<?xml version="1.0" encoding="utf-8"?><rss version="2.0"><channel><title>圓山大飯店 RSS - 最新消息</title><link>http://www.grand-hotel.org</link> <description>圓山大飯店 RSS - 最新消息</description> <copyright>Copyright 2010</copyright> <item><title>Travel and Accommodation Stars in the Grand Hotel Assistant Manager of Customer Service Division Ms. Chen Xiu-Chu and Banquet Service Leader Mr. Lu Chia-Wei received the awards “Happy Stay Honor Award</title><link>http://www.grand-hotel.org/main/index.aspx/Article.aspx?a=83&amp;nid=868</link><description><![CDATA[&amp;ldquo;Happy Stay 1+1&amp;rdquo; is organized by Tourism Bureau for soliciting the stars of travel and accommodation. The results have been released after more than six months of fierce competition and online voting. Assistant manager of Customer Service Ms. Chen Xiu-Chu and the Banquet Service Leader Mr. Lu Chia-Wei received the &amp;ldquo;Star Story Award&amp;rdquo; of the hotel group. The assistant manager Ms. Chen Xiu-Chu is also rewarded as one of the only 2 candidates for overseas training. She will attend the Elite Training Course of Sightseeing. In addition, the Grand Hotel is also rewarded the &amp;ldquo;Happy Stay Honor Award&amp;rdquo; of the hotel industry. The two award winners indicated that they always treat guests as their own friends and families and provide the best services. The satisfied smile from their guests is the most valuable affirmation to their work. 
The event &amp;ldquo;Happy Stay 1+1&amp;rdquo; organized by Tourism Bureau not only represents star hotels and hospitable B &amp;amp; B, the interaction between attendants and tourists, but also represents the 1+1&amp;gt;2 thoughtful service. This activity has attracted supports from numerous accommodation and tour operators. The 143 teams, including nearly 500 employees from all over the country, presented their own experience with text or videos. The Tourism Bureau review team and online users elected 30 travel and accommodation stars in accordance with 7 indicators (S3F4) &amp;ndash; Slight service, Slightly sweet, Slightly touched, Feeling, Face, Fun and Fashion. Two candidates will be elected among these 30 stars to attend the overseas sightseeing training. 
Assistant Manager of Customer Service Division Ms. Chen Xiu-Chu began to work in the Grand Hotel since her graduation from Department of Spanish, Tamkang University. Nearly three decades of work experience, she has served as a reservation agent, front desk receptionist, chief of business center, director of front desk and lobby assistant manager. Ms. Chen Xiu-Chu indicated that she has received uncountable number of guests during her term of office and there are many unforgettable stories. She has always regarded each guest as her friend, put herself in their position, provided solution if they have problems and tried her best to meet their needs. She feels it is very lucky to serve every guest in the Grand Hotel. Just as a regular guest in Japan Mr. Huang said &amp;ldquo;How happy could it be working in a hotel. Providing services to guests is like a volunteer job. What kind of reward it is!&amp;rdquo; Ms. Chen Xiu-Chu also thanks to the hotel for giving her this opportunity to be elected as the &amp;ldquo;Travel and Accommodation Star&amp;rdquo;, share her working experience with others in the same industry and attend the sightseeing elite training course. She not only brought her professional capacity into full play, but also learned by doing. She has benefited from working. 
Banquet Service Leader Mr. Lu Chia-Wei has been worked in the Grand Hotel for 5 years. He has participated in the thirteenth Presidential and Vice Presidential Inaugural state banquet, spring banquet of Minister of Foreign Affairs, cross-strait talks, large-scale year end parties and all kinds of banquets. From setting the table, serving meals to changing the table, nothing ever stumped him. Although he is often asked by guests with various questions not related to the banquet service, he always tries his best to answer them. Mr. Lu Chia-Wei said, &amp;ldquo;The tourism industry is full of challenges. It will examine if you are well prepared. If you are determined to accept the challenges, you will find out that this industry is really promising.&amp;rdquo; He wishes to share his experience with more people and enhance the service quality of tourism industry, because what the guests want is not only enjoying the dishes on menu, but also the adding value of more positive services. ]]></description><PubDate>Fri, 07 Jun 2013 00:00:00 GMT+08:00</PubDate></item><item><title>Reserve the permanent imprint of the Grand Hotel  “Grand Hotel Cultural and Creative Center” moved to the first floor for the convenience of customers</title><link>http://www.grand-hotel.org/main/index.aspx/Article.aspx?a=83&amp;nid=867</link><description><![CDATA[For the convenience for customers, the Grand Hotel moved the &amp;ldquo;Grand Hotel Cultural and Creative Center&amp;rdquo; from the V floor to the eastern side of the first floor, in front of the check-in counter, and continues to provide services to our guests. 
The &amp;ldquo;Grand Hotel Cultural and CreativeCenter&amp;rdquo; was established in 2012. It is a souvenir shop especially designed according to the elements of Grand Hotel&amp;rsquo;s cultural and historical heritage. We hope to gather the hotel&amp;rsquo;s abundant cultural assets and convey them to every visitor. The bronze medal key chain, dragon inkpad box, picture postcards and poker cards of Grand Hotel, the building models and the book &amp;ldquo;Grand Hotel&amp;rsquo;s Story&amp;rdquo; which is a collection of the unique working experiences of employees and a record of important historical events in Grand Hotel. All these souvenirs are the creative products which convey Grand Hotel&amp;rsquo;s culture and spirit. Many Taiwanese designers&amp;rsquo; products are also available in the &amp;ldquo;Grand Hotel Cultural and CreativeCenter&amp;rdquo; which also introduce the cultural features of Taiwan. Since its opening, the &amp;ldquo;Grand Hotel Cultural and Creative Center&amp;rdquo; has become a must visit location for visitors, because they can collect a lot of creative products with Grand Hotel&amp;rsquo;s characteristics, and leave an eternal imprint for their own trip in Grand Hotel. 
After the &amp;ldquo;Grand Hotel Cultural and CreativeCenter&amp;rdquo; moved to the first floor, in addition to the popular products familiar to visitors, we will gradually launch a number of new products. Welcome you to visit us!




    
        
            
            
            Grand Hotel Cultural and Creative Center
            Open Hours：06:30~22:00
            Tel：02-2886-8888Ext. 1852
            Location：Lobby on the 1st floor 
             (by the side of check-in counter)
            
            
            
        
    

