Like beef noodles, but with black pork! The broth is with pepper, pork, green onion, carrots. So actually it also has a taste very similar with the western broth.
A new korean dish: Duruchigi. What is that? Black big with soy, garlic, cabbage in a pan/wok, and then you put it on a lettuce leaf with rice and wrap it like a nem. When i saw the fresh lettuce, i became totally mad, because in Taiwan it doesn’t exist. I miss fresh lettuce so much so i ate it all. The dish isn’t too spicy and you have everything inside: meat, veggies, and cereals with the rice.
I was in the Palais de Chine hotel restaurant for different reasons for breakfast and diner. Unfortunately i couldn’t take pictures of the breakfast, but i managed to get some for the diner.
The breakfast is nice, the quality is a way better than in the Meridien, the pastries are nice, and you have a large choice. You also have cheese and bread (the bread isn’t good, but well, pretty ok when compared to Taiwanese bakeries), salads, toast, yogourt, jam, French toast, homemade omelette, pancakes and French toasts. I also really like the fact that you have real honey, with honeycomb. The choice of juices is also quite wide, with passion fruit and mango juice and they have a real expresso (that is really nice).
For the american buffet, you have sausage, potatoes
I can only complain about the fruits, which are quite rare on the buffet compared to some other breakfast buffet, but they are fresh, so…
You also have a lot of Japanese products, but i guess it is because the hotel’s customers are often Japanese (i hardly saw any foreigner). So you have miso soup,fish, and of course the Taiwanese breakfast mantou, congee, mushrooms, cabbage, shaobing, youtiao, chaozi…
So in the end, for westerners, you have a little bit less choice than in the Meridien, but the quality is better.
Now diner. La rotisserie is a semi-buffet. You have a salad bar, the soup of the day, your meat, and a dessert buffet.
The salad bar is really huge: crab, claw,shrimps, squid, salads,big tomatoes (I miss real tomatoes here, they mainly only have small ones), ham they cut for you, sushi, sashimi, maki they also prepare in front of you (but they’re not that good), bread with dried apricots, bread, springrolls.
An advice: ask for the “Bayonne ham” to be cut in thin slices, otherwise they give you a slice that is a way too thick to eat.
The soup of the day was with tomatoes, basilica, shell, and i would say a brew including squid. Nice and helpful to digest before the main dish.
My father and i chose an Australian Rib-eye of 6oz. All the meat are 6oz which is already quite a lot i think. They served if with blanch tomatoes, yellow and green zucchinis and sautéed potatoes (awww i missed it so much) with only salt and pepper, but that’s the best way to cook it. You can ask for a sauce, but we all only asked for mustard. We asked for rear meat, and it was nicely done too. The meat was really tender and yummy. However it was really warm, nearly cold, a little hotter would have been better.
Desserts now. A wide choice too: chocolate fondue, cheese, fresh fruits, movenpick ice-cream (but they sadly they didn’t have coffee), candies, yogourt, fruitpaste, donought lollipop without cream (in the morning they have cream inside), pistacchio and chocolate financier, and other small pieces. The cakes are beautiful but not that good actually. I also learned that i definetly don’t like cheesecakes, and since a lot of their desserts are cheesecakes, it may be a reason too of why i’m not that into their dessert. I didn’t finish most of them because of lack in taste. Again, like the majority of the Taiwanese dessert, the look is better than the taste. I recommand the pistacchio desserts, the peer-chocolate with alchool, the ice-creams, fruitpastes and chocolate fondue.
Also the staff is nice, you have musicians playing in the back, but the service a way too long if you don’t eat 4 plate of salad buffet like the Taiwanese we saw. Another nice stuff is the Lagiole knife, which is really convinient to cut your meat.
It’s a nice restaurant for the price (depending your meat but around 2000TWD without tax per person), since you can eat a much as you want and the meat is really good.
Palais de Chine 6Fl
3, Chengde Rd Sec 1
MRT: Taipei Main Station
2 reciepes of dumplings, depending on how you prefer them (i personally prefer the boiling one: juicier and healthier).
