TAIPEI (Taiwan News) – Golden Restaurant, nestled on B2 of Regent Galleria, introduces its revamped evening menu, a culinary narrative crafted by Michelin-starred Chef Lam Ming Kin (林明健).
The new "contemporary Asian" collection is a personal expression, weaving together Chef Kin's childhood memories from Hong Kong's vibrant streets, his decade-long experience in Taiwan, and inspirations gleaned from international travels. Presented in a light, diverse tapas-style format, the menu aims to offer a refined yet warm, home-like dining experience, perfect for any occasion.
Chef Kin emphasized his philosophy behind the new direction, “I want to share the dishes I love in the most relaxed and direct way, with perfect portions. There is no need for complicated explanations due to the flavors themselves convey my intent.”
The new a la carte menu is a tapestry of global influences, each dish telling a story. Take the grilled beef tongue, for instance, which marries the smoky char of Japanese izakaya grilling with the bright acidity of Mexican salsa, the finesse of French sauces, and the aromatic punch of Taiwanese basil and sesame oil.
Another standout is the peeled chili chicken stuffed morels, a creative fusion drawing inspiration from classic Cantonese stuffed morels and Taiwan's beloved peeled chili chicken soup, enriched with a delicate chicken broth and a hint of Sichuan peppercorn.
The main courses continue this exciting exploration. The short rib char siu reimagines the iconic Hong Kong char siu and Japanese beef donburi, infusing them with a touch of Southeast Asian aroma for a truly global street food experience. The aged duck breast, inspired by Peking duck, features crispy-skinned duck breast served with homemade scallion pancakes, mushroom-tomato sauce, sweet potato puree, and roasted broccoli.
Other must-try dishes include the refreshing peach salad with goat cheese and hazelnut vinaigrette, highlighting seasonal peaches with elderflower syrup and champagne vinegar, finished with a nutty, subtly savory hazelnut vinaigrette.
For an unexpected delight, the chicken liver mousse presents a creamy French mousse made with local chicken liver, served with crunchy brioche, granola, and sweet strawberry syrup. And for a unique savory treat, the glutinous rice stuffed chicken wings combine Hong Kong-style preserved sausage sticky rice packed into crispy chicken wings, brushed with a tangy, sweet and sour sauce.
Golden Restaurant. (Taiwan News, Lyla Liu)