]]></description><PubDate>Thu, 06 Jun 2013 00:00:00 GMT+08:00</PubDate></item><item><title>Expel evil spirits and gather wealth Dragon Juniper Wood has better quality than Chinese Cypress</title><link>http://www.grand-hotel.org/main/index.aspx/Article.aspx?a=83&amp;nid=865</link><description><![CDATA[ Dragon Juniper originates in China and was imported from Japan to Taiwan in 1901. It is rare and valuable because of its special wood grain that only appears on the juniper in Taiwan.
Dragon Juniper grows very slowly, and it is harder than Chinese Cypress. Dragon Juniper has a very special scent and it is also a symbol of auspiciousness and wealth. It springs up quickly in the market and gradually replaces the Chinese Cypress.
The special wood grain of ultimate Dragon Juniper must grow for decades or century to reach the number of national-treasure grade. Dragon Juniper has flourishing branches and green leaves, looks powerful but graceful. Its branches will stretch spirally, like a dragon winding around a column. That is why it is called &amp;ldquo;Dragon Juniper&amp;rdquo;. 
In response to the market demand, some artworks made of Dragon Juniper are displayed for sale at the eastern side of V floor, such as treasure bowl, vase, wooden carving pen, etc. In addition, the Hui-An Agarwood Incense and Cypress essential oil are also available here. The treasure bowl is considered to bring wealth and the Dragon Juniper has the meaning of prolonging life, so it is regarded as an auspicious product. The natural wood grain on Dragon Juniper shows the beauty of art. It can be used as an elegant and generous home decoration. Welcome to visit the exhibit area at the eastern side of V floor.]]></description><PubDate>Thu, 06 Jun 2013 00:00:00 GMT+08:00</PubDate></item><item><title>With the tacit understanding of the team and creativity Western chefs Zhou Yu-Da, Liao Jien-Hao, Zhou Zheng-Lung and Yu Wen-Jing have won three awards of “United Taste of America – Asian Chef Challeng</title><link>http://www.grand-hotel.org/main/index.aspx/Article.aspx?a=83&amp;nid=845</link><description><![CDATA[The 1st United Tastes of America - Asian Chef Challenge is the inaugural chef competition event coordinated by the U.S. Meat Export Federation and the Agricultural Trade Office of the American Institute in Taiwan. This competition is held on March 26th in Taipei Kaiping High School. The western chefs Zhou Yu-Da, Liao Jien-Hao, Zhou Zheng-Lung and Yu Wen-Jing composed two teams&amp;ldquo;Grand Hotel Mercury&amp;rdquo; and &amp;ldquo;Grand Star&amp;rdquo; and won the Silver Medal and the Bronze Medal with their tacit understanding and creativities. Furthermore, the desserts &amp;ldquo;Blueberry Cheese Mousse with Cranberry Sauce&amp;rdquo; and &amp;ldquo;Orange and Lemon Sabl&amp;eacute; Tart with Caramel Sauce&amp;rdquo; made by Zhou Yu-Da and Liao Jien-Hao also won the &amp;ldquo;Best Dessert Award&amp;rdquo;. In addition to promoting U.S. meat and agricultural products, this competition also wishes to make delicious cuisines by excellent chefs to enhance the features of the materials. 
Many of the contestants are culinary masters coming from domestic five-star hotels. This is a competitive contest and also an extremely difficult challenge, because the organizer only provided the required 15 ingredients one day before the competition. All contestants must prepare the appetizer, soup, main course and dessert to show their team cooperation and creativities in short time. Besides, more than 90% ingredients must be used; otherwise, the demerit points will be given. 
 Our four chefs indicated that the quality of ingredients is quite good; therefore, they retained the original flavor of the ingredients and mastered the ingredients&amp;rsquo; characteristics while cooking. The silver medal winner Zhou Yu-Da and Liao Jien-Hao locked the meat flavor by saut&amp;eacute;ing and slow roasting. Their cuisine &amp;ldquo;Saut&amp;eacute;e chicken leg with spices&amp;rdquo;, &amp;ldquo;Walnut and cheese pork roll&amp;rdquo; and the &amp;ldquo;Caramel rice cake&amp;rdquo; that fully played the chewy feature of American rice became special appetizer with various tastes. In addition, the &amp;ldquo;Cheese and potato soup&amp;rdquo; and the main course &amp;ldquo;Black pepper grilledRib EyeSteak with BeefJuiceattachedFriedSeasonal Vegetables&amp;rdquo; are also cooked in the way to render the ingredient&amp;rsquo;s original flavor. The bronze medalists Zhou Zheng-Lung and Yu Wen-Jing also developed their ideas making &amp;ldquo;Braised pork with oyster sauce attached mango sauce&amp;rdquo;. They braised the pork in Chinese way and combined with mango sauce in order to show a different flavor. The appetizer combined &amp;ldquo;Fried Cheese and Rice Roll Wrapped by BBQ Rib Eye&amp;rdquo; with &amp;ldquo;Fruity Taro Paste with Salty Chocolate Cream&amp;rdquo;. The cheese and rice rolls wrapped by sliced rib eye are broiled and combined with berries and salty whipped chocolate cream, bringing a unique sweet and salty taste. 

 All these four contestants are chefs from our western restaurant. They have participated in national and international cooking competitions for many times and have received numerous awards. They are grateful for this valuable experience because of the support and encouragement from the Grand Hotel and colleagues. Participating in competition could not only broaden one&amp;rsquo;s vision, enrich one&amp;rsquo;s knowledge and enhance the creativity and strength, but also train the chef to master the characteristics of ingredients in the shortest time in order to cook a creative and satisfying cuisine. 
]]></description><PubDate>Wed, 01 May 2013 00:00:00 GMT+08:00</PubDate></item><item><title>Aloha! Hawaii “Hawaii Food Festival” in the Grand Hotel during May 23rd ~30th </title><link>http://www.grand-hotel.org/main/index.aspx/Article.aspx?a=83&amp;nid=844</link><description><![CDATA[The impression of Hawaii is the warm sun shine, the blue sea and the unique cuisine. It is also the first choice for vacation because of its islandish style. In order to fully present the features of Hawaii in front of people in Taiwan, the Grand Hotel cooperated with Hawaii Tourism Authority to organize &amp;ldquo;Hawaii Food Festival&amp;rdquo; in the Grand Garden Restaurant from May 23rd to 30th. The operator and executive chef of the famous restaurant in Hawaii 3660 on the Rise Mr. Russell Siu is invited to be the guest chef in the Grand Hotel and present the authentic Hawaii cuisine. People in Taiwan can enjoy Hawaii&amp;rsquo;s food culture and passion without going to abroad. In addition, the round-trip ticket to Hawaii and the Grand Hotel&amp;rsquo;s coupons are waiting for you!
The Grand Hotel indicated that the eight-day &amp;ldquo;Hawaii Food Festival&amp;rdquo; starting from May 23rd will give customers an experience of Hawaii delicacies and local culture. The cuisines of Hawaii blend the features of China, Japan, Portugal, Philippine, Korea and other countries and present the unique &amp;ldquo;HRC-Hawaii Regional Cuisine&amp;rdquo;. The guest chef Russell Siu especially selects the traditional staple food &amp;ndash; taro to made &amp;ldquo;Shrimp taro cake with sweet corns&amp;rdquo;. He also used 100% Hawaii Kona coffee beans Mulvadi to make &amp;ldquo;Grilled coffee beef with pepper sauce&amp;rdquo;. Diced fresh tuna, onion, seaweed and sesame oil are blended as the classical Hawaii appetizer &amp;ldquo;Ahi Poke&amp;rdquo;. In addition, the chef introduced many exotic cuisines, including the Portuguese-style &amp;ldquo;sausage, fish filet&amp;rdquo;, &amp;ldquo;Pickled tuna with gingery soy sauce&amp;rdquo; soused in sake and other cold or hot dishes and desserts. During the festival, the Grand Hotel especially provides Rainboii natural sea salt coming from Molokai Hawaii for guests while eating steak. To create a Hawaii-style dining atmosphere, the staff will take off their usual clothes and wear Hawaiian clothing. The decoration of must-have colorful surfing boards, a number of Hawaiian products &amp;ndash; Ukulele, and beach bags and other signature souvenirs will make guests feel like being on the Hawaii beach and enjoy various delicious cuisines cooked delicately by the guest chef Russell Siu.
For this festival, the operator of a famous restaurant 3660 on the Rise in Hawaii, Mr. Russell Siu, is invited to be the guest chef. Mr. Russell Siu has worked at Sheraton Waiakaloa Hotel, Hilo and Westin Wailea Beach Hotel. His restaurant lately has been rated as &amp;ldquo;The Best Quality Restaurant&amp;rdquo; and won the 2012-2013 Illima Awards organized by Hawaii&amp;rsquo;s largest newspaper Honolulu Advertiser. The Grand Hotel wishes Russell Siu&amp;rsquo;s excellent cooking skills will give our guests a unique Hawaiian cuisine feast. 
In addition, during the &amp;ldquo;Hawaii Food Festival&amp;rdquo;, with purchase of $1000 NTD and above during lunch or dinner time at the Grand Garden Restaurant, a lottery ticket will be received. The round-trip ticket to Hawaii, coupons of Grand Garden Restaurant in the Grand Hotel and Ukulele of PUKA mouth gear series will be the lucky draw prizes.


