Le Tao Niu Pai

A classic Taiwanese teppanyaki steak, using New Zealand or Australian beef. The meat is tender, served on a sizzling hot teppan, usually accompanied by noodles and a fried egg.

Pork chop made from Taiwanese pork. Pan-fried until fragrant, with a firm and chewy texture, enhanced by our special sauce.

Boneless chicken thigh is pan-fried until golden brown and crispy on the outside, while remaining tender and juicy on the inside. It's a very popular item at Taiwanese teppanyaki restaurants.

Fish fillet from Spain, which is delicate and tender after being pan-seared on the teppan. Suitable for seafood lovers or those who prefer lighter flavors.

Sirloin cut with even marbling, offering a chewy texture and rich juices. New Zealand or Australian beef with a robust flavor.

Thicker than regular pork chops, retaining more juice and texture. A big bite delivers the sweetness and springiness of the pork.

Selected from the flat iron cut of American beef, the meat is tender with a good balance of marbling. It releases a rich aroma when cooked over high heat on the teppan.

A 10oz thick-cut sirloin steak. Substantial thickness, delicious meat, perfect for gourmands who love to eat meat in large bites.

The most tender cut of beef, with a lower fat content. Delicate texture, almost melts in your mouth. It's recommended not to cook it well-done to maintain its best flavor.

Bone-in lamb chops, tender with a unique aroma. After pan-frying, the meat near the bone is especially crispy and fragrant.

American bone-in short ribs, rich in marbling and firm in texture. The connective tissues along the bone become crispy and fragrant after grilling, offering excellent flavor.

A massive 20oz snowflake ribeye steak, offering a stunning visual presentation. Abundant marbling distributed like snowflakes, suitable for big eaters or sharing among multiple people.

A combo meal featuring both special steak and special pork. Generous portion size, allowing you to savor the deliciousness of both beef and pork simultaneously.

Special steak paired with crispy chicken thigh. Tender beef and crispy chicken thigh create a rich textural combination.

The best choice for diners who don't eat beef. Includes a hearty special pork chop and a crispy-skinned, tender chicken thigh.

An upgraded combo featuring special pork and a higher grade sirloin steak.

A luxurious alternative to surf and turf, combining crispy and juicy chicken thigh with tender and flavorful sirloin steak.

A classic side dish for Taiwanese set meals, available a la carte. Noodles stir-fried on a hot teppan, drizzled with a rich sauce, usually served with an egg.

Rich and sweet corn chowder, topped with a golden-brown, fluffy baked cheese crust. We recommend pressing the crust into the soup to soak up the flavor before eating for a rich textural experience.