The Orient — Restaurant in Taipei

This restaurant offers high-end Cantonese cuisine, using premium ingredients to create a delicious meal. However, the fried Chiron was a bit of a letdown, as it seemed over-fried, resulting in dry meat and bland flavor. My favorite dish was the coconut steamed chicken soup with shark fin—it had great flavor, though I believe they could have substituted the shark fin with other ingredients. The clear soup base was different from the more commonly slow-cooked shark fin broths. The suckling pig, served with only the skin, was decent, though the Peking suckling pig didn’t impress me. The shredded duck meat used in the fried vermicelli was too dry for my taste. The steamed claypot rice was just average, with nothing particularly special about it.

On the other hand, I thoroughly enjoyed the braised pig intestine, smelly tofu, and blood jelly—the flavors were spot on, although a spicier sauce would have made it perfect. The traditional dim sum, like steamed rice noodle rolls with prawn and fried dough, was also enjoyable. Another highlight of the meal was the signature barbecue pork, which stood out as a memorable dish. While the meal was expensive, it’s worth trying. Be aware, though, that service was a bit slow during lunch, so be...

Pros: enjoyed the suckling pig dish a lot only dim sum might be the better choice at this place

Cons: overall interior construction and material feels cheap. Didn’t love that the center sofa seats were connected. It made the experience more annoying when the lady behind kept kicking and bouncing around while I felt every movement the coconut soup was a let down. When we recieved it, it looked steaming hot but when we went to taste the soup it was lukewarm. It was not heated properly all. Also lacked consistency. They brought and replaced a second coconut soup that had coconut meat (the first one did not which leads me to wonder if they just reused the coconuts) and the abalone was much bigger than the first soup. the chicken feet lacked taste compared to dim sum in other places the fried noodle was the worst dish, felt like I was eating fried instant noodles with lackluster sauce.

Gave this place a try but will not be...

漢來東方樓 先說結論：味道中上且風格新穎，但傳統粵菜項目的表現比創意菜式顯得更加穩定且出色。服務與餐食安排上的節奏顯然跟價格有一個顯著的落差。以下簡述部分菜式感想與服務相關分享： 編織酥：事前預定也不一定排得到，不甚明白如此一來去電預定的目的為何。 叉燒皇：毫無疑問是本次用餐的最大亮點，能把經典港式燒臘做得切合要點實屬不易。作為認不出豬肉部位的凡人，我寧可相信是用了肥瘦均勻的梅頭肉。而港式叉燒講究的蜜汁與燶邊都做得恰到好處。微焦又不致發苦、蜜汁香甜又不膩口。住在香港七年都不見得時常吃到的等級。(5/5) 香辣脆鱔：炸得酥香，香辣下酒。口味偏濃口且脆鱔炸到徹底，如果不配些茶或是酒水入口，吞嚥會有點困難。(3/5) 海皇腸粉：類似春風得意腸的做法，在油條灌入蝦漿之後包裹在腸粉中，結合炸兩腸粉與蝦的海味，中規中矩。(3/5) 蒜子焗鱸鰻：會搭配桌邊服務，大致上是端上一個2-300度的熱砂鍋，在其中倒入提前炒製的蒜頭跟爆香料之後，加入已炒好的鱸鰻與金不換（這裡直接明說是使用九層塔），蓋上鍋蓋後淋上黃酒點火增香。吐槽的點就是一上桌還沒炒酒就打翻了半杯，導致後來淋在蓋上點火時已經幾乎沒有火焰的效果了。就口味來說，香甜又無刺的呈現，接近三杯的調味方式算是很得長輩的胃口。（4/5） 椰香佛跳牆：採用椰汁燉煮海鮮料，並使用椰子殼的方式呈現。算是近來在香港常見的型態。廣式的佛跳牆也與傳統台式佛跳牆差異頗大。沒有炸蒜頭為主的辛香，更多的是食材本身的鮮味與椰汁的甜味。好喝，但可能太新潮了，長輩接受度普通，而且價格驚人。（4/5） 過橋蚌片湯：點了之後就說賣完了，理解不能。 龍蝦上湯伊麵：這道也算是傳統港式粵菜館必點的項目。東方樓有特別註明使用澳洲龍蝦，而非較平價的波士頓龍蝦。伊麵本身夠軟腍，上湯的味道偏清淡，或許再多些牛油進來調味會更佳。龍蝦有些許炸過頭了，但材料應該是新鮮的，很容易可以從殼上拆下。（4/5） 此時發生了神奇插曲。服務生上龍蝦伊麵的時候告知稍後會來為各位分碗，方便用餐。同時家人詢問是否可以提供辣椒醬油。服務人員表示沒問題。之後一去不返，直到10分鐘後我們抓了另一位服務人員詢問，才表示廚房還在準備（12:45了才開始切辣椒？）。同時也回覆龍蝦伊麵請自行分食。不一致的服務方式與各種準備不及，實在很想說句：麻煩準備好再營業好嗎。 魚籽蝦餃皇：一人一籠的上菜方式很有儀式感，但我這籠一掀開魚子醬就已經掰餔了。要知道這一顆要價238，魚子醬掉下去了我要吃什麼？（3/5） 豉汁蒸鳳爪：標準口味，底部搭配腐竹。不過不失（3/5） 燕窩蛋撻：燕窩本身發得不錯，猜測搭配冰糖悶過入味且口感清脆無腥味。蛋撻就中規中矩，算是好吃的傳統鬆化蛋撻。但兩個要價388，只推薦節慶期間點菜。

總的來說，食物味道中上，即便相對較平凡的菜式如鳳爪與伊麵，也都做得口味與價格都合理。而新式菜品就比較吃較年輕客群的喜好，長輩一般來說比較中意古典美味路線。服務方面尤其微妙，招呼若有似無，點菜找不到人，辣椒切不出來，服務標準也因人而異。最後結帳時，是由一般桌邊人員印出帳單，將信用卡交給服務人員之後，就帶著我的卡消失在走廊盡頭，等待約9分多鐘（我還真的有計時）之後才由著西裝的服務人員交還發票與停車券。匪夷所思的瑕疵實在多得驚人，但或許是我太過敏感了也說不一定。想想一餐客單價至少3000的高貴餐廳給出如此的感受，或許我...