Hong Wu Niu Pai Guan Nanjing Dian

A luxurious combination of seafood and land delicacies, including half a lobster, tender abalone, and New Zealand sirloin steak. Enjoy the chewy seafood and firm red meat all at once. Suitable for diners seeking a variety of flavors.

US ribeye, imported and featuring rich, even marbling. The meat is tender and juicy, with a rich aroma after grilling. Recommended to be served medium-rare to fully appreciate its rich fat content.

Cut from the sirloin, this cut is firm and chewy. Often with a layer of fat around the edge, it offers a rich texture and intense beef flavor. Ideal for those who enjoy a hearty chew.

Also known as fillet steak, it is the most tender cut of beef, with almost no fat. Its texture is creamy and tender, with a sweet, clear juice. Suitable for those who prefer lean meat and a delicate texture.

Enjoy plump foie gras with New Zealand sirloin steak. The rich smoothness of the foie gras perfectly contrasts with the firm texture of the steak. This is a luxurious classic French dish.

Cut from the rib section, deboned for easy eating. The meat is firm and rich in fat. Grilled to be crispy on the outside and tender on the inside, with a unique flavor. Its greatest characteristic is its lingering savory taste.

New Zealand sirloin steak seasoned with a rich garlic sauce. The pungency of garlic enhances the beef's flavor and cuts through richness. A top choice for those who enjoy bold flavors and garlic.

Grass-fed New Zealand fillet, low in fat. The meat is delicate with a clean, natural flavor. Suitable for customers seeking health and a tender texture.

New Zealand sirloin steak with a classic black pepper sauce. The mild spiciness of black pepper stimulates the palate and blends perfectly with the beef's juices. A fragrant traditional steak dish.

French-style lamb chops, tender and free of gamey odor. Usually served with herbs or a special sauce. Tender, juicy, and uniquely flavored.

Iberian pork, a Spanish delicacy, known for its marble-like marbling. Pan-seared to perfection, releasing a rich aroma and a crisp, sweet flavor that rivals top-grade beef.

A classic German dish. The pork knuckle skin is roasted to a crisp, while the meat inside remains tender. Rich in collagen, it's best enjoyed with sauerkraut to cut through the richness. A hearty portion, perfect for a satisfying meal.

A luxurious platter of premium seafood, including lobster, abalone, Patagonian toothfish, and scallops. Ingredients sourced from pristine waters, with sweet and delicate flesh. The ultimate enjoyment for seafood lovers.

A dual delight of half a lobster and New Zealand sirloin steak. The freshness of the seafood and the richness of the red meat intertwine in your mouth. Perfect for those who can't decide between seafood and steak.

Chewy and delicious whole abalone paired with richly marbled US sirloin steak. The oceanic flavor of the abalone enhances the steak's complexity. A luxurious surf and turf dish.

A combination designed for seafood lovers, featuring half a lobster and fresh abalone. Steamed or pan-seared to preserve the natural sweetness of the ingredients. Chewy texture, refreshing flavor.

The chef's carefully curated surf and turf trio, featuring boneless short rib, fresh scallops, and deep-sea cod. Savor the aroma of meat, the sweetness of scallops, and the delicate texture of fish all at once. An exquisite and diverse portion.

Fresh abalone paired with the most tender fillet steak. Offers both the chewiness of abalone and the tenderness of fillet. A light and non-greasy premium combination.

A classic pairing of large prawns and New Zealand sirloin steak. The prawns are firm and sweet, while the steak is juicy. An ideal choice for a first surf and turf experience.

Freshly seared large scallops with a golden crust, paired with New Zealand sirloin steak. The delicate texture of the scallops complements the beef perfectly. Elegant and refined flavors.

Patagonian toothfish from the deep sea (also known as Chilean Sea Bass). Its flesh is white and delicate, rich in oil, and has a smooth texture. Simple pan-searing brings out its rich fish oil aroma. Boneless, suitable for all ages.

A mixed platter of various seafood, including prawns, fresh fish, small abalone, and scallops. Cooked to preserve the natural flavors of the seafood. Suitable for those who enjoy diverse textures but do not eat red meat.

Pan-seared extra-large prawns with plump, springy flesh. The shells release a unique aroma when seared, and the prawn meat is sweet and juicy. The best choice for savoring the pure flavor of prawn.

High-quality salmon from Norway, rich in healthy fish oil. Pan-seared to achieve a crispy skin and tender, juicy flesh. Rich in flavor and smooth in texture.

A luxurious festive special, including half a fresh lobster, tender US fillet steak, and seasonal turkey. Satisfy your cravings for seafood, red meat, and white meat all at once.

A rich and diverse surf and turf platter, featuring a well-marbled sirloin steak as the star, accompanied by giant prawns, delicate Patagonian toothfish, and festive turkey. A dish with extremely rich layers of flavor.

Featuring tender Scottish lamb chops as the main course, served with sweet prawns, scallops, and turkey. Ideal for those who enjoy lamb flavor and want to try various seafood accompaniments.

Featuring lean New Zealand fillet steak, paired with prawns, scallops, and turkey. A refreshing and non-greasy festive dish full of surf and turf flavors.

New Zealand fillet steak with two giant prawns and turkey. A simple yet classic surf and turf combination, moderately portioned, allowing you to savor the original flavors of the ingredients.