menufans

Kuang Ye Ma Shen Ma La Huo Guo

狂野麻神麻辣火鍋
★ 4.2 (689)

Classic $690

$690/person, children over 110cm are charged adult price $690, 90cm-110cm is $345, plus 10% service charge.

Classic All-You-Can-Eat
經典吃到飽
Includes beef, chicken, pork, lamb, and a variety of seafood buffet.
This is the restaurant's basic all-you-can-eat plan. You can enjoy unlimited classic meats, seafood from the buffet bar, vegetables, and hot pot ingredients. Suitable for diners who want to try a variety of ingredients.
TWD690 ≈ $22.00

Beef

Taiwanese Crisp Beef Brisket
台灣脆牛胸
Taiwanese pork brisket with skin. Crisp and not greasy texture, with a unique chewiness, suitable for a light simmer in hot pot.
Taiwanese Thick-Cut Beef Tongue
台灣厚切牛舌
Thick-cut beef tongue. Tender and elastic texture, rich in juices after simmering, strong flavor.
US Prime Top Grade Pork Collar Beef
美國prime頂級梅花牛
US Prime grade pork collar beef. Evenly distributed marbling, tender and moderately chewy texture, sweet beef flavor.
US Snowflake Beef
美國雪花牛
US beef slices rich in fat. Tender and juicy texture, best enjoyed after a light simmer in hot soup, with a charming fatty aroma.
US CAB Angus Black Beef Chuck Flap
美國cab盎格斯黑牛肩胛沙朗
US CAB certified Angus black beef chuck flap. Firm and chewy texture, rich beef flavor.

Chicken/Pork/Lamb

Taiwanese Skinless Low-Fat Chicken
台灣去皮低脂雞
Taiwanese chicken slices with skin removed. Low in fat, refreshing and not dry texture, suitable for those who prefer light flavors.
New Zealand Lamb
紐西蘭小羔羊
New Zealand lamb slices. Tender meat with a mild lamb flavor, suitable for simmering in rich spicy hot pot.
UK Crown Pork Collar
英國皇冠梅花豬
Pork collar slices from the UK. Tender meat with a good balance of lean meat and fat, springy texture.
Taiwanese Pork Belly with Skin
台灣帶皮豬五花
Taiwanese pork belly with skin. Rich in fat, the skin becomes chewy after longer cooking, with a rich texture.

Upgrade Set

Upgrade Set
升級套餐
Includes Three-Spotted Crab and Choice Beef Steak
Upgrade option, includes Three-Spotted Crab and Choice grade beef steak. Suitable for diners who want to add premium seafood and meat to the basic plan.
TWD100 ≈ $3.00

Premium $880

$880/person, children over 110cm are charged adult price $880, 90cm-110cm is $440, plus 10% service charge.

Deluxe All-You-Can-Eat
頂級吃到飽
Includes Australian +9 Wagyu, US Short Rib, Tiger Prawn, Choice Beef Steak, Three-Spotted Crab, and all classic ingredients.
This is the restaurant's deluxe all-you-can-eat plan. In addition to all ingredients from the classic plan, it also includes premium ingredients like Wagyu, beef short rib, tiger prawn, etc. Suitable for diners seeking the ultimate taste experience.
TWD880 ≈ $28.00
Australian +9 Wagyu
澳洲+9和牛
Australian M9 grade Wagyu beef. Very rich marbling with fine distribution, melts in your mouth, with a rich beef aroma and sweet fatty taste.
US Short Rib
美國牛小排
US beef short rib. High fat content, tender meat, fragrant after simmering.
Tiger Prawn
天使紅蝦
Large red shrimp. Soft and sweet meat. Recommended not to overcook to maintain its tender texture.
Choice Beef Steak
choice牛排
US Choice grade beef steak slices. Retains the texture and flavor of beef, firm texture.
Three-Spotted Crab
三點蟹
Crab with three spots on its shell. Delicate and sweet meat, suitable for simmering in hot pot to enhance broth and enjoy the crab meat.

