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Two chefs from the Grand Hyatt Taipei are flying in to prepare over 50 authentic Taiwanese dishes at the Grand Cafe, the Grand Hyatt Beijing from Nov 4-15. Smith Lu is sous chef with Grand Cafe, and Hsieh Cheng Chih works as sous chef for the Pearl Liang restaurant in the Grand Hyatt Taipei. They will display their expertise in the creation of dishes that preserve the original flavors of Taiwan. Some signature dishes are roasted mullet with turnip and young leeks, fresh spring rolls with cabbage, bean sprouts and coriander, as well as the famous steamed rice with minced pork sauce. They will also make some new dishes for Beijing gourmets, such as braised spicy frog, blanched baby abalone with five spices sauce, and local desserts and drinks.
Grand Cafe, 2/F Grand Hyatt Beijing, 1 Chang'an Avenue, Dongcheng district, Beijing. 010-8518-1234 Ext 6024.
- Ye Jun
