Unveiling Sunny Buffet’s latest offering: Unlimited servings of classic Vietnamese cuisine.
Accepting reservations from May 1st onward, tantalizing the taste buds of connoisseurs.
As the scorching summer approaches, Sunny Buffet introduces a refreshing array of Vietnamese delicacies, blending the essence of Vietnamese cuisine with local Taiwanese elements to create a stunning Vietnamese buffet feast that is sure to delight.
Event Period:
- From May 1, 2024 to June 30, 2024
Reservation Number
+886-2-2719-8399 extion 3310/3311
Food & Beverage by Palais de Chine Collection
Seafood Salad
Select baby squid, shrimp, and clams, blanched in Sichuan style to retain their freshness, then chilled and placed on shredded papaya, finally drizzled with the chef's special green seafood sauce, refreshing and delicious, making it irresistible.
Lychee Duck Salad
Features shredded cabbage, roasted duck, sweet lychee available only in early summer, Taiwanese element crispy shallots, and shredded cucumber, creating a refreshing and delicious dish that's both satisfying and appetizing.
- Matsusaka Pork Vermicelli Salad uses selected Taiwanese warm pork, known for its delicious and elastic texture, combined with Vietnamese traditional vermicelli and seasoned with essential Vietnamese ingredients such as fish sauce, chili, basil, and coriander, resulting in a sour, spicy, and refreshing flavor that lingers on the palate.
- Fried Spring Rolls are made with rice paper wrapped around a filling of minced pork, shredded taro, mung bean noodles, and spring onions. After being deep-fried, the outer skin becomes golden and crispy, while the filling is aromatic, smooth, and rich.
- Shrimp Paste Sugarcane Shrimp features a special outer layer made of yellow spring roll threads, enveloping shrimp paste and sugarcane sticks. The fried sugarcane is firm and sweet, the shrimp paste is chewy and smooth, and the spring roll threads are golden, crispy, and rich in texture, leaving a deep impression with its rich layers of taste.
- Fried Egg with Kumquat Chili Sauce involves frying eggs until golden brown, then dipping them in a special kumquat chili sauce that adds a tangy and spicy flavor, making it a refreshing and must-have summer delicacy.
- Caramelized Pork follows the cooking method of Vietnamese pork pot, using caramel to evenly color the fried pork, and finally adding fish sauce, soy sauce, and coconut water for seasoning. The salty and sweet taste spreads in the mouth, making it an irresistible delicacy.
- Lemon Pepper Roast Chicken appears to be a simple dish but involves a complex process. The chicken legs are marinated and massaged with 5 kinds of spices for a long time to enhance the flavor and texture. They are then baked in the oven at high temperature for 20 minutes until crispy on the outside and tender on the inside, paired with a unique sweet and sour red sauce, creating a perfect match with the layers of barbecue flavor.
- Vietnamese Jelly has a chewy and chewy texture, with layers of green bean jelly and red bean paste wrapped around each other, finally sprinkled with coconut powder, adding flavor.
- Hue Peanut Candy specially selects local peanuts from Taiwan, mixed with sugar, malt, honey, and fresh cream, evenly coated with syrup, then placed on the center of the cake, and baked in the oven for 10 minutes. It has a milky and sweet taste, crispy and not sticky.
Meal Period / Price | Weekdays – Adult | Weekdays – Children | Weekends and Holidays – Adult | Weekends and Holidays – Children |
|---|---|---|---|---|
Breakfast 07:00-10:30 | NT$880 | NT$440 | NT$880 | NT$440 |
Lunch 11:30-14:00 | NT$1,080 | NT$540 | NT$1,280 | NT$640 |
Dinner 18:00-2100 | NT$1,080 | NT$540 | NT$1,280 | NT$640 |
Afternoon Tea 14:45-17:00 | Nil | Nil | NT$980 | NT$490 |
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