儂來餐廳

This is a sumptuous Lunar New Year reunion set menu, featuring multiple traditional Taiwanese banquet dishes. From appetizers and seafood main courses to auspicious rice cakes and whole chicken, the ingredients are luxurious and the meanings auspicious. Suitable for family gatherings or festive celebrations.

A traditional Fujian delicacy, featuring abalone, seafood, and meat slow-cooked in a clay pot. The broth is rich and flavorful with abundant collagen, making it a luxurious soup essential for festive occasions.

A cold dish made with chicken thigh meat, with a crystal-clear skin and tender, juicy meat. It has a refreshing and springy texture with natural chicken sweetness.

Restaurant's special Taiwanese sausage, with a balanced fat-to-lean ratio. It's firm and juicy with a unique blend of spices and wine aroma, a classic Taiwanese side dish.

A common glutinous rice dish in Taiwanese banquets, with crispy sakura shrimp and soft lotus seeds. The rice is soft, sticky, and flavorful, full of seafood aroma, symbolizing progress and promotion.

Whole pork trotter braised for a long time in red sauce, served with crisp shredded bamboo shoots. The skin is chewy, the meat tender, and the sauce rich and perfect with rice, symbolizing reunion and prosperity.

A classic Jiangnan delicacy, featuring slices of Jinhua ham glazed with honey and steamed. The flavor is a blend of sweet and savory with a rich aroma, typically served with bread or braised pork belly.

A traditional dish from Yilan, based on napa cabbage, simmered with dried scallops, crispy egg bits, and chicken broth. The broth is sweet and refreshing with a rich texture.

Free-range chickens from Taitung, raised on corn, with yellow skin and firm meat. Simply boiled or salted to appreciate the natural sweetness and elasticity of the chicken.

Fresh shrimp marinated in traditional Chinese herbs and Shaoxing wine. The shrimp are sweet and springy with a rich aroma of wine and medicinal herbs, an elegant cold dish.

Selected high-quality wild giant pomfret, deep-fried until crispy outside and tender inside, seasoned with salt and pepper. The pomfret meat is delicate with few bones, symbolizing abundance and prosperity.

Pork ribs are roasted with honey teriyaki sauce. The color is bright red, the flavor is moderately sweet and savory, and the meat is tender and falls off the bone, loved by adults and children alike.

A classic Taiwanese traditional soup, made by simmering fried pomfret pieces with taro and rice noodles. The broth is infused with the flavor of fish and taro, and the rice noodles are smooth and absorb the soup.

Large sea shrimp deep-fried at high temperature until crispy, with succulent meat. Stir-fried with salt, pepper, and minced garlic, it's aromatic and has a crispy, savory taste.

Fresh abalone braised in Japanese-style sauce. It has a chewy texture, is infused with savory sauce, and has a sweet finish, making it a delicate and high-class cold dish.

A limited-time spring festival table menu package A, including cold platter, chicken, seafood, and soup, with 12 dishes. A rich and diverse selection, suitable for company spring banquets or family gatherings.

A limited-time upgraded spring festival table menu package B, with even more luxurious ingredients. Includes premium dishes like lobster, shark's fin, wild fish, and beef short ribs, showcasing the grandeur and sincerity of the banquet.