Double Boiled Baby Abalone Soup with Dried Halibut and Clams

Dried halibut is usually used when making Shanghainese food, as its salty flavour plays an important role in enhancing the natural flavours of the other ingredients. Chef Win cooks the dried halibut in chicken broth to create a richer taste and then clams are added with fresh abalone, producing the best flavours from the seafood and chicken essence.

Braised Fresh Abalone with Goose Web in Rich Brown Sauce and Sugar Pea Shoots

This dish is prepared using authentic Shanghainese cooking methods, braising the abalone in a traditional Shanghai brown sauce, which gives the abalone an oily, shiny presentation. Paired with fried goose web and sugar pea shoots, this enticing dish is one that you cannot miss.

Steamed Fresh Abalone with Jin Hwa Ham, Dried Scallop and Preserved Snow Vegetables

The best quality Jin Hwa ham, scallop slices, snow vegetables and abalone are steamed together in chicken broth with aged wine and other spices. Tofu is added to create a very different feeling - the soft and fine texture of tofu accompanied with the juicy and chewy texture of abalone – for a unique gastronomic shock.

The Abalone Delicacies at Shanghai Court set menu is available for NT$3,200 per person, while dishes from the a la carte menu are priced from NT$580 to NT$1,280 per item. All prices are subject to a 10% service charge. For more information or to make a reservation, contact our Food & Beverage Sales Department on (02)2720-1200 ext. 3198 or 3199, or visit www.grandhyatttaipei.com.tw.

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