Hou Yuan L'arrière-cour Weishi Ji Bowuguan

Classic Taiwanese braised platter, including dried tofu, blood cake (made from pig's blood and glutinous rice), pork, and meatballs. Long-simmered in braising liquid, it's flavorful and has a rich texture. A great bar snack for sharing.

A platter featuring a selection of cheeses, including bloomy rind, hard, and smoked cheeses, paired with nuts and pickles to balance the flavors. Rich and diverse in taste, it's the best choice to pair with red wine or whiskey.

A creative dish combining Hakka salted pork belly with whiskey flavor, seasoned with sesame dressing. The savory pork belly is paired with garlic sprouts and onions, creating a rich aroma. Suitable for pairing with spirits.

Selected high-quality aged filet mignon, lightly seared and sliced. Served with Japanese mustard sauce and rose salt, tender and juicy. It is recommended to wrap the beef slices with shredded onion before eating.

Taiwanese-style fried chicken pieces drizzled with special five-flavor sauce (a sweet, sour, and slightly spicy garlic sauce). Crispy on the outside, juicy chicken inside, the sauce adds rich layers of flavor. A classic Taiwanese street food snack.

Homemade spicy chicken wings, including small drumettes and mid-joint wings. Crispy skin, tender meat, with a spicy flavor. Suitable for diners who enjoy strong flavors and spice.

A classic dessert combination of warm brownie cake with ice cream. The warm, rich chocolate cake and cold ice cream melt together in your mouth. Limited quantity available daily.

White rice cooked with short-grain rice, chewy and elastic in texture. Suitable as a staple side dish.

Instant noodles stir-fried with beef slices over high heat, with basil added for aroma, topped with a half-cooked sunny-side-up egg. Spicy and savory, it's a common Taiwanese late-night snack.

Instant noodles stir-fried with pork belly slices over high heat, with basil added for flavor, topped with a half-cooked sunny-side-up egg. The noodles absorb the spicy sauce, with a chewy texture. Suitable for diners who enjoy strong flavors.

An upgraded version of Taiwan's national dish, braised pork rice. Moderately fatty and lean braised pork is poured over white rice, served with a sunny-side-up egg, Japanese fukujinzuke pickles, and cilantro. The sauce is rich and sweet-savory; mixing the egg yolk into the rice makes it even more delicious.

Taiwanese-style fried rice incorporating Hakka salted pork belly, stir-fried with onions, corn, and garlic. The rice grains are distinct, with the unique salty flavor of salted pork belly and garlic.

A home-style dish stir-fried with traditional preserved mustard greens and tender chicken thigh meat. The preserved mustard greens have a unique sour and salty flavor that enhances the chicken's sweetness. A dish full of nostalgic flavor.

A shrimp dish cooked with sake, stir-fried with garlic, onions, and chili peppers. The shrimp are sweet and springy, with a hint of sake aroma and the kick of spices.

Fresh seasonal vegetables quickly stir-fried with crab meat and shiitake mushrooms. The flavor is fresh and delicious, with vegetables retaining a crisp texture. A good choice for those who want a light vegetable dish.

A warm salad adapted from the Taiwanese night market snack, "Xian Shui Ji" (Salted Water Chicken), including chicken thigh meat and vegetables. Seasoned with savory pepper flavor, it serves as both a cold dish and a bar snack.

Lightly seared smoked salmon slices, served with smoked cheese and onions. Double smoked flavor, tender and rich in fat. Suitable for pairing with white wine or cocktails.

Fresh clams steamed with sake, seasoned only with red pepper and scallions. Preserves the original sweet and briny flavor of the clams, with delicious broth.

Oysters from Hiroshima, Japan, plump and juicy. Served fresh raw, with a rich oceanic aroma. Served individually.

Oysters from Hiroshima, Japan, plump and juicy. Served fresh raw, with a rich oceanic aroma. Three pieces per serving, suitable for sharing.

A luxurious platter of assorted fried items, including seafood and onion rings. Golden and crispy on the outside, with a rich variety of contents. A must-order appetizer for parties or gatherings.

Crispy fried fries tossed with truffle oil or truffle paste, emitting a rich truffle aroma. Crispy on the outside and soft on the inside, it's an excellent snack to pair with wine.

Chicken soup simmered with Taiwanese preserved chili peppers, with clams added for umami. The soup is sweet and slightly spicy, with tender chicken. It's warm, smooth, and very appetizing.

A Highball based on Talisker whisky with smoky peat notes and Mezcal, paired with grapefruit and ginger ale. Refreshing taste with unique smoky and citrus aromas, full of summer vibes.

A Highball made with Glenmorangie whiskey, mango, and honey. Rich in fruit aroma, sweet and smooth on the palate with effervescence, very easy to drink.

A cocktail based on Japanese Roku gin, combined with yuzu, shiso, and roasted tea flavors. The tea aroma and citrus notes intertwine, creating a fresh, elegant, and layered taste.

Looks like stout but is actually a whiskey cocktail. Combines longan, dark plum, and black malt flavors, with rich smoky and dried fruit aromas, deep and mellow on the palate.

A mature-flavored cocktail, combining Scotch whisky, sherry, and coffee. It has the fruity aroma of cherries and the bittersweet effervescence of tonic water, suitable for those who enjoy coffee flavors.

A rum cocktail full of tropical flair, blending coconut, almond, and mint flavors. Refreshing and cooling, it feels like being on a Caribbean beach.

A Highball made with Glen Grant whiskey, high mountain oolong tea, and fig. Delicate tea aroma with a hint of fruit sweetness, light and refined on the palate, as sweet as falling in love.