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Shangri-La’s Far Eastern Plaza Hotel, Taipei Presents Luxurious Menu With In-Season Freshness From Ocean To Mountain

November 3, 2015 Dining No Comments Print Print Email Email

Shangri-La’s Far Eastern Plaza Hotel, Taipei treats guests’ palates to the most luxurious menu with in-season ingredients – oyster and white truffle –  at Marco Polo Restaurant (38F) from Oct. 24 to Nov. 8.

The restaurant presents the top oysters from France and the United States, paired with exclusive sauces and refined bubbly wine for everyone to taste the essence of oysters.  Following the ocean delicacies, Michelin-starred Chef Alyn Williams will feature an exquisite white truffle menu from Nov. 12 to 14 to satisfy guests’ hunger for the impeccable gourmet dish of the season.  For reservations, please call (02) 7711-2080.

“Freshness” in a Half Shell

From Oct. 24 to Nov. 8, Marco Polo Restaurant presents the world-renowned Belon, Gillardeau, Fine de claires and Saint Michel oysters from France and Seattle oyster from the United States with Chef Marco’s exclusive seasonings for NT$590 to NT$990 for three guests and NT$1,100 to NT$1,800 for six guests to let them enjoy these treasured gifts from mother earth.

Guests who love raw oysters can choose from six different toppings ranging from chili, fresh coriander and freshly squeezed lime, shallot and vinegar to lemon mayonnaise.  On the other hand, guests who like something different can have their oysters oven baked, barbecued or deep fried and paired with garlic butter, Parmesan cheese or spinach, fine herbs, bread crumbs and spicy sauce.

In addition, one cannot have oysters without pairing them with high-quality bubbly wine.  During the promotion period, guests can enjoy 30 percent off selected wine when ordering three oysters and 50 percent off when ordering six.  A bottle of complimentary bubbly wine will be served at tables ordering nine oysters or more.

The Charm of White Truffle

Chef Alyn Williams from Great Britain, who has earned a Michelin star and three AA Rosettes, has an independent restaurant that is ranked top 15th in Britain’s 100 best restaurants.  She has also been awarded as National Chef of the Year in 2012.  From Nov. 12 to 14, he will showcase exceptional culinary skills at Marco Polo Restaurant with the “diamond of the kitchen” – white truffle – from Nov. 12 to 14.

Chef Williams started his culinary journey at home, where his father is his main inspiration.  As he observed his father grow vegetables and cook ingredients with care and love, the young Williams also grew fond of and developed a passion for culinary that has accompanied him throughout his life.

With the experience of working with some of the biggest names in the business, including Gordon Ramsay and Marcus Wareing, Chef Williams established his own restaurant called Alyn Williams at The Westbury in 2011.  His light progressive style of cooking soon conquered the palates of many diners and won him many titles in 2012.  During the promotion, Chef Williams will present his masterpiece for guests to sample the precious taste of white truffle.

Special cooking classes are also available from Nov. 13 to 14 at noon.  The master cooking class with a four-course lunch set menu is priced at NT$3,200 plus 10 percent per person, while the seven-course dinner paired with five glasses of fine wine is priced at NT$7,800 plus 10 percent per person.

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