N°168 Niupai Guan (Dazhi Ben Guan)

Sweet scallops from Hokkaido, pan-seared to perfection. Served with spinach puree and a unique turmeric anchovy butter sauce. Tender and full of umami.

Fresh oysters gently poached in white wine to maintain tenderness. Served with Chardonnay cream sauce, delicate angel hair pasta, and salmon roe for an elegant flavor.

Savory Iberico ham paired with fresh strawberries, pears, and green grapes. The ham's richness and the fruit's sweetness create a refreshing balance.

Fresh Taiwanese Whelks, baked with a rich pesto. The whelks are chewy and flavorful, with notes of basil and garlic.

Pan-seared fresh abalone, with a springy and fresh texture. Served with a rich abalone liver mousse and crisp purple cabbage for a layered experience.

Classic French consommé, golden and clear with a rich beef flavor. Contains diced vegetables like zucchini and carrots for a refreshing taste.

A rich mushroom soup topped with creamy milk foam, resembling a cappuccino. Full of sautéed mushroom aroma with a smooth texture.

Slow-cooked onions caramelized to sweetness, creating a rich and sweet broth. Topped with three kinds of melted cheese, it's aromatic and best enjoyed hot.

A classic Italian appetizer featuring fresh tomatoes and buffalo mozzarella. Drizzled with pesto and truffle cream cheese for a fresh and rich flavor.

A refreshing green salad with sweet blue prawns and rich free-range eggs. Rich in texture, suitable for those who enjoy seafood and egg flavors.

Prime American New York Strip, firm with a slight chew. Oak-fired for a charred exterior and juicy interior.

The Rib Cap, also known as the 'Chef's Cut'. Richly marbled and exceptionally tender, it's the prime part of the steak.

Prime American Ribeye steak, rich in marbling and tender, juicy meat. Large portion suitable for meat lovers.

Ribeye steak dry-aged for 28 days, concentrating its flavor with unique nutty and fermented notes. Tender texture.

The T-bone steak features both New York Strip and Filet on either side of the bone, allowing you to enjoy two different textures of meat at once. Generous portion, suitable for sharing.

Japanese F1 domestic beef (Wagyu and Holstein crossbreed), combining Wagyu's marbling aroma with the meatiness of regular beef. Tender ribeye cut.

Japanese F1 Wagyu Filet, extremely low in fat and exceptionally tender. Ideal for those who prefer a lighter taste.

Japan's highest grade A5 Wagyu filet, with fine marbling like a marble pattern. Melts in your mouth with sweet, juicy meat, offering an ultimate luxurious experience.

Australian 9+ Wagyu, New York Strip cut is firm. Rich marbling with the characteristic buttery aroma of Wagyu.

Australian 9+ Wagyu Ribeye, with exquisite marbling. Tender meat, with the aroma of fat spreading in your mouth.

Australian lamb chops, oak-fired for a smoky aroma. Tender and free of gamey flavor, perfect for lamb lovers.

Whole Boston live lobster, freshly cooked. Firm, springy, and juicy meat. Served with roasted lemon for flavor enhancement.

The prized Pluma cut from Iberico pork, as tender as beef. Served with roasted apples and pineapple to cut through the richness.

A lavish seafood platter featuring seasonal fish, king prawns, squid, and abalone. Oven-roasted to lock in freshness, served with Italian stewed vegetables.

A luxurious surf and turf feast, combining beef, pork, lamb, and lobster. Generous portions designed for sharing between two.

Add a 4oz USDA Prime Rib Cap. Exceptionally tender with rich marbling.

Add a 4oz Japanese A5 Wagyu Filet. Experience the melt-in-your-mouth texture of premium Wagyu.

Add a 4oz Australian 9+ Wagyu New York Strip. Firm texture with rich Wagyu fat aroma.

Add an Australian French Lamb Chop. Oak-fired for a tender texture.

Sweet corn kernels simmered in rich cream sauce. Smooth texture, a classic steak accompaniment.

Sweet and crisp Taiwanese Arrow Bamboo shoots, oven-roasted with savory mentaiko sauce. A fusion of Japanese flavor and local ingredients.

Crisp zucchini sautéed with Italian balsamic vinegar. The sweet and sour flavor effectively balances the richness of the main course.

Golden crispy fries served with a rich truffle aioli dip. Irresistibly addictive.

Oven-roasted seasonal vegetables, preserving their natural sweetness and texture.

A layered cup dessert combining the slight intoxication of white wine sabayon, the sweet and sour notes of mixed berry jelly, and rose fragrance. Light and elegant texture.

Rich 70% Valrhona dark chocolate tart infused with roasted plum wine aroma. Paired with a refreshing and unique shiso sorbet for a mature and captivating flavor.

A creamy Basque cheesecake made with Darjeeling black tea. The tea flavor balances the richness of the cheese, with a caramelized exterior and tender interior.