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Sentosa Hotel Western Restaurant (Taoyuan Branch)

西餐 · ⭐ 3.9

4th Floor, Building B, Tianxia Jinniu Plaza, No. 1 Huixue Road, Nantou Subdistrict

Dishes

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  Chicken Feet

  Fengjiao is a traditional dish made primarily from chicken feet. The preparation involves first boiling the chicken feet, then frying or steaming them, and finally marinating them in a specially prepared seasoning. It has a bright red color, soft skin, and crispy tendons and bones.
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  Curry Chicken Dumpling

  Curry chicken bao is made by stir-frying diced chicken thigh with onions, potatoes, and curry sauce, then wrapping it in fermented dough and steaming. The filling has a rich curry flavor.
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  Tiramisu

  Tiramisu is a dessert originating from Italy, made primarily with ladyfingers, coffee, mascarpone cheese, and cocoa powder. The preparation involves soaking the ladyfingers in coffee, layering them with mascarpone cheese, and finally dusting with cocoa powder for decoration.
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  Chao Shan Beef Meatballs

  Chao Shan beef balls are made primarily from fresh yellow beef, hand-pounded to create firm and elastic meatballs. They are typically cooked in clear soup or bone broth until boiled.
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  Stuffed glutinous rice chicken

  Steamed glutinous rice chicken is a traditional Chinese dim sum wrapped in lotus or bamboo leaves, filled with chicken, cured meats, and other ingredients. Rice is soaked beforehand, mixed with fillings, then steamed.
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  Red Velvet Cupcake

  Red velvet cupcakes are sweet treats made from flour, cocoa powder, eggs, sugar, butter, and milk. After mixing and baking, they're topped with cream cheese frosting, often dyed red for their signature appearance.
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  Strawberry Cream Cake

  Strawberry cream cake is a dessert made with fresh strawberries, cream, and cake as its main components. The preparation involves baking the cake until golden and soft, spreading it with smooth cream, and garnishing it with vibrant, juicy strawberries. The overall presentation is enticing, with distinct layers.
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  Red Bean Bun

  A red bean bun is a steamed dough food with wheat flour as the skin and red bean paste as the filling. The fermented dough is rolled into small rounds, filled with red bean paste, sealed into a ball, and then steamed until cooked.

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