    
        
            
            
            Information of &amp;ldquo;Hawaii Food Festival&amp;rdquo;
            Venue：Grand Garden Restaurant
            Price：Weekdays lunch NT$780；Weekdays Dinner NT$890 
             Holidays lunch NT$880；HNT$990
            (Price for children from 100~130cm is 50% off. All prices plus 10% service charge)
            Dining time：11:30~14:00；18:00~21:30 
            Reservation line：02-2886-8888 please transfer to the Grand Garden Restaurant
            
            
        
    


]]></description><PubDate>Wed, 01 May 2013 00:00:00 GMT+08:00</PubDate></item><item><title></title><link>http://www.grand-hotel.org/main/index.aspx/Article.aspx?a=83&amp;nid=829</link><description><![CDATA[]]></description><PubDate>Wed, 03 Apr 2013 00:00:00 GMT+08:00</PubDate></item><item><title>The Grand Hotel website will be closed temporarily from 09:00 to 18:00 on May 30, 2013</title><link>http://www.grand-hotel.org/main/index.aspx/Article.aspx?a=83&amp;nid=826</link><description><![CDATA[

The Grand Hotel website will be closed temporarily from 09:00 to 18:00 on May 30, 2013 for maintenance and updates. We apologize for any inconvenience caused.

Should you need any services, please call us at: 
+886-2-2886-8888 (Taipei)
+886-7-370-5911 (Kaohsiung)
+886-2-2886-8888 ext.1700~1703(Yuan Shan Club)]]></description><PubDate>Tue, 28 May 2013 00:00:00 GMT+08:00</PubDate></item><item><title>In recognition of their positive and responsible attitude at work,Hsu Wei-Xian, Chiu Jin-Hua and Hu Feng-Ying of the Grand Hotel Kaohsiung have received the “Outstanding Performance Award”</title><link>http://www.grand-hotel.org/main/index.aspx/Article.aspx?a=83&amp;nid=824</link><description><![CDATA[Recently, the outstanding performance of our colleagues of the Grand Hotel Kaohsiung has been frequently affirmed by relevant organization. The Commis 1 of Western Restaurant Hsu Wei-Xian was elected as the winner of &amp;ldquo;Outstanding Performance Award&amp;rdquo; by the Tourism Bureau. He received the award from Director-General of Taiwan Tourism Bureau Hsieh, Wei-Chun during the Touristic Festival. Room attendant Chiu Jin-Hua and Hu Feng-Yingof marketing &amp;amp; sales department were also rewarded the &amp;ldquo;Outstanding Performance Award&amp;rdquo; by the Association of International &amp;amp; Tourist Hotels
Kaohsiung.
 The Commis 1 of Western Restaurant, Mr. Hsu Wei-Xian has worked in the Grand Hotel Kaohsiung since 1998. In his spare time, he devotes himself in further studies. He has obtained the licenses of Level B technician for Chinese Culinary, WesternCooking Class C and the certificate of HACCP Practical Training. He is also an international referee and a judge of western culinary. In addition, Mr. Hsu Wei-Xian voluntarily helps prisoners and unemployed workers learn cooking. He actively participates in numerous culinary competitions and other relevant courses as well.
 Ms.Chiu Jin-Hua has worked as a room attendant in the Grand Hotel for 24 years since 1988. During the occupancy of her post, she is very careful when cleaning the rooms in order to maintain the best accommodation for the guests. Her dedicated service to guests is highly praised; in addition, she never hesitates to share her own experience with new colleagues. Ms. Chiu Jin-Hua said that some guests may make the rooms in a mess, however, she always tells herself to achieve her own share of work as perfect as she can. This is the absolute perfection that she always insists with her work. Ms. Chiu Jin-Hua feels honored to serve well-known guests frequently in the Grand Hotel. Although it would be more complicated than serving general guests, these are valuable experiences to her.
 Ms. Hu Feng-Ying has worked in the marketing &amp;amp; sales department for 24 years and she has undertaken many large-scale conferences and activities. During her working period, she often handled big-scale banquet with complicated details. She always cooperated with others very well and accomplished every task. Her performance is highly praised by guests and her service has made many of the guests to become loyal customers and also friends. Ms. Hu Feng-Ying indicated that recently she is in charge of the event &amp;ldquo;The members&amp;rsquo; return of Kaohsiung City Council&amp;rdquo;. She felt very touched to meet many councilors as her old friends at the event. In all these years, although she works on pins and needles, the tiredness is worth when seeing customers&amp;rsquo; smile. 
 These three colleagues are honored to be recognized for their outstanding performance. Nevertheless, they wish to continue in contributing their efforts in the job they love.]]></description><PubDate>Tue, 26 Mar 2013 00:00:00 GMT+08:00</PubDate></item><item><title>New Dishes of Hakka Style Cuisine Healthy Birthday Banquet from the Grand Hotel leads a New Trend of Delicacies</title><link>http://www.grand-hotel.org/main/index.aspx/Article.aspx?a=83&amp;nid=823</link><description><![CDATA[ After the &amp;ldquo;Banquet of President Chiang Kai-Shek and Chiang Jing-Kuo VS. Confucian Cuisine&amp;rdquo; launched in 2011, the Grand Hotel is invited by Taipei City Government to create &amp;ldquo;Taipei Hakka Healthy Birthday Banquet&amp;rdquo;. The Minister of Council of Hakka Affairs of Taipei City Government Mr. Liu Chia-Chun and Hakka Chairman Lee Chien-Jung especially organized the press conference in Kun Lun Hall in the Hotel in order to market the country&amp;rsquo;s first &amp;ldquo;Hakka Healthy Birthday Banquet&amp;rdquo;.
 The Minister Liu Chia-Chun indicated that the general impression of Hakka cuisine is oily, salty and savory. However, people nowadays care more about the healthy problem of eating. The CHA of Taipei City Government especially cooperated with the Grand Hotel and other catering vendors to develop new Hakka healthy dishes in order to follow the popular conception &amp;ldquo;less oil and less salt&amp;rdquo;. These new style Hakka cuisines could let people eat at ease and satisfy their discerning taste. 
 The Hakkanese Chairman Lee Chien-Jung was born in XinWu town of Taoyuan County. He especially mentioned several special dishes, such as thefried duck blood with leeks, stewed duck pot with preserved vegetable and bamboo, pork stomach &amp;amp; preserved vegetable soup, etc., all are unique Hakka cuisines. In addition, the mochi with brown sugar and ginger sauce is a typical Hakka dessert. These dishes are all the healthy and home-made Hakka cuisines. 
 To promote Hakka healthy cuisines and celebrate the birthday of the God of Earth combined with the idea of respecting for elders, the CHA of Taipei City Government invited hundred senior citizens over the age of 80 to enjoy the &amp;ldquo;Taipei Hakka Healthy Birthday Banquet&amp;rdquo; cooked by our Hakkanese chef Yen Jong-Yu on the Tung-Hua Street. The banquet included the welcoming dish (sweet glutinous rice dumplings and mochi with brown sugar and ginger sauce), appetizer plate (mullet roe with leeks, dried bamboo stewed in double-boiled soup,braised meat with traditional fermented tofu, fried duck blood with leeks), shrimps rolled in flat rice noodles with garlic sauce, stewed duck pot with preserved vegetable and bamboo, sweet and sour side pork, red yeast chicken, eggplants with basil, meat with shredded white radish, pork stomach &amp;amp; preserved vegetable soup, fish in orange sauce and pine nuts, bergamot longevity noodles, peach-shaped birthday cake stuffed with red bean paste, etc. Chef Yen indicated that the set menu combined the traditional material and cooking method of Hakka cuisine, plus the techniques of state banquet. Besides choosing authentic local Hakka cuisine, selecting the dishes suitable for elders are also under consideration. Therefore, there are numerous steamed and boiled cuisines. The noodles with pig feet and peach-shaped birthday cake are also ways of showing the celebration of God of Earth&amp;rsquo;s birthday. 
 &amp;ldquo;Sealing&amp;rdquo; is a traditional Hakka cooking method. During the Chinese New Year, people cut the meat in big chucks and braise with vegetable, soy sauce and other seasoning material. All the material will be stewed for a long time in order to make it very tasty. In the past time, the good smell of the &amp;ldquo;sealed meat&amp;rdquo; was spread from every kitchen. In the banquet menu, the &amp;ldquo;Stewed duck pot with preserved vegetable&amp;rdquo; and the &amp;ldquo;Meat with shredded white radish&amp;rdquo; are cooked with the &amp;ldquo;sealing&amp;rdquo; method in order to express a unique flavor.
 In some Hakka region, such as Hukou, Hsinchu and Miaoli, it is very popular to use red yeast in cooking. At first, the red yeast was just used for extending the expiration date of meat. However, its gorgeous color, smell and sweet taste not only makes materials more delicious, but also is good for health according to recent medical research. The &amp;ldquo;Sealed chicken with red yeast&amp;rdquo; is a healthy cuisine with excellent flavor.
 Orange sauce is usually used as a side sauce of boiled cold chicken. Chef Yen combines the orange sauce with steamed fish. The sweet and sour taste brings out the fish&amp;rsquo;s fresh flavor.
 In the banquet menu, we cook flat rice noodles with garlic shrimps, which immediately enhance the Hakka flavor. Chef Yen also add delicate pocket tofu to express a new taste. 
 For those who like Hakka cuisines, welcome to enjoy the &amp;ldquo;Healthy Birthday Banquet&amp;rdquo; presented by our state banquet chef!



