The “Yigong” Chinese restaurant has three Michelin stars for three consecutive years, and has accumulated 9 stars so far. It is also the only restaurant in Taiwan that has received the highest Michelin three-star honour. According to the reporter of Apple News, the “Yigong” is no matter its dishes or decoration. Both the outfield service and the outfield service have a super high level. I am optimistic that this year’s 4 consecutive hegemonies should win the ticket; in recent years, the “Yi Gong” has been able to sit firmly on the throne. It has been blessed by 5 reasons. The best service experience can last forever.
The “Yi Gong”, which is famous for its exquisite Cantonese cuisine, is located on the 17th floor of the Junpin Hotel. When you enter the room, goose yellow lights are combined with deliberately made old tea mirrors. The velvet satin sofa is mixed with antique cultural relics. It seems to conflict but does not violate the harmony. Rui Xian created it by one hand, with the theme of “gardening” at the time, continuing the French aristocratic style design, adding the characteristics of traditional Chinese gardens, perfectly shaping the “Eastern world in the eyes of Westerners”, and accurately hitting the Michelin secret guests with Western reviewers. Heart, laid a good foundation for Michelin star award.
The reporter personally experienced that a Michelin three-star restaurant from entry to exit, in addition to smooth service and delicious meals, every meal can have some small surprises. It is an important memory point of the restaurant. “Yi Gong” is evaluated as “excellent cooking, worth a special visit”, and 2 spoons and forks are given. The evaluation ranges from the quality of the ingredients, the chef’s ability to control the taste and cooking skills, the personality in the cooking, and whether it is a thing. Excellent value for money, points are given to the consistency of the catering standard.
Intimate reminder to dress and enjoy delicious food Respect the chef’s exquisite meals
The “Michelin Guide”, which is regarded as the bible by the gastronomy industry, is commonly known as “Little Red Book”. It has strict requirements on the “dress” of guests entering the restaurant. Unlike most Taiwanese Michelin-starred restaurants, the three-star “Yi Gong” still adheres to this standard. The considerate service is my first impression of Yigong. Whether booking a seat online or making an appointment by phone, the day before, I will receive a call or text message from someone to ask about dietary taboos, reminding you to wear formal clothes to enter the venue. Boys are not allowed to wear slippers, sandals, or shorts. Wearing vests and trousers should not show the ankles. Ladies should avoid wearing slippers-style shoes. They seem simple but reflect the respect of the guests for the chef’s meals. It is also the first reason why “Yi Gong” was favored by Michelin judges. It started from the West. The Michelin Guide believes that eating is a kind of communication, in which the chef and the guests learn from each other through the meal.
Two chefs sit down and watch the kitchen closely, Chen Weiqiang and Chen Tairong delve into the ultimate Cantonese cuisine
The second reason lies in the stability of food, which is also a prerequisite for Michelin restaurants. The “Yigong”, which has two executive chefs, is not careless about the quality of meals. At present, “Yigong” is also the only two Michelin starred. The chef’s restaurant, the other is “Molino de Urdániz/Wordaniz Mill”, which won a star last year. For Michelin, “meal consistency” is very important. The two senior chefs pay close attention to the kitchen every day to ensure that the quality of the meals remains unchanged. It is their daily homework. The 57-year-old Chen Weiqiang (Brother Qiang) Born in Hong Kong, 45 years of rich cooking experience and requirements for meal details have produced countless delicious Cantonese delicacies, such as reservation dishes “Jin Yao Fried Dragon Muscle”, “Kong Bao Qiankun Bag”, or the test of “Qiang Ge Fried” “Rice noodles” are their specialty dishes; another chef, Chen Tairong (Early Brother), has studied barbecued pork cuisine for many years, especially with “Yi Gong barbecued pork” as a representative dish. , So that countless diners think, “To do one thing to the extreme is perfect.” This is true of cooking, and so is life.
