Circum, a fine restaurant located in Taipei Jinghua Hotel, officially launched a new menu “Ocean Treasure”, which invites the public to taste the rich taste and heartwarming blessings of the sea from the innovative perspective of the new generation of Chinese cuisine.
Circum: It is the Latin word “circle”, which means reunion and happiness. The decoration is themed orange and red, and the atmosphere is lively and light against the backdrop of red copper, stone, metal and other materials. The chef and sous chef have a background in Chinese and French cuisine, and gets inspiration from classic dishes, dietary experiences and overseas experiences, and creates dishes through French techniques. After-meal desserts are based on fruits and combine with ancient poetry to add literary and artistic atmosphere to the dining experience.
It is the season when the seafood is abundant, and the seafood at this time shows the ultimate flavor of firmness and delicateness, presenting the gifts of nature on the dining table, symbolizing the delicacies of harvest and reunion. Circum chef Leo takes “Ocean Treasure” as the main axis this season, integrating Chinese dietary allusions and flavor culture, and selects fat, tender and juicy abalone, sweet and rich scallops, delicate meaty fresh fish, and delicious and full Selected crabs, stack the flavor through delicate craftsmanship, from fresh fragrance and salty to rich and profound, vividly interpreting the essence and heritage of the sea.
The first menu “Ocean Treasure” opens the new season with its signature “Tiujiu” and focuses on eight flavors: “scent, salty, bitter, sweet, sour, spicy, numb, and fresh”. Each side dish is like a puzzle. Intertwined, interpreting a unique flavor philosophy. “Shanshan” presents a harmonious balance between the sea and the land. Chef Leo uses soju chicken soup as the creative idea, and uses old hens, Jinhua ham, a variety of medicinal materials and rice wine. Without a drop of water, it is simmered for 6 hours and condenses into thick texture. Pure soup base; the “sea” element replaces traditional chicken with abalone, first marinated with salt koji, and then simmered with Shaoxing wine, rice wine and chicken soup to add depth of the aroma.
Next comes the “Night Losser”, which represents the most familiar taste of late-night snacks after get off work by chef Leo. Strictly select Japanese A5 Wagyu beef cover, mix in hard fish kumbu soy sauce, spiced butter and dried onion to add aroma, cover the top with caviar and duck skin egg yolk, bringing a strong aroma and smooth layer, and finally cover a layer of crispy cake The skin adds a fun texture. When you enter the mouth, you feel like you taste a bowl of hot beef noodles and brown eggs and tofu at the same time. It is familiar and novel, conveying the unique charm of the night.
Immediately afterwards, a series of “marine treasures”, such as “crab acquaintance” interprets the Chinese dietary charm of the encounter between crabs and fine wine. It is conceived by Chaozhou frozen crabs, showing delicate taste and visual presentation; “undersea treasure” inherits Chinese diet The artistic conception of “Eight Treasures” in the culture is based on the treasure of the sea “Sea Cucumber”. After 7 days of careful soaking sea cucumbers, they are cooked with onion marinated sauce and simmered onion and cooked onion onion and stewed with soft and tender savory hooves, and are specially sweet with French Garlic replaces traditional green onions and balances the salty and fragrant flavor. The top covers the two sides of the bamboo noodles with yellow, fry until golden and crispy, and drizzle with a sauce made of chicken stock and black vinegar. It is sour and fragrant, and it is delicious and sweet.
“Sweet head and tail” is taken from the custom of “sweet head and sweet head” at Chaozhou banquets. It symbolizes perfection and auspiciousness. It takes Hong Kong-style rice as the starting point for creation. After stir-frying with diced ginger, white green onions and dried onions, add sweet shrimp broth and 18 years. Cook Yueguang rice with Huadiao wine, so that the rice grains can fully absorb the fresh sweet essence of the soup and the mellow aroma of the wine. Mix half-cooked sweet shrimps and sweet bean kernels into the rice to add a crispy and sweet taste, and finally spread the Huadiao shrimp soup to soak it With Japanese red sea urchin, the rich seafood is fully enjoyed.
Circum
Address: No. 3, Lane 39, Section 2, Zhongshan North Road, Zhongshan District, Taipei City
Sales price:Evening package NT$4,580/ per set, lunch package NT$2,880/ per set, additional 10% service fee Reservation link: Click here
1 of 4
2 of 4
3 of 4
4 of 4
Related reports
> Supreme 2025 Spring and Summer Series Lookbook officially released
> Billiards table, tennis rackets, high-end furniture and audio! Supreme 2025 Spring and Summer Series “Accessories” are fully released
