【Taipei Grand Hyatt】Beautiful Cantonese Seafood Restaurant Pearl Liang

This is a seasonal vegetable dish cooked with salted eggs, century eggs, and whole garlic cloves. The broth is savory and rich, with a garlicky aroma and the unique flavors of the two types of eggs. Usually served with rice.

Cabbage stir-fried over high heat with dried shrimp and chili. The texture is crisp and sweet, with a savory seafood flavor and a hint of spice. It is a classic dish that stimulates the appetite and pairs well with rice.

Gai lan (Chinese broccoli) stir-fried with pork lardons (zhuyouza). The gai lan is crisp and refreshing, and the pork lardons are crispy with a rich aroma of oil, adding a strong flavor to the vegetables.

Cooked with the freshest seasonal vegetables. Preserves the original sweetness and texture of the vegetables.

A luxurious congee with crab roe, abalone, and tender chicken. The congee base is smooth and creamy, filled with the sweetness of seafood and the aroma of chicken. Suitable as a main course.

Classic Cantonese clay pot rice, topped with fermented black bean pork ribs, tender chicken, and preserved sausage. The rice absorbs the meat juices and oil, with a crispy layer at the bottom. Drizzle with special soy sauce before mixing and eating.

Only egg whites are stir-fried with seafood and rice, presenting a clean and elegant white color. The texture is refreshing and not greasy, with the umami of the seafood perfectly combined with the tenderness of the egg whites.

Stir-fried hor fun with XO sauce, paired with tender and crispy Matsusaka pork. The hor fun has a strong wok hei, chewy texture, and a rich, spicy flavor.

E-fu noodles braised in a special Soy Sauce King sauce, served with char siu and seafood. The noodles are coated in the sauce, with a balanced sweet and savory flavor and a soft, chewy texture.

Selected fresh South African abalone, steamed with truffle sauce. The abalone is tender and springy, and the unique aroma of truffle enhances the overall umami. Priced per piece.

The 'oil-poached' here usually refers to being cooked by pouring oil over or by low-temperature oil-poaching, keeping the fish extremely tender. The marble goby has delicate flesh, enhanced with seafood soy sauce.

Grouper slices steamed with salted fish and pork patty. The savory oil from the salted fish and pork patty seeps into the fish, creating a unique flavor, and the fish skin is rich in collagen.

Large shrimp balls are deep-fried and coated in a sweet and sour sauce, served with candied walnuts. The texture is crispy on the outside and tender on the inside, with a sweet and sour, appetizing flavor, and crispy walnuts.

Dried scallops and shrimp balls stir-fried with pickled mustard greens (xue cai). The savory and fresh flavor of the pickled mustard greens complements the sweetness of the seafood, creating a rich texture.

A dish combining Yunnan ham (Jinhua ham), fresh shrimp, whelk slices, and snow bamboo shoots. The savory ham flavor is intertwined with various fresh and tender ingredients, offering a crisp and diverse texture.

Cantonese-style clay pot dish, with beef tongue and beef tail as the main ingredients. Braised for a long time, the meat is tender and flavorful, with a rich sauce and plenty of collagen.

A clay pot dish featuring dried scallops and other seafood with mushrooms. The broth is savory and delicious, the mushrooms are tender and smooth, the seafood flavor is rich, and it is highly nutritious.

Fish maw (fish stomach) and sea cucumber braised in abalone sauce. Both ingredients are rich in collagen, with a soft, smooth, and slippery texture, and a rich, savory broth.

South African abalone and chestnuts stir-fried over high heat with a special soy sauce. The abalone is crisp, the chestnuts are soft and fluffy, and the sauce is rich, slightly spicy.

Classic Cantonese beef brisket pot, flavored with Chu Hou sauce, braised with daikon radish. The beef tendon is tender and soft, the brisket is flavorful, and the radish is sweet and juicy.

Chicken balls and taro cooked in a coconut milk-based broth. The taro is soft and fluffy, the coconut flavor is rich, the chicken is tender, and the taste is smooth and mellow.

A famous Cantonese dish, salted fish and diced chicken with tofu casserole. The tender tofu absorbs the savory flavors of the salted fish and diced chicken, making it very satisfying with rice.