Taipei Keda Hotel Jia Yan Chinese Restaurant

Name: Taipei Keda Hotel Jia Yan Chinese Restaurant
Address: Taipei
Price range: TWD599 - TWD1080

台北凱達大飯店家宴中餐廳

Family Feast Dim Sum All-You-Can-Eat Event. Event Period: 2025.8.18 - 10.31 Serving Time: Monday, Tuesday Lunch Only Dining Rules: 1. Tea and beverage charges are separate. 2. 90 minutes for ordering, last order at 13:30. 3. Dine-in only, no takeout or doggy bag service. 4. To avoid food waste, a maximum of eight dishes can be ordered per round. Unfinished dishes will be charged at full price. 5. Ages six to twelve are considered children's prices, and ages thirteen and above are adult prices. 6. A 10% service charge will be added.

★ 4.7 (2,160) $$$Pricey

Taipei Keda Hotel Jia Yan Chinese Restaurant menu 1

Taipei Keda Hotel Jia Yan Chinese Restaurant menu 2

All-You-Can-Eat Plan

August 18 - October 31, 2025, Monday & Tuesday Lunch Only. A 10% service charge applies.

Adult per person

成人每位

Ages 13 and above.

Enjoy unlimited servings of all dim sum, stir-fries, soups, and desserts on the menu. Perfect for those who want to sample a wide variety of Chinese cuisine.

TWD1,080 ≈ $34.00

Child per person

孩童每位

Ages 6 to 12.

A special discounted price for children, offering unlimited access to all dishes on the menu.

TWD599 ≈ $19.00

Family Feast Appetizer Platter

Sichuan Style Drunken Chicken

川味口水雞

A Sichuan-style cold chicken dish. Cooked chicken is immersed in a red oil sauce containing Sichuan peppercorns and chili oil. It is tender, numbing, spicy, and fragrant, making it an excellent appetizer.

Roasted Duck

明爐吊燒鴨

A type of Cantonese roasted meat. Duck is marinated and then roasted in a furnace, resulting in crispy skin and tender meat with a unique roasted aroma. It is usually served with a sweet and sour plum sauce.

Lotus Pond Silver Fish

荷塘鳳尾魚

Crispy fried small fish, usually seasoned and marinated. The texture is crispy, and the bones are edible. It is savory and suitable as a snack with drinks or as an appetizer.

Spicy Red Oil Chicken Skin

紅油雞蛋干

A tofu-like food made from eggs, with a chewy and delicate texture. Mixed with spicy red oil, it has a rich and layered flavor.

Charred Beef Tendon

燒焦牛腱心

A cold dish featuring the tenderloin cut of beef, with a roasted flavor. The meat is firm and chewy, well-marinated, and has a unique flavor.

Kimchi Fresh Ice Rolls

泡菜鮮冰卷

Fresh small squid marinated with kimchi. The sweetness of the seafood combines with the sour, spicy, and crispness of the kimchi for a refreshing and appetizing dish.

Cordyceps and Mixed Fungus Salad

蟲草拌雙耳

A cold dish with black fungus and white fungus as the main ingredients, accompanied by cordyceps flowers. The texture is crisp and refreshing, with light and healthy seasoning, rich in collagen.

Sesame Paste Radish Heart

麻醬蘿蔔心

Crispy pickled radish mixed with a rich sesame paste. The aroma of sesame contrasts with the sweet crispness of the radish, making it a refreshing cold dish.

Classic Dishes

Kumquat Sauce Chicken Popcorn

桔醬雞米花

Deep-fried chicken pieces (popcorn-sized) served with Hakka-style kumquat sauce. The crispy outside and tender inside of the chicken, dipped in the sweet and sour, fruity kumquat sauce, is refreshing and appetizing.

Garlic Sprouts and Salt-Pan Fried Pork

蒜苗鹽煎肉

A Sichuan home-style dish similar to twice-cooked pork. Slices of pork belly are pan-fried until slightly browned, then stir-fried with garlic sprouts and fermented black beans. It is savory and pairs well with rice.

Hawthorn Sweet and Sour Pork Ribs

山楂蜜子排

Pork ribs coated in a sweet and sour sauce made with hawthorn. The flavor is sweet and sour, the meat is tender, and the hawthorn's acidity balances the richness of the meat.

Sichuan Boiled Beef

川味水煮牛

Classic Sichuan dish: slices of beef are cooked in a spicy broth, then hot oil is poured over to release the aroma of Sichuan peppercorns and dried chilies. It is numbing, spicy, fresh, and fragrant, with tender meat.

Green Chili Preserved Egg

尖椒松花蛋

Preserved eggs (century eggs) paired with green chili peppers. The slight spiciness of the green peppers combines with the unique flavor of the preserved eggs, drizzled with soy sauce and vinegar for a simple yet flavorful dish.

