Niu Mo Wang Niu Pai - Rao He Dian

Taiwanese night market-style teppanyaki noodles, sizzling on a hot plate, usually served with an egg and mixed vegetables. The noodles are chewy and springy, with a rich and savory sauce. Mix the egg and noodles thoroughly while hot and enjoy.

Marinated pork chop pan-seared to well-done on a hot plate, with a firm yet moist texture. Features a caramelized exterior and juicy meat. Enjoyed with teppanyaki noodles and creamy soup, it's a classic steakhouse choice.

Selected from the sirloin cut, sourced from New Zealand or Australia. The meat has a slight chewiness with even fat distribution. Pan-seared on a hot plate to lock in the juices. Recommended to pair with black pepper sauce for added flavor.

Whole deboned chicken thigh, pan-seared until the skin is golden and crispy, while the meat remains tender and juicy. Crispy on the outside, tender on the inside, with rich flavor. Served cut into pieces, to be dipped in the sauce on the hot plate.

Thick-cut cod steak, with fine, snow-white flesh and rich fat. Pan-seared to well-done, it has a rich aroma and a melt-in-your-mouth texture. Suitable for seafood lovers who prefer less chewing.

Seafood steak made from shrimp, pan-seared to well-done, preserving the natural sweetness of the seafood. The texture is springy and firm. Often paired with mushroom sauce to enhance the seafood's sweetness.

Thicker slices than regular pork chops, offering a more satisfying and full texture. Pan-seared at high temperature for a crispy exterior and tender interior. Ideal for meat lovers seeking a hearty meal.

Bone-in lamb chops, pan-seared to well-done. The meat is tender with a unique lamb aroma. The texture is moderately soft. Eating it by holding the bone directly enhances the flavor.

The filet mignon cut is the most tender, with less fat. It has a delicate texture and is virtually free of connective tissue. Suitable for diners who prefer a tender texture and are not looking for something too greasy.

The 'Yiban' cut is rich in marbled fat, making the meat sweet and tender. The aroma of the rendered fat is captivating after searing. The texture is between firm and tender.

Imported US bone-in short ribs, rich in fat and connective tissue, grilled until crispy for a full aroma. The meat near the bone becomes more flavorful with chewing. Ideal for diners who enjoy gnawing on bone-in meat and rich beef flavor.

A generous 12oz sirloin steak, packed with meat. The texture is firm and chewy, full of beefy flavor. Suitable for those with a larger appetite or extreme hunger.

A surf and turf combination meal where you can choose two items from steak, pork chop, or chicken chop. Satisfy your craving for different meats at once. Generous portions, suitable for those who want to try a bit of everything.

A luxurious combination meal featuring land and sea options, offering a choice of steak or pork chop paired with fish or shrimp. Enjoy the richness of meat juices and the freshness of seafood simultaneously. Ideal for gourmets who appreciate diverse textures.

Toast slices spread with garlic butter, baked until golden and crispy. Rich in garlic and butter aroma. Suitable as an appetizer or for dipping into the soup.

A thick and creamy corn soup with the sweetness of corn. Warm and smooth, it's a common side soup in Taiwanese steakhouses. A sprinkle of black pepper enhances the flavor.

A puff pastry crust baked to a golden, fluffy perfection covers the creamy soup. The crust is rich in dairy flavor and has a crispy texture. It is recommended to press the crust into the hot soup, let it soak up the broth, and then mix and eat for a unique flavor.

Cool and refreshing beverages, usually carbonated drinks or juices. They complement hot teppanyaki dishes, cutting through richness and providing a refreshing taste.

Chilled beer with a malty aroma and slightly bitter taste. It's an excellent accompaniment to steak dishes, helping to cut through richness and refresh the palate.