#Food #Taipei to eat full 'Sheraton Taipei Hotel (Twelve Chefs)' Buffet has been deeply cultivated for 17 years, occupying a place in the hearts of many people, with the reputation of the King of Buffer, Taipei must eat to eat one of the full, this day to sheraton accommodation after the corner of the small partner, dinner is directly arranged in the twelve kitchens to eat, into the hotel do not have to go out
The seventeen-story atrium glass canopy design makes it stress-free to eat
"Sheraton Taipei 12 Kitchens" pioneered the buffet restaurant in the open cooking area, and upgraded it with the original intention of "FRESH, FRESH & FRESH", so that consumers can have a fresh gastronomic experience
The first FRESH stands for "Careful Selection of Ingredients", where the chef team is committed to sourcing high-quality ingredients from all over the world, from origin to table, and presenting more than 120 exquisite dishes with exquisite craftsmanship to entertain each guest
Usually everyone's favorite rush at the beginning should be Japanese cuisine, seafood and the like, salad is no exception, today provides four kinds of sashimi: harbor fish, salmon, salmon, sailfish, harbor fish to the day to supply the main supply
Today it's snapper
Made into seafood cold dishes, hand rolls, and sushi, such as pickled phoenix snails are quite large
The "Oven Grilled Rib Eye Steak" is based on Prime Grade American Beef
The steak area has always been popular, and the chef's black pepper sauce was great
The seafood crowd in the deli area has not stopped, because there are Singaporean-style stir-fried lobsters and raw stir-fried prawns, and everyone is constantly continuing, and there is no queue here
Steamed lemon fish
Give you the whole fish good faith
Cantonese restaurant Chenyuan's classic dish "Grilled lamb shoulder steak with sauce"
Roast duck and char siu are really good in terms of all-you-can-eat quality
After the 2020 modification, two transparent freezers for ingredients will be built to actually display fresh catches, chilled meat, direct vegetables and fruits, etc., which will be delivered directly from the place of origin to the kitchen for cooking on the same day, so that customers can more intuitively see the quality of edible ingredients
The windows are bright and clean, and it feels like visiting a supermarket
Soufflé thick muffins must be ordered, according to the situation on the spot, every 10 minutes or so, the process of making soufflé is good to heal the depression!
You can go early without waiting for so long, and one person is limited to one
