The joy of traveling is not all sightseeing and meeting people of different cultures and nationalities. Trying exotic food can be a highlight of any journey, and Chinese food is famous throughout the world for its wide variations in appearance, ingredients, and flavor. Due to a unique historical legacy, Taiwan is an excellent place for eating Chinese food. Of the main schools of Chinese cuisine, Cantonese food is one of the most popular. Cantonese is neither spicy nor overly greasy; its dishes are frequently roasted or steamed, using seafood, pork, and poultry as base ingredients. Dumplings, roasted meat cuts, and soups are common fare. Seafood dishes, however, are the true specialties of Cantonese cuisine.
Among the finest and most exotic Cantonese dishes are shark fin soup and boiled abalone. When preparing these exquisite dishes precision is crucial and exact recipes are carefully guarded secrets. According to Henry Chau, general manager of the Sun Tung Lok Shark Fin Restaurant, excellent broth is the key to making the best shark fin soup. A delicate mixture of chicken, fine pork, and ham must be added to just the right amount of water. Boiling time must be strictly monitored.
The process for making delicious abalone is even more complicated. Surprisingly, the taste of dried abalone is even stronger than that of fresh abalone, and the drying process is an art in itself. Japanese seafood connoisseurs have developed the best methods for drying abalone to actually enhance its original flavor. Dried abalone are boiled in special porcelain pots for as long as 13 hours before the succulent dish is served up, one precious abalone at a time, with a topping of "secret" sauce. The greatest challenge to the chef is controlling boiling time for different abalone.
"Dim sum,"a variety of small (often steamed)dishes served with tea, is very popular at Forum Chinese Cuisine.
Most people are aware that when eating Chinese food it is customary for all diners to eat off the same platter; dishes are not passed, but are rotated on a low, table-top wheel. Some of Taipei's best Cantonese restaurants, however, have come up with another system, called "set-dining." With set-dining you choose six- to eight-course combinations, including fruit as a dessert. Unlike most Chinese meals, diners have their own plates. Set-dining is particularly well-liked by people who prefer a western one-person, one-plate serving style and by those who do not know how to order the best dishes.
Sun Tung Lok, Forum Chinese Cuisine, and Golden Royal specialize in Cantonese cuisine set-dining. In these restaurants, each set is chosen to show off the chefs’ culinary skill. Waiters and waitresses also undergo training in providing first-class service. All three restaurants have open dining areas and well-decorated private rooms, enabling them to satisfy a variety of dining needs.
