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Shangri-La’s Far Eastern Plaza Hotel, Taipei Invites Guest Chef To Present Home’s Private Kitchen’s Shanghainese Gourmet Dishes

September 12, 2015 Dining No Comments Print Print Email Email

Shangri-La’s Far Eastern Plaza Hotel, Taipei has invited guest chefs from the well-known Home’s Private Kitchen in Shanghai to present home-made gourmet dishes to Taipei diners from September 4 to 13, 2015.

紅燜元蹄 Braised pork knuckle with green vegetable in oyster sauce

Guests will be able to experience celebrity favorites ranging from Smoked Mandarin Fish, Braised Pork Belly with Black Soy Sauce, Braised Pork Knuckle with Abalone, Braised Whole Duck stuffed with Eight Delicacies and many more.  The dishes are priced from NT$180 to NT$2,200 and two set menus are available at NT$1,800 and NT$2,580 to give everyone more choices.

The restaurant’s executive chef and owner Wang Ju Ming founded the Home’s Private Kitchen in 2004.  The restaurant is a five-storey Western-style building situated in the modern Shanghai City.  Over the years, the restaurant serves great dishes that made it TimeOut Shanghai’s best Shanghainese restaurant three times in a row since 2008.  It has also been evaluated as the most popular Shanghainese restaurant by local online media.

Furthermore, Home’s Private Kitchen is one of the favorite restaurants of celebrities, such as Andy Lao, Simon Yam, Eric Tsang, Rosamund Kwan and more, when they visit Shanghai.  Even Robert Kuok, the chairman of Shangri-La Hotels and Resorts, visits Home’s Private Kitchen often for its great-tasting dishes.

The secret to the restaurant’s popularity among diners is Chef Wang’s cooking method.  For him, the quality of ingredients and classic cooking methods are more important than plating and innovation.  With over 20 years of experience, Chef Wang will bring his best and signature dishes to surprise all guests at Shangri-La’s Far Eastern Plaza Hotel, Taipei.

The Braised Pork Belly with Black Soy Sauce is definitely a dish no one should miss.  According to Chef Wang, making a delicious Braised Pork dish is actually harder than people think.  It is all about the timing and the control of the stove fire, as well as seasoning, to reach a perfect balance between the fat and the meat.  Diners will savor the juices from the mouthwatering pork without that greasy feeling.

Braised Whole Duck stuffed with Eight Delicacies is another dish that takes a lot of effort to prepare.  From boiling the duck and frying the eight delicacies, including bamboo shoots, diced meat, gingko, pork tripe, chicken gizzard, mushroom, lotus seed and shrimp, with soy sauce and sugar to stuffing the duck with the eight delicacies, the preparation alone already takes an hour.  The chef then braises the stuffed duck with his signature sauce made with spices, oyster sauce, sugar and more for another two hours before serving it on the table.  To make the dish more delicious, the chef especially increases the amount of the eight delicacies to heighten the guests’ satisfaction.

Apart from the above dishes, guest may also taste one of the hidden delicacies – Fried Rice Stick.  This classic breakfast dish for old Shanghai citizens is made with cold rice and ham.  The taste and aroma of burned rice are enough to bring back memories of old times.

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