Dazhi's New High-End Cantonese Cuisine Landmark, Yu Tian Xi, Debuts on May 1st in Grand Style!
▲Chef Chen Guo-hua (right), Executive Head Chef of Yu Tian Xi, and Hei Zai, restaurant consultant (left), share a camaraderie and mutual admiration in their culinary exchange, a friendship that transcends age. (Photo/Fei Qi)
▲ The "Sizzling Sauce Wagyu Jade" is like a treasure trove of gold and jade. It features select A5 Wagyu sirloin, paired with edible flowers, snow pea shoots, and herb leaves for the best palate-cleansing combination. (Photo/Fei Qi)
▲Perilla, fish roe, scallops, tazoe, jade, pearls, and shrimp stir-fried with balls. (Photo/Provided by Yu Tianxi)
▲Yu Tian Xi's setting and dishes, featuring many high-end and rare live seafood. (Photo/Yu Tian Xi provided)
South African dried abalone (18 heads, Jipin abalone) is paired with Japanese shiitake mushrooms, complementing each other with a tender yet firm texture. (Photo/Fei Qi)
"Rock Ear and Fish Maw Imperial Congee" is simmered in broth. The fish maw adds flavor, reminiscent of the "Wumi Congee" from Guangzhou, Foshan, and Shunde. The use of oats is a major breakthrough. (Photo/Provided by Yu Tianxi)
▲Yu Tianxi's antique lamps often feature European aristocratic crystal and blown glass. (Photo/Feiqi Photo)
Food Think Tank: Feiqi / Interview, Photography; Some Photos / Yu Tianxi New Chinese Cuisine Provided
Starting May 1st, Yu Tian Xi, a high-end Cantonese restaurant, will officially open its doors at the Hua Bang Building next to Jiannan Road MRT station in Dazhi. The restaurant's interior, built with an investment of 120 million NT dollars, is designed to resemble a luxurious blend of French palace and concessionary styles. The鮑參翅肚 (abalone, sea cucumber, shark fin, and fish maw) set meals will be overseen by Executive Chef Chen Guo-hua and renowned banquet chef Yuan Wei-hong, also known as "Blackie" in the culinary world, who will serve as culinary consultants. Adding to this formidable trio is General Manager Zheng Jia-wei, who has a history of success in high-end dining establishments. With prices ranging from NT$2,680 to NT$8,880 and seating for eighty guests, Yu Tian Xi is poised to bring a new wave of culinary innovation to the Dazhi business district.
"Blackie," a culinary consultant named Yuen Wai-hung, is regarded as a master of Teochew cuisine by celebrities, tycoons, and gourmands. He entered the kitchen at the age of 13, discovered Teochew cuisine at 19 in Macau's Grand Lisboa, and became a sous chef at Maxim's Group by 23. At 28, he married and had a child in Taiwan, becoming a Taiwanese citizen. He has won over the palates of many Taiwanese political and business elites with his authentic Teochew dishes and cuisine tailored to customers' preferences, boasting nearly sixty years of culinary experience.
From Jindo Chaozhou Cuisine, the first to land in Taiwan, to Asia Pacific Hotel, Sanwant Hotel, and then as executive head chef at Chaojiangyan, owned by Nanqiao Group Chairman Chen Feilong, any restaurant helmed by "Black Boy" became a must-visit for diners. His exquisite culinary skills carved out a niche for Chaozhou cuisine in Taiwan's catering industry. Afterwards, he took a more low-key role as a culinary consultant for several well-known catering groups.
The "Oyster Sauce Supreme Dried Abalone" is made from South African 18-head Jippin abalone, offering a tender texture achieved through Cantonese culinary techniques. It has a rich, almost molten center, making it easy for even 80-year-olds to chew and enjoy. The "Sweet Dew Scallop Star Grouper" features a distinct and artful presentation, complemented by fresh Japanese lily bulbs and assorted fruits. Finally, it's topped with freshly fried shredded scallops for an enhanced flavor. The most anticipated dish, the "Grilled Sauce Wagyu Jade Broccolini," is reminiscent of a treasure trove. It selects premium A5 Wagyu flank steak, paired with edible flowers, snow pea shoots, and herbs – the perfect combination to cut through richness and cleanse the palate.
The "Rock Ear Jellyfish Emperor Porridge" is simmered in superior broth. The jellyfish adds flavor, reminiscent of the acclaimed Wu Mi Congee from Guangzhou, Foshan, and Shunde. Notably, the use of oats for cooking adds a healthier, more nourishing touch. The appetizer, "Perilla Roe Scallop Tart with Emerald-like Shrimp Balls," features a double-layered crispy spring roll pastry made into a small tart, paired with Hokkaido scallops cooked to medium-rare. Topped with truffle roe, it offers a fresh and delicious taste. The sweet and savory flavor of the pan-fried sword shrimp perfectly complements the dish.
Zheng Jiawei, General Manager of the Yutianxi Dining Division, said that securing a location for Yutianxi—which had been in the works for two years—in the Huabang Building was a major challenge!The restaurant’s interior design, featuring the Shanghai Concession style and the atmosphere of the Palace of Versailles’s art collection, was meticulously curated by negotiating directly with private collectors, with the pieces subsequently transported back to Taipei. Yu Tianxi aims to allow gourmets to experience the pinnacle of dining and appreciate the various layers of refined taste.The collection alone is valued at 30 million, and combined with the restaurant and kitchen equipment, the total investment amounts to 120 million. Right here in Dazhi, guests can experience a royal ambiance and savor every dish—each one a masterpiece, presented with the confidence of a connoisseur;With the procurement cost of each rare ingredient exceeding 38%, it is clear that the restaurant’s determination to break into the high-end dining scene is poised to make a name for itself overnight.
▲Executive Head Chef Chen Guo-hua, his culinary focus on natural deliciousness is extraordinary. (Photo courtesy of Yu Tian-xi)
Yutianxi New Chinese Cuisine
https://reurl.cc/bdkNV6
Dedicated line: 02-85029919
Address: 1F., No. 192, Jingye 1st Rd., Zhongshan Dist., Taipei City
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