    
        
            
            「Hakka Healthy Birthday Banquet」
            Price ： NT$16800+10％/table (10persons)
            Reservation number：02-2886-8888 Transfer to the Reservation Center
            Special discount：10% off with the brochure of &amp;ldquo;Hakka Healthy Birthday Banquet&amp;rdquo;
            
        
    
]]></description><PubDate>Tue, 26 Mar 2013 00:00:00 GMT+08:00</PubDate></item><item><title></title><link>http://www.grand-hotel.org/main/index.aspx/Article.aspx?a=83&amp;nid=812</link><description><![CDATA[]]></description><PubDate>Tue, 19 Mar 2013 00:00:00 GMT+08:00</PubDate></item><item><title></title><link>http://www.grand-hotel.org/main/index.aspx/Article.aspx?a=83&amp;nid=807</link><description><![CDATA[]]></description><PubDate>Wed, 13 Mar 2013 00:00:00 GMT+08:00</PubDate></item><item><title>Pool-side BBQ in Grand Hotel Kaohsiung Starts from March 1st Swimming Pool and SPA for free during 16:00~18:00</title><link>http://www.grand-hotel.org/main/index.aspx/Article.aspx?a=83&amp;nid=804</link><description><![CDATA[The popular pool-side BBQ in Grand Hotel Kaohsiung in the past 3 years will reopen with a brand-new &amp;ldquo;Oriental Style&amp;rdquo; on March 1st. We not only offer Japanese exquisite BBQ to satisfies guests&amp;rsquo; taste, all the guests don&amp;rsquo;t have to worry about parking problem due to the Hotel has about 400 parking spaces. It is the best place for banquets and family gathering. 
The pool-side BBQ is the unique activity in Kaohsiung! In most consumers&amp;rsquo; mind, the Grand Hotel Kaohsiung is distant from the downtown, however, enjoying find food and music in a spacious and high-ceiling environment will give you a relax feeling and put the tense mood and working pressure aside. &amp;ldquo;Pool-side BBQ&amp;rdquo; is a delicacy party especially organizedby the pool-side Shuiyang Caf&amp;eacute; at Friday and Saturday nights. Various and abundant dishes will be presented and the cuisine will be changed with seasons. Amazing performances will also accompany the guests during dining time. This is the best choice for weekend dinner to release your body and mind. 
 The Grand Hotel Kaohsiung is established in 1957 and originally located by the Love River. In order to work with the tourism policy, the palace-style &amp;ldquo;Grand Hotel Kaohsiung&amp;rdquo; built by the Cheng Cing Lake was officially opened in 1971 April. Assistant General Manager Huang Yong-Ji said that the hotel was initially established as a state guest house for receiving important guests. Therefore, no matter the building, the quality of service, or the cuisine are presented with international standard. The &amp;ldquo;Pool-side BBQ&amp;rdquo; is a featured activity particularly organized in the hotel. 
 The gastronomic party starting on March 1st will take Japanese exquisite BBQ as the theme, including appetizers, okonomiyaki, fried pork cutlet, curry sea food balls, sashimi, hand rolls, grilled pork, chicken, beef, fried food, desserts, etc. Japanese BBQ is a cooking way which fully expresses the original taste of materials. The chef team of the Grand Hotel Kaohsiung will provide you refined delicacies with exquisite skills. You could enjoy various delicious cuisine and delicate desserts in breeze and listen to the classic romantic Japanese songs at the same time. Grand Hotel Kaohsiung welcomes you to experience the five-star service and to have an unforgettable night!
 &amp;ldquo;Pool-side BBQ&amp;rdquo; will be served by the swimming pool every Friday and Saturday night during 18:00~21:00 from March. The price would be: adult NT$650+10% and childrenNT$390+10%. The swimming pool and SPA (valued NT$300 ) will be free entry during 16:00~18:00. We also offer the pre-sale meal coupons: 10 coupons at NT$ 6000 . The coupons can be redeemed on the same day of purchase.]]></description><PubDate>Thu, 28 Feb 2013 00:00:00 GMT+08:00</PubDate></item><item><title>Our hotel has received HACCP Hygiene Certificate Ensure clients to have a safe and pleasant dining environment </title><link>http://www.grand-hotel.org/main/index.aspx/Article.aspx?a=83&amp;nid=803</link><description><![CDATA[ The Grand Garden Restaurant &amp;amp; Banquet Hall in our hotel has received the certificate of Hazard Analysis and Critical Control Points from Department of Health, Executive Yuan. We have been recognized to meet a high standard of Food Hygiene to provide a pleasant dining environment for customers.
 HACCP is the best solution to control the food safety and is recognized worldwidely. It emphasize that monitoring food safety before consuming is much more effective than examining afterwards. In order to encourage international hotels in Taiwan to join this food hygiene control system, Food and Drug Administration from Department of Health, Executive Yu has entrust Fu Jen Catholic University to host &amp;ldquo; Assisting International Hotels to join HACCP Seminar&amp;rdquo;. In order to ensure the safety in our hotel, we decided to participate the HACCP examination. Because of the guidance from Prof Chiu Chih-Wei from Fu Jen Catholic University, the Grand Garden Restaurant and Banquet Hall in our hotel has passed the examination.
 According to the General Manager of our hotel, Mr Chiang Zu Shung, recently there are more and more overseas hotels brand showing in Taiwan, therefore, the hotel industry is quite competitive. Moreover, the raise of raw materials and numerous food safety related news are also noticeable to hotels. Our hotel was reviewed as &amp;ldquo;five-star hotel&amp;rdquo; by Tourism Bureau since July 2011. In view of advancing ourselves and providing a better dining environment, we are proud to be the model in the industry who has joined HACCP and received the certificate. 
 In order to qualify the standard requested by HACCP, we have set our own standard for different operations in the hotel, including hygiene management, production and quality control, stock control, transportation control, examination and gauging, customer feedback control, recycle control, documentary control and staff training. We also make the production flow chart of all kinds of food to facilitate the damage control. We make efforts in damage analysis to decide CCP. According to the outstanding damage points stated by CCP, we establish the control border to monitor all possible factors causing damages, and set up correct solutions to achieve the realization of the damage control of food production.
 Receiving the certificate is a result by our colleague&amp;rsquo;s hard working for 6 months. We thank Sous Chef Chen Ron-Tsan and Manager Wong Loh-Chi, who are both the staff main in charge of the hygiene management in the hotel, and Catering Service Manager Chuan Yueh-Chiao who is helping communicating with different departments. Also, thank to the cooperation from Grand Garden Restaurant Chef Lai Er-Poh and Banquet Chef Yen Yon-Yu, who lead the Chef team to strictly follow the hygiene standard and process before entering the kitchen, from disinfect themselves, personal grooming to the process of preparing food. It is important to implement hygiene management from personal habits to the food preparing process.
