I fell in love with the Grand Hyatt Taipei when I visited it back in 2015 (read my review of the hotel here!) and therefore, I decided to return to this beautiful property (especially after the refurbishments and renovations) this year in April 2017. During my stay, I checked out one of the restaurants that I have missed out on during my last visit - the Yun Jin Chinese Restaurant (located inside the Grand Hyatt Taipei) which serves up authentic Chinese and Taiwanese cuisine.
Reservations are highly-encouraged for dining at Yun Jin Chinese Restaurant as it does get pretty crowded - I visited on a weekend afternoon and it was completely full. There is a wide selection of beverages here that range from tea, soft drinks, wine and even Champagne - I decided to opt for the Sun Moon Lake Ruby Tea (NT$100+ per Person) which was perfect for balancing out the heavier dishes during lunch.
For the appetiser, I went for the Poached Chicken, Sesame Sauce and Chilli Oil (NT$300+) - this dish literally translates into 'Saliva Chicken' from Chinese which probably doesn't sound that great on a menu but it was delicious! The poached chicken was done nice so it was still moist and tender. While the dish is traditionally drenched in a Szechuan-style chili oil, the version here at Yun Jin Chinese Restaurant is slightly less spicy since there is a higher ratio of that nutty sesame sauce instead.
Yun Jin Chinese Restaurantserves up seasonal greens and a number of diners' favourites - I went for the Stir-fired Snap Beans and Minced Pork (NT$420+) and it was slightly different from what I have expected. We are used to having the snap beans firm to the bite in Singapore and the version here is a lot softer. With that being said, the dish was perfectly flavoured and it went extremely well with a bowl of white rice (there is also the option of a Shanghai Fried Rice with Ham and Dried Shrimps).
As a soup-lover, the winning dish for me here at Yun Jin Chinese Restaurant has got to be the Braised Minced Pork Meat Ball Soup with White Cabbage (NT$1,200+). Obviously this isn't the most affordable bowl of soup around but the serving size is massive and it is portioned for four hungry adults - unfortunately this is the only size available and you can't order a smaller portion just because you are dining with one friend. The soup itself is flavourful and rich in collagen and the meatballs were made from freshly-minced pork and crab meat - the result of this is a comforting bowl of soup that is perfect in every meal setting.
Another signature dish here at Yun Jin Chinese Restaurant (Grand Hyatt Taipei) is the Braised Pork Belly and Steamed Buns (NT$880+). The English translation does not sound exceedingly impressive but the Chinese name for this dish actually translates directly into 'One (stroke of) Knife Meat' - the rationale is actually quite simple: the entire pyramid of pork belly is cut using a continuous stroke of the knife. It is then wrapped around pickled vegetables and it should be eaten between steamed buns (four buns are served with this dish).
One of the highlights here at the Yun Jin Chinese Restaurant is the Pickled Vegetables and Poached Sea Bass (NT$1,200+) - the fish itself was incredible (it was fresh and not overdone but the sauce definitely deviated from what I was familiar with. Instead of cooking it the Szechuan-way where plenty of dried chillies and chili oil were typically used, the soup stock here at Yun Jin brought more of the flavours from the pickled Chinese cabbage forward.
All in all, I really enjoyed my dining experience here at the Yun Jin Chinese Restaurant. The restaurant only opened in 2015 (I have actually missed it during my stay that year) and from the looks of it, it is actually doing quite well. While the prices here at Yun Jin Chinese Restaurant are definitely on the higher side, the level of service and the quality of food that you get here will most certainly help justify that price point. If you are ever searching for a quality Chinese restaurant in Taipei that is located in a hotel, this could be your destination of choice.