上海醉月樓 - 台北遠東香格里拉

First Course Appetizer Celery Tendon Spicy Sichuan Chicken "Phoenix Tail" Fish Fillet Braised Duck Tongue with Savory Sauce Zhenjiang Crystal Pork Main Course Chicken Soup Stewed with Morel Mushrooms, Scallops, and Whelk Baked Lobster with Garlic Butter Braised Abalone and Sea Cucumber with Fish Maw Home-style Steamed Fish Lily Bulb and Fresh Asparagus Abalone Xiao Long Bao Dessert Taiwanese Fresh Fruit Platter Coconut Milk Stewed Bird's Nest

First Course Appetizer Flower Carved Drunken Chicken Emerald "Feather Robe" Five-Spice Smoked Fish Plum Sauce Tomatoes Garlic-Dressed Wood Ear Mushrooms Main Course Morel Mushroom Stewed Lion's Head Meatballs Garlic Butter King Prawns Braised Abalone with Flower Mushrooms Steamed Fish with White Jade Sauce Golden Cordyceps with Asparagus and Scallops Xiao Long Bao with Chicken Broth Dessert Taiwanese Fresh Fruit Platter Black Sesame and Walnut Paste

Appetizer Platter "Four Joys" Braised Gluten Crispy Walnuts with Seaweed Cold Tossed Mixed Mushrooms Plum Sauce Tomatoes Jiangsu Style Braised Tofu Skin Rolls Main Course Bird's Nest with Bamboo Fungus and Asparagus Stir-fried Monkey Head Mushrooms with Emerald Sauce Pumpkin and Yam Medley with Truffles Lily Bulb and Cashew Nut Stir-fried Asparagus Braised Green "Sparrows" with Soy Sauce Steamed Dumplings Dessert Taiwanese Fresh Fruit Platter Red Date and Lotus Seed Stewed Snow Fungus

First Course Appetizer Five-Spice Smoked Fish Crispy Cashews with Seaweed Garlic-Dressed Wood Ear Mushrooms Zhenjiang Crystal Pork Scallion Oil Jellyfish Main Course Bird's Nest with Seafood Medley Stir-fried Boston Lobster with Savory Sauce Braised Abalone and Sea Cucumber with Flower Mushrooms Steamed Fish with White Jade Sauce Golden Cordyceps with Napa Cabbage Xiao Long Bao with Chicken Broth Dessert Taiwanese Fresh Fruit Platter Red Bean Soup with Black Sesame Tangyuan

From Nantou, Taiwan A transparent and aromatic herbal tea characterized by its refreshing sweetness. The taste is cool with a rounded sweetness and a gentle aroma, pairing well with other herbal teas or milk.

From Sanxia, Taiwan Sourced from Sanxia, New Taipei City, the most suitable region in Taiwan for growing green tea. Tender spring buds are picked and carefully rolled into spirals. The clear emerald green tea liquor emits the unique fresh vegetal aroma of green tea. The taste is light and delicate, with a lively and refreshing sweetness.

From Nantou, Taiwan Dong Ding Oolong tea grows on mountain slopes at an altitude of approximately 700-1200 meters. The unique terrain and soil, combined with Taiwan's exclusive Dong Ding Oolong tea production methods, result in a tea with a full-bodied mouthfeel and a distinct artificial roasting aroma and flavor, leaving a lingering aftertaste.

From Nantou, Taiwan Green tea is characterized by not undergoing fermentation before processing. The harvested leaves are directly heated without fermentation, resulting in a light straw aroma in green tea, and an elegant, refreshing edamame fragrance in premium green tea.

From Nantou, Taiwan The flower heads of the Chrysanthemum plant, with a subtly sweet and mellow taste that is easily accepted. (Note: The English description below mentions 'This tea is made especially from the Chrysanthemum flower, hence its given name...')