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Shangri-La’s Far Eastern Plaza Hotel, Taipei’s Cafe At Far Eastern Offers Abundant Seafood Dishes

June 12, 2015 Food & Beverage No Comments Email Email

Café at Far Eastern (6F) at Shangri-La’s Far Eastern Plaza Hotel, Taipei presents a seafood paradise every Tuesday night in June with the I “See Food” promotion. Using top-quality ingredients like king crab leg, crab, casserole oyster, cod and thunnus, the culinary team creates abundant seafood dishes to satisfy every seafood fan for only NT$1,990 plus 10 percent per person.  For reservations, please call (02) 2376 3238.

A Seafood Paradise Every Tuesday Night

To launch the I “See Food” promotion, the culinary team has prepared all kinds of special seafood dishes cooked in Chinese, Japanese, European and Indian styles, turning Café at Far Eastern into a seafood paradise for diners.

Guests can dig into the original flavors of mouthwatering king crab legs, crabs and shrimps that fill the Japanese cuisine section.  The dishes simply boiled and do not have too much seasoning.  Guests can also try the special cocktail sauce especially made with tomato sauce and spices.  The slightly sour and spicy taste is surely the best flavor to meet the upcoming summer.

Apart from the usual sushi dishes, flamed sushi will be especially presented during this period.  Fish is slightly broiled within seconds, so guests can enjoy both the crispy and juicy texture in one bite.

Whole Salmon in Salt Crust is also a highlight during the promotion.  Whole salmon is wrapped in salt, egg white and tea leaves and baked at 200 degrees Celsius for at least an hour, giving the fish meat the aroma of tea and locking in its original sweetness.

At the open kitchen, chefs present everyone a spectacular cooking show that tempts everyone’s appetite with delicious smells and the sharp sound of frying.  Squid Ink Risotto with Seafood and Lobster and Fresh Pasta with Seafood and Lobster are available here.

People can always discover more tasty surprises, such as Gratin Oyster, Indian Spicy Crispy Fry Crab, Steamed Cod Fish with Tomato, Caper and Olive Salsa, and Wok-Fried Big Shrimp with Fermented Bean Curd Sauce and more.

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