As mud crab enters its richest season of the year — full of meat and roe — our culinary team has selected female Budai crab from the coast of Chiayi. Drawing on the distinct texture, moisture and depth of flavor found in the claw, body, roe and fat, the chefs apply steaming, braising, baking and tossing techniques to craft four distinct expressions from a single crab.

When century-old Cantonese culinary craft meets Switzerland’s world-renowned luxury skincare art, a dialogue transcending dining, aesthetics, and lifestyle unfolds. From 1 August to 30 September 2026, Ming Juan Lou, the Michelin-recommended Chinese restaurant at InterContinental Taichung, partners with Swiss luxury skincare house La Prairie to present The Cantonese Jewel Box – A Collection of Twelve Cantonese Treasures, an exclusive dining collaboration inspired by La Prairie's iconic Skin Caviar Collection.

Ming Juan Lou at InterContinental Taichung has been selected for the MICHELIN Guide Taiwan 2025, marking a milestone that honors Cantonese cuisine with modern refinement.