The Gaia Hotel\'s Sichuan-Hunan Cuisine Arrives in Dazhi: Qiyan No. 1 Flagship at Marriott Taipei
Most people associate Beitou with "hot springs," but recently many food connoisseurs and celebrities visit Beitou for the "fish head"! The Gaia Hotel\'s new-style Sichuan-Hunan restaurant "Qiyan No. 1" draws a steady stream of customers year-round, with "Chopped Chili Fish Head" and "Rice-Scented Gaia Beef" as must-order favorites. The culinary mastermind behind it is Executive Chef Li Chao-Ming, with 30 years of experience, who inherited the essence of Sichuan-Hunan cuisine and incorporated local ingredients to create new-style dishes, winning gold at the 8th Chinese Culinary World Competition in the Netherlands in 2016. The Gaia Hotel\'s Chairwoman Wang Hsueh-Mei, grateful for her team\'s achievements, invested NT$40 million to open an off-site restaurant despite the economic downturn, making it the first hot spring hotel to expand beyond Beitou through cuisine.