Showcasing the distinguished Penghu swimming crab, its plump, naturally sweet meat is delicately hand-harvested, then gently folded with diced bamboo shoots, signature peeled chili, and velvety Taiwanese avocado, bound together in our house-made mayonnaise. The mixture is nestled within a golden, crisp shell and crowned with sustainably farmed Taiwanese sturgeon caviar.

Each bite reveals a harmony of textures—the crackle of bamboo shoots, the silkiness of avocado, and the succulent tenderness of crab—an overture to a splendid crab feast.

Guests may select from the day’s seasonal live crabs at the seafood counter. Pricing is based on weight and crab variety.
Preparation methods: Steamed or Salt-Baked (choose one)

Live wild crabs have been carefully selected to be the star of this dish. These crabs are fleshy and well-grown, each weighing a minimum of 12 liang (around 450g), and have been tested for veterinary drugs and heavy metal residues, making them a safe and hearty meal to be enjoyed. The succulent and sweet crab meat is placed on the aromatic rice cake that has been stir-fried with log mushrooms, chestnuts, and sun-dried shrimps from Penghu. Then, the dish is steamed, during which the glutinous rice soaks up the savory goodness of the juicy crab meat. The mouth-watering rice cake and rich-tasting crab meat are then brought together with various seafood delicacies such as braised abalone, mussels from Matsu, salted squid, clams with garlic, and salmon roe from Japan. The dish is a seafood carnival starring the best seafood that Taiwan has to offer.
*Images are for illustration only. Thank you for your understanding.