Taipei Travel

Best known for abalone and shark’s fin, Chiou Hwa Restaurant serves Cantonese delicacies on Wedgewood dinnerware and ensures that its professional waiters satisfy customers in an elegant setting.

Chicken stew with abalone and shark’s fin, and Braised jumbo shark’s fin are some of Chiou Hwa’s specialties popular either as a la carte dishes or as highlights of a banquet. To make “chicken stew with abalone and shark’s fin” takes 12 hours to prepare the stewed hen and Jinhua Ham, which are then cooked along with the fin and chicken. The “braised jumbo shark’s fin” is stewed for 6 hours for a collagen-rich soup.

The Gloria Sliced Duck can be eaten with scallion and pancakes, prepared as Lettuce and Minced Duck or “duck bone congee”.
Lunch-time options include Cantonese dim sum and business meals. While yearend banquet dishes and Chinese medicinal food are available in winter only, Chiou Hwa offers scallop with XO sauce among other celebrated takeout dishes all year round.