Taipei Marriott Hotel's Cai Hui Lunch Buffet

The dining area at Marriott is not very large and is divided into four main sections: fresh seafood, hot dishes, appetizers and fruit salads, and desserts and beverages.

Each section has its own unique offerings. In the fresh seafood section, there was a surprise today as snow crab was out of stock and replaced with matsuba crab 🤣🤣🤣.

The hot dishes section is packed with must-try delicacies! The roasted beef, sous-vide chuck steak, Nicaraguan prawns, and scallops were all absolutely delicious! The signature beef soup and wagyu consommé are also must-haves 🤤.

The Thai-style dishes include Thai shrimp and pork, volcano ribs, spicy stir-fried crab, and Siamese spicy fried drumsticks. On the side, the wagyu consommé and port wine-braised beef cheeks are also must-try items!

The appetizer section is quite colorful, but I didn’t have much room today, so I mostly enjoyed fruits and freshly squeezed juices 😂.

The dessert section maintains its high standards as always. The mille-feuille cake, caramel crème brûlée, and chocolate desserts are fantastic! Don’t miss the croissant waffles paired with warm pistachio ice cream—it’s pure satisfaction 🥰.

Lunch desserts also include macarons, which are not available during afternoon tea.

Lunch hours are from 11:30 AM to 2:30 PM (food service ends at 2:00 PM), giving you 3 hours to chat and enjoy 😸.

Regarding Marriott membership, the Silver Card is free to join, and spending NT$10,000 upgrades you to Gold Card membership. Gold members receive one buy-one-get-one-free lunch voucher per month (limited to two groups of four people starting in 2024). For every NT$100 spent, you earn one point, which can be redeemed for various items within the Taipei Marriott Hotel, such as signature dishes, Cai Hui buffet, or discounted accommodations.

Address: 1F, No. 55, Lequn 2nd Road, Zhongshan District, Taipei City, 104
Weekday lunch: NT$1,600 / Weekend lunch: NT$1,800
Weekday dinner: NT$1,900 / Weekend dinner: NT$2,000

Post by David1108 | Jun 13, 2025