Steamed Eggplant with Preserved Mustard Greens

梅菜蒸香茄

Eggplant steamed with preserved mustard greens. The eggplant absorbs the savory and sweet flavors of the preserved greens, becoming soft and flavorful.

Mapo Tofu

麻婆燒豆腐

A famous Sichuan dish where tender tofu and minced meat are braised in a sauce of fermented bean paste, Sichuan peppercorns, and chili oil. It is numbing, spicy, hot, and tender, making it very appetizing with rice.

Preserved Vegetable Stir-fried Green Beans

欖菜四季豆

Temporarily unavailable

Green beans are deep-fried and then stir-fried with preserved vegetables and minced meat. The texture is dry, fragrant, and crispy, with the unique savory and fresh taste of preserved vegetables.

Seasonal Fresh Vegetables

季節鮮時蔬

Stir-fried green vegetables according to the season. Usually stir-fried over high heat to retain the vegetables' crispness and original flavor.

Family Feast Seafood Platter

Steamed Sea Bass Fillet

清蒸鱸魚排

Fresh sea bass fillets are steamed, typically served with shredded scallions, ginger, and steamed fish soy sauce. The meat is delicate and tender, with a light flavor.

Golden Salted Egg Yolk Cod

金沙銀鱈魚

Cod pieces coated in salted egg yolk (golden sand) and deep-fried or stir-fried. The sandy texture and rich savory flavor of the salted egg yolk coat the tender fish.

Wasabi Shrimp Balls

青芥末蝦球

Large shrimp balls are deep-fried until crispy and coated in a mayonnaise sauce with a wasabi flavor. The texture is springy, and the slight pungency of the wasabi balances the sweetness of the mayonnaise.

Spicy Jumping Shrimp

香辣跳跳蝦

Fresh shrimp stir-fried with chili peppers and spices. The shrimp shells are crispy, the meat is sweet and tender, and the flavor is spicy and satisfying.

Shrimp Blanched in Hua Diao Wine

花雕白灼蝦

Fresh shrimp are quickly blanched in hot water to retain their natural sweetness, with a hint of Hua Diao wine aroma. Usually served with soy sauce or vinegar for dipping.

Honey-Glazed Cuttlefish

蜜汁拌中卷

Cuttlefish (squid) tossed with a special honey sauce. The texture is chewy and springy, with a balanced sweet and savory flavor.

Flavorful Claypot

Salted Fish and Tofu Casserole

鹹魚豆腐煲

A Guangdong specialty dish where salted fish bits, tofu, and chicken bits are braised in a clay pot. The unique aroma of the salted fish permeates the silky tofu, creating a rich flavor.

Dried Flounder and Napa Cabbage Casserole

扁魚白菜煲

A traditional Taiwanese home-style dish, enhanced with dried flatfish (flounder) and stewed with napa cabbage. The cabbage is stewed until tender and sweet, and the broth is delicious.

Three-Cup Pork Trotter Rings

三杯豬腳圈

Pork trotters cooked using the 'three cup' method (sesame oil, soy sauce, rice wine). The skin is chewy and rich in collagen, with a strong aroma of basil.

Shrimp and Vermicelli Pot

鮮蝦粉絲煲

Shrimp and vermicelli are cooked together in a clay pot. The vermicelli absorbs the freshness of the shrimp and the essence of the broth, resulting in a smooth and flavorful dish.

Specialty Staple Foods

Taiwanese Stir-fried Rice Noodles

台式炒米粉

Traditional Taiwanese snack: thin rice noodles stir-fried with shredded meat, mushrooms, cabbage, and other ingredients. The texture is chewy and springy, full of wok hei and fried shallot aroma.

Braised E-fu Noodles with Crab Meat

蟹肉炆伊麵

Hong Kong-style noodles, E-fu noodles (a type of fried egg noodle) braised with crab meat and broth. The noodles absorb the flavorful broth and have a soft, chewy texture.

Sakura Shrimp Fried Rice

櫻花蝦炒飯

Fried rice featuring sakura shrimp. The sakura shrimp are crispy and fragrant, and the rice grains are distinct, with every bite full of oceanic aroma.

Daily Soup

Dried Scallop and Seafood Soup with Egg White

瑤柱芙蓉海鮮羹

A thick soup with shredded dried scallops, seafood, and egg white (furong). The broth is sweet and fresh, with a smooth texture.

Black Mushroom and Vegetable Stewed Chicken Soup

北菇鮮蔬燉雞湯

Clear stewed chicken soup with black mushrooms and seasonal vegetables. The broth is clear and sweet, nourishing and warming.

Handmade Hong Kong Dim Sum

Shrimp and Fish Roe Siu Mai

魚子鮮燒賣

Classic Hong Kong dim sum: yellow dough wrappers filled with pork and shrimp, topped with roe. The texture is firm and springy, with rich juices.

Red Quinoa Pearl Meatballs

紅藜珍珠丸

Meatballs coated in glutinous rice and red quinoa, then steamed. The texture is soft and chewy, with red quinoa adding nutrition and a unique mouthfeel.