 In addition, we also thanks the support from engineering department to maintain the kitchen facilities and machine, administration office to manage food purchase, source department to examine food material and manage stock and human resource department to manage Chef&amp;rsquo;s certificate and staff training. We could not receive the HACCP certificate without everyone&amp;rsquo;s contribution, and this is to show the spirit of our team work. ]]></description><PubDate>Thu, 28 Feb 2013 00:00:00 GMT+08:00</PubDate></item><item><title>Chang Bing-Huang, Wang Cheng-Xi, Su Shi-Shu Masterpieces of cross-strait masters are collected in the Grand Hotel</title><link>http://www.grand-hotel.org/main/index.aspx/Article.aspx?a=83&amp;nid=802</link><description><![CDATA[ The Grand Hotel is full of &amp;ldquo;artistic&amp;rdquo; charm recently. The &amp;ldquo;ARATS Cultural and Creative Industry &amp;amp; Calligraphic Art Exchange Program&amp;rdquo; group led by the director Cheng Yun-Lin has visited Taiwan. More than 50 calligraphy masters have written in the hotel in order to make friends with art. The well-known calligraphic masters Chang Bing-Huang, Wang Cheng-Xi and Su Shi-Shu also presented their artworks to the Hotel to increase more cultural and artistic atmosphere.
 Master Wang Cheng-Xi is already 73 years old. He came to the Grand Hotel for the 1st time and indicated that the Grand Hotel is loved by many people. His work &amp;ldquo;Plum flowers&amp;rdquo; that he specialized is the most popular flower for many of people. Therefore, he especially gives this work to the 60-year-old Grand Hotel. The plum flowers drawn by master Wang are graceful with light fragrance and far between branches, they are not afraid of cold weather. There are many painters who draw plum flowers; however, the plum flowers drawn by master Wang are vital and surpassingly beautiful. He deserves to be called the &amp;ldquo;King of Plum Flowers&amp;rdquo;.
 The well-known calligrapher Su Shi-Shu from China has stayed in the Grand Hotel for many times. He indicated that he felt at home when arrived in the Grand Hotel, therefore, he also wanted to decorate this &amp;ldquo;home&amp;rdquo;. He especially wrote the &amp;ldquo;Plum Blossom Poem&amp;rdquo; composed by Su Dong-Po for the Grand Hotel to collocate with master Wang&amp;rsquo;s painting &amp;ldquo;Plum Flower&amp;rdquo;. He also said that this poem is extremely lively and meaningful in praising plum flowers or in describing the sensation between flowers and human. It also symbolizes the smooth development of cross-strait exchanges. 
 Master Su Shi-Shu loved calligraphy and seal cutting since childhood. He has researched and created calligraphy and seal cutting for decades, and his large seal style writing is vigorous and his small seal style writing is ingenious and graceful. He has organized numerous exhibitions till now. He has also donated books in order to appeal more people to raise fund for giving relief to poor and weak people. 
 Chairman of Chinese Calligraphy Association Chang Bing-Huang presented the calligraphic work 《The Discourse of Great Harmony》to the Grand Hotel. Chairman Chang has shown on TV program since 1981, his &amp;ldquo;Word of Day&amp;rdquo; still left us a profound impression. Chairman Chang Bing-Huang specializes in all-style calligraphy, poetry and ink painting. He advocates the living aesthetics of calligraphy and continues to promote the art of calligraphy. His efforts have profound influence on developments of calligraphy art. 
 Master Chang also indicated in a cultural and creative forum that one&amp;rsquo;s personality could be seen from the writing. Writing words are the &amp;ldquo;DNA&amp;rdquo; and he would initiate the activity &amp;ldquo;writing DNA&amp;rdquo; to encourage people to write. He is also pleased to see the coming of tablet PC era. Young people not only type but also write words one by one.
 The precious works has been hung in the VIP room, state banquet hall and other important banquet rooms of the Grand Hotel. In addition to adding more art atmosphere for the hotel, all the guests could appreciate the master&amp;rsquo;s great creation. ]]></description><PubDate>Thu, 28 Feb 2013 00:00:00 GMT+08:00</PubDate></item><item><title></title><link>http://www.grand-hotel.org/main/index.aspx/Article.aspx?a=83&amp;nid=795</link><description><![CDATA[]]></description><PubDate>Thu, 21 Feb 2013 00:00:00 GMT+08:00</PubDate></item><item><title>Jointly organized by Taipei City Government, Chinese Calligraphy Association and Grand Hotel.Hundred Calligraphers Writing for Chinese New Year.  Promote Chinese Calligraphic Culture</title><link>http://www.grand-hotel.org/main/index.aspx/Article.aspx?a=83&amp;nid=790</link><description><![CDATA[ To welcome 2013, the Chinese Calligraphy Association and the Grand Hotel organized the activity &amp;ldquo;Grand Hotel Cultural Festival. Hundreds of Calligraphers Writing for Chinese New Year&amp;rdquo; supported by the Department of Cultural Affairs of Taipei City Government. This activity is held at 2:00 PM on January 2nd at 1F lobby in the hotel. Thirteen high-ranking officials participated in the opening ceremony, including Vice President Wu Den-Yih, the Secretary of the Legislative Yuan Wang Jinping, President of the General Association of Chinese Culture Liu Chao-Shiuan, KMT Presidential Office Secretary-General Tseng Yung-chuan and Taipei City Mayor Hau Lung-bin, etc. 102 calligraphers symbolized the 102nd year of Republic of China wrote one after another to welcome the New Year.
 Vice President Wu indicated during his speech that the Chinese culture has a long history; features of Taiwan has merged into the history till today. The meaningful activity &amp;ldquo;Welcome Spring with a Flourish of Their Writing Brush on 2013 January 1st&amp;rdquo; is initiated and organized by the Grand Hotel and the Chinese Calligraphy Association for the first time in order to promote the Chinese calligraphic culture.
 Vice President Wu said that the Chinese characters not only have sound and meaning, but also have the beauty of shape. Therefore, calligraphic art has become the most unique art form of Chinese culture. In addition, the calligraphic art could cultivate our moral character and enhance personal virtue of patience and manner.
 Vice President Wu also indicated that he has visited China in 2008 with KMT Chairman Wu Poh-hsiung. Chairman Wu has written &amp;ldquo;All things under heaven are shared equally and justly. The world belongs to the people&amp;rdquo; in the commemorative event held at Dr. Sun Yat-sen&apos;s Mausoleum. In addition to eulogized the spirit of 《The Discourse of Great Harmony》, this calligraphic work represented the profound thoughts of Chinese culture.
