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All You Can Eat SEAFOOD Buffet & LUXURY Dim Sum in Taipei Taiwan: Taiwan Food Tour

May 29, 2021
Next stop will be really cool Taipei 101 and I'll stay here Hi guys, I'm Mike Chen here in Taipei Taiwan, as you know I have this kind of love affair with all you can eat

buffet

s and it really is kind of The relationship of love and hate every time we meet it starts out great, we're excited to see each other, we have a great time, but somehow it always ends with me in a coma afterwards, well regardless, my love for the

buffet

will never die. In every city I visit I always look for the best buffet that place has to offer, that's why I'm here at the W Hotel in Taipei and I've heard good things, let's see what they did right just by walking from the door to the plate. table and I'm getting a very general advantage at this buffet, this is not your typical

sea

food

buffet.
all you can eat seafood buffet luxury dim sum in taipei taiwan taiwan food tour
I mean, I've been to so-called

sea

food

buffets that have some crab legs, maybe some shrimp cocktail, maybe a lobster bisque, but at this place there's a lot of seafood here and not only that, there's many of you, you know what we are going to explore together, this is Josh, he is the executive chef, he will show me around tonight, it is our seafood night, as you can see, we have Boston lobster and Alaskan king crab. the snow crab claws scallops on the half shell snails abalone so we have a little bit of everything uh and this look how beautiful this is I'll bring you here this is our sushi station every day we can go down to 226 kind of before or in this sushi menu, sir, also with the hot food, everything is inspired by seafood, with our signature dishes of spicy lobster claws, spicy lobster claws, that's amazing, this is what I'm going to dedicate a lot of time to Of my time, wow, what's so deep?
all you can eat seafood buffet luxury dim sum in taipei taiwan taiwan food tour

More Interesting Facts About,

all you can eat seafood buffet luxury dim sum in taipei taiwan taiwan food tour...

