Café at Far Eastern proudly presents a limited-time culinary event featuring a team of five-star Hong Kong chefs－Chef Yeh. Showcasing time-honored techniques and authentic flavors, the chefs bring you a rich array of Cantonese delights—from sizzling stir-fries and fragrant claypot rice to nostalgic desserts and soul-warming soups—faithfully recreating the vibrant taste of Hong Kong’s street stalls and beloved Hong Kong-style café (Cha Chaan Teng).

Whether you’re a nostalgic gourmand longing for authentic Hong Kong flavors or a food adventurer seeking cultural taste, this exclusive event offers a feast you won’t want to miss. Available from May 16 to June 15, during lunch and dinner services. Price per person: NTD 1,180–1,480. For reservations, please call (06)702-8856.

[Meet the Guest Chef]

Chef Eason Yeh, a Hong Kong-born culinary master, brings with him 37 years of experience in the kitchens of international high-end hotels. He currently serves as Executive Chinese Banquet Chef at Shangri-La, Far Eastern, Tainan, and is known for his expertise in authentic Cantonese cuisine, seamlessly blended with the demands of modern banquet dining.

Chef Yeh has honed his craft at renowned establishments including Han Lai Hotel Kaohsiung, Taisugar Evergreen Hotel, and Haibao International Seafood Restaurant. With deep experience in Cantonese cuisine, seafood specialties, and large-scale banquet dishes, he is celebrated for his refined plating and layered flavor profiles that consistently impress guests at major events.

For this special culinary event, Chef Yeh has been invited to showcase his signature techniques and cultural roots in Hong Kong cuisine—presenting an exclusive classic Hong Kong-style dining experience at Far Eastern Café.

[Limited-Time Signature Dishes]

．Claypot Rice with Mushrooms and Chinese Sausages:

A signature staple of Hong Kong’s teahouses and street vendors. Steamed over an open flame in a claypot, this dish delivers crispy golden rice crust, savory lap cheong (Chinese sausage), and earthy mushrooms soaked in rich soy-based sauce. A true taste of tradition in every bite.

．Salt-Baked Chicken:

A time-honored Cantonese delicacy where a whole chicken is wrapped in salt and slowly baked to lock in moisture and flavor. Tender, juicy meat with crispy skin and a subtle herbal aroma—this dish is a classic found on festive family tables across Guangdong.

．Typhoon Shelter Chili Crab:

Inspired by Hong Kong’s iconic typhoon shelter seafood culture, this dish features crab flash-fried with crispy garlic, chili, and fermented black beans. Bold, spicy, and irresistible—a fiery favorite and culinary showpiece.

．Hong Kong Beef Offal Noodles:

Once a common street-side comfort for dock workers, this dish includes slow-braised beef tripe and intestines in a deeply savory broth, paired with chewy egg noodles. A layered taste of old Hong Kong’s working-class heritage.

．Lai Wan Boat Congee:

Originating from the floating kitchens of Guangzhou’s Lai Wan district, this silky rice porridge is topped with peanuts, crispy dough sticks, fish slices, and shredded egg. Warm, savory, and infused with a touch of nostalgia.

．Cantonese-Style Shark Fin Imitation Soup ("Woon Jai Chi"):

A grassroots Hong Kong favorite. Made with vermicelli in place of shark fin, served in a thick, peppery soup infused with sesame oil and vinegar—this dish stirs memories of bustling night markets.

．Lettuce Fish Soup:

A light and nourishing soup featuring crisp lettuce leaves and tender fish slices in a sweet, milky fish broth. A refreshing yet comforting reminder of Hong Kong’s coastal culinary roots.

．Teochew–Style Master Stock Delights

Our chef infuses premium cuts—tender chicken wings, richly marbled beef shank, and more—into a secret thirteen‑spice “lou shui” broth, slow‑simmered to lock in natural succulence. Each day we present two meats and two sides that transports you through a century of Hong Kong culinary heritage.

．Butter Pineapple Bun:

An iconic sweet bun with a golden crackly crust, fluffy bread center, and a thick slice of cold butter tucked inside. The perfect hot-and-cold contrast and a tea-time staple across all cha chaan tengs.

．Hong Kong Egg Tart:

A hybrid of Portuguese and Cantonese pastry traditions, this egg tart boasts a flaky crust and silky custard filling. Its golden hue and fragrant surface make it an irresistible treat fresh from the oven.

And many more Hong Kong delights await—served in rotation throughout the event. Come explore the soul and flavor of Hong Kong Food at Café at Far Eastern.