Mi Xiang Tai Cai Can Ting

Stir-fried fresh asparagus with scallops (hotate) over high heat. Asparagus is crisp, and scallops are sweet and chewy. Lightly seasoned to preserve the natural freshness of the ingredients.

Loofah cooked with fresh clams. The loofah absorbs the delicious broth released by the clams, making it tender and juicy. A vegetable dish full of seafood freshness.

Braised loofah with shredded scallops, rich in flavor. The loofah is stewed until soft and tender, paired with the savory aroma of scallops. Smooth texture, suitable for all ages.

Stir-fried Taiwanese rice vermicelli with abundant seafood (such as shrimp, squid). The rice vermicelli absorbs the essence of the seafood broth, with a chewy and flavorful texture. A traditional staple dish with generous ingredients.

Thick noodles stir-fried with various fresh seafood over high heat. The noodles are smooth and chewy, coated with savory sauce and seafood flavor. Full of wok hei, with a tantalizing aroma.

Luxurious fried rice with diced premium Taiwanese mullet roe. The rich savory flavor of mullet roe complements the aroma of egg fried rice. Each grain of rice is distinct, and every bite is full of the flavor of the sea.

Stir-fried with XO sauce and dried scallop shreds (conpoy) over high heat. XO sauce provides a slightly spicy and savory flavor, while the dried scallops add texture. Rich and appetizing.

The restaurant's signature fried rice, showcasing the chef's exquisite stir-frying skills. The rice is cooked to be distinct, dry, and non-greasy. Rich in ingredients and full of wok hei, it's a must-order classic staple.

Stir-fried fresh oysters with red vermicelli. Oysters are plump and juicy, and the red vermicelli is smooth. A specialty dish combining the sweetness of seafood with traditional noodles.

Combines the freshness of tuna with the sweetness of pumpkin (golden melon). The pumpkin wraps the chewy rice vermicelli, making it moist and sweet. Unique and nutritious flavor.

Premium dessert slow-cooked with high-quality bird's nest. Smooth and delicate texture with a light sweetness. Nourishing and beautifying, perfect for after a meal.

White fungus (snow fungus) and lily buds slow-cooked. Snow fungus is rich in collagen, with a soft and smooth texture. The broth is clear, sweet, and nourishing, relieving greasiness and promoting health.

Handmade almond tofu, white and smooth in texture. It has a rich, natural almond aroma and melts in your mouth. A cooling and refreshing summer dessert.

Hot and rich almond tea, served with crispy fried bread sticks. Dipping the fried bread sticks into the almond tea is a traditional Taiwanese classic way to enjoy it. Winter limited, warms the body and soul.

A rich and fragrant coconut milk base with chewy, translucent sago pearls. Sweet and rich flavor with a Southeast Asian flair. Cold and smooth, with a rich texture.

Mashed taro shaped into balls and deep-fried. Crispy golden exterior with a rich and sweet taro filling. A traditional Taiwanese snack with a nostalgic flavor.

A unique Taiwanese oolong tea variety. The tea liquor is golden yellow, with a natural light milky and floral aroma. The taste is refreshing and sweet, not bitter.

Classic semi-fermented tea. The tea liquor is amber and bright, with a rich and lasting aroma. Sweet aftertaste with a unique roasted flavor.

Oolong tea with a deep roast. The tea liquor is dark brown, with a mellow and rich taste. It has a distinct fire aroma and ripe fruit notes, with a long-lasting aftertaste.

Unfermented green tea. The tea liquor is clear and green, with a fresh and elegant aroma. The taste is fresh and brisk, with the fragrance of young leaves and beans.

Caffeine-free Western herbal tea. It has a light apple aroma and a mild, sweet taste. It has a soothing and relaxing effect, suitable for drinking after meals.