Fried PCB, is the old one full? This is amazing, it's really cool, they make you fresh juice in this chair, so whatever you want they turn into juice and this is not just a Moodle bar, check it out, they roast huge and I mean ginormous prawns for you guys, the head looks amazing oh my god what's going on there oh how cute I don't know about you but this is more beautiful to me than salads and desserts with fireworks now that we've spread it all out let's go find something of food while I. I was about to go to the first round.
all you can eat seafood buffet luxury dim sum in taipei taiwan taiwan food tour
I noticed this on my table. This is fried rice on the shell of a king crab. Fried rice with what looks like flower petals inside crab meat and a little caviar. I, oh yeah, this doesn't make me feel very good. Ridiculously tasty fried rice. Do you have that beautiful crunch from before? and caviar. It is slightly sweet from the soft and succulent crab. I'm not a big fan of eating French fries. Raise your face, especially the seafood buffets. worth 20 of these great little teasers for the main attraction, oh that's close. I'm jumping right into this section right here and I've been eyeing this pizza again, something that not only makes my face, but seafood pizza at a seafood restaurant. buffet I'm getting it.
all you can eat seafood buffet luxury dim sum in taipei taiwan taiwan food tour
I've never seen Lebanon pizza before and I think the shrimp where the garlic is coming out bro and I need some of that garlic and shrimp. I will definitely get a slice of this spicy stir-fry shrimp. Report a lean stream shrimp. and pork belly all together I told you they are friends bait scallops yes roasted prawns with citrus and herbs I will have some ah ha ha yes perfect moment this is a signature dish here salt a lobster watches season garlic and shallots and I am the first to the row. I'm understanding it. I have a huge defect.
Here I am, I already have overcrowded plates. Yes, this is really cool. Guys, the chef says he will show us how he made the lobster claw with spicy sauce. It will not be. one of our signature dishes here at the restaurant on seafood night he's going to do the lobster glass with spicy garlic and shallot yeah then after my own heart wow that looks good and then some fried garlic yeah You guys are not getting cold at home. I don't know what else I can do for you Not really, this is Stahl, he just cooked, it's just beautiful, I mean, it's a gorgeous dish, yeah, this is for me, right, yeah, I appreciate it all.
I think it's the first time. In all my years of buffet eating, that everything in my first work has something to do with seafood, this is a soft shell crab, there's some kind of citrus sauce for mashing, I mean, you heard that, right?, yeah , wonderful, small, crunchy, tender, delicate, soft-shelled. Crab loves this sauce, I've definitely been eyeing these scallops. I don't know what kind of sauce they have. Yes, I know what kind of sauce it is. Is the paradise. This sauce is so good. I want to lick her. I really don't love you. to look like this, spicy, smoky, garlicky, I don't think I've ever seen shrimp cooked with pork belly before, I mean, don't get me wrong, I love that it's happening, but I've never seen it before, yeah, we have to do it.
I see that more often now things could go wrong with anything that works correctly. I know what's happening. Well, sorry about the light change. For some reason, the light wind from the restaurant is very dim and I have to use my external light. Now I've been waiting for this. The signature. spicy lobster claw excuse me while I lick my lobster this sauce is amazing it's got garlic it's got onion budgeting a sweet lobster obviously super fresh and to eat this you really can't be afraid to get dirty and it's not your chin just suck on the outside there is lobster, I mean, if people come by and help me, I end up with the nickname lobster liquor, how do they say it was proudly a big old claw, wow, this thing, this is a tough claw, I mean this lobster , the lobster is putting up a fight.
Oh, which I like because I'm working hard to eat it, that means I'm burning calories, that means I can eat more. Mike Chen's logic took me to Seoul, Sweden, laughing and then our sauce goes so well with this. I've been looking at this guy too. Seafood pizza. Problematic pizza. I love super pizza. Lots of salmon. I love fish on my pizza. Kids might think I'm weird, but the tuna pizza I had in Sweden is one of the best pieces I've ever had. I brought this because in addition to the buffet, the kitchen also prepares dishes that they simply bring to the different tables and apparently they went to the ocean and killed a sea monster the size of a map for sure, they brought it to my table, the sauce is Oh. amazing Oh, little wasabi man, huh, it might have been the first time I took a big bite of a shrimp and it was only like 20% shrimp, not a little watermelon cookie, this is another dish from the kitchen, it seems seaweed with a little. fried shrimp and satis and some dandelion oh, here's fish meat wrapped in seaweed, beautiful light crunch, what a fantastic round, let's keep this up for more of this sauce, okay, next round I'm going for the knockout dish, a lobster and crab, let her play with the sautéed spicy lobster claws and, you know, just a general plate of mixed underwater bliss and I'm really excited about these three Charred BBQ Charred First Year Huge Ocean Frogs oh yeah, you got me, I haven't seen it. prawns this big since I was in Thailand another one, oh my God, this is smoked.
