A delightful lunch at @longyuetw - a Cantonese restaurant helmed by Chef Kan Chit Ming whose impressive career spans 60 years and was previously the Executive Chef at Fook Lam Moon in HK. The chef was candid about the difficulties in replicating Cantonese classics in Taiwan due to limitations of ingredients such as Jinhua ham and poultry from China but even so, the technical skills displayed in the dishes here were high - favorites included the char siu, double-boiled fish maw soup, steamed crab with egg white, crispy chicken, and sweet & sour beef!
Our menu:
冰燒三層肉
Roasted Pork Belly
金蒜黑豚叉燒
Signature Barbecued Pork
黃金燒鵝
Roasted Goose
松茸鮮螺頭燉花膠
Double-boiled Matsutake Fish Maw with Sea Whelk
花雕蛋白蒸花蟹
Steamed Blue Swimmer Crab with Egg White and Hua Diao Wine
蔥油淋海上鮮
Steamed Sea Fish and White Radish with Scallions Sauce
手吊脆皮雞
Longyue’s Signature Crispy Chicken
咕咾和牛
Sweet and Sour Wagyu Beef
蝦乾芥蘭煲
Braised Dried Shrimp and Chinese Kale in Casserole
松露蛋白和牛炒飯
Wagyu Beef, Black Truffle and Egg White Fried Rice
豆沙芝麻球
Deep Fried Sesame Balls stuffed with Bean Paste
牛油果官燕
Braised Bird’s Nest with Avocado
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Longyue 朧粵
Taipei, Taiwan
#supermelTW
