During the summer, YEN Restaurant, on the 31st floor of W Taipei, teamed up with Taiwan's well-known top tea brand "Le Vert thé" to launch an 8 meal course, pairing it with 4 award-winning tea leaves. It injects Taiwan's unique tea culture into creative Cantonese cuisine, and provide guests with a new dining experience.
"Honey-flavored black tea soft-hearted egg", "Tea seed oil chicken salad", "Sanxing green onion grilled small sweet fish", "Lee-San tea powder crispbread roast duck" with Lee-San alpine oolong tea.
Le Vert thé has top-quality teas from different production areas in Taiwan. The whole series of teas handpicked. For this collaboration, the award-winning tea products "Lee-San Oolong Tea", "Lee-San Honey Oolong Tea", "Ali-Shan Roasted Pearl Dew Oolong Tea", and "Sun-Moon Lake black tea", which won the French AVPA World Tea Competition, were selected. Four types of tea leaves are used as a match.
First of all, based on the idea of Lee-San Oolong tea, we launched the "Lee-San Tea Powder Shortbread Roast Duck". The Lee-San Oolong Tea is grounded into a handmade tea-flavored shortcake, and the popular item Ziyan sliced duck with French goose is added. Liver mousse, layer upon layer on the tip of the tongue inspires unexpected surprises. Secondly, "Honey Fragrant Black Tea Soft-Hearted Eggs" and "Lee-San Honey Fragrant Tea Caviar Lobster Balls" use the natural honey aroma of Lee-San Honey Oolong Tea to enhance the delicate taste of the food; The Bird's Nest complements each other and provides a rich texture; the latter is dominated by lobster, topped with soft egg whites and black caviar, and embellished with luxurious gold leaf, to satisfy seafood-loving gourmets.