Yu Shu Yuan Shi Shang Niu Pai

This is a pan-seared basa fillet dish, served with Thai-style sauce. The basa is tender and delicate, with a sweet, sour, and slightly spicy sauce, offering a unique flavor. Usually served as a main course.

Selected boneless chicken thigh, pan-seared until the skin is golden and crispy, the meat remains tender and juicy, with a rich garlic aroma. Crispy outside and tender inside, suitable for chicken lovers.

Uses bone-in pork loin chop, cooked with red wine and truffle sauce. The pork is firm and chewy, with the unique aroma of truffle and the mellow flavor of red wine.

Pan-seared salmon fillet with a refreshing lemon fresh vegetable sauce. Salmon is rich in fat, and the tangy lemon sauce cuts through the richness, providing a fresh taste.

Uses New Zealand beef, seared on a hot stone plate with bamboo leaves. The beef has a light bamboo aroma, and diners can enjoy the hot and fresh meat.

Selected New Zealand flat iron steak, pan-seared and served with garlic slices. Flat iron steak has a slight chewiness and rich garlic flavor, a classic steak flavor.

Filet mignon is the most tender cut with low fat content. Served with red wine mushroom sauce, adding rich layers and aroma.

Thick-cut New Zealand steak, retains juices through steam oven. Rich and full-bodied texture, emphasizing the natural sweetness of the beef.

Classic German roasted pork knuckle, crispy skin and tender meat inside. Served with sauerkraut to balance the richness, full of flavor.

A surf and turf platter to satisfy multiple tastes, including beef, basa, and chicken steak. Suitable for diners who want to try various main courses, generous portion.

Lamb chop with miso sauce, grilled on hot stones and bamboo leaves. The lamb is tender without gaminess, miso adds Japanese flavor, and bamboo leaves bring a fresh aroma.

US sirloin steak is rich in marbling, with a chewy texture and rich fatty aroma. Pan-seared to be juicy, suitable for those who love the aroma of beef.

Selected New Zealand filet cut, the most tender part of the entire cow. Low in fat, delicate texture, sea salt enhances the natural sweetness of the meat.

Boneless short rib has even marbling, firm and chewy texture. Cooked in a steam oven, retaining the beef's juices and aroma.

Surf and turf combination, including thick-cut New Zealand steak and two baked jumbo shrimp. You can enjoy the firmness of the steak and the freshness of the shrimp at the same time.

A surf and turf platter to satisfy multiple tastes, including beef, basa, and chicken steak. Suitable for diners who want to try various main courses, generous portion.

Lamb chop with miso sauce, grilled on hot stones and bamboo leaves. The lamb is tender without gaminess, miso adds Japanese flavor, and bamboo leaves bring a fresh aroma.

US sirloin steak is rich in marbling, with a chewy texture and rich fatty aroma. Pan-seared to be juicy, suitable for those who love the aroma of beef.

Selected New Zealand filet cut, the most tender part of the entire cow. Low in fat, delicate texture, sea salt enhances the natural sweetness of the meat.

Boneless short rib has even marbling, firm and chewy texture. Cooked in a steam oven, retaining the beef's juices and aroma.