Yat Ip Taiwan Cuisine (Quarry Bay)

Refreshing and appetizing pickled kimchi with a light fruity sweetness. Crisp and juicy texture, moderately sweet and sour, perfect for cutting through richness.

Classic Taiwanese cold dish. Silken tofu served with diced preserved egg. Drizzled with soy sauce paste and sprinkled with bonito flakes and chopped scallions. Rich in texture, savory and refreshing.

Blanched okra drizzled with Japanese-style dressing. Okra is crisp and tender with a slightly slimy texture, very refreshing with the slightly sour dressing.

Cold appetizer featuring smashed cucumber and crunchy black fungus. Seasoned with minced garlic and vinegar, it has a crisp, sour, and spicy taste, very appetizing.

Signature Taiwanese night market snack. Chicken is marinated, battered, and deep-fried until golden and crispy. Sprinkled with special pepper salt and basil, it's fragrant, crispy outside, and tender inside.

Chewy squid balls, slightly crispy after frying. Q texture, fresh and delicious, with the sweet taste of squid chunks.

Fresh squid, battered and deep-fried. Crispy on the outside, tender and chewy on the inside. Usually served with salt and pepper, it's a great snack to go with drinks.

Classic Taiwanese fried dish, choice of pork chop or chicken cutlet. The meat is pounded, marinated, battered, and deep-fried. Crispy and juicy, even more delicious sprinkled with pepper salt.

Fresh oysters coated in sweet potato starch and deep-fried. Crispy on the outside, retaining the fresh and sweet oyster flavor inside. Usually enjoyed with salt and pepper.

Taiwanese-style sausage, firm texture with sweetness and wine aroma. Pan-fried or grilled until the skin is charred, it tastes even better with raw garlic slices.

Rich and flavorful soup with tofu, wood ear mushrooms, bamboo shoots, egg drop, and other ingredients. The taste is moderately sour and spicy, with the right thickness. It's appetizing and warming.

Light and savory seafood soup, primarily made with seaweed and fresh oysters. The broth is sweet and has a rich oceanic flavor.

Thickened soup with tender fish pieces or fish paste. The broth is sweet and savory, with a smooth texture, and a dash of black vinegar for flavor.

The restaurant's signature stir-fry dish, combining various ingredients stir-fried over high heat. Full of 'wok hei', savory and goes well with rice, it's a common Hakka-style stir-fry in Taiwan.

Premium Matsusaka pork (pork jowl) stir-fried with okra and scallion oil. The meat is crisp, tender, and elastic, with a rich scallion oil aroma.

Pork ribs are fried and then coated in a sweet and sour plum sauce. The meat is tender, and the sauce has a fragrant sweet and sour plum flavor, which is very appetizing and cuts through richness.

Famous Chinese chicken dish. Chicken pieces are fried until crispy outside and tender inside, coated in a slightly spicy and sweet sauce. Rich flavor, bright red color.

Classic sweet and sour dish. Chicken balls are deep-fried until crispy and then tossed with sweet and sour sauce. Served with bell peppers, onions, and other ingredients. Sweet and sour, well-loved.

Lamb cooked in the classic Taiwanese "three cup" style (sesame oil, soy sauce, rice wine). Ginger slices, garlic, and basil are added for a rich aroma and flavorful lamb.

One of Taiwan's most representative dishes. Chicken is braised in sesame oil, soy sauce, and rice wine, with basil added at the end for aroma. The chicken is tender, and the sauce is rich.

Homestyle stir-fried meat dish with a slightly spicy aroma. Stir-fried quickly over high heat with a special sauce. The meat is tender and flavorful, with a taste of home.

Stir-fried with Taiwan's unique satay sauce. The satay sauce has a rich aroma of dried flatfish and dried shrimp, which combines with the meat slices to create a savory and satisfying dish.

Stir-fried with large pieces of green onion and meat over high heat. The aroma of scallions infuses the meat, which is tender and smooth. It's a classic stir-fry dish full of 'wok hei'.

