Sui Yi Niao Di Fang 101 Jing Guan Can Ting

Premium Japanese Ito Ranch Matsusaka Wagyu New York strip steak, served with Taiwanese-style Lu Rou Fan. The Wagyu is rich in fat and melts in your mouth, while the Lu Rou Fan is savory and appetizing, a luxurious main course combining top Japanese ingredients with Taiwanese flavor.

The most prime cut (epicurean part) of U.S.D.A. Prime Ribeye steak, extremely tender with even marbling. Served with peeled chili sauce, the mild spiciness balances the richness of the beef.

U.S. Prime New York strip steak, firm and chewy texture. Served with confit potatoes and peeled chili sauce, with a unique flavor.

Premium New Zealand fillet steak, low in fat, tender and delicate. Served with a rich green peppercorn cream sauce, with a captivating aroma.

M9 grade Wagyu New York strip from Tasmania, Australia, with rich marbling and juicy meat. Aromatic after roasting.

Purebred Wagyu New York strip from David Blackmore Ranch, Australia, with exquisite marbling and texture, rich flavor, and excellent mouthfeel.

A classic surf and turf, featuring U.S. Prime New York strip steak and sweet white asparagus lobster. Enjoy the flavors of both land and sea at once.

Premium Taiwanese pork cheek (Matsusaka pork), with a crisp and tender texture. Served with Taiwanese Maqaw pepper and caramelized onion sauce, for a unique flavor.

Weekday lunch special. Red wine braised pork cheek is tender and flavorful, served with silky mashed potatoes and handmade Saffron pasta, offering a rich texture.

Fresh Coral Grouper, with delicate and springy texture. Served with duo of caviar, rich shrimp yolk emulsion, and white wine sauce, full of fresh flavor.

Pan-seared salmon fillet with fennel and lime butter sauce, refreshing and light. Served with crispy fries.

A light stir-fried pasta, using high-quality olive oil, garlic slices, chili, and parsley, paired with sweet white asparagus lobster.

New Zealand lamb chops, coated with honey and crushed pistachios, roasted to be crispy outside and tender inside, with nutty aroma and a hint of sweetness.

Honey-glazed duck breast, crispy skin, juicy meat. Served with a sweet and sour orange sauce and creamy sweet potato mash.

The epicurean cut (top cap) of U.S. Prime Ribeye steak, rare and tender, with rich marbling. Served with peeled chili sauce.

Classic Steak Diane, using U.S.D.A. Choice Fillet, served with a rich sauce made from cognac, butter, shallots, and mushrooms.

U.S. Prime New York strip steak, served with truffle cheese and creamy truffle sauce, exuding a rich truffle aroma for a luxurious experience.

U.S. Prime Ribeye steak, served with pine nut pesto and beef reduction, combining the freshness of basil with the rich flavor of beef.

Surf and Turf main course, featuring U.S. Prime New York strip steak and half a white asparagus lobster, satisfying the desire for both red meat and seafood.

Patagonian Toothfish (Chilean Sea Bass), with delicate and oily texture. Served with a refreshing tomato consommé, fig leaves, and ginger, for an elegant flavor.

Pan-seared Hybrid Grouper, with a chewy texture. Served with duo of caviar, shrimp yolk emulsion, and white wine butter sauce, offering rich layers of flavor.

Premium Taiwanese pork cheek, with a crisp and tender texture. Served with lemon-scented Maqaw pepper and sweet caramelized onion sauce.

Experience two delicious ways to enjoy Spanish Iberico pork: the tender 'Pluma' steak and the soft, flavorful red wine braised pork cheek.

New Zealand baby lamb chops, coated with honey and crushed pistachios, roasted to be crispy outside and tender inside, with a unique flavor.

New Zealand Lumina lamb, with delicate meat and no gamey taste. Served with a precious morel mushroom (lantern mushroom) rich gravy.

Australian Tasmania F1 Wagyu Ribeye, M9 grade, rich marbling, tender and juicy, a great choice for steak lovers.

Purebred Wagyu New York strip from David Blackmore, Australia, with exquisite marbling, rich and mellow flavor.

Japanese A5 'Odagyu' Wagyu New York strip from Kagoshima, rich in fat, melts in your mouth, with a unique Wagyu sweetness.

Japanese A5 'Odagyu' Wagyu Fillet from Kagoshima, extremely tender, relatively lower in fat but still smooth, excellent mouthfeel.

Saga Beef A5 Ribeye, hailed as the crown of Kyushu, Japan, with marbling as delicate as snowflakes, sweet and tender meat, a premium Wagyu experience.

Extremely rare Japanese Matsusaka Ito Wagyu, with a perfect balance of marbling and texture. This is an ultimate luxurious steak dish.