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Fullon Hotels

Chef A-CHI DIMSUM

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Hotel Chain Restaurant Brands Chef A-CHI DIMSUM
A mouthful of dim sum and a gulp of hot tea present you memorable dining experiences. 
Led by Head Chef A-chi, the chef team uses seasonal ingredients to offer authentic Hong Kong style dim sum. The traditional as well as innovative tastes satisfy your tastes buds with exceptional enjoyment.  

Classic Dishes

  • Straw-wrapped Beef with Red Wine Fullon Hotel Tamsui Fisherman’s Wharf

    Straw-wrapped Beef with Red Wine

    Straw-wrapped Beef with Red Wine Premium American beef ribs are wrapped with straw from ChiaNan Plain and stewed with about 10 spices and red wine for three hours. Then, it is soaked in the sauce overnight to add to the taste. The beef is tender and saturated with straw’s aroma.

  • Abalone with Salted Egg Yolk in Typhoon Shelter Style Fullon Hotel Tamsui Fisherman’s Wharf

    Abalone with Salted Egg Yolk in Typhoon Shelter Style

    The fresh abalone from Gongliao is deep-fried until golden yellow. Then, it is stir-fried with salted egg yolk from Yilan and deep-fried garlic till golden yellow. This classic and local dish is ready to serve, tasting salty and aromatic.

  • Typhoon Shelter Style Soft-shell Lobster Fullon Hotel Tamsui Fisherman’s Wharf

    Typhoon Shelter Style Soft-shell Lobster

    Yilan lobster is cooked with a typhoon shelter style from Hong Kong. The dish is traditional as well as innovative. Served in western style plating with lotus seeds, sweet potato and sweet chili, it tastes special.

  • Curry Shrimp Hot Pot with Pumpkin Fullon Hotel Tamsui Fisherman’s Wharf

    Curry Shrimp Hot Pot with Pumpkin

    The chestnut and pumpkin from Tamsui are soft and aromatic. They can also neutralize the spicy taste of Thai curry sauce when cooking shrimp. Served with French style soft bread, it is tasty and aromatic.

  • Pork Dumplings with Abalone Fullon Hotel Tamsui Fisherman’s Wharf

    Pork Dumplings with Abalone

    This traditional Hong Kong style dim sum is cured with pork leg and shrimp, both of which are whipped into paste to make these chewy, tasty dumplings. Served to ingot-shaped abalone, it is classy and tasty.

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