"Dances with the Dragon: A Grand Exhibition at Yuanshan" The Hui brothers team up for the first time to present classic Cantonese cuisine. The limited-time nostalgic feast will be on display.

 

The Grand Hotel guest chefs Xu brothers jointly presented their talents at the press conference. (From left to right: Executive Vice President Chen Kaihuang, Chef Shi Jianfa, Chef Xu Yaoguang, Chef Xu Wenguang, Chef Zhang Zhiteng, General Manager Guo Qixuan. (Photo: provided by the Grand Hotel)

Taipei--- For the first time, the Grand Hotel invited Michelin Guide recommended chef Xu Wenguang, the executive chef of Yue Lou, to serve as the guest chef of the Golden Dragon Restaurant. He and his brother Xu Yaoguang, who is also a famous Cantonese chef and the five-star state banquet chef of the Golden Dragon Restaurant, have worked together for the first time in 25 years since the brothers came to Taiwan to develop their careers. They have inherited their father's recipes of Hong Kong in the 1950s , giving Cantonese cuisine creativity and new life, and recreating many traditional classic handmade dishes. This guest chef activity will be held from August 1 to October 31. The set menu starts at NT$ 3,500 per person and reservations must be made three days in advance. The a la carte dishes start at NT $ 880 to NT$ 1,280 per dish . Every Tuesday and Wednesday for three consecutive weeks in August (8/6 , 8/7 , 8/13 , 8/14 , 8/20 , 8/21) , Chef Xu Wenguang will be on site to demonstrate a tableside cooking show, presenting a culinary experience that will excite your taste buds.

Chef Xu Wenguang has over 40 years of experience in Cantonese cuisine and was once appointed as the chef for Singapore Prime Minister Lee Kuan Yew's state banquets. He has long focused on presenting traditional Cantonese cuisine in an innovative way, with the mission of preserving Cantonese classics and passing on old dishes. His younger brother, Chef Xu Yaoguang, started working in the Cantonese cuisine industry at the age of 16 and has been engaged in Cantonese cuisine for more than 30 years. During his time at the Grand Hotel, he also served as the chef for the presidential state banquets many times. He is good at starting with traditional Cantonese cuisine, gaining inspiration from exotic dishes, and developing new items with simple local ingredients, so that authentic delicacies can be integrated into the new soul, creating a Hong Kong flavor that combines creativity with nostalgia. This time, the two brothers, as guest chefs, have teamed up to present an 8 -course set menu and 8 à la carte handmade dishes. No artificial seasoning is added throughout the entire process, and local ingredients are used and cooked to order. Through this powerful combination, Cantonese cuisine continues to evolve, bringing Chinese people a brand new feast for the five senses.

General Manager Kuo Chi-hsuan of the Grand Hotel said that Cantonese cuisine has always been loved by Taiwanese people. In terms of the richness of ingredients and the complexity of cooking techniques, it can be said to be the best of the eight major Chinese cuisines. Under the efforts of Chef Hsu Yao-kuang, and in line with the Grand Hotel's concept of promoting a clean hotel, the Golden Dragon Restaurant has changed its focus to pursue the natural taste of ingredients. It not only fully demonstrates the characteristics of Cantonese cuisine, which is "fresh, tender, smooth and fragrant", but also uses broth as the base to bring out the true original flavor of the food without the need for artificial seasonings. It selects high-quality ingredients, uses reasonable and meticulous cooking methods, and combines them with ancient processes to present the essence of Cantonese cuisine's emphasis on freshness.

General Manager Guo further pointed out that the guest chef press conference this time was honored to invite Chef Chang Chih-teng, CEO of Feng-lin Catering Services, who is known as the "New God of Food in Taiwan", and Chef Shih Chien-fa, Chairman of Qing-qing Restaurant, who is known as the God of Taiwanese Cuisine and is also known as Chef Ah-fa. The two famous chefs in the catering industry came to the scene as senior chefs to express their support and sincere recommendations.

The Grand Hotel will share the profound Cantonese cuisine classics through culinary exchanges, add the dining preferences of modern diners, and use ingenuity to express the spirit of traditional cuisine, so that Cantonese cuisine can retain the old soul and insist on good taste, while also adding a style and deliciousness that keeps up with the times. The event will be held from August 1 to October 31 during lunch and dinner at the Grand Hotel's Golden Dragon Restaurant. The set menu is priced at NT$ 3,500 per person plus a 10% service charge. Reservations must be made three days in advance. A la carte dishes are priced at NT $ 880 to NT$ 1,280 per dish plus a 10% service charge. Reservation hotline: (02) 2886-1818 ext. 1262 , 1263. For more information, please visit the Grand Hotel's official website: https://reurl.cc/dn60WV .