Dazzling skills and amazing eye-catching flame film duck unique signature
The dishes full of surprises are always fresh in the memory. Take the signature “flaming duck”, made with Cantonese techniques, carefully selected Peking duck weighing about 3.5 kg, and put star anise, five-spice powder, and salt from the opening of the duck belly. , Sugar and special sauce marinated, the biggest feature is that the duck meat and duck bones have unique flavors, with hot water blanching and “snatching” procedures, topped with duck vinegar water to increase the crispness, on-site dedicated table side show Serve, drizzle with a little Cointreau orange wine, the light is radiant when it is fired, the light wine aroma and the aroma of roast duck are perfectly integrated, the caramel-colored skin is very crispy, the duck meat is hand-sliced to remove excess oil, the meat is delicate and not woody, just order one The flame duck seems to have watched a big show. The double enjoyment of sight and taste has become a unique signature dish, and it is also the third reason for winning stars. Of course, high quality means high unit price, and the slightest deficiency is that you want to eat Yigong Roast Duck. It doesn’t cost much. The whole “flaming duck” for four meals costs 5880 yuan plus 10% service charge. Compared with the average 2000-3000 yuan in the market, the price is twice as expensive, which still attracts many diners.
The service details are in place, the dishes are first-class, and the essence is conveyed
If you want to win the favor of Michelin, details are often the key to success. Yigong provides a dish-speaking service for each dish, and the service staff provide professional explanations, allowing guests to experience the essence of the chef’s cooking through eating. The reporter previously interviewed Ding Yuanwei, general manager of Yunpin International. He said: “What’s on the plate is the key!” For Chinese dishes, a temperature difference of 1 to 2 degrees can easily affect the sense of taste. The food and the time taken by the guests to take photos are counted. To avoid errors, the on-site carts are equipped with hot plates, large and small, to ensure that the food has the best palatability; another detail comes from the “placemat” on the table, which seems to be The humble placemat pays attention to changing according to the season. The top is inscribed with various poems and songs, and matched with the traditional flower disc. It is a key to attracting Michelin’s secret guests. Paying attention to details is the fourth reason for the Yigong to win stars. .
In order to maintain the romantic style of “Yi Gong”, the dim lighting has been criticized by many people. In particular, the concept of “mobile phone eats first” prevails in modern people. It becomes a trend to take pictures wherever you go. Knowing how to keep up with the times and listen to the needs of customers is to keep customers. Important conditions are also the fifth reason why the Yi Palace re-elected the throne. After eating food, I always like to take photos with my friends. The service staff immediately moved out the “selfie lights” that are taller than others. All the guests on the scene uttered wow admiration, and the soft focus lights lit their faces. The condition is super good, and the beauty is instant, leaving a good memory time for dining in the Palace.
The prawn dumplings are stuffed with the lobster prophet duck is smaller
In addition to the above analysis of the key to winning the three-star throne, the reporter provided a reference for the must-try options in the Yigong. The pre-ordered dishes “flaming sliced skin duck”, “prophet duck”, and “Yigong barbecued pork” must be eaten, and the frog stomach is used as an ingredient. “Kong Bao Qiankun Bag” is also a unique delicacy; other items such as “Spicy Jumping Chicken”, “Jun Pin Shrimp Dumpling” and “Secret Vermicelli Shrimp Dumpling” are worth a try. “Jun Pin Shrimp Dumpling” The filling is still made with lobster meat, which is very special; recommended for those who are addicted to spicy food, the “spicy chicken” The hemp, the stamina and the spicy taste rushed to the head, making people endless aftertaste.
For those who eat ducks for the first time, it is recommended to choose the smaller “Prophet Duck” to taste the flavor. Unlike the flame duck, the meat is plump and rich in fat. Bake in the oven until the skin is crispy, and finally poured with hot oil to increase the crispy taste. The delicious duck meat will melt in your mouth after chewing, and the salty flavor is very awkward.
Crispy barbecued pork crispy on the outside and tender on the inside
For those who are familiar with the road, they always order a chef’s private dish “Crispy Char Siew”. This dish uses pork neck meat and trims it into a rectangular shape with a fine knife. It retains a thin layer of fat. It is grilled several times to add crispness. The surface layer of the delicious barbecued pork is covered with crispy caramel. The dessert “Fried Tofu Milk” is a local snack in Shaanxi. It compares the hot cheese to tofu. It is fried and crispy and sprinkled with a lot of icing sugar. It is very suitable for the end of the meal. It is very satisfying and full of happiness.
According to the analysis of the reporter, the “Michelin Guide” has never revealed the detailed criteria for restaurant evaluation, but it still cannot escape the framework of delicious meals, caring service, comfortable dining environment, and characteristic memory points. For many years, the “Yi Gong” Chinese restaurant has been loyal to its original intentions. , Starting from the details step by step, if there is no accident, “Yi Gong” will continue to dominate the throne for 4 consecutive times and continue to dominate. (Xu Ligang/Taipei Report)
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