Le Partage Le Xiang Xiao Fa Chu

Spanish Iberian ham, fresh arugula, and mozzarella cheese. The savory ham and creamy cheese blend perfectly, with arugula adding a refreshing touch. A classic cold appetizer.

Diced Chilean salmon and avocado mixed together, stacked on bread or a plate. The freshness of the salmon and the smoothness of the avocado are perfectly combined for a rich and refreshing taste.

Crispy French baguette served with house-made sweet and sour jam and fragrant lemon butter. Perfect as a pre-meal snack, enjoy the simple bread aroma and spread.

A creative fusion dish, French confit duck leg meat is placed inside Taiwanese Gua Bao. The duck meat is tender and flavorful, combined with the soft texture of the Gua Bao, a unique blend of East and West.

Sautéed Brussels sprouts with smoked thick-cut bacon and Spanish yellow pepper. Crispy texture, the smoky flavor of the bacon enhances the sweetness of the vegetables, with a hint of spice to whet the appetite.

Classic French confit dish, duck leg is slow-cooked in its own fat until the skin is golden and crispy, and the meat is fall-off-the-bone tender. Served with a port wine and berry reduction sauce that is sweet and tangy.

Duck breast is cooked sous-vide at low temperature to maintain its tender and juicy texture. Paired with our homemade red wine hibiscus sauce, the floral and wine aromas complement the sweetness of the duck.

Salmon is slow-cooked at low temperature to retain its delicate texture and moisture. Drizzled with a rich cream sauce with a hint of brandy, offering a smooth and rich flavor.

Thick-cut ox tongue stewed with red wine for a long time, resulting in extremely tender and flavorful meat. Served with creamy mashed potatoes and mini carrots, this is a warm and hearty main course.

Selected CAB certified Angus beef ribeye, rich in marbling, grilled to the perfect doneness. Served with French red wine salt or Dijon mustard to enhance the beef's original flavor.

Ribeye Cap (the most tender part of the ribeye), with even fat distribution. Served with sweet baby bok choy and a sweet caramelized onion sauce.

A rich creamy white sauce forms the base, with porcini and mixed wild mushrooms sautéed with penne. The sauce is rich and creamy, and it's also suitable for vegetarians.

A fusion of Japanese flavor and Italian cuisine, using mentaiko (pollock roe) to create the sauce, with squid and other seafood. You can feel the texture and umami of mentaiko in every bite.

Creative Taiwanese-style spaghetti with a sauce that incorporates fermented bean curd and honey, creating a sweet and savory blend. Served with roasted chicken wings for a unique flavor.

Pesto made with basil, served with fresh shrimp and bucatini (hollow long pasta). Bucatini absorbs more sauce, offering a chewy texture and rich basil aroma.

Stir-fried spaghetti with garlic sautéed, white wine for flavor, and abundant seafood like clams and shrimp. Slightly spicy with full of umami.

Classic Puttanesca sauce, typically containing tomatoes, black olives, capers, and anchovies. It has a savory and appetizing sour-salty taste with a strong flavor. Served with seafood and penne.

Cooked with fresh porcini mushrooms and various wild mushrooms, the rice absorbs the rich mushroom broth and creamy aroma. Creamy texture, suitable for mushroom lovers.

A special risotto made by the chef based on daily inspiration. The flavor varies, please ask your server for today's special.

Cooked with squid ink, the rice is black and full of seafood flavor. Topped with pan-seared Hokkaido scallops, which are sweet and tender.

Red wine risotto with a hint of sourness and wine aroma, paired with sliced pan-seared ribeye steak. The rich flavor of the beef fat and the red wine risotto are a perfect match, a luxurious risotto dish.

A black squid ink omelette, filled with rich cheese, served with smoked salmon and fries. Visually unique, with a tender and delicious texture.

Marinated pork loin with lemon herbs, served with a tender poached egg and sweet potato. A refreshing and non-greasy brunch option.

Crispy German sausage served with a half-cooked sunny-side-up egg and potato wedges. The runny yolk mixes with the potatoes for a rich and satisfying flavor.

A creative dish combining French confit duck with Taiwanese Gua Bao, served with a sunny-side-up egg and fries. Versatile to eat, with rich layers of texture.

A luxurious brunch option, featuring a 4oz pan-seared ribeye steak paired with an omelette containing artichokes. Enjoy the exquisite flavor of the steak and the tenderness of the omelette.

A variety of fresh greens drizzled with classic vinaigrette dressing. Tangy and appetizing, a refreshing and healthy choice.

Japanese-style salad with ingredients like fresh shrimp, ginkgo nuts, and cherry tomatoes, drizzled with a rich and fragrant sesame dressing. Smooth texture and full of aroma.

A classic American salad, mixed with green apples, celery, fruits, and yogurt. Crispy and refreshing texture, with the natural sweet and sour taste of fruits.

A warm salad with pan-seared French chicken leg, served with tomatoes and port wine vinaigrette. The chicken juices combine with the lettuce, serving as both a salad and a light main course.

Crispy on the outside, soft on the inside, these fried potato fries are perfect with drinks or as an appetizer.

Truffle oil or truffle paste sprinkled over crispy French fries, releasing a unique and rich truffle aroma, upgrading the flavor.

Crispy battered fresh onion rings, golden and crispy on the outside, with sweet and juicy onions inside.

Zucchini slices coated in a cheesy batter and deep-fried, served with a refreshing yogurt dip. Crispy on the outside and juicy inside, the yogurt dip balances the richness of the fried dish.

Whole mushrooms coated in batter and deep-fried, bursting with juice when bitten. Served with a sweet and sour tartar sauce for enhanced flavor.

Chicken drumettes are fried then baked, seasoned with Mexican spices. Slightly charred skin, tender meat, with a hint of spicy exotic flavor.

A classic British dish, fish coated in batter and deep-fried. Golden and crispy on the outside, with delicate fish inside, usually served with tartar sauce or lemon.

A generous platter of assorted fried items, including mushrooms, fries, onion rings, and chicken drumettes. Ample portion size, perfect for sharing among a group.

Daily soup simmered by the chef using fresh ingredients. The flavor changes daily, it could be a cream soup or a clear soup, please ask your server.

A classic French dessert with a thin, crispy caramelized top layer and a smooth, rich vanilla custard underneath. Crack the caramel and enjoy it with the custard for a rich layered texture.

A light and fluffy chiffon cake, like clouds. Simple and refreshing flavor, usually garnished with whipped cream or fruits.

A crispy tart shell filled with a sweet and sour lemon filling. The tartness of the lemon balances the sweetness of the tart shell, a top choice for those who love sour desserts.

A sweet tart topped with fresh blueberries, served with sweet custard sauce and a crispy tart shell. The blueberries are juicy and sweet-tart, offering a rich texture.

Freshly baked waffle, drizzled with sweet maple syrup and caramel. Crispy on the outside, soft on the inside, a classic and simple deliciousness.

Waffles served with fresh banana slices and rich chocolate sauce. Bananas and chocolate are a perfect match, sweet and decadent.

Waffles topped with a colorful array of seasonal fresh fruits. The sweet and sour juiciness of the fruits makes the waffles even more refreshing.

A classic ice cream dessert, available in vanilla or chocolate. Typically served with sauce, whipped cream, and cookie decorations.

Chef's special hidden dessert, contents vary. Full of surprise and mystery, perfect for adventurous eaters.