Mei Fu Gan Shi Shu Cheng Niu Pai Guan Fresh & Aged Italian steak house

A hefty 30 oz. T-bone steak, featuring both filet and New York strip. Dry-aged for over 28 days, the meat boasts a rich flavor and complex texture. Perfect for sharing.

A classic T-bone steak, combining the tenderness of filet with the chewiness of New York strip. Dry aging imparts a nutty aroma and concentrated beef flavor.

Bone-in ribeye cut, rich in marbling and tender. Dry aging further enhances the aroma of the fat, and bone-in searing helps retain juices.

A moderately portioned bone-in ribeye steak with abundant marbling. High-temperature oven-roasted to a crispy exterior and tender interior, full of rich beef aroma.

The New York strip cut is firm with a layer of fat along the edge. Dry aging tenderizes the meat and enhances its flavor, resulting in a succulent and chewy texture.

A smaller portion of bone-in New York strip, ideal for individual enjoyment. Retains the unique flavor of dry aging, with firm and juicy meat.

A premium oyster from France, hailed as the Rolls-Royce of oysters. Plump and firm flesh with a unique hazelnut aroma and the fresh salinity of the sea, leaving a long, sweet aftertaste.

Slow-cooked onions caramelized to perfection, simmered in broth, and topped with melted cheese. The soup is rich and sweet with a delightful cheesy pull.

Classic French consommé, clear and golden in color, yet extremely rich in flavor. Truffles are added for a luxurious aroma, paired with silky egg ribbons for an elegant texture.

A rich bisque made from oysters and seafood, full of oceanic flavor. Accompanied by plump prawns and sautéed mushrooms, each spoonful is a taste of the sea's essence.

A rich self-serve buffet featuring a variety of fresh cold appetizers, salads, daily soups, and exquisite desserts. Perfect for guests who wish to sample multiple flavors freely.

Selected American SRF Kuro Wagyu sirloin cut (ribeye cap), with marbling as fine as marble. Extremely tender texture with rich and sweet juices.

Premium Japanese A5 Kuroge Wagyu sirloin cut, extremely rich in marbling, melts in your mouth. The rich fatty aroma explodes in your mouth, a delicacy among beef.

Japanese A5 grade Wagyu filet mignon, relatively lower in fat but still incredibly tender. Delicate and elegant texture, suitable for those who prefer a soft bite without excessive richness.

Selected high-quality Australian lamb chops, French-cut to retain the bone. The meat is tender with no gamey taste, pan-seared to a crispy outside and tender inside with a unique flavor.

Made with Spain's prized Iberico pork, cooked bone-in. The meat has a unique acorn aroma, with a springy and juicy texture, rivaling the deliciousness of beef.

Selected premium cherry duck breast dry-aged to concentrate the duck's flavor. The skin is pan-seared to a golden crisp, while the meat remains tender and juicy.

Whole Boston lobster high-temperature roasted in the oven to lock in its sweet juices. The meat is firm and springy with a subtle charcoal aroma.

Seafood platter including two large prawns and two Hokkaido raw-grade scallops. Seasoned with herb and lemon, it's refreshing and highlights the natural sweetness of the seafood.

Delicate Chilean Sea Bass, seasoned in a Sicilian style (typically including tomatoes, olives, capers, etc.). The flavor is sweet, tangy, and appetizing, full of Mediterranean flair.

Luxurious linguine paired with succulent Boston lobster. The base is a sweet and tangy tomato sauce, allowing the pasta to absorb the lobster's freshness and the sauce's richness for a complex flavor.

Classic stir-fried fettuccine, sautéed with olive oil and abundant garlic slices. Paired with sweet scallops, the pasta is chewy and infused with garlic and seafood aromas.

Traditional Bolognese sauce, slow-cooked with American beef. The wide fettuccine is perfect for absorbing the rich meat sauce, with every bite full of meaty flavor.