Grand Hotel Taipei, with its architecture reminiscent of an Eastern palace, houses a renowned steakhouse. If you’re a steak enthusiast and haven’t yet dined here, congratulations—you now have a compelling reason to do so. The Grand Hotel Taipei, exuding an elegant and classical Eastern charm, has been a style and cultural icon in my mind since childhood.
Previously, my aunt invited us to the Grand Hotel for afternoon tea at the Yangmingshan Tea House. Today marked my first experience with their steak cuisine. The Grand Hotel boasts a highly professional Western-style steakhouse called Grand Steak. Even the wine service is impeccable, with a selection of house-brewed wines stored at a precise room temperature of 23°C.
The meat offerings are equally impressive. Each piece of meat is meticulously labeled with its origin and breed, creating an exquisite fusion of Western steak culture within the grandeur of the East. And when it comes to taste, well, let your taste buds do the talking—here, you can even savor the renowned Japanese Wagyu beef!
Let me tell you, many friends highly recommend the lamb chops at Grand Steak. The meat quality is exceptional, and the cooking and taste are top-notch! Plus, there’s absolutely no gaminess in it (don’t worry, you’ll experience it soon!)
With the chef’s culinary mastery and the prestigious TWININGS tea, beloved by generations of the British royal family, we resurrect the time-honored custom of post-meal tea from the opulent days of the British Empire. This tradition, steeped in over 300 years of tea culture, guarantees an exquisite experience.
In a restaurant steeped in historical significance, dining transcends mere taste buds—it becomes an elevation of culinary aesthetics. Here, we curate a sensory experience, allowing you to savor exquisite cuisine while appreciating the contemporary reinterpretation of gastronomy.
As we arrived for our meal today, we were greeted by a unique blend of antiquity and tranquility. The cozy sofas invite us to linger here for hours, well past lunchtime.
Grand Bakery Handcrafted Bread
Made with a touch of milk, this English-style round loaf boasts a crispy crust. As I savored the nutty softness, I couldn’t resist taking another bite. It’s so delicious that I decided to exercise restraint and save room for the main course.
Green Tea-Flavored Fried Shrimp with Ginger Mango Tea Jelly
A masterful creation that combines the sweetness of ripened mangoes with a subtle kick from fresh ginger slices. Experience the refreshing appetizer crafted by Tea Master Tang Ning using a green tea base.
Symphony of Ginger Mango Green Tea
The chef expertly grinds Twining’s “Ginger Mango Green Tea” into a fine powder, infusing it into the crispy shrimp coating, seasoning, and tea jelly. The result is a harmonious blend of ripened mango sweetness and a subtle kick from fresh ginger slices. This appetizer, crafted with a green tea base, is both refreshing and delightful.
Wrapped in a crispy outer layer, one bite reveals tender shrimp inside. I must admit, sometimes indulging in this kind of fried food is pure bliss!
Aged Duck Breast with Raspberry Tea Infusion Sauce”: This dish draws inspiration from the classic French duck breast preparation. It pairs succulent duck breast with a tangy-sweet sauce made by concentrating Twining’s “Raspberry Tea.” To enhance the flavors, dried raspberry tea fruit is incorporated into the sauce, along with a fresh onion and raspberry compote.
As I delicately savor the layers of tangy-sweet flavors in the Raspberry Tea—infused with rosehip, African hibiscus, and blueberries—it feels like a vibrant symphony playing on my tongue. The tender duck breast, paired with this infusion, offers richness without overwhelming the palate.
This innovative menu, where tea takes center stage, has been meticulously crafted by Chef Zeng Jiaxing, renowned for his wealth of experience in French cuisine.
French-Style Chicken Consommé with Shredded Chicken and Fresh Vegetables
This dish seamlessly blends the elegance and unique flavors of British tea into the premium ingredients of a Western-style entrée. The subtle and fragrant touch of English tea enhances the appetite, making this culinary creation even more enticing.
Pan-Seared Salmon Oil with Cauliflower Purée and Grilled Asparagus
The head chef skillfully sears salmon oil at low temperatures, pairing it with velvety cauliflower purée and perfectly grilled asparagus. But the pièce de résistance lies in the molecular gastronomy technique: infusing Twining’s “Chamomile Meadow” tea through emulsification, creating delicate and airy foam that releases the natural sweetness of chamomile.
Look! The transparent bubbles on top are the result of molecular gastronomy—a delicate chamomile foam created using scientific precision and culinary artistry. Through processes like grinding, concentrating, and extracting, this technique showcases the diverse innovations in molecular cuisine.
Slow-Roasted French Lamb Rack with Intense Rosemary Jus
Finally! I’ve got the chance to taste the much-acclaimed Grand Steak Roasted Lamb Rack. Surprisingly, this meat dish draws flavor from its own succulent juices, devoid of any gaminess. The result? Tender, melt-in-your-mouth goodness.
Hickory-Smoked American Ribeye Steak with Sea Salt Mustard
This dish features a 28-day dry-aged American ribeye, meticulously cooked to perfection. The tender interior, perfectly marbled fat distribution, and succulent meat burst with aromatic juices.
Perfectly cooked with a tender pink hue, every bite of meat melts!
There are four delectable sauces to accompany this top-tier steak:
- Himalayan Rose Salt: A touch of exotic elegance.
Taiwanese Bamboo Charcoal Salt: A unique twist from Taiwan.
Grand Hotel’s Signature Steak Sauce: A harmonious blend between Caesar and Thousand Island dressings.
French Whole Grain Mustard Sauce: My personal favorite!
Amber White Chocolate Drizzle Tart
Designed by the Grand Bakery pastry chef team, this dessert embodies the pursuit of exquisite craftsmanship and aesthetic beauty.
It’s a tantalizing feast for the taste buds, blending memories of both Eastern and Western flavors. This creation seamlessly marries the finesse of French cuisine with the elegance and trendiness of English tea.
The base features a rich white chocolate infused with Twining’s “Amber Caramel Master Tea.” But the pièce de résistance lies within: a luscious filling where Tea Master Twining’s carefully torched caramel essence melds seamlessly with the unique flavor profile of the master tea.
The result? A harmonious fusion of classic and innovative. Crafted with unique culinary techniques, it delivers layers of richness and a delightful crunch, leaving no morsel behind.
Founded in the dawn of the 18th century, Twinings Tea holds an emblematic place within the annals of British history. It’s a timeless testament to the country’s long-standing affection for tea—a tradition that reverberates through centuries. The rich cultural heritage of both the East and the West finds expression in every fragrant cup of this exquisite brew. As the final note of a refined feast, Twinings Tea leaves an aromatic imprint on my senses.
