Měnggǎ Rèhǎi Hǎixiān Cāntīng

A signature dish featuring Kompyang, a traditional Fujianese bagel-like pastry. It is stuffed with savory fresh oysters and likely deep-fried or baked. Crispy on the outside with a flavorful, soft interior.

Smoked codfish (often Gindara or similar oily fish). The fish is smoked to enhance its natural richness, resulting in a buttery texture and aromatic smoky flavor.

A stir-fry combination of chewy squid rings, tender pork intestines, and crisp green beans. Cooked with garlic and chili for a spicy and savory kick. Excellent with rice or beer.

Spicy large mud crab. The crab is typically stir-fried with heavy spices like chili, garlic, and scallions. The meat is sweet and firm, contrasted by the spicy sauce.

A platter of seasonal raw fish. Selection varies by daily catch but typically includes thick slices of fresh fish like tuna, salmon, or flagfish. Served with soy sauce and wasabi.

Sashimi served with a French-inspired dressing or presentation, often featuring a vinaigrette, olive oil, or fruit-based sauce instead of traditional soy sauce. Offers a refreshing, modern twist on raw fish.

A fresh garden salad with lettuce and seasonal vegetables. Typically served with a house dressing, such as a vinegar or fruit-based vinaigrette. A light starter or side dish.

Sea snails cooked in a dry pot with copious amounts of white pepper and spices. The meat is chewy and crunchy, heavily coated in the spicy, aromatic pepper seasoning. You use a toothpick to pull the meat out.

Large prawns cooked with 'Fu Rong' style eggs, which are fluffy and tender like scrambled eggs or a savory custard. The dish is mild, savory, and highlights the sweetness of the prawns.

Grilled or pan-seared Matsusaka pork (pork neck). This cut is prized for its marbling and unique crunchy-tender texture. Simply seasoned to let the natural pork flavor shine.

Deep-fried frog legs seasoned with salt and pepper. The meat tastes similar to chicken but with a smoother texture. Crispy, salty, and savory.

Deep-fried fresh oysters coated in tapioca starch. They are crispy on the outside and juicy on the inside. Served with pepper salt and Thai basil.

Stir-fried clams (sea melon seeds) with soy sauce, garlic, chili, and basil. A classic Taiwanese seafood dish with a savory, aromatic sauce perfect for rice.

A traditional Yilan specialty stew. It consists of braised napa cabbage, pork strips, mushrooms, and dried shrimp, thickened slightly and topped with crispy deep-fried egg floss. A comforting, soup-like dish.

A pan-fried omelet mixed with crunchy golden flying fish roe and chives. The roe adds a popping texture to the soft egg. Savory and aromatic.

Poached chicken chopped into pieces (bone-in). The skin is gelatinous and the meat is tender. Served with a garlic soy dipping sauce or chili soy sauce.

Fresh whole fish steamed with ginger, scallions, and soy sauce. A simple preparation that highlights the freshness and delicate texture of the fish.

Fresh scallops stir-fried with vegetables like asparagus or peppers. The scallops are tender and sweet, cooked quickly to retain their texture.