This Dragon Boat Festival, InterContinental Taichung draws inspiration from the meeting of Eastern and Western culinary traditions, bringing together Ming Juan Lou and Leaves and Vines to reinterpret the warmth of reunion and the cultural memory carried by this season — each through the culinary language they have long and carefully cultivated.
From the time-honoured Cantonese craft of lotus leaf zongzi (traditional glutinous rice dumpling), to a contemporary Western pastry creation shaped in the spirit of the zongzi form — we believe tradition is never confined to its original shape, but lives on more vividly with every heartfelt reimagining.
Ming Juan Lou
Abalone Rice Dumpling
The full craft of Cantonese wrapped zongzi is honoured here. Glutinous rice is layered with pork belly, abalone, dried scallop, shiitake mushroom, and salted egg yolk, then wrapped in lotus leaf and slowly steamed — allowing time to gently draw together the fragrance and depth of every ingredient, yielding a rich, savoury, and beautifully layered seasonal dish.
- Dragon Boat Festival Limited | 2026.6.18 – 6.21
- Available for dine-in at Ming Juan Lou only
- NT$488 + 10% per serving
👉 Reserve at Ming Juan Lou, or call us at 04-2324-6316
Leaves and Vines
Festival Pistachio Berry Cake
The triangular silhouette of the zongzi becomes the seasonal muse for this Western pastry creation. The warm, nutty richness of pistachio and the bright acidity of mixed berries weave together within a silken mousse, building layer upon layer into a long, lingering finish where cream and fruit resonate in quiet harmony.
- Seasonal Limited | 2026.6.1 – 6.30
- Available for dine-in and takeaway
- NT$258 + 10% per serving
👉 Reserve at Leaves and Vines, or call us at 04-2324-6315