I'm sure Michelle is already so sweet. I mean the flavors aren't complex, they're not seasoned with, you know, your secret yeasts and herbs and spices that you think are just. an incredible natural flavor of the prize cooked perfectly, I mean the blowtorch, the ponzu sauce, everything that is highlighted, put front and center imitates the good of Hollywood. I'm about to pick it up off the ground and eat it. I've been waiting to try. one of these muscles, yeah, I spoke too soon, sorry, prom, yeah, the muscles are much better, this is really good, I feel like I'm in a Pringles commercial right now, you know, once You explode, you can't stop, you have the muscle. well I get salty oh that's great I don't know what it is I mean the muscles are fresh I really feel like I have that wine sauce that gave the muscles a nice whiny flavor and usually , nobody likes whiny things, except those muscles you won't mind them whining what a good German there is all kinds of cuteness in the way this salmon is cooked first of all you will taste the smoke immediately there is this city under that lamp of death buffet for a long time before I got it and I'm thinking I'll try it a bit gross, that's one of the highlights of my evening.
These are a smart Little Neck hostel. Hi Cork, I had to come back for another plate of mussels and clams. They are definitely the surprising stars of tonight's big show: these absolutely delicious little clams, cookbook corner sausages. I might have to go back for another plate of these little tongs, yeah right, it has to happen right now, you're back on round number five, six rounds, something with these tongs. a little clamp, okay, I think I'm at that point, oh, I was so distracted by the mussels and clams that I forgot I had a whole plate of lobster and crab in there, but I'm so full, you know what?
I think it's time to switch to the lobster and dice only stomach. Yes, all Asians have one. Luckily, these are like a sniffing teether. A little Thai chili can go wrong. A little male saffron. I'm so glad I have an extra stomach. so helpful we're like the Energizer Bunny at seafood buffets we go on and on and the guys finally wrapped the lobster tail in the trash and I saw I got another plate of spicy garlic sautéed lobster claws I keep forgetting dishes exist full of things on my table, well, I guess it's time to switch to my other stomach that only consumes sautéed lobster claws.
Yeah, all those Asians have that too. I make sure they are extra spicy. time, oh here we go, we have to be gentle, surgically administered slowly, stable and there you have it, a completely intact lobster claw, dip it in the chili sauce, yes, at first it was kind of framing, I got a pink plate of this, but now after trying it and my first stomach started kicking and this is so good. I wish I had never played well. Time for dessert. What makes our candy pop? How to charge Mon Man's water. All the buzzing quartz. Then mix the paddle and like a little Margit. donor tree donor wow this is fantastic Wow I was sure the blended puree oh that cantaloupe ice cream is delicious if you like molasses, cantaloupe and ice cream this will brighten your life this is one of the best ice creams, I think I've ever had, oh, that ice cream was so good and what looks like a fig on top of something looks like a Pokémon.
Wow, this is just a Pokémon looking thing with a fig on top. This is amazing, it's like a raspberry mousse. What would the light be like? a little sponge cake, this is a special cake from the chef, since Ashman I couldn't leave here without buying some more ice cream, just fantastic, you know? Thanks to my third fourth and fifth stomach, I feel very good preparing lobsters, time to make the ice cream. I think finally, finally finished. I feel like a peasant right now. I don't know what these two chopsticks do, one is translucent and purple and then there is this spoon.
I'm not sure what it does, it's just that this cut is getting confused right now. Well, this is where you should do it if you ever run into a situation with chopsticks, this is the commonly used chopstick, so you will know that there is saliva in the food and you will scare people, and these are your personal chopsticks and these are community, that's why they are also used as a weapon if someone is reaching for the last piece of them something you want you hit like this everything here is so clean so look at this teapot who is here this is that fried turnip pie with cheese inside almost like a spam tied up like the body of mr. planter I used my community chopsticks oh, don't they consider me a barbarian and tied it with some seaweed Oh hmm, I think this is like a traditional turnip cake set which is a very classic dim sum item, except this is like take in Hoover's level of