 The advisor Department of Cultural Affairs of Taipei City Government indicated that&amp;ldquo;Chinese Character Festival&amp;rdquo; is into its ninth running this year. In past years, they held &amp;ldquo;First Stroke for New Year&amp;rdquo; on January 2st. This year, they are pleased to support civil organizations to organize the event &amp;ldquo;Welcome Spring with a Flourish of Their Writing Brush on 2013 January 1st&amp;rdquo;. They believed this event could set up foundations of sustainable development for &amp;ldquo;Chinese Character Festival&amp;rdquo;. Moreover, the location is the Grand Hotel where international guests frequently stay. This is not only helpful to promote the exchange of calligraphy art and put it into practice, but also let international friends have an opportunity to know calligraphic culture. 
 The Chairman of Grand Hotel Lee Chien-Jung said that the Grand Hotel is a hotel with rich culture because the calligraphy could be seen everywhere. This is the first time to host the activity &amp;ldquo;Hundred Calligraphers Writing for Chinese New Year&amp;rdquo; to promote Chinese calligraphic art. That is meaningful to the Grand Hotel. As the hotel has just celebrated its 60th birthday, hosting this event symbolizes that the Grand Hotel will keep playing an important role in gathering cultural assets.
 Vice President Wu, the Secretary of the Legislative Yuan Wang Jinping, President of the General Association of Chinese Culture Liu Chao-Shiuan, Former Examination Yuan President Hsu Shui-The, Senior Advisor to the President Yao Eng-Chi, Minister of the Executive Yuan Huang, Kuang-Nan, Taipei City Mayor Hau Lung-bin, Taipei City Council Chairperson Wu Bi-Jhu, KMT Presidential Office Secretary-General Tseng Yung-chuan, the wife of Honorary President of KMT Wu Poh-Hsiung, Mrs. Dai Mei-Yu, Chairman of Chinese Calligraphy Association Chang Bing-Huang, Chairman of the Grand Hotel Lee Chien-Jung and the General Manager Johnson Chiang together wrote a Chinese couplet &amp;ldquo;Grand Hotel welcome the spring and auspiciousness for the great opening of this eventwith a flourish of writing brush and the Chinese characterFortune. After Vice President Wu beat a gong for three times, he handed the brush to 102 calligraphers coming from all over the country. That symbolized the 102nd year of Republic of China&amp;rsquo;s establishment and the meaning of promoting the calligraphic traditional culture.
 Since the activity is organized on the New Year&amp;rsquo;s Day, a large number of local and foreign visitors have been attracted to appreciate the calligraphy. The European and Japanese tourists are especially amazed by this splendid and impressive scene. They also highly praised the beauty of Chinese character art. ]]></description><PubDate>Mon, 18 Feb 2013 00:00:00 GMT+08:00</PubDate></item><item><title>「2013 Taiwan Lantern Festival」Will Start on February 24th in Hsinchu County</title><link>http://www.grand-hotel.org/main/index.aspx/Article.aspx?a=83&amp;nid=789</link><description><![CDATA[To promote &amp;ldquo;2013 Taiwan Lantern Festival&amp;rdquo;, Taiwan Tourism Bureau officially launched the main lantern &amp;ldquo;Leaping flood dragon sets out for a flourishing age&amp;rdquo; and the small hand lantern &amp;ldquo;Naughty snake&amp;rdquo; at the Grand Hotel. Director-general of the Tourism Bureau Hsieh Wei-Jiun and the Hsinchu County Commissioner Chiu Ching-Chun invited local and foreign tourists to visit the lantern festival in the neighborhood of Hsin Chu High Speed Rail Station from February 24th to March 10th.
 Director-general Hsieh indicated that the Tourism Bureau has started organizing lantern festival since 1990. They have combined local resources and hold the concept to localize, traditionalize, technologize and internationalize the lantern-carrying tradition. The lantern festival has become a large-scale international event. In the past 24 years, they kept moving forward to the goal &amp;ldquo;rooting local culture and internationalizing the traditions&amp;rdquo;. They have continued passing down the traditions and innovated the local cultural features of lantern festival. The sponsor cities or counties could attract more tourists to enhance their touristic industry. 
  This year, the lantern festival will be held in Hsinchu County. In the press conference, the Commissioner Chiu Ching-Chun indicated that 2013 Taiwan Whirlwind Lantern Festival use &amp;ldquo;gale, speedy, future, bunches of bamboo, city&amp;rdquo; as design elements. The designer broke the effects of still lanterns and made uses of light changes and movements to create rich visual scenes. Modern technology combines with traditional lantern for displaying a new look of fusion. The Chairman of Grand Hotel Lee Chien-Jung also said that the hotel has participated in the lantern festival for 19 years. Promoting international tourism development with the government is the purpose of hotel&amp;rsquo;s establishment, and the hotel is proud to play a part in this meaningful activity. 
 In the lantern area, except for the main lantern &amp;ldquo;Dragons wind speedily around the lantern&amp;rdquo;, five special lighting areas &amp;ldquo;Hsinchu technology&amp;rdquo;, &amp;ldquo;Local humanity&amp;rdquo;, &amp;ldquo;Animated art&amp;rdquo;, &amp;ldquo;Charming Hsinchu&amp;rdquo; are planned according to three major elements &amp;ldquo;animation, technology and humanity&amp;rdquo;. In addition, the Nebuta of Aomori and the Penang Yosakoi Parade of Kaochi are invited to participate in the lantern parade. It is a good opportunity to promote international cultural exchanges through the lantern festival, furthermore and allow people in Taiwan to see the moving lanterns. For the 2013 Lantern Festival, the Asian well-known female singing group S.H.E. is invited to be the event&apos;s advertising star. 
The height and width of the main lantern &amp;ldquo;Leaping flood dragon sets out for a flourishing age&amp;rdquo; are more than 20 meters and weights about 26 tons. &amp;ldquo;Leaping flood dragon rises up into the clouds and foretells a flourishing and rich year&amp;rdquo; is its design concept. The dragon of the main lantern leaps from water and flies into clouds. Its imposing manner symbolizes the shape of the sky and the earth, harmony and virtue among all livings in the world, which protects the country for abundance of wealth. The most popular small hand lantern is named &amp;ldquo;Naughty Snake&amp;rdquo; this year. Its design comes from Hsinchu&amp;rsquo;s strong technological atmosphere and the wind of September. The small lantern was used to be carried with hands, however, the lower &amp;ldquo;snake-shape winding band&amp;rdquo; of the lantern for this year could fix it on your wrist, giving more interaction between the lantern and visitors. 

