YEN Chinese Restaurant Review

The Chinese restaurant in W Hotel serves authentic Cantonese cuisine. It was treated by a client. The Peking duck was delicious, and the Cantonese porridge was also very good. The roast meat platter was ok, and I liked the roast pork belly, which had distinct layers.

W Hotel, the dining environment is first-class, they are a Chinese restaurant, but I think some of their dishes are more Cantonese style, especially the dim sum, which is the feeling of Cantonese dim sum. The shrimp balls are very tender and smooth

I always advise my friends from abroad that if they stay at W Hotel, they should go to "Zi Yan" instead of going far away. Chef Wu Haiming of Zi Yan from Hong Kong is very down-to-earth and respects ingredients. He uses only the best ingredients from Taiwan and fresh seafood from Penghu, and he sources them himself. This time, "Shanzhen Haiyan" specially invited Mr. Liu Shannong, a "wine steward" who is good at matching various food and wine, to select a wonderful wine list for Zi Yan and compose a wonderful match between Cantonese cuisine and red and white wine, which is very innovative! The soup I had this time, "Cordyceps Flower Stewed Dragon Gall Fish Soup", is stewed with black pig and Taiwan's ancient free-range pheasant as the base flavor, and adds dragon gall grouper bones, fish heads and cordyceps flowers that have the effect of enhancing immunity. It is rich but not heavy, which is very suitable for seasonal nourishment in autumn. Another dish, "Celery, Lotus and Wild Mushrooms Stir-fried Penghu Prawn Balls", uses celery and lotus root to bring out the real original flavor of seafood. The highlight that amazed me the most was the "Braised Pork Belly with Bamboo Stalks and Penghu Dragon Dan Tail Fin", which features Penghu Dragon Dan grouper as the main dish. It is fried first and then braised. The tail of Penghu Dragon Dan grouper is tender and full of gelatin (I didn't know that fish tails have so much gelatin! This dish really shows the chef Wu Haiming's skill in cooking. The last dish "Zi Yan Cod Crab Meat Xishi Rice Soup" is the perfect Finale. The rich seafood soup base is fried with cod crab shells, lobster shells, sand crab, white shrimp and other ingredients. After boiling for 1.5 hours, cod crab meat, prawns, scallops, loofah, celery, green vegetable and fresh mushrooms are added, and fried fragrant rice is poured in. The crispy and fragrant taste and sweet soup are the signature dishes that cannot be missed. I am afraid of the greasiness of the main dishes, but Zi Yan makes me worry free, especially since my ancestral home is in Guangdong, and being able to eat delicious Cantonese cuisine is a satisfying aftertaste.

Zi Yan Chinese Restaurant focuses on new vision and new taste while retaining the traditional essence of Chinese cuisine. It is a creative and innovative Cantonese cuisine. Zi Yan's crispy roast duck is a whole duck that can be eaten in two ways: the skin is eaten with silver sprout sauce. The shiny roast duck is fatty but not greasy. The duck meat is solid and fragrant, making every moment of your mouth full of surprises.

Located on the top floor of the hotel, it is a good place to overlook the night view of Zhongxiao East Road. The service is friendly and the restaurant atmosphere is elegant. The dishes are delicious and taste good. Even if the complimentary side dishes are not to your taste, they can be replaced. The main dishes provide customized services. The spring breeze and rice intestines are very delicious. The outermost layer is rice rolls wrapped with shrimps in rice nets. It is soft, crispy and chewy. It has a special taste and is recommended to be eaten while hot.

Yen Chinese Restaurant was selected as one of Asia's 50 Best Restaurants. It focuses on new Chinese cuisine with new vision and new taste, while retaining the essence of Taiwanese cuisine. At the same time, it incorporates fresh local Taiwanese ingredients into its dishes, making each one of them a creative Chinese cuisine.

The Zi Yan Chinese Restaurant at W Taipei Hotel has always served Cantonese cuisine of high standard. Their dim sum is exquisite and delicious, especially the siu mai, which is rich in flavor. The sea tiger shrimp balls are tender and chewy, and the bean paste is also fragrant. The food is delicious and the environment is excellent. This is a good choice for Cantonese cuisine. It is also a popular restaurant in Xinyi District, Taipei City. It is recommended to make reservations in advance.