Classic Sichuan dish. Sliced meat is blanched in a spicy red oil broth. The taste is numbing, spicy, fresh, and fragrant. The meat is tender and smooth, a top choice for spice lovers.

Soup dish with pickled mustard greens and fish slices. The broth is sour and appetizing, the fish slices are tender and fresh, and the crunchiness of the pickled mustard greens adds flavor to the whole dish.

Spicy and rich boiled fish. Fish slices are cooked in a broth full of dried chilies and Sichuan peppercorns. The taste is tender, numbing, and spicy, very good with rice.

Fish pieces stir-fried with salted egg yolk sauce (golden sand). The sandy texture of the salted egg yolk coats the tender fish, creating a rich and savory flavor.

Whole yellow croaker deep-fried and then drizzled with sweet and sour sauce. Crispy outside, tender inside fish with sweet and sour sauce, a common banquet dish.

Large shrimp balls coated in a slightly spicy and sweet General Tso's sauce. The shrimp is springy, and the sauce is flavorful and unique.

Plump shrimp balls coated in a savory salted egg yolk sauce. The sandy texture of the salted egg yolk perfectly combines with the sweet shrimp meat, creating a rich texture.

Crispy fried shrimp balls tossed with special plum sauce. The sweet and sour plum flavor cuts through the richness, making it refreshing and appetizing.

Popular Taiwanese dish. Fried shrimp balls served with pineapple slices and drizzled with mayonnaise. The sweet and sour pineapple and smooth mayonnaise make the shrimp balls even more delicious.

Shrimp balls stir-fried with bell peppers and onions in a classic sweet and sour sauce. Vibrant colors, sweet and sour, suitable for all ages.

Taiwan's national dish. Pork mince with the right fat-to-lean ratio is braised into a rich meat sauce, poured over rice or noodles, served with a flavorful braised egg. Savory and rich, simple yet satisfying.

Large chicken cutlet fried to a golden crisp outside and juicy inside. Served with a main course, it's a substantial portion.

Taiwan's representative noodle dish. Rich broth simmered with soy sauce, fermented bean paste, and spices, served with tender braised beef chunks. The soup is fresh and delicious, with generous beef portions.

Slightly spicy and rich Taiwanese Dan Dan broth, served with crispy chicken or pork cutlet. The noodles absorb the soup, offering a unique flavor.

Thick pork chop braised in soy sauce for a long time. The meat is tender and flavorful with a rich soy sauce aroma. It's a traditional Taiwanese old-fashioned flavor.

Crispy fried chicken cutlet drizzled with special mala sauce. The sauce is sour, spicy, and numbing, appetizing and cuts through richness. The chicken is crispy outside and tender inside.

Beef broth simmered with fresh tomatoes. The broth has natural fruit acidity and sweetness, with tender beef. Fresh and healthy taste.

Dry-mixed style beef noodles. The noodles are mixed with a rich beef broth sauce and tender beef chunks, with every bite full of savory sauce.

Classic Taiwanese bento main dish. Pork chop is battered and deep-fried, sprinkled with pepper powder. Crispy outside, tender inside, with an enticing aroma.

Cod fillet brushed with teriyaki sauce and grilled. The fish is delicate, and the sauce is savory and sweet, similar in flavor to unagi.

Commonly known as "half tendon, half meat" noodles. You can enjoy both tender beef and chewy, collagen-rich beef tendon. Rich texture, flavorful broth.

Dry noodles topped with special braised pork sauce and a braised egg. Mix the noodles and sauce well for a fragrant and savory dish.

Based on the braised pork sauce dry noodles, with added satay sauce. It enhances the savory flavor of dried flatfish, making it richer and more intense.

Cold brewed using Alishan Four Seasons Spring tea leaves. The tea liquor is golden and clear, with a high-pitched floral aroma. The taste is mellow and sweet without bitterness.

Alishan Jin Xuan tea, cold brewed to bring out a unique subtle milky and floral aroma. Smooth taste, refreshing and thirst-quenching.

