The Caesar Hotel, located next to Taipei Main Station, boasts not only extremely convenient transportation but also an impressive dining environment in its banquet restaurant—spacious, softly lit, and overall clean and tidy, making it suitable for family gatherings or formal banquets.

This time, we enjoyed the exquisite banquet at Caesar. The opening dish, iced梅 fruit fermented tomatoes, was stunning—sweet and sour, awakening the appetite right away. The crispy Matsusaka pork had a thin and crunchy skin, paired with roasted sugar for a burst of creativity; the scallion oil chicken was quite standard. The surprise was the seasonal fatty intestines, which were crispy on the outside and tender on the inside, flavorful and savory—a big recommendation! In contrast, the large knife twice-cooked pork was a bit dry, which was somewhat disappointing.

The garlic silver thread snow crab legs had slightly salty vermicelli, but the crab meat was fresh and had a firm texture. The dynasty peach wood sliced skin duck served three ways was impressive, whether it was the crispy skin, tender duck meat, or the follow-up creative ways to enjoy it—all were delightful!

The Caesar's signature pig's trotter was surprisingly delicious. As someone who lived in Germany for six months and has tried various German pig trotters, this dish had the authentic German flavor that made me nod in approval, blending the savory aroma of Taiwanese-style seasoning and a Q-bouncy gelatinous texture 🍖🍖.

The black diamond chicken leg was tender and tasty; however, the paired sakura shrimp rice cake was just average. The old vegetable white jade chicken pot had a warm and sweet chicken broth that made me keep wanting more—I personally had four bowls XD—but the chicken was slightly inferior to the black diamond chicken. Finally, the mango sago was a bit sweet, but it added a reasonably sweet finishing touch to the entire meal!