2013 Taiwan Lantern Festival
Time：February 24th &amp;ndash; March 10th 
Location：Specific Area of Hsinchu 
 High-Speed Rail Station
Transportation：Hsinchu Railway Station
 Zhubai Railway Station
  7 parking square around Zhubai City
Trip Planning：Visit Hsinchu in daytime
 and enjoy Lantern Festival at night
For more information：www.hsinchu.gov.tw


]]></description><PubDate>Mon, 18 Feb 2013 00:00:00 GMT+08:00</PubDate></item><item><title></title><link>http://www.grand-hotel.org/main/index.aspx/Article.aspx?a=83&amp;nid=783</link><description><![CDATA[]]></description><PubDate>Fri, 08 Feb 2013 00:00:00 GMT+08:00</PubDate></item><item><title></title><link>http://www.grand-hotel.org/main/index.aspx/Article.aspx?a=83&amp;nid=782</link><description><![CDATA[]]></description><PubDate>Fri, 25 Jan 2013 00:00:00 GMT+08:00</PubDate></item><item><title>The Grand Hotel Carries Out the Cultural Heritage  By Chairman Lee Chien-Jung </title><link>http://www.grand-hotel.org/main/index.aspx/Article.aspx?a=83&amp;nid=769</link><description><![CDATA[To the Grand Hotel, last year was a brilliant and fruitful year! We not only got excellent performance in business, the new marketing deriving from cultural heritage also brought the guests a fresh experience. Just like one of our guest has delivered a personal comments to us: &amp;ldquo;the Grand Hotel has found its own soul!&amp;rdquo;
　For celebrating the 60th birthday, we have launched a lot of activities which were held not only for celebration, but also for demonstrating the multicultural heritage of the Grand Hotel. In addition, the Grand Hotel is selected as the &amp;ldquo;Most Traditional Hotel&amp;rdquo; by Australian website, the &amp;ldquo;Hotel Club&amp;rdquo;. The Hotel is also selected as one of the top 10 popular hotels voted by netizens in the &amp;ldquo;Taste of Taiwan Cuisine 2012&amp;rdquo; held by TAITRA. This year, we also held the 13th term President and Vice President of the Republic of China Inaugural State Banquet, the 2012 Junior Chamber International World Congress, Taipei TV Festival 2012, the Annual Meeting of World Taiwanese Chambers of Commerce, the eighth round of cross-strait negotiations and so on. All these important events proved that the Grand Hotel is well experienced and capable in the field of organizing important international conferences. 
　　The Grand Hotel is a hotel with &amp;ldquo;stories&amp;rdquo;, &amp;ldquo;history&amp;rdquo; and &amp;ldquo;culture&amp;rdquo;, which is incomparable to other hotels. Recently, we also re-arranged the famous calligraphy pieces, paintings, and antique furniture. The opening of Grand Hotel Cultural and Creative Center introduced the features of Grand Hotel&amp;rsquo;s heritage in different ways. All the Grand Hotel&amp;rsquo;s imprints and memories are displayed here. In the newly-renovated State Banquet Hall, except for the luxurious feast, all the stories are told in the historical pictures hung inside. We received many praises from our guests, mentioning that the Grand Hotel has finally found its own soul and characteristics to catch people&amp;rsquo;s eye. This is an encouragement to the hotel and our colleagues.
　　On the New Year&amp;rsquo;s Day of 2013, we will invite 102 well-known calligraphers of Taiwan to join the &amp;ldquo;Grand Hotel Cultural Festival. Wield the writing brushes for the New Year&amp;rdquo;. We would like to introduce the beauty of Chinese calligraphy to the public, and also welcome the Year of 2013&amp;rsquo; with our guests at the same time. In the upcoming 2013, the Grand Hotel Taipei is going to start the renovation of guest rooms.No matter in the hardware facilities or on software aspects, our service quality all need to upgrade to the next level. I would also like to wish our guests and colleagues happy, healthy and expect the Grand Hotel have a bright 2013. ]]></description><PubDate>Sat, 05 Jan 2013 00:00:00 GMT+08:00</PubDate></item><item><title></title><link>http://www.grand-hotel.org/main/index.aspx/Article.aspx?a=92&amp;nid=871</link><description><![CDATA[]]></description><PubDate>Tue, 11 Jun 2013 00:00:00 GMT+08:00</PubDate></item><item><title></title><link>http://www.grand-hotel.org/main/index.aspx/Article.aspx?a=92&amp;nid=860</link><description><![CDATA[]]></description><PubDate>Sat, 01 Jun 2013 00:00:00 GMT+08:00</PubDate></item><item><title></title><link>http://www.grand-hotel.org/main/index.aspx/Article.aspx?a=92&amp;nid=847</link><description><![CDATA[]]></description><PubDate>Mon, 06 May 2013 00:00:00 GMT+08:00</PubDate></item><item><title></title><link>http://www.grand-hotel.org/main/index.aspx/Article.aspx?a=92&amp;nid=841</link><description><![CDATA[]]></description><PubDate>Fri, 26 Apr 2013 00:00:00 GMT+08:00</PubDate></item><item><title></title><link>http://www.grand-hotel.org/main/index.aspx/Article.aspx?a=92&amp;nid=792</link><description><![CDATA[]]></description><PubDate>Mon, 18 Feb 2013 00:00:00 GMT+08:00</PubDate></item><item><title></title><link>http://www.grand-hotel.org/main/index.aspx/Article.aspx?a=92&amp;nid=780</link><description><![CDATA[]]></description><PubDate>Thu, 24 Jan 2013 00:00:00 GMT+08:00</PubDate></item><item><title></title><link>http://www.grand-hotel.org/main/index.aspx/Article.aspx?a=92&amp;nid=811</link><description><![CDATA[]]></description><PubDate>Sat, 16 Mar 2013 00:00:00 GMT+08:00</PubDate></item><item><title></title><link>http://www.grand-hotel.org/main/index.aspx/Article.aspx?a=92&amp;nid=796</link><description><![CDATA[]]></description><PubDate>Mon, 25 Feb 2013 00:00:00 GMT+08:00</PubDate></item><item><title></title><link>http://www.grand-hotel.org/main/index.aspx/Article.aspx?a=92&amp;nid=773</link><description><![CDATA[]]></description><PubDate>Thu, 10 Jan 2013 00:00:00 GMT+08:00</PubDate></item><item><title></title><link>http://www.grand-hotel.org/main/index.aspx/Article.aspx?a=92&amp;nid=762</link><description><![CDATA[]]></description><PubDate>Wed, 02 Jan 2013 00:00:00 GMT+08:00</PubDate></item><item><title></title><link>http://www.grand-hotel.org/main/index.aspx/Article.aspx?a=92&amp;nid=664</link><description><![CDATA[]]></description><PubDate>Thu, 12 Jul 2012 00:00:00 GMT+08:00</PubDate></item><item><title></title><link>http://www.grand-hotel.org/main/index.aspx/Article.aspx?a=92&amp;nid=660</link><description><![CDATA[]]></description><PubDate>Fri, 06 Jul 2012 00:00:00 GMT+08:00</PubDate></item><item><title></title><link>http://www.grand-hotel.org/main/index.aspx/Article.aspx?a=92&amp;nid=689</link><description><![CDATA[]]></description><PubDate>Tue, 14 Aug 2012 00:00:00 GMT+08:00</PubDate></item><item><title></title><link>http://www.grand-hotel.org/main/index.aspx/Article.aspx?a=92&amp;nid=669</link><description><![CDATA[]]></description><PubDate>Wed, 18 Jul 2012 00:00:00 GMT+08:00</PubDate></item><item><title></title><link>http://www.grand-hotel.org/main/index.aspx/Article.aspx?a=92&amp;nid=610</link><description><![CDATA[]]></description><PubDate>Thu, 03 May 2012 00:00:00 GMT+08:00</PubDate></item><item><title></title><link>http://www.grand-hotel.org/main/index.aspx/Article.aspx?a=92&amp;nid=661</link><description><![CDATA[]]></description><PubDate>Fri, 06 Jul 2012 00:00:00 GMT+08:00</PubDate></item><item><title></title><link>http://www.grand-hotel.org/main/index.aspx/Article.aspx?a=92&amp;nid=439</link><description><![CDATA[]]></description><PubDate>Fri, 08 Jul 2011 00:00:00 GMT+08:00</PubDate></item><item><title></title><link>http://www.grand-hotel.org/main/index.aspx/Article.aspx?a=92&amp;nid=569</link><description><![CDATA[]]></description><PubDate>Sat, 03 Mar 2012 00:00:00 GMT+08:00</PubDate></item><item><title></title><link>http://www.grand-hotel.org/main/index.aspx/Article.aspx?a=92&amp;nid=558</link><description><![CDATA[]]></description><PubDate>Fri, 03 Feb 2012 00:00:00 GMT+08:00</PubDate></item><item><title></title><link>http://www.grand-hotel.org/main/index.aspx/Article.aspx?a=92&amp;nid=552</link><description><![CDATA[]]></description><PubDate>Wed, 18 Jan 2012 00:00:00 GMT+08:00</PubDate></item><item><title></title><link>http://www.grand-hotel.org/main/index.aspx/Article.aspx?a=94&amp;nid=861</link><description><![CDATA[]]></description><PubDate>Thu, 06 Jun 2013 00:00:00 GMT+08:00</PubDate></item><item><title></title><link>http://www.grand-hotel.org/main/index.aspx/Article.aspx?a=94&amp;nid=855</link><description><![CDATA[]]></description><PubDate>Wed, 29 May 2013 00:00:00 GMT+08:00</PubDate></item><item><title>The business hours of Yuan-Yuan Restaurant will be changed since June 1, 2013</title><link>http://www.grand-hotel.org/main/index.aspx/Article.aspx?a=94&amp;nid=849</link><description><![CDATA[The business hours of Yuan-Yuan Restaurant will be changed to the following time since June 1, 2013:
Monday to Friday
Lunch: 11:30 AM ~ 2:30 PM
 Dinner: 5:30 PM ~ 9:00 PM
Weekend and Holidays
Business Hours: 11:00 AM ~ 9:00 PM