Seafood

Clams
蛤蠣
Fresh clams. Plump and sweet meat after opening, adds umami to the broth.
Oysters
鮮蚵
Fresh oyster meat. Smooth and juicy texture, full of oceanic freshness, recommended to use a slotted spoon to cook to prevent scattering.
Tilapia
鯛魚
Sliced tilapia meat. Delicate and boneless, light and fresh flavor, suitable for all broths.
Mussel
孔雀蛤
Mussel with green edges on the shell. Chewy texture, unique flavor.
Small Squid
小卷
Small squid or cuttlefish. Crisp and tender texture, best enjoyed after a quick simmer.
Dory Fish
多利魚
Very tender white fish with almost no bones. Smooth texture, suitable for elderly and children.
Squid Fillet
魷魚清肉
Cleaned squid slices. Thick and crisp texture, does not become tough easily when cooked longer.
Geoduck
象牙蚌
Sliced large shellfish. Crisp and sweet texture, with a light sea flavor.
Octopus Tentacles
章魚腳
Diced octopus tentacles. Very chewy and springy texture.
White Shrimp
白蝦
Common shrimp. Firm and springy texture, delicious taste.
Razor Clam
竹蛤
Long shellfish, with a shell like bamboo. Tender meat, with a unique sweet flavor.
Blue Diamond Shrimp
藍鑽蝦
High-quality shrimp variety. More springy and sweet than regular white shrimp, bright color.
Scallop
帆立貝
Scallop meat, shelled or unshelled. The adductor muscle is sweet and tender, the skirt has a chewy texture.
Abalone Dumpling
鮑魚角
Imitation abalone or small abalone chunks. Chewy texture, suitable for simmering longer in soup to absorb flavor.
Tilapia Skin
鯛魚皮
Fish skin rich in collagen. Smooth and tender texture after cooking, full of collagen.
Sliced Water Shark
水鯊切片
Sliced shark meat. Delicate and moist texture, soft and unique.
Milkfish Fillet
虱目魚柳
Boneless fillet from Taiwan's specialty milkfish. Firm and sweet texture, boneless for easy eating.

Seasonal Vegetables

Chinese Cabbage
高麗菜
Crisp cabbage. A must-have vegetable for hot pot, makes the broth sweeter.
Napa Cabbage
山東白
A type of napa cabbage. Large leaves, becomes very absorbent and sweet after softening when cooked, with a soft and sweet texture.
Baby Bok Choy
娃娃菜
Miniature napa cabbage. More tender and sweet than regular napa cabbage, suitable for cooking whole or halved.
Romaine Lettuce
大陸妹
Fukuyama lettuce. Crisp and refreshing texture, best enjoyed after a quick blanch to retain crispness.
Bok Choy
青江菜
Common green vegetable. Crisp stems, tender leaves, with a unique vegetable aroma.
Water Snowflake
水蓮
Long, string-like vegetable. Very crisp and refreshing texture, recommended not to overcook to maintain crispness.
Luffa
絲瓜
Green melon vegetable. Soft and juicy texture after cooking, with natural sweetness.
Radish Slice
蘿蔔片
Sliced white radish. Becomes transparent and soft after simmering in soup, releasing sweetness into the broth.
Lotus Root
蓮藕
Sliced lotus root. Crisp texture, becomes soft and starchy after longer cooking.
Beef Tomato
牛番茄
Diced red tomatoes. Sweet and sour, appetizing, suitable for simmering in the broth to enhance flavor.
Pumpkin
南瓜
Diced pumpkin. Creamy and sweet after cooking, adds richness to the broth.
Taro
芋頭
Diced taro. Soft and creamy texture, rich aroma, a popular hot pot ingredient.
Corn
玉米
Diced sweet corn. Plump kernels with high sweetness, adds sweetness to the hot pot broth.
Corn Cob with Skin
帶皮玉米筍
Young corn with skin. Eaten after peeling, with a crisp, tender, and sweet texture.

Mushrooms

Fresh Shiitake Mushroom
鮮香菇
Fresh shiitake mushrooms. Thick caps, rich aroma, smooth texture.
Enoki Mushroom
金針菇
Long white mushrooms. Crisp and tender texture, easily absorbs broth, a hot pot essential.
King Oyster Mushroom
杏包菇
Thick, meaty mushrooms. Sliced or diced, with a firm texture similar to abalone, sweet and juicy.
Buna-Shimeji Mushroom
鴻喜菇
Clustered brown mushrooms. With a light crab aroma, crisp and tender texture.
Shimeji Mushroom
袖珍菇
Small oyster mushrooms. Delicate and tender texture, cooks quickly and absorbs flavor.
White Mushroom
美白菇
White Buna-Shimeji mushroom variety. White appearance, crisp and delicious texture, no grassy smell.
Wood Ear Mushroom
川耳
Small black fungus. Crisp and chewy texture, rich in collagen.
Antarctic Ice Algae
南極冰藻
Deep-sea algae. Rich in collagen, lightly blanched, crisp and slippery texture.

