Excited to try the new menu at ‘Yongcui Court’ in Beitou Lixi Hot Spring Resort! Featuring various Chinese set meals and à la carte dishes, it’s definitely worth looking forward to! Stay tuned as I share my tasting experience dish by dish!
Yung Tsui Court offers stunning mountain views from its octagonal columns, serving a new menu for 2022, creatively blending tradition with innovation under Chef Huang Yinkai’s leadership.
Using locally sourced seasonal ingredients, emphasizing the natural flavors and incorporating Taiwanese elements.
The atmosphere and service here are amazing, and the surroundings are just stunning. I happen to know someone in media relations here, so I got treated to a food tour from Taipei’s finest hotels all the way to Beitou Lixi. And now, with the new head chef at Yongcui Ting, I couldn’t resist being among the first to experience it.
We’ve got three delicious starters coming up! The chef noticed how much Taiwanese people enjoy small dishes, so this new menu includes a variety of single-dish options.
When I crunch into the aged vinegar peanuts, I’m in for a surprise—they’re not the usual soft peanuts but instead boast a satisfying crunchiness that adds an extra layer of enjoyment to each bite.
These three appetizers, marinated with onions, bell peppers, aged black vinegar, and a hint of sugar, have become quite popular. You can also order them separately if you like.
The owner of the Rixi Hotel is from Changhua. Because there is a sweet osmanthus tree at the entrance of his hometown, he brought this spirit into the hotel. Chinese cuisine also consistently uses sweet osmanthus as an ingredient.
This dish is a nod to the spirit of the osmanthus tree, a symbol of this resort hotel. Thinly sliced turnips are marinated in vinegar and golden osmanthus for 48 hours, resulting in a refreshing and crispy texture with a hint of osmanthus fragrance, perfect for whetting your appetite.
This dish is crafted with tender Australian Wagyu beef, braised for four hours to achieve a caramelized texture, then finely sliced into strips.
Each piece has just the right balance of meat and tendon, mixed with the chef’s special spicy oil. It’s flavorful and leaves a pleasant spicy aftertaste.
The chef selects white Asparagus from Chiayi, which has a short season and limited availability. The asparagus is peeled and stewed to make the soup base before adding the chicken to continue simmering.
It offers a light and refreshing option perfect for spring and summer. Made with sweet purple asparagus and fish maw, this Chinese-style clear soup is clear, not heavy, with a delicate sweetness from the asparagus.
Cooked at low temperature to keep them sweet, they’re fried until golden and topped with garlic crumbs and sweet potato crisps for extra flavor and texture.
The chef lightly pan-sears the scallops, coats them in flour, and fries them until crispy, creating a perfect balance of flavors and textures.
This dish is all about the lobster – steamed to perfection to retain its freshness and tenderness. It’s paired with seasoned winter melon and pineapple for a distinct Taiwanese flair, topped off with lobster broth for extra richness.
The nourishing and sweet taste of the ocean satisfies my seafood cravings in every bite.
This dish is a triple treat! The chef braises the Aussie Wagyu cheek low and slow for 4 hours, then brush on the special Taiwanese-style satay sauce before popping it in the oven. Adding cherry wood smoke gives it that extra oomph! Served with crisp lettuce for a fresh touch. It’s all about that melt-in-your-mouth goodness!
These round, purple treats have a tangy-sweet flavor with hints of hibiscus and plum, made from winter melon balls.
My favorite signature dish is finally here! We’ve taken the Taiwanese classic sesame oil chicken to the next level. Our premium rice is soaked in sake overnight, allowing the rice to absorb all the aromatic flavors.
The sesame oil and ginger are slowly simmered over low heat, testing the chef’s mastery of fire control. Once the oil is perfectly infused, we mix in diced king oyster mushrooms and faux chicken thigh meat to enhance the texture. As soon as it’s served, the savory aroma fills the air.
To cater to the intimate dining setting of our restaurant, the head chef has carefully selected the most premium chin portion of the dragon grouper for this dish. It’s deep-fried at high temperature to lock in the juices and shape it perfectly, then simmered using the traditional ‘Three-Cup’ cooking method to infuse it with aromatic spices.
The blend of fragrant spices enhances the tender texture of the fish, making every bite simply irresistible.
After a good meal, it’s all about the dessert, right? This soft pink treat is just so comforting. A little bowl of chilled rose-infused white fungus soup, it’s like an instant mood booster!
This chilled dessert soup offers a refreshing taste with its subtle sweetness and hint of floral aroma.
And after lunch, it’s time to hit the hotel’s hot spring pool for some Beitou’s finest sulfur spring soak. That’s how you kick back and enjoy a chill and unforgettable weekend.
