Taan Fai Gao Grill Room

Wild mushrooms sautéed in a pan with a splash of white wine. The dish offers an earthy, savory flavor profile with a hint of acidity from the wine. Typically enjoyed as a flavorful appetizer or side dish.

Fresh local clams grilled on a metal plate (a la plancha) and finished with hot olive oil. They have a briny, sweet seafood taste enhanced by the rich oil. Eat by pulling the meat from the shells, often sharing the dish.

Sun-dried squid that is fried until chewy and savory, seasoned with aromatic herbs. Served with a spicy mustard chili oil sauce. A popular snack with a concentrated seafood flavor and firm texture.

Fresh pork belly pan-fried until the skin is golden brown and crispy. The meat is rich and fatty, balanced by a fresh salsa sauce. Served as a hearty appetizer or main dish.

Large New Zealand mussels cooked in a savory homemade tomato sauce. The mussels are tender and absorb the tanginess of the tomato broth. Best eaten by scooping the sauce with the mussel shell.

Scallops served in the shell, baked with savory herbs and crispy bacon bits. The texture is soft and buttery, contrasted by the crunch of bacon. Enjoy as a rich seafood starter.

Fried or roasted chicken wings, likely seasoned with a savory spice blend or sauce. Crispy on the outside and juicy inside. A classic finger food perfect for sharing.

Chopped spinach baked in a creamy sauce and topped with melted cheddar cheese. Rich, creamy, and savory. Served hot as a comforting side dish or dip.

Sea shrimp sautéed with aromatic garlic, herbs, and leeks. The shrimp are tender with a savory, herbal flavor profile. A light yet flavorful seafood dish.

Sliced or chopped potatoes baked with bacon in a creamy sauce, finished with a layer of cheddar cheese. Hearty, salty, and creamy. A filling comfort food dish.

A classic soup made with caramelized onions in a rich beef broth, typically topped with toasted bread and melted cheese. Savory and sweet from the onions. Served hot in a bowl.

A smooth, creamy soup made from pureed pumpkin. Sweet, earthy, and velvety in texture. Often served with a drizzle of cream or croutons.

A creamy soup featuring the earthy flavor of wild mushrooms. Rich and savory with a smooth texture. A warming starter for a meal.

A hearty Italian vegetable soup, often containing beans, pasta, and seasonal vegetables in a tomato-based broth. Robust and savory. A filling and healthy option.

Fresh mixed greens served with a choice of dressing. Crisp and refreshing vegetables. A light start to the meal.

Salad topped with grilled chicken prepared according to a special house recipe and dressed with thyme oil. Savory chicken compliments the fresh greens. A protein-rich salad option.

Crisp Cos lettuce tossed in creamy Caesar dressing, topped with salty bacon bits and Parmesan cheese. Rich, savory, and crunchy. A universally popular salad choice.

A fresh green salad topped with a creamy anchovy-based dressing and crispy fried shrimp. Savory and briny with a satisfying crunch from the shrimp. A unique twist on a green salad.

Linguine pasta served with pan-fried pork tenderloin and mushrooms in a rich double cream sauce. Creamy and savory with tender meat. A hearty pasta dish.

Spaghetti tossed with a mix of seafood including shrimp, clams, mussels, and squid in a tomato sauce. Tangy and savory with the flavors of the ocean. A classic seafood pasta.

Spaghetti cooked in olive oil with salty anchovies, black olives, and bacon. Rich, savory, and aromatic without a heavy sauce. A flavorful oil-based pasta.

Spaghetti served with a classic meat-based tomato sauce. Rich, savory, and comforting. A staple Italian pasta dish known worldwide.

Linguine pasta tossed in a basil-based pesto sauce, served with white snapper fish. Herbaceous and nutty flavors paired with flaky fish. A fresh and aromatic meal.

Black squid ink spaghetti tossed with mixed seafood in a spicy chili olive oil. Briny and slightly spicy with a striking appearance. For those who enjoy seafood and a bit of heat.

Prawns coated in Cajun spices and grilled until blackened. Smoky and spicy with firm, juicy meat. Served with vegetables for a complete dish.

Dolly fish fillet prepared almandine style with crispy almonds and lemon butter. Served with creamy spinach and potatoes. Rich, buttery, and nutty.

Grilled white snapper fillet topped with a lemon butter and sage sauce. The fish is mild and flaky, while the sauce adds citrusy and herbal notes. A light and elegant seafood dish.

White snapper grilled with aromatic Tunisian spices. Flavorful and exotic with a mix of savory spices. A distinctively seasoned fish dish.

Salmon trout fillet grilled hibachi-style. Rich and oily fish served with potatoes and vegetables. A simple preparation that highlights the fish's natural flavor.

Salmon fillet served with a rich red wine butter sauce. Accompanied by mashed potatoes and vegetables. A luxurious combination of fatty fish and a complex sauce.

Grilled grouper fillet served with Sauce Vierge, made from olive oil, lemon, and chopped aromatics like anchovy. Light, fresh, and Mediterranean in style.

Chicken grilled with a savory Hibachi sauce, served with sides seasoned in sesame oil. Savory, slightly sweet, and aromatic. A Japanese-inspired grilled chicken dish.

Chicken marinated in garlic and grilled, served with charred onions and peppers. Aromatic and flavorful with a smoky char. A simple but satisfying poultry dish.

Baby back ribs seasoned with Xin Jiang spices, likely including cumin and chili. Aromatic and spicy with tender meat. A flavorful twist on grilled ribs.

Pork loin grilled and served with a spicy Cajun sauce. Lean meat with bold, smoky, and spicy flavors. Served as a main course.

Roasted pork shoulder in a creamy Stroganoff sauce served over pasta. Rich, creamy, and comforting with tender chunks of pork. A hearty pasta dish.

Grilled pork neck prepared in a Japanese Hibachi style. The meat is chewy and flavorful, often savory and slightly sweet. Served with potatoes and vegetables.

Grilled pork tenderloin topped with a tangy Dijon mustard sauce. Lean meat paired with the sharp, piquant flavor of mustard. A classic flavor combination.

Classic baby back ribs slathered in house BBQ sauce. Sweet, sticky, and savory meat that falls off the bone. Served with salad and fries for a complete meal.

Sliced rib eye steak grilled and served with a fresh green salad. The beef is tender and flavorful, likely marinated before grilling. A protein-forward dish.

Rib eye steak skewers grilled with onions and mushrooms, seasoned in Xin Jiang style (cumin and spices). Smoky, spicy, and aromatic. Served as skewers.

A traditional Sunday roast featuring sirloin steak. Served with savory gravy and creamy mashed potatoes. A comforting and hearty meal.

Tenderloin beef stroganoff served over linguine pasta in a rich cream sauce. Soft beef and creamy pasta make for a satisfying dish. Uses grass-fed beef.

Grilled rib eye steak topped with Chimichurri, an Argentine sauce made of herbs, garlic, and chili. The sauce adds a fresh, tangy, and spicy kick to the rich beef.

Rib eye steak grilled Hibachi style. Savory and likely served with dipping sauces or sesame flavors. A tender steak preparation.

A large steak cut containing both the strip loin and tenderloin separated by a T-shaped bone. Grilled to preference. Offers two textures of beef in one steak.