Staples

Prince Noodles
王子麵
Classic Taiwanese instant noodles. Absorbs the broth in spicy hot pot for a chewy and flavorful noodle experience.
Udon Noodles
烏龍麵
Thick Japanese noodles. Slippery and chewy texture, very filling.
Wide Glass Noodles
寬粉
Wide and flat glass noodles. Transparent and chewy after cooking, absorbs the essence of the broth very well.

Meatball & Dumpling Hot Pot

Fish Dumplings
魚餃
Dumplings made with fish paste skin. Thin skin, fresh filling, smooth texture.
Shrimp Dumpling
蝦餃
Dumplings filled with shrimp paste. Rich shrimp flavor, sweet and tender texture.
Yan Dumpling
燕餃
Traditional hot pot dumplings, usually with meat paste in the skin. Firm texture, rich meat flavor.
Egg Dumpling
蛋餃
Dumplings with minced meat wrapped in egg skin. Rich egg flavor, juicy filling.
Squid Ink Ball
花枝丸
White squid ink ball. Chewy texture, with visible squid pieces, full of umami.
Shrimp Ball
鮮蝦丸
Pink shrimp ball. Rich shrimp flavor, springy texture.
Duck Meatball
鴨肉丸
Meatball made from duck meat. Firm texture, with a unique duck aroma.
Mushroom Meatball
香菇鮮肉丸
Pork meatball mixed with diced shiitake mushrooms. The aroma of shiitake mushrooms combines with the meat juices for a rich flavor.
Fried Dough Sticks
油條
Crispy fried long dough sticks. Lightly simmered in spicy hot pot, best enjoyed when the outside is soft and the inside is crispy after absorbing the broth.
Tofu Skin
豆包
Fried tofu skin. Rich in bean flavor after softening, absorbs a lot of broth.
Konjac
蒟蒻
Low-calorie block ingredient. Chewy texture, tasteless on its own but absorbs broth flavor.
Hundred Layer Tofu
百頁豆腐
Soft and chewy tofu product. Slightly expands when cooked longer, with a sponge-like texture.
Hand-beaten Shrimp Paste
手打鮮蝦漿
Handmade shrimp paste. Guests scoop it themselves into the pot, becomes springy and fresh after cooking, with visible shrimp pieces.
Hand-beaten Squid Paste
手打花枝漿
Handmade squid paste. Very chewy and rich in umami.
Large Intestine
肥腸
Braised pork large intestine. Rich in fat, becomes tender and flavorful after simmering in spicy broth, very aromatic.
Beef Tendon
牛筋
Beef tendon. Rich in collagen, recommended to cook longer until tender, with a chewy and smooth texture.
Beef Tripe
牛肚
Honeycomb tripe. Crisp and chewy texture, perfect for absorbing spicy broth.
Quinoa Sweet Potato Meatball
藜麥地瓜鮮肉丸
Meatball with healthy quinoa and sweet potato. Rich in texture, with the natural sweetness of sweet potato.
Kimchi Meatball
泡菜鮮肉丸
Meatball mixed with Korean kimchi. Slightly spicy, sweet and sour flavor, appetizing and not greasy.
Taro Cube Meatball
芋角鮮肉丸
Meatball with diced taro. The creamy taro contrasts with the chewy meatball, with a rich taro aroma.
Bamboo Charcoal Lean Meatball
竹碳纖肉丸
Black meatball with bamboo charcoal powder. Unique appearance, said to aid digestion, chewy texture.
Celery Meatball
芹菜鮮肉丸
Meatball with chopped celery. Refreshing celery aroma, makes it more palatable.
Lobster Salad Ball
龍蝦沙拉丸
Meatball filled with lobster-flavored salad. Bursts with creamy salad flavor when bitten, be careful of heat.
Fried Pork Ribs
排骨酥
Fried marinated pork ribs. When cooked in soup, the skin becomes tender and flavorful, with a savory and aromatic meat, suitable for longer cooking.

End of menu

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Place Information

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4.2
689 ratings on Google Maps
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