vegetables, crispy fried tofu, and fermented scallops as you like, and finally drizzle a spoonful of thick and granular peanut butter, which is rich and satisfying.

        Sweet ending of dessert table, freshly rolled "Fragrant Orchid Coconut Sugar Coconut Silk Roll" with a lingering fragrance

        The dessert counter is filled with the aroma of pandan leaves and coconut sugar. The chef shares memories of his hometown taste buds with Taiwanese diners, personally rolling a green "fragrant orchid coconut sugar coconut silk roll" with a thin and soft pandan pancake skin wrapped in black sugar coconut silk, creating a refreshing and serene taste; There are also "coconut milk black glutinous rice Congee" with coconut milk, "hot banana coconut soup" with warm sour and sweet taste, and "coconut sugar fried core swallow jelly" with elastic teeth, as well as the classic dessert "fried banana vanilla ice cream". The golden fried banana is served with ice cream and fragrant coffee coconut paste. The ice and fire blend together, making it particularly enjoyable to eat.

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