Honey-Glazed Char Siu Buns

蜜汁叉燒包

Soft, white steamed buns filled with a sweet and savory honey-glazed char siu. A must-order for Cantonese dim sum.

Hong Kong Style Steamed Shrimp Dumplings

港式蒸蝦餃

A classic dim sum dish with a translucent crystal skin encasing a whole shrimp and bamboo shoots. The skin is chewy, and the filling is fresh and crisp, showcasing the chef's skill.

Lotus Leaf Glutinous Rice Chicken

荷葉珍珠雞

Glutinous rice, chicken, and mushrooms wrapped in lotus leaves and steamed. The glutinous rice absorbs the fragrance of the lotus leaves and the richness of the filling, resulting in a soft, savory, and fragrant dish.

Braised Chicken Feet in Oyster Sauce

蠔皇炆鳳爪

Chicken feet are deep-fried then steamed, absorbing a rich oyster sauce. The texture is tender, falling off the bone easily, and rich in collagen.

Bean Curd Skin and Beef Tripe

腐竹金錢肚

Beef tripe (Qian Ye Du) steamed with bean curd skin. The beef tripe is chewy and flavorful, with a rich soy sauce aroma.

Steamed Pork Ribs with Black Bean Sauce

豆豉蒸排骨

Small pork ribs coated in batter and steamed with fermented black beans. The meat is tender and juicy, with the savory and garlicky flavor of black beans.

Preserved Sausage Radish Cake

臘味蘿蔔糕

Pan-fried radish cake with a golden crust, containing preserved sausage and dried shrimp. The texture is smooth and dense, with the sweetness of shredded radish and the savory flavor of preserved sausage.

Chive Seafood Pancake

韭菜海鮮餅

Pancake filled with chives and seafood. The crust is crispy, and the filling is full of chive aroma and the freshness of seafood.

Shrimp Rolls in Bean Curd Skin

腐皮炸蝦捲

Shrimp paste wrapped in bean curd skin and deep-fried. The bean curd skin is crispy on the outside, and the shrimp filling is fresh, sweet, and springy. Usually served with vinegar or mayonnaise for dipping.

Three-Ingredient Fried Spring Rolls

三絲炸春捲

Spring roll wrappers filled with shredded meat and vegetables, deep-fried. The wrappers are golden and crispy, and the filling is savory and moist.

Champion Scallion Crisps

冠軍蔥燒酥

Flaky pastry with a savory pork and scallion filling. Crispy on the outside and fragrant with scallions on the inside after baking, it's savory and delicious.

Oyster Sauce Char Siu Pastry

蠔皇叉燒酥

Golden flaky pastry filled with honey-glazed char siu. The pastry is layered and melts in your mouth, perfectly complementing the sweet and savory char siu filling.

Handmade Hong Kong Desserts

Platinum Sesame Buns

鉑金芝麻包

Exquisitely crafted steamed buns with a rich, molten black sesame filling. The sesame aroma is intense, and the texture is smooth.

Salted Egg Yolk Custard Buns

奶黃流沙包

A Cantonese dessert where the hot salted egg yolk custard filling flows out like lava when the bun is broken open. The combination of sweet and savory with a rich milky flavor is irresistible.

Crispy Fried Water Chestnut Sticks

酥炸馬蹄條

Strips of water chestnut flour cake, deep-fried after being coated in batter. Crispy on the outside and soft on the inside, with the sweet and refreshing crispness of water chestnuts.

Red Bean Paste Sesame Balls

豆沙芝麻球

Glutinous rice balls coated in white sesame seeds and deep-fried, with red bean paste filling. Crispy on the outside with a sesame aroma, soft and sweet on the inside.

Fried Glutinous Rice Cake with Brown Sugar

紅糖炸糍粑

Fried glutinous rice cake drizzled with brown sugar syrup and soybean powder. Crispy on the outside and soft on the inside, sweet and chewy, it's a popular traditional dessert.

Mango Pomelo Sago

楊枝沁甘露

A classic Hong Kong sweet soup, primarily made with mango, sago, pomelo, and coconut milk. It has a rich texture, is sweet and sour, refreshing, and has a strong fruity aroma.

Taro Sago Soup

芋香西米露

A sweet soup based on taro and coconut milk, with sago added. The taro is creamy and soft, the coconut milk is smooth and fragrant, and it's sweet without being cloying.

Almond Jelly

杏仁滑豆腐

A smooth almond jelly with a texture like tofu. It is white, silky, and has a fresh almond aroma, making it a refreshing dessert.

Chenpi Red Bean Soup

陳皮紅豆湯

Traditional Cantonese sweet soup: red beans stewed until grainy, with dried tangerine peel added for flavor. The red beans are creamy, and the tangerine peel's aroma balances the sweetness and prevents it from being too rich.