Cold brewed using high mountain oolong tea leaves. It retains the throat rhyme and aroma of oolong tea, with a mellow and sweet aftertaste. Refreshing and thirst-quenching.

Taiwan's most representative drink. Rich milk tea with chewy tapioca pearls (boba). Rich texture, moderate sweetness.

Traditional Taiwanese milk tea. The balance between tea and milk aroma is just right, with a smooth and rich texture. It's the best drink to pair with Taiwanese cuisine.

Milk tea with taro flavor. It has a rich and unique taro aroma, a slightly light purple color, and a sweet taste.

Milk tea sprinkled with wheat germ powder. You can taste the cereal aroma and slight graininess of wheat germ when drinking it. Healthy and delicious.

Hot tea brewed with red dates and longan. Nourishing and healthy, naturally sweet taste. Suitable for cold weather, warming the stomach and heart.

Freshly squeezed lemon juice mixed with honey. Sweet and sour, refreshing. Vitamin C from lemon combined with the soothing properties of honey makes it a healthy choice to quench your thirst.

Brewed with Korean-style yuzu tea paste. You can taste the pulp of the yuzu peel, with the unique citrus aroma and sweetness.

Simple and refreshing drink with fresh lemon slices in water. The slight sourness helps with digestion and cuts through richness.

Choy Sum Honey, a classic Hong Kong drink. Sweet taste with the unique aroma of choy sum, moisturizing and thirst-quenching.

Choy sum honey with lemon. The sourness of lemon adds to the sweetness of choy sum honey, creating a richer and more refreshing flavor.

Classic Taiwanese old-fashioned drink, brewed with winter melon sugar blocks. Sweet taste with a rich caramel aroma. It's a perfect drink to relieve summer heat and cool down.

Winter melon tea with lemon juice. The sourness of lemon balances the sweetness of winter melon tea, creating a unique and delicious blend of sweet and sour.

Boba milk tea with rich brown sugar syrup. The unique caramelized flavor of brown sugar blends with the milk tea, creating beautiful "cup-hanging" patterns. Sweet and rich taste.

Boba milk tea with smooth red bean paste. The sweetness of red beans and chewy boba pearls provide a double texture, with a rich flavor.

Hot tea brewed with old ginger and brown sugar. The slightly spicy ginger flavor helps to ward off cold and warm the body. Brown sugar is mellow and smooth, suitable for women and winter consumption.

Lychee-flavored lactic acid soda drink. Combines the sweet and sour taste of lactic acid drinks, the fruity aroma of lychee, and the fizziness of soda water. Refreshing and smooth.

Peach-flavored lactic acid soda. Delicate pink color as sweet as first love, full of peach aroma, refreshing carbonation.

Special drink with passion fruit flavor. The sweet and sour passion fruit aroma is rich, combined with lactic acid and soda for a tropical flavor.

Soda drink made with lime. The unique fresh and sour taste of lime combined with sparkling water is extremely refreshing and thirst-quenching.

A combination of red bean and soy milk. Rich soy aroma paired with sweet and soft red beans. Smooth texture, rich in nutrients.

Classic carbonated beverage. Plenty of bubbles, refreshing taste.

Sugar-free version of Coke. Enjoy the Coke flavor without the calorie load.

Cream soda. Sweet flavor of vanilla and cream, smooth texture.

Lemon-lime flavored soda. Clear and colorless, with a sweet and sour refreshing taste.

Apple-flavored carbonated beverage. Fresh fruit aroma, delicate carbonation.

Taiwan's most representative beer. Brewed with Ponlai rice, it has a dense foam, a refreshing and mellow taste, and a unique rice aroma.

Fruit beer with Taiwanese pineapple juice. Rich and sweet fruit aroma, lighter alcohol taste, refreshing and smooth.

Belgian white beer with grapefruit flavor. Has a citrusy aroma and the smooth texture of wheat beer.

Peach-flavored wheat white beer. The peach aroma is sweet and charming, with a soft texture, suitable for those who don't like bitter beer.