Jun Pin Jiu Dian - Yi Gong Zhong Can Ting Le Palais

This is Le Palais' signature roast duck dish, made from a rich duck, prepared through a complex process. The skin is a tempting deep枣 red, extremely crispy, and the meat is tender and juicy. The 'four ways' typically include Peking duck wraps, and three other dishes made from the duck carcass, offering diverse flavors.

Young duck, about 28 days old, is roasted in a hanging oven. Due to its young age, the bones are soft and crispy, and the meat is delicate and tender. The duck skin is crispy with a charred aroma. The whole duck, including bones and meat, is edible and has a unique flavor. The second way can be chosen as congee, soup, or typhoon shelter stir-fry, adding different textures.

Premium Char Siu made with high-quality Taiwanese pork, extremely tender with a perfect balance of fat and lean meat. Coated with a rich honey glaze and roasted to a slight crisp, it melts in your mouth, with a blend of sweet and savory flavors, a delicacy among Cantonese roasted meats.

Selected Taiwanese suckling pig, roasted in an open flame oven until the skin is golden and crispy, known as 'Hua Pi' (crispy skin), meaning the skin is so crispy it melts in your mouth. The fat under the skin is roasted to remove greasiness, leaving only aroma, and the meat is tender. Usually served with a special sauce.

A refreshing and nourishing stewed soup. Using precious morel mushrooms and crisp bamboo pith, stewed with smooth Chinese yam. The soup is clear and sweet, with a rich mushroom aroma, warm and nourishing.

An exquisite high-end Cantonese dish where winter melon is hollowed out and stuffed with premium bird's nest. The winter melon absorbs the rich flavor of the broth, becoming soft and flavorful, paired with the smooth bird's nest. The texture is elegant and delicate, with understated luxury.

Selected pork ribs with alternating fat and lean meat, deep-fried and coated with a special aged vinegar sauce. Crispy on the outside and tender on the inside, sweet and sour, and appetizing. The aroma of aged vinegar balances the greasiness, making it a richly flavored meat dish.

Classic Cantonese crispy roast chicken, meticulously prepared. The chicken is marinated and air-dried, then deep-fried with hot oil until the skin is golden red and crispy. The skin is paper-thin and crisp, while the meat remains tender and juicy, with a savory flavor.

A combination of traditional radish cake and Cantonese typhoon shelter stir-fry. The radish cake is pan-fried until crispy on the outside and soft on the inside, stir-fried with plenty of fried garlic, chili, and fermented black beans. It is spicy, flavorful, and rich in garlic aroma.

A stir-fried dish combining the aroma of Thai basil. Although the English description is 'Assorted Mushrooms', the Chinese name '響螺' (Xiang Luo) usually refers to sea snail meat, which has a chewy and crisp texture. Stir-fried with Thai basil, it is fragrant and full of wok hei.

Selected five kinds of seasonal vegetables of different colors, shredded or diced and stacked into a tower or stir-fried. Colorful, crisp and refreshing, retaining the natural sweetness of the vegetables, it is a healthy and light vegetarian dish.

This is a classic Chinese dessert, not ordinary tofu. The outer layer is fried to a crisp, sprinkled with powdered sugar, and the filling is filled with melted cheese, similar to the texture of fried milk but with a rich cheesy savory flavor, crispy on the outside and soft on the inside, with a blend of sweet and savory.

A platter composed of several of the restaurant's signature appetizers. Includes various cold dishes, roasted meats, or cold salads, each showcasing exquisite Cantonese culinary skills with distinct flavors, designed to awaken the palate.

A luxurious soup and congee dish, using a rich chicken congee base simmered for a long time, with added shark's fin and sliced sea snail. The congee is smooth and creamy, full of collagen, and the seafood's umami is fully integrated into the congee, resulting in a rich texture.

Fresh Boston Lobster, steamed or braised in Cantonese style, preserving the sweet and springy texture of the lobster meat. Served with crispy on the outside and soft on the inside fried screw rolls (silver rolls), which can be dipped in the delicious lobster sauce.

Selected tender and springy Tiger Grouper, cooked by steaming to best bring out the fish's freshness. Usually served with two special sauces or condiments to showcase different flavor layers of the fish.

A classic dish commonly found in Taiwanese banquets. The rich roe of the plump red crab is steamed over seasoned sticky rice (mi gao). The crab essence seeps into the chewy sticky rice, full of umami and aroma.

Although the English description is brief, Buddha Jumps Over the Wall is a slow-cooked rich soup that combines various precious ingredients (such as abalone, sea cucumber, pork tendon, pork ribs, etc.). The soup base is rich and mellow, with abundant collagen, and extremely delicious.

A sweet soup that nourishes yin and beautifies the skin. Hasma has a soft, jelly-like texture, stewed with sweet red dates. The soup is warm, sweet, and a traditional high-end Chinese dessert.

Hand-ground hot almond milk, with a rich natural aroma and a smooth, delicate texture. Free from the harshness of artificial flavors, it is warm and soothing for the lungs, often serving as a perfect end to a meal.