Ingredients for 4 people:
– 300g of minced pork
– 1 green onion
– Taiwanese cabbage
– dumpling wrapper
– 2 table spoons of soy sauce
– half a tea spoon of sugar
– 5 tea spoons of salt
– 1 tea spoon of sesame oil
Wash the cabbage, chop it into strips and mix it with salt for 20 minutes and then drain out the water.
In a bowl, mix minced pork, soy sauce, sugar, salt, sesame oil, then put the all with the cabbage and the green onion and mix again.
Put a few filling in the middle of the wrapper, put water on the sides of the wrapper, fold it in two and be sure that it’s well stick. Then start folding it, starting from the middle to one side. Turn down a piece of the dought and pinch it.
For fried dumplings:
Turn on the cooker, clean it with some water and a cloth. Wait for it to be heated. Add some oil. Wait for the sizzling then put your dumplings. Let them change color for about 4/5minutes and add water up to half the dumpling height. Wait until the power pop-up, and it’s ready.
For boiled dumplings:
Put a lot of water into the cooker, wait for it to boilt, and put your dumplings for 10mn.
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2 sortes de raviolis: les frits et les cuits à l’eau. Personnellement je préfère ceux à l’eau qui sont plus juteux et moins gras.
Ingrédients pour 4 personnes:
– 300g de porc haché
– 1 oignon vert
– choux Taiwanais
– pâte à ravioles chinoises
– 2 cuillères à soupe de sauce soja
– 1/2 cuillère à café de sucre
– 5 cuillères à soupe de sel
– 1 cuillère à café d’huile de sésame
Laver le chou et le couper en lamelles. Le mélanger au sel et attendre 20mn, puis le laver de nouveau pour enlever le sel en trop.
Dans un bol, mélanger la viande, la sauce soja, le sucre, le sel et l’huile de soja. Rajouter le chou et l’oignon vert et mélanger encore.
Mettre un peu de farce au milieu des galettes à ravioles, mouiller les rebords et les plier en deux et vérifiant que les extrémités soient bien collées. En partant du milieu et en allant vers chaque extrémités, plier en “pinçant” la pâte à intervalles réguliers pour donner une forme de ravioli.
Les raviolis frits:
Verser un verre d’eau dans le cooker et le nettooyer avec un chiffon. Attendre que le fond chauffe et rajouter de l’huile. Quand on commence à entendre le crépitement, verser les raviolis et attendre 4/5 minutes le temps qu’ils se colorent. Rajouter de l’eau jusqu’à la moitié de leur hauteur et attendre encore 5 minutes à couvert.
Les raviolis bouillis:
Comme les pâtes italiennes: Verser une grande quantité d’eau, attendre qu’elle bouille et verser les raviolis. 10 minutes après, c’est prêt.
The microwaves becomes your very best friend when you only have it. Here is a small recipe to cook some pasta.
– 1 garlic
– 1 tomato
– 1 pepper
– 120g of meat
-100g of pasta
– olive oil
– salt & pepper
Cut and peal your tomato in 8. Cut your garlic and onion, put in a plate that goes into microwaves with 2 spoons of oil. Heat 1 minute with full power, and let it wait 1 minute in the microwaves without opening it. Then add your meat and half a tomato. Heat 1 minute, then add your eggplant and pepper (peeled and cut in small pieces), tomato, salt, add pepper, and cook again 2 minutes. Then let it 1 minute in the microwaves.
Put 200 mL of water, 100g of pasta, salt the water, and cook as it’s said on the recipe (less 1 minute). Wait 2 minutes in the microwaves. Remove the water if there’s some left, and mix the sauce with pasta, add cheese and basilica. And enjoy!
From the left to the right:
Spicy omelette with cabbage, peanuts and small fried fishes, clams, oysters, pineapple beef, bamboo, fried mushrooms, spicy mango tofu, pork, and fried fish.
My favorite goes for the pineapple beef, because of the sauce. The bamboo were quite good too, but the mushrooms were quite tasteless, so they didn’t bring anything here. The spicy mango tofu was a way too spicy for me (and in fact, only 2 out of the 11 people were able to eat it). Clams were ok, but again, you have a lot on the table and nearly nothing to eat since they’re often empty. Peanuts and small fishes were also quite great.
Quite expensive, but if you share with everyone, you have for about 250 TND per person. However, it’s worth it.