Zi Yan Zhong Can Ting

A luxurious New Year's appetizer platter featuring crispy roasted suckling pig, succulent shrimp dumplings, pan-seared scallops, chilled abalone with century egg, and truffle-flavored dim sum. It combines land and sea delicacies with rich, multi-layered textures, symbolizing the joy of spring's return.

A nourishing soup slow-cooked with premium ingredients like cordyceps, fish maw, and sea conch with black-boned chicken. The broth is rich, sweet, and full of collagen, offering a warm and restorative experience.

Mud crab stir-fried with a special spicy sauce over high heat. The crab meat is sweet and firm, and the sauce is rich and spicy, leaving a lingering taste.

Fresh Penghu lobster steamed with crab roe. The lobster meat is springy, and the crab roe adds a rich, creamy umami. A dish complete in color, aroma, and taste.

Premium six-head abalone and sea cucumber braised in oyster sauce. The abalone is tender and springy, the sea cucumber is smooth and tender, and the sauce is rich and savory. A classic high-end Cantonese dish.

Fresh garoupa steamed and drizzled with premium soy sauce. The fish is delicate and tender, preserving its natural sweetness, symbolizing abundance year after year.

A vegetable dish combining luffa, yam, ginkgo nuts, and wild mushrooms. The texture is crisp and tender, with a light and elegant flavor, balancing the richness of meat dishes.

A skillful "Kung Fu" dish: deboned chicken stuffed with glutinous rice and then roasted. The chicken skin is golden and crispy, while the glutinous rice inside absorbs the chicken juices, becoming soft, sticky, and savory.

An exquisite combination of Chinese desserts, including a nourishing bird's nest sweet soup, crispy egg tarts, and red bean rice cake symbolizing progress. A sweet conclusion to the banquet.

A platter of assorted seasonal fresh fruits, refreshing and palate-cleansing, with vibrant colors.

A classic vegetarian cold dish made by deep-frying tofu skin wrapped with various fresh mushrooms. Golden and crispy on the outside, with a rich mushroom flavor inside, offering layered textures.

Sliced beef shank slowly braised in traditional marinade. The meat is firm and chewy, infused with a rich and mellow sauce, making it an excellent appetizer.

Fresh baby corn deep-fried and then braised in sauce. It retains its crisp sweetness with a savory sauce flavor, offering a unique taste.

Premium local Taiwanese yam pan-fried with soy sauce until lightly browned. The texture is crisp and dense, with the savory soy sauce enhancing the yam's natural sweetness.

A combination of springy abalone and uniquely flavored century egg. The richness of the century egg complements the sweetness of the abalone, served with a special sauce. An exquisite cold dish.

Creative hand-rolled cones featuring savory mullet roe and sweet and crisp green apples. The texture is crunchy and refreshing, with a delightful sweet and savory flavor combination.

Tender sweetfish grilled with Yilan's famous three star scallions. The fish has a light smoky and scallion aroma, offering an elegant flavor.

Tender chicken soaked in Shaoxing wine, served with a special jelly made from awabi. The chicken has crispy skin and tender meat, a rich wine aroma, and is refreshingly chilled.

Eel deep-fried until crispy, coated with honey and white sesame seeds. The texture is crispy like crackers, with a sweet and savory taste, perfect with drinks.

A typical Hong Kong Bi-fong-tang style preparation. The tofu is crispy on the outside and tender on the inside, sprinkled generously with fried garlic and chili. Spicy, crispy, with a rich garlic flavor.

Pork ears are layered, pressed, sliced, and drizzled with Yilan's scallion oil. The texture is crisp and chewy, with an abundant scallion oil aroma. A skillful cold dish.

YEN's signature Hong Kong-style Peking duck, roasted until the skin is a reddish-brown crisp. The first course is the skin, served with thin pancakes; the second course can be stir-fried duck bones, soup, or porridge. A luxurious choice for group dining.

Half portion of YEN's signature Hong Kong-style Peking duck, suitable for smaller groups. It also includes Peking duck skin and one duck bone dish (stir-fried, soup, or porridge), with crispy skin and tender meat, retaining its full flavor.

Whole roasted suckling pig requiring advance reservation. The skin is roasted to a glass-like crispness, with the fat beneath melting into tender, juicy meat. A dish that delivers a powerful visual and culinary impact, perfect for banquets.

Authentic Hong Kong-style roasted duck, with a reddish hue, tender and juicy meat. Served with a sweet and sour plum sauce to cut through the richness and enhance the duck's natural sweetness.

Chicken thigh smoked with Logan wood, imparting a unique smoky aroma. The chicken is tender and moist, with saffron added for fragrance and color.

Crispy roasted pork belly made from premium black-haired pork belly. The skin is golden and crispy, with alternating layers of fat and lean meat, offering distinct textures and a savory flavor.

A platter featuring a selection of classic roasted meats. Choose between double or triple combinations based on your preference. Options include roasted duck, crispy roasted pork belly, Matsusaka pork char siu, and smoked chicken thigh, satisfying multiple flavor desires at once.

Classic Hong Kong-style egg tarts with flaky, layered crusts and a rich, smooth, melt-in-your-mouth egg custard.

Fried glutinous rice balls coated with sesame seeds, with a chewy texture. The filling is a smooth custard (salted egg yolk or peanut-sesame filling) that slowly flows out when bitten, releasing a rich aroma.

Cute steamed buns shaped like mushrooms. The filling is a rich, flowing salted egg yolk custard. The skin is soft and fluffy, offering both visual and gustatory delight.

Steamed cake made with Xinjiang red dates, with a soft, chewy texture. The natural sweetness of the red dates is rich, combined with coconut cream for a traditional and healthy flavor.

Appealingly shaped pumpkin-flavored fried dim sum. Crispy on the outside, with a sweet and soft filling, carrying a delicate pumpkin aroma.

Made with premium Dajia taro paste, wrapped in a soft and chewy cake skin, and pan-fried until golden brown on both sides. Rich taro aroma and a smooth texture.

Smooth and white almond tofu with a delicate almond fragrance. Served with a sweet and sour blueberry sauce, it's refreshing and palate-cleansing.

A classic Hong Kong dessert soup with a mango base, mixed with sago pearls and pomelo pulp. The texture is thick and smooth, with a perfect balance of mango sweetness and pomelo tartness.

Sweet soup made from Roselle flowers, with an appealing color. It has a unique, rich floral aroma, paired with sago and pomelo for a fresh and distinctive flavor.

A dual-colored sweet soup combining black sesame paste and almond tea, presented in a Tai Chi pattern. Enjoy the rich aroma of sesame and the delicate fragrance of almond simultaneously, with a smooth texture.

Hot tea made from freshly ground almonds, with egg white added for smoothness and nutrition. Warm, nourishing, and with a pure aroma.

A selection of sliced seasonal fresh fruits, crisp and refreshing, suitable as a palate cleanser after a meal.