 Food and Beverage Department]]></description><PubDate>Tue, 21 May 2013 00:00:00 GMT+08:00</PubDate></item><item><title></title><link>http://www.grand-hotel.org/main/index.aspx/Article.aspx?a=94&amp;nid=846</link><description><![CDATA[]]></description><PubDate>Mon, 06 May 2013 00:00:00 GMT+08:00</PubDate></item><item><title></title><link>http://www.grand-hotel.org/main/index.aspx/Article.aspx?a=94&amp;nid=843</link><description><![CDATA[]]></description><PubDate>Wed, 01 May 2013 00:00:00 GMT+08:00</PubDate></item><item><title></title><link>http://www.grand-hotel.org/main/index.aspx/Article.aspx?a=94&amp;nid=842</link><description><![CDATA[]]></description><PubDate>Wed, 01 May 2013 00:00:00 GMT+08:00</PubDate></item><item><title></title><link>http://www.grand-hotel.org/main/index.aspx/Article.aspx?a=94&amp;nid=825</link><description><![CDATA[]]></description><PubDate>Thu, 28 Mar 2013 00:00:00 GMT+08:00</PubDate></item><item><title></title><link>http://www.grand-hotel.org/main/index.aspx/Article.aspx?a=94&amp;nid=791</link><description><![CDATA[]]></description><PubDate>Mon, 18 Feb 2013 00:00:00 GMT+08:00</PubDate></item><item><title></title><link>http://www.grand-hotel.org/main/index.aspx/Article.aspx?a=94&amp;nid=840</link><description><![CDATA[]]></description><PubDate>Tue, 23 Apr 2013 00:00:00 GMT+08:00</PubDate></item><item><title></title><link>http://www.grand-hotel.org/main/index.aspx/Article.aspx?a=94&amp;nid=739</link><description><![CDATA[]]></description><PubDate>Tue, 13 Nov 2012 00:00:00 GMT+08:00</PubDate></item><item><title></title><link>http://www.grand-hotel.org/main/index.aspx/Article.aspx?a=94&amp;nid=761</link><description><![CDATA[]]></description><PubDate>Wed, 02 Jan 2013 00:00:00 GMT+08:00</PubDate></item><item><title></title><link>http://www.grand-hotel.org/main/index.aspx/Article.aspx?a=94&amp;nid=746</link><description><![CDATA[]]></description><PubDate>Sat, 01 Dec 2012 00:00:00 GMT+08:00</PubDate></item><item><title></title><link>http://www.grand-hotel.org/main/index.aspx/Article.aspx?a=94&amp;nid=745</link><description><![CDATA[]]></description><PubDate>Sat, 01 Dec 2012 00:00:00 GMT+08:00</PubDate></item><item><title></title><link>http://www.grand-hotel.org/main/index.aspx/Article.aspx?a=94&amp;nid=707</link><description><![CDATA[]]></description><PubDate>Fri, 28 Sep 2012 00:00:00 GMT+08:00</PubDate></item><item><title></title><link>http://www.grand-hotel.org/main/index.aspx/Article.aspx?a=94&amp;nid=585</link><description><![CDATA[]]></description><PubDate>Mon, 09 Apr 2012 00:00:00 GMT+08:00</PubDate></item><item><title></title><link>http://www.grand-hotel.org/main/index.aspx/Article.aspx?a=94&amp;nid=556</link><description><![CDATA[]]></description><PubDate>Tue, 31 Jan 2012 00:00:00 GMT+08:00</PubDate></item><item><title></title><link>http://www.grand-hotel.org/main/index.aspx/Article.aspx?a=94&amp;nid=720</link><description><![CDATA[]]></description><PubDate>Mon, 15 Oct 2012 00:00:00 GMT+08:00</PubDate></item><item><title></title><link>http://www.grand-hotel.org/main/index.aspx/Article.aspx?a=94&amp;nid=701</link><description><![CDATA[]]></description><PubDate>Sat, 08 Sep 2012 00:00:00 GMT+08:00</PubDate></item><item><title></title><link>http://www.grand-hotel.org/main/index.aspx/Article.aspx?a=94&amp;nid=706</link><description><![CDATA[]]></description><PubDate>Mon, 24 Sep 2012 00:00:00 GMT+08:00</PubDate></item><item><title></title><link>http://www.grand-hotel.org/main/index.aspx/Article.aspx?a=94&amp;nid=534</link><description><![CDATA[]]></description><PubDate>Tue, 20 Dec 2011 00:00:00 GMT+08:00</PubDate></item><item><title></title><link>http://www.grand-hotel.org/main/index.aspx/Article.aspx?a=97&amp;nid=778</link><description><![CDATA[]]></description><PubDate>Fri, 18 Jan 2013 00:00:00 GMT+08:00</PubDate></item><item><title></title><link>http://www.grand-hotel.org/main/index.aspx/Article.aspx?a=97&amp;nid=736</link><description><![CDATA[]]></description><PubDate>Mon, 12 Nov 2012 00:00:00 GMT+08:00</PubDate></item><item><title></title><link>http://www.grand-hotel.org/main/index.aspx/Article.aspx?a=97&amp;nid=705</link><description><![CDATA[]]></description><PubDate>Wed, 19 Sep 2012 00:00:00 GMT+08:00</PubDate></item><item><title></title><link>http://www.grand-hotel.org/main/index.aspx/Article.aspx?a=97&amp;nid=603</link><description><![CDATA[]]></description><PubDate>Fri, 27 Apr 2012 00:00:00 GMT+08:00</PubDate></item><item><title></title><link>http://www.grand-hotel.org/main/index.aspx/Article.aspx?a=97&amp;nid=602</link><description><![CDATA[]]></description><PubDate>Fri, 27 Apr 2012 00:00:00 GMT+08:00</PubDate></item><item><title></title><link>http://www.grand-hotel.org/main/index.aspx/Article.aspx?a=97&amp;nid=601</link><description><![CDATA[]]></description><PubDate>Fri, 27 Apr 2012 00:00:00 GMT+08:00</PubDate></item><item><title></title><link>http://www.grand-hotel.org/main/index.aspx/Article.aspx?a=97&amp;nid=600</link><description><![CDATA[]]></description><PubDate>Fri, 27 Apr 2012 00:00:00 GMT+08:00</PubDate></item><item><title></title><link>http://www.grand-hotel.org/main/index.aspx/Article.aspx?a=97&amp;nid=470</link><description><![CDATA[]]></description><PubDate>Fri, 02 Sep 2011 00:00:00 GMT+08:00</PubDate></item></channel></rss>