The Vegan Food
With 8 world class restaurants to choose from, we were hopeful that we’d eat well during our stay but even with our high hopes, our expectations were still exceeded.
We took breakfast in The Brasserie which was a hive of activity with plates clanging, billows of steam from the giant baskets of dim sum and sizzling noises coming from the live cooking stations; staff and guests ferried plates of food back and forth in the lively morning atmosphere. We have to admit to feeling a little lost in all the action and were relived when a member of staff rescued us and showed us around, asking detailed questions about ingredients and cooking methods and highlighting everything we could eat (there was a lot).
We were particularly impressed with the congee station which offered the biggest amount of condiments that we’ve ever seen. Plain congee, which is made from white rice and water, is really nothing special without the condiments you add to it and we had a vast selection to choose from. We made exciting congee creations, adding deep fried sticky sweet gluten, spicy fermented tofu, firm tofu cubes and an array of pickles to our rice porridge for a fun, interactive and tasty vegan breakfast dish.
There was also a range of vegetable dishes we could eat and staff were happy to make vegan versions of dishes we couldn’t eat. The glossy, rich aubergine in spicy sauce was already vegan and available from the buffet, making a delicious, quick and easy vegan choice.
Staff were keen to show us traditional Taiwanese food that was also vegan (although not always vegan on the streets outside so it was an even bigger treat) delivering surprise plates of youtiao (Chinese donuts) and sesame pastry with cups of sweet, warm soy milk, and famous Taiwanese scallion pancakes. We loved getting to sample local food and trying delicious new flavours.