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W Taipei YEN Chinese Restaurant launches “Spring It On, Formosa!” set menu to embrace the freshest Taiwan local ingredients. Michelin-starred Executive Chef of YEN, Wo Hoi Ming, selects seasonal local vegetables and fruits like bird’s nest fern from Hualien, strawberry from Dahu, and aboriginal spice from Wulai Mountain for his nouvelle Cantonese cuisine.
With these creative dishes, guests may taste the freshness of Formosa without traveling around! “Spring It On, Formosa!” lunch set menu price starts from TWD1, 180+10% per person, dinner set menu price starts from TWD2, 580+10%.
“Spring It On, Formosa!” set menu curated by Chef Wo is a true food journey of Formosa-Taiwan.
“Spicy Hualien bird’s nest fern with cordyceps” and “Chilled Changhua ark tomato with osmanthus flower” are two refreshing appetizers.
And “Wok fried mushroom, Penghu lobster, Hokkaido scallop, American winkle with pickled chili and asparagus”, “Deep fried pork ribs with Dahu strawberry and Zhenjiang vinegar”, “Seafood fried rice, sakura shrimp and Chinese toona” are delicious main dishes that can actually represent the agriculture and fishing industry of Taiwan.
Chef’s signature soup “Double boiled Hualien corn-fed chicken soup, dried scallop, Wulai mountain aboriginal spice” brings fragrance of mother nature. And to finish the course with something sweet, “Cream of mango with sago pearls, pomelo and Dahu strawberry” is the best choice to enjoy fresh local fruits in season.