Exclusive 15% Discount for JRHM Members at Kai Hua Lou Chinese Cuisine

JRHM members can enjoy a 15% discount when dining at Kai Hua Lou Chinese Cuisine during 12/2-12/30 weekday lunch hours. Additionally, spend NT$5,000 or more to receive a complimentary jar of Health Black Bean and Black Rice Tea. Don’t miss out on our specially recommended winter nourishing soups!

Featured Nourishing Soups
◆ "Braised Abalone and Black Garlic Chicken in Clay Pot" (requires a 2-day advance reservation)
This soup features abalone, chicken, and fermented black garlic, slow-cooked with an array of herbal ingredients to create a rich, dark broth with a delightful aroma. The natural tangy-sweet flavor of black garlic infuses the soup, delivering a smooth and warming experience in every sip. It is the perfect choice for winter nourishment and cold relief.

◆ "Abalone and Fish Head Stew in Clay Pot"
Made with golden-seared silver carp fish head, onion, dried shiitake mushrooms, and satay sauce, combined with Chinese cabbage, black fungus, nine-hole abalone, white shrimp, and other seafood delicacies. This stew features a creamy white broth with a rich, savory taste that is hearty yet not heavy, making it an ideal winter soup with layers of flavor.

◆ "Nourishing Soybean and Shrimp Hot Pot"
This hot pot is based on chicken broth, soy milk, and mushrooms, complemented by fresh shrimp and seafood. It delivers warmth and comfort with every bite, banishing the chill of winter.

◆ "Double-Boiled Chicken Soup with Bird’s Nest"
Prepared with premium Taiwanese chicken thigh meat, bird’s nest, red dates, and goji berries, this soup is tender yet firm, offering a naturally refreshing and delightful taste.

◆ "Imperial Collagen Soup with Fish Maw"
This dish features pork bones, chicken, Jinhua ham, and dried scallops, slow-cooked for 1.5 to 2 hours before adding pre-blanched fish maw. Simmered for an additional 30 minutes, the fish maw absorbs the essence of the broth, creating a nutrient-rich, flavorful soup with an elegant, layered taste. It is an exceptional choice for winter nourishment.

Freshly Made Dim Sum Delicacies
◆ "Crystal Emperor Steamed Rice Rolls" stuffed with succulent king crab meat.
◆ "Seafood Abalone Dumplings" featuring whole abalones for a luxurious bite.
◆ "Swan Taro and Shrimp Pastries" crafted into elegant swan shapes, combining taro paste and shrimp for a rich and textured flavor.
◆ "Pan-Seared Snow Pickled Duck Buns" filled with finely chopped snow pickles and roasted duck, steamed and then pan-fried for a crispy exterior and juicy interior.
◆ "Baked Bird’s Nest Egg Tarts" feature handmade flaky crusts filled with rich custard cream and topped with premium bird’s nest, offering a delightful blend of aroma, texture, and taste.

As the weather cools, it’s the perfect time to gather with loved ones and share nourishing delicacies. With an array of soups and dim sum available, don’t forget to enjoy an exclusive 15% discount as a JRHM member during weekday lunch hours at Kai Hua Lou Chinese Cuisine this December.

Chef Yang Te-Hsing

With more than 30 years of experience in the industry, Chef Yang has served as chef at The Great Wall Sheraton in Beijing, China, and guest chef at Wuxi Hotel. Yang has also worked as the chef for the Beijing Cuisine and Dining Special Project and sous chef at The Westin Taipei, Courtyard by Marriot, Taipei, and Leofoo Hotel.
Excelling in Beijing cuisine, particularly the nutritious cuisine during the reign of Qianlong, Yang’s culinary experience also crosses over to cuisines from other Chinese provinces, Western cuisines, and Japanese cuisines, winning several gold medals from cooking competitions in Taiwan, China and Europe. As chef of KAI HUA LOU at Hotel Metropolitan Premier Taipei, Yang brings in his brand-new creativity to China’s extravagant palace cuisine and renowned cuisines from other Chinese provinces – incorporating “food” and “art” for a most spectacular show.

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