Grand Hyatt Tokyo’s in-house Chinese restaurant Chinaroom is collaborating with chef Ben Hsieh from Yun Jin restaurant in Grand Hyatt Taipei for a limited-time menu showcasing regional Chinese and classic Taiwanese cuisines.
Taiwanese food is widely celebrated for its rich yet clean-tasting flavours, and the dishes often feature some wellness benefits. The menu is an elaborate one, with everything from appetisers to soups, meat and seafood dishes, as well as fried rice and noodles. There’s even a selection of great dim sum specialities, including the crowd-favourite, soup dumplings.
Of them all, the shark-fin-free Buddha Jumps Over the Wall is a standout. Double-boiled for 80 minutes, the luxurious soup tastes of the ocean and is studded with premium seafood including abalone, fish maw and sea cucumber, and finished with a dollop of the collagen-rich bird’s nest.
Dessert wise, get in on the bubble tea trend with the extravagant and super-sized boba dessert. There’s a lot to dig in here: a tall glass filled with three types of tapioca pearls, fresh fruit, house-made fresh milk ice cream and bird’s nest. To serve, you pour in a pot of chilled 13-year aged pu-er tea – this is taking bubble tea to the next level.
Aside from a la carte dishes, set courses are available for lunch and dinner, with prices starting from ¥6,000 and ¥15,500 respectively.