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Mei Set Menu
NT$ 1980/person
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Head Chef Platter
It includes Sugar Can Smoke...
It includes Sugar Can Smoked Chicken, Dana Braised Ablone, baked wild mullet roe, and Atayal Maqaw Roast Pork.
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Crispy Oysters and Sea Urchin
These fried delicacies, fir...

Plump seasonal wild oysters and sea urchin paste are coated in a special flour mixture and deep-fried, creating a texture that is crispy on the outside and tender on the inside. The sweet and tender oysters come together with the fresh and thick sea urchin paste in a truly unforgettable explosion of seafood extravagance and richness!

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Organic Green Bamboo Salad
Seasonal organic green bamb...
Seasonal organic green bamboo in the shape of a horn is selected. Taste this Taiwanese speciality product with the most clean and sweet refreshing approach.
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Matsu Mussels with Basil
Succulent and flavorsome Ma...

Succulent and flavorsome Matsu mussels meticulously cultivated for more than two years have been carefully selected and sautéed with premium thick soy sauce, spices, basil before black vinegar is added to the mix. The mouthwatering aroma of these exquisite ingredients is brought out by the heat of the pan, amplifying the taste of the sea.

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Peng Lai Beef
This was originally Orange ...
This was originally Orange Beef on the 1930s Peng Lai Restaurant menu. The Mountain and Sea House uses the ribs of local Taiwan yellow cattle. Green onion is gently sautéed with olive oil. The beef is plated on top of the green onion and then drizzled with sauce made with beef stock, plums, and pineapple. The sweet and sour taste of the sauce brings out the tender flavor of the beef. This is a great appetizer and a well-loved beef dish.
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Stir-fried Rice Noodles..
Pure 100% rice flour noodle...
Pure 100% rice flour noodle stir fried with a tasty medley of dried and toasted shrimp, sun-dried Penghu squid, wood-cultivated Shiitake mushrooms and seasonal vegetables.
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Scallop and Winter Melon Stew
A classic dish of the Pengl...

A classic dish of the Penglai Pavilion restaurant in the 1930s, the recipe for this stew has been imparted to younger chefs by none other than Chef Huang De-Hsing, who helmed the kitchen of Penglai Pavilion. Organic winter melon is steamed with a variety of ingredients such Jinhua ham, log mushrooms, scallops, green bamboo shoots, and matsutake to create a fusion of taste. As the essences of these delicacies are released into the stew, a blended symphony of sweetness and aroma is created. This dish is especially perfect for summer due to its refreshing and nourishing qualities. 

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Wild Ginger Lily Aiyu Jelly
Alishan Mountain wild aiyu ...
Alishan Mountain wild aiyu hand-washed by the chef with the addition of organic wild ginger lily.
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Seasonal Fruit
The above price is subject to 10% service charge.
This set of tableware and dishes are for reference only.
Mountain and Sea House
Telephone886-2-23513345
Fax886-2-23514112
AddressNo.94, Sec. 2, Ren’ai Rd., Zhongzheng Dist., Taipei City 100, Taiwan
Mei Set Menu NT$ 1980/person
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Mountain and Sea House
Telephone886-2-23513345
Fax886-2-23514112
mail[email protected]
AddressNo.94, Sec. 2, Ren’ai Rd., Zhongzheng Dist., Taipei City 100, Taiwan
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