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A Chinese Feast at Mandarin Oriental Taipei’s Ya Ge


With iconic architecture reflecting European styles, the Mandarin Oriental Taipei, is one of the city’s poshest landmarks. The hotel welcomes guests in grandeur and luxury with a magnificent 1,400-kg chandelier which glimmers over the lobby entrance. With a diameter of 4 metres and height of over 3.9 metres, this spectacular monumental piece exclusively designed by a Czech designer that used a combination of 50,000 pieces of crystal beads and light amber crystal drops took over nine months to make from initial designs to installation.

Housing more than 1,700 art pieces, MO Taipei features works from renowned artists, stunning antiques, and sculpture designed by award-winning artists such as Lee Jae-Hyo, Kim Chan, and Zhu Wei, the world’s most renowned contemporary Chinese ink painter.

Start your culinary journey with a thirst quench at the hotel’s intimate MO Bar. With inspiration taken from the Art Deco movement of the 1920s, it’s one of Taipei’s most exclusive nooks worthy of a slow sip (or two). Beautifully designed with a central island bar and a variety of intimate seating areas, the bar offers a selection of expertly crafted cocktails and fine champagnes. Highlights for craft cocktail fans include strawberry and raspberry muddled Russian Spring Punch, oolong tea vodka spiked Mandarin Fizz and Mo White Negroni perfumed with orange blossom water.

When you’re feeling peckish, hop off your barstool, lick your lips and prance into the hotel’s elegant Chinese restaurant. With a focus on locally-grown produce, the carefully crafted menu at Ya Ge features a selection of dishes creatively prepared by celebrated Chef Kong. The restaurant also offers a selection of traditional dim sum delicacies, wines and fine teas.

Highlights from Ya Ge’s parade of pretty plates include a jaw-dropping Deep-Sea Scampi Lobster Dumpling presentation, Crispy Mackerel and Citrus Pork Spare Rib duo, classic Yi-Lan Peking Duck wrapped in wee crepes, Taiwan ginger-flower honey marinated Chilean Cod and sous vide Short Ribs with  tangerine bean paste.

Deep-Sea Scampi Lobster Dumpling

Crispy Mackerel | smoke-aged soy dressing, cured nappa cabbage

Citrus Pork Spare Ribs | kumquat glaze

Classic Yi-Lan Peking Duck | housemade rose-osmanthus sauce

Chilean Cod | taiwan ginger-flower honey, egg white

USA Short Ribs | tangerine bean paste, aged yellow wine, black pepper sauce, sous vide

Mango Sago with Pomelo + Red Yeast Walnut Pastry

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