
Reservations at five-star hotels for Lunar New Year banquet dinners are already nearly all booked. Now there’s only the chance to order takeaway. Offering delicacies such as fish maw, sea cucumber, lobster, and scallops, these hotels are looking to capture a piece of the NT$10 billion New Year banquet market.
Dongpo pork in clear, glistening layers is served with freshly cooked fish maw.
Sea cucumber sizzles in oil heat up to 120 degrees and fried until crispy on the outside and tender on the inside. It’s then stir-fried in a secret sauce. This delectable dish of dongpo pork, fish maw, and sea cucumber is a must-order from this hotel’s Lunar New Year menu.
Liu Yi-chia
Head chef
For the sauce, we used lots of older hens and pig skin, as well as chicken feet. Lots of gelatinous things. Then flavorings like oyster sauce and Shaoxing wine. It’s not too salty or too sweet.
Hsu Wei-chen
Howard Hotel PR representative
About 10% of customers have been an order directly after eating. It’s been like that since last month. Looking ahead to 2026, we hope to grow sales by 3 to 5% depending on demand.
With steamed lobster and grouper, plus lotus seeds in taro paste for dessert, this entire banquet is ready for New Year demand. Another hotel is offering a classic array, from sakura shrimp rice cakes to a five-piece appetizer platter. Orders are already rolling in.
Shao Chih-chi
Cosmos Hotel marketing director
People start making bookings for their Lunar New Year dinner in the summer of the previous year. We’re therefore also offering New Year’s dishes for takeaway, but we prepare them fresh on the day and provide them at room temperature.
Yu Chih-shan
Renaissance Hotel associate marketer
The surf-and-turf banquet includes chicken soup with Sichuan peppercorn, spareribs, and lobster, all excellent ingredients. We expect to boost sales by 10 to 20% over the Lunar New Year period. Our New Year’s Eve slots are also fully booked.
All these hotels are already fully booked for Lunar New Year’s Eve. If you still want to enjoy a traditional feast, takeaway is the only option. To seize this multi-billion-dollar opportunity, Howard Hotel and Cosmos Hotel are offering a 10% discount on orders made until Dec. 31. The Renaissance Hotel set menu is enough to feed six to 10 people. The Taipei Garden Hotel is offering early-bird pricing for bookings made before Jan. 19, with a complimentary selection of fine wines to enhance the festivities.
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#LunarNewYear #banquet #familygathering #holiday #NewYearbanquet #hotelrestaurant #fivestarhotel #surfandturf #restaurant #takeaway
為了把握圍爐商機,各家五星級飯店的圍爐宴幾乎都已經訂滿,現在只能搶年菜外帶商機,有業者把花膠烏蔘和龍蝦干貝端上桌,要搶攻過年的百億年菜市場。
肉質層次分明的東坡肉,一旁還有花膠,煎熟夾起。
烏參放入鍋中滋滋作響,把油溫控制在120度,炸至外酥內嫩,與特製醬汁拌炒,這盤東坡肉花膠烏參,色香味俱全,是飯店人氣必點的年菜。
[[主廚 劉宜嘉]]
“醬汁我們用了非常多的這些老母雞以及豬皮,還有那個雞爪,豐富的這些膠質,加了蠔油,加了這個紹興酒這些的調味,不會太鹹不會太甜。”
[[福華飯店公關 許維真]]
“吃完就會當下訂大概會落在10%,10%有這樣子的客人,然後可能從上個月起就開始在問。(2026年)展望依照市場的需求,我們希望可以成長3%到5%”
蒸龍蝦、清蒸龍虎班、還有飯後甜點蓮子芋泥,一整套年菜端上桌,就是要搶過年的圍爐商機。還有另一家飯店端上經典年菜,櫻花蝦米糕、五福大拼盤等,吸引不少民眾提前預訂。
[[天成飯店公關行銷長 趙芝綺]]
“提前到暑假的時候,就開始預定明年的年夜飯的圍爐。也因應推出了就是外帶年菜,但是我們是以當日現做常溫來做供應。”
[[萬麗酒店行銷協理 喻芝珊]]
“海陸饗宴包含像是花椒雞湯,還有肋排以及龍蝦都是非常好料。預計春節期間可以帶動一到兩成以上的業績,那我們除夕圍爐當天都是全滿的。”
各家飯店,除夕當日的圍爐宴早就被搶訂一空,現在想吃,只能外帶,提早搶攻年菜百億外帶商機,福華飯店及天成飯店12月31日前訂購,可享9折優惠。萬麗酒店年節期間,推出桌菜,適合6至10人團聚。台北花園大酒店,1月19日前預訂,達到滿額的早鳥價,還會加送精選紅酒,要讓年節圍爐更添喜氣。
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