Zhan Mei Xi Can Ting

Salmon imported from Scotland, cold-smoked, with a delicate texture and a unique smoky aroma. Usually sliced thinly, it has a tender and smooth texture, a classic Western appetizer.

Fresh king prawns are peeled, cooked, and chilled to maintain their sweetness and elasticity. Served with a special cocktail sauce for a sweet and sour, appetizing flavor.

Classic French dish where escargots are placed in a special dish, covered with garlic and herb butter, and baked. Tender texture, the rich garlic butter sauce is perfect for dipping bread.

Duck liver is made into a smooth and creamy pâté, with a mousse-like delicate texture. Rich and mellow flavor, usually spread on toasted bread or crackers.

Whole fresh duck liver is pan-seared at high heat, with a slightly crispy exterior and a melt-in-your-mouth interior, rich in sweet fat. A premium ingredient beloved by gourmets.

A classic seafood soup from Marseille, France, made with a variety of seafood ingredients. The broth is fresh and rich, with the essence of the ocean.

A rich mushroom cream soup topped with golden-brown, crispy puff pastry. Press the pastry into the hot soup to soak up the broth for a rich texture.

Large amounts of onions are slowly caramelized over a long time, then simmered in broth, often topped with melted cheese. The soup is deep brown, with a sweet and mellow flavor.

A rich soup made from slow-simmered oxtail and vegetables, rich in collagen, with a mellow and smooth texture and a deep flavor.

Clarified beef consommé, golden and clear, free of impurities. Refreshing yet full of beef flavor.

A creamy soup based on sweet corn, with a smooth and sweet texture and a rich milky flavor, suitable for all ages.

Whole lobster dish. Choose between cheese gratin (rich and creamy) or grilled (preserving the original flavor of the seafood). The meat is firm and springy, with a substantial portion.

A seafood combination of half a lobster and tender abalone. Enjoy the sweetness and texture of two premium seafoods at once, perfect for seafood lovers.

Selected large king prawns, pan-seared. The prawn meat is thick and plump, with a charred aroma, and the texture is crisp and sweet.

A diverse seafood platter including king prawns, scallops, small abalone, and cod. Prepared by pan-searing or grilling to enjoy the different flavors of various seafood.

King prawns, scallops, small abalone, and cod are baked together with a white sauce and cheese. The top is golden brown and crispy, with a rich creamy flavor enveloping the fresh seafood.

Thick-cut salmon fillet is pan-seared until the skin is crispy and the inside is tender and juicy. Rich in fat, with a smooth texture.

Cod (or similar fish) from the deep sea of Iceland, with white, delicate flesh, rich in fat, and a smooth, elastic texture. Usually served pan-seared.

Half a lobster paired with New Zealand fillet steak. Combines the freshness of seafood with the satisfaction of red meat. The fillet is tender with less fat.

Deep-sea cod fillet paired with New Zealand fillet steak. A dual enjoyment of delicate and tender fish with tender beef.

Tender and chewy abalone paired with New Zealand fillet steak. An elegant surf and turf combination.

King prawn paired with New Zealand fillet steak. The prawn meat is firm and sweet, offering a textural contrast to the tender fillet steak.

Pan-seared fresh scallops paired with New Zealand fillet steak. The scallops are seared on the outside and tender and sweet inside, served with fillet steak for excellent flavor.

Selected U.S. Prime bone-in rib-eye, shaped like a tomahawk. Large portion, retaining the rich fat of the rib-eye and the aroma from the bone, with tender and juicy meat.

U.S. Prime rib-eye steak cooked bone-in. The bone releases aroma when heated, enhancing the meat's flavor, with even fat distribution.

Typically refers to the Japanese Wagyu breed, with extremely rich marbling. Extremely tender texture, the fat melts in the mouth, full of buttery aroma.

A large portion steak combining both fillet and New York strip, with a T-bone in the middle. One side is tender, the other is chewy, allowing you to enjoy both textures simultaneously.

Cut from the sirloin area, the meat is firm and chewy, usually with a layer of fat around the edges. Rich flavor, suitable for those who enjoy a chewy texture.

Boneless rib-eye steak, rich in fat, with a delicate texture. Usually has a distinct layer of fat in the center, releasing a rich aroma when grilled.

Steak grilled over charcoal, with a unique smoky aroma. Crispy on the outside, juicy on the inside.

The most tender cut from the tenderloin, with almost no fat or sinew. Extremely tender texture with an elegant and refreshing flavor.

A famous Rossini-style steak. A pan-seared duck foie gras is placed on top of a fillet steak, the rich fat of the foie gras perfectly blending with the tender beef for ultimate luxury.

Grass-fed fillet from New Zealand, lower in fat, lean and tender, with a natural grass-fed flavor.

Meat from the rib area of the cow, high in fat content and firm in texture. The aroma of the fat is enticing after charcoal grilling, with a chewy texture that becomes more flavorful with each bite.

Lamb back loin is roasted, resulting in tender and juicy meat. It is usually served with herb or mint sauce to enhance flavor and remove gaminess.

Lamb shanks are steeped in red wine sauce and slow-cooked for a long time. The meat is tender and flavorful, falling off the bone with a gentle touch, rich in collagen.

Traditional German dish, also known as German pork knuckle. The skin is roasted to a crispy dryness, while the meat inside is tender and gelatinous. Served with sauerkraut to cut through the richness.

Thick-cut duck breast is pan-seared to a crispy skin and tender meat, maintaining a pink center. Served with a sweet and sour blueberry sauce to balance the duck's richness and add freshness.

An ultimate luxurious seafood platter, featuring half a lobster, abalone, deep-sea cod, and fresh scallops. Enjoy the finest treasures of the ocean at once.

A luxurious surf and turf duo, including half a lobster, abalone, scallops, and New Zealand fillet steak. A generous portion to satisfy your desire for both seafood and steak.

Large, sashimi-grade scallops are simply pan-seared, retaining a slightly raw tenderness in the center. Sweet and tender texture with a hint of the sea.

Fresh live abalone is cooked directly, with a thick, chewy texture and a delicious, sweet flavor. Available in single or double portions upon request.