luxury

, I mean, the outside is flaky, it's crispy, like I said, it's laced with seaweed, its flavor sure flips and mixes with folds of cheese, like this is this warm, warm center .
I usually don't even like turnip pie. fantastic hmm flaky turnip i have ever had this is a nonsense show of mine and it is absolutely exquisite beautiful ting there are little pieces of shawl my oh you see a little puddle of sauces this is kind of a crude comparison but it reminds me of like a slice of New York pizza with pepperonis curved like a little puddle of delicious spicy fold in the center, cheers guys, I've had a lot of Shammai in my time, it's the best drink I've ever had and it's not. even a close comparison smooth wrapper and perfectly steamed the inside you can taste the pork the shrimp the flavors are all very distinctive they don't mix in that abalone just like the fresh seafood balances the whole thing it's chewy seasoned perfectly it's like fun Under your tongue have you ever had a playful abalone that is a playful abalone.
Also, it is very rare to see Cantonese faces with a Hollowreal. You usually see garlic chutney in that hot oil. Oh wow, I hope it's delicious, not just spicy, tasty, tasty, black nice. bean sauce this is comforting rope wrapped in steamed rice noodles and I just want to point this out right away, see that shine? Yes, you could use it as a mirror, actually, no problem, so I guess I should make this a mirror. about it, guys, you get up in the morning, you look at yourself, you do your hair, ladies, you put on your makeup and then you just eat the mirror dipped in soy sauce first.
I'm very impressed with this place right now. I know these weak sums here. We're supposed to be educators, they're going to be like very fancy versions of dim sum, but to make it look so good and out of this world without needing any kind of sauce, hot oil, vinegar and anything, this is art, my friends, Nate , a masterpiece, a beautiful chewy exterior. layer, then you'll get a crunchy bite and then the tender braum meats and crunchy little scallions inside, so it's real crunch, real crunch, which is also like my favorite dance move, yeah, don't ask, do you know what it is? my second piece?
I'm going to dip it in a little hot oil, look what. this just happens to be a lifelong love story people are going to write books about it there it goes again chewy crunchy chewy crunch in the last crunch the scallions they used all that just adds another layer of garlic flavor it's my favorite item so far he's out of it The world vinegar was just brought over bread vinegar so I guess some kind of soup is coming. Seafood soup dumpling. Wow, thank you very much. I mean, every word of that makes my mouth water. Seafood soup dumpling.
King crab with hawk eyes. Oh, this. it's the taste of the soup on its own first oh oh it's subtle but it's that beautiful kind of subtle you know, I'm saying you try this soup and it's in the refrigerator and you're like okay, it means something and then you're like surrounded by that. beautiful seafood flavor, this thing really bothers you since they brought this. I'm just going to add a little bit of red vinegar. I don't think I need it, no, I really don't think I need it, oh. that's so good alone it's worth the time to separate the dumpling soup the skin is so light and thin Oh, even the skin thief should I don't know how they achieve that it's something like the store this soft little noodle , let's see what's underneath here is the crab and big chunks even some mushrooms here before this gets complicated the best thing I can do is just take a spoonful a little bit of everything.
I'm going to sit here in silence because I feel like just don't make this soup, you're done playing injustice and she can't, but inside that light and delicate dough is Poseidon's feast, it's like he just took a bite of all the good stuff from the ocean, that crab meat is so distinct and it got that wonderful crunch from the mushroom. I'm eating a soup right now, essentially like a noodle soup with meat in it. I'm not even thinking about hot oil, just you and me right now. Now I know this is probably trying to hit. Here is a good place. but not let us pass by and waste it, they call it snow covered mountain roast pork bun, this kind of reminds me of what I had at Tim ho, a cha-cha ball that also has a very nice crispy outer layer on the bottom.
Oh, that's a great contrast, crispy, smooth, beautiful, soft, it's just like me. I look tough and tough on the outside, but underneath I'm soft. Oh, that's going to be a flaky bite on top. Look at that crack, open the outer layer and the inside. In this case, we are going to find a treasure, a sweet pork treasure, wait a second, yeah, remember the first time I had a roast pork button that was like that with a nice crispy outer layer? It was that time at home, see. I'll tell you right now there's no comparison, the reason is the lightness of this body, for some reason when you're eating this it doesn't taste like you're eating something fun because usually bagels are heavy and filling, but this, you give it one bite, you get over that beautiful sweet crunch you just heard and then like a stern meal, just these beautiful fluffy slightly crispy clouds with the most deliciously sweet tender roast pork inside, this thing is so light it feels like eating this will really help me lose weight.
I've never had a roast pork bun anywhere near as good as this one. This might be my favorite thing on the menu. I went crazy every time a new dish arrives because my favorite snow. Covered mountain more like a mountain in the class class delicious Crispy and delicious clouds yes, they exist well Chinese barbecue is here Crispy black pork and honey roast pork just look, this pig is arranged in the shape of the constellation Cassiopeia well, actually I started as a W which won't make any more sense, yeah, and this is supposed to be advice here, little mustard, you're right, I mean, that was loud and clear, do I need to say anything else?
All that meat is deliciously good. I'm going to try a little. a little without the mustard that I brought so well that pig that pig cleans itself that's a pig always showering as fine as tosh. o Oh Josh, all the meat is generally not tender the texture is almost like a turkey, this is by far the most tender piece Roast pork I have ever encountered Not only is it tender, this is juicy, look how juicy it comes out From this, you see what I'm saying, I think I'm done with all their savory dishes, dessert, yes, you have to eat dessert. something if you think this is a shiitake mushroom well you would be wrong because this is a custard bun look at this this is the most beautiful butt ever oh ho ho we have struck gold ladies and gentlemen oh well how cool this is the exterior that is chocolate in this dark chocolate, so it really balances out that sweet, creamy custard.
Tell me there isn't the most beautiful adorable bun you've ever seen. It feels like congas. Beautiful is even an understatement. So clever. He's so smart. How absolute. Fantastic dim sum meal this at the dim sum buffet. I tried it in Singapore. The best dim sum experiences of my life. Both places were truly innovative. The flavors are simply exceptional. I have eaten dim sum all over the world and what I tried today. I had in Singapore which makes all the others dim. Some places taste like takeout. Guys, trust me. If they are never against paying, they love dim sum.
They have to come here. I highly recommend everything I bought today. I highly recommend it and if you give it a try. something different that's awesome, let me know so I can come back and get it later. Well, my stomach is full and my soul is warm. This is how you must feel after a great dim sum meal, as always guys, all the places I went by in this video are listed in my description box below, thank you all so much for watching and until we come back Eat, see you later.

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