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Ju Set Menu (2 days in advance)
NT$ 4680/person
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Baked Wild Mullet Roe
The wild mullets from Zigua...
The wild mullets from Ziguan Township in Kaohsiung grow fat have a lot of fish eggs that taste delicious. Before baking, the mullet is soaked in wine to promote flavor.
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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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Seasonal Vegetables Covered by Snow
Clear white whipped meringu...

A layer of white meringue with exquisite patterns drawn by the chef is placed over a dish of seasonal vegetables. This is a dish that pleases the eyes as well as the palate.

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Suckling Pig(1&2 dishes)..
Master Te-Hsing Huang from ...
Master Te-Hsing Huang from Peng Lai Restaurants used mainly Fujian-style culinary skills, and this cuisine has not been made since Master Huang left Peng Lai Restaurants, as no one is willing to reproduce the complicated production process. When this cuisine reappeared, Master Huang said emphatically, “This cuisine has not been seen for more than 50 years”

This cuisine may be enjoyed in three ways, the first being the crispy pork skin.The second is the tender pork rib, and the third is stir-frying the remaining meat with pickled Chinese cabbage, and then serving it in steamed buns. There are four different flavors of sauces, including the western-style honey mustard, the lemon sauce similar to Japanese-flavor, the Taiwanese sweet sauce made of fermented flour, as well as the vinegar and garlic sauce for your selection. The diverse sauces also seem to represent the past glory of Dadaocheng with the fusion of different cultures.
three ways to eat
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Peng Hu wild lobster flat food
Use the shrimp shells of Pe...

Use the shrimp shells of Peng Hu wild lobster, ecological fresh shrimps, etc., and stir-fry the squid for 40 minutes to extract the chain of shrimp oil and sauce. The lobster meat is wrapped into a flat food shape. The flat food with a thin skin filling is the characteristics of southern Fujian. Rich lobster flavor.

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Suckling Pig(3 dish).
This cuisine may be enjoyed...
This cuisine may be enjoyed in three ways, the first being the crispy pork skin.The second is the tender pork rib, and the third is stir-frying the remaining meat with pickled Chinese cabbage, and then serving it in steamed buns.
three ways to eat
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First Grade Treasure Pot
Inherited by Master Te-Hsin...
Inherited by Master Te-Hsing Huang from Peng Lai Restaurants, this is a banquet cuisine from the ‘20s with sophisticated handmade procedure. First, cherry valley duck is cooked with Chinese cabbage at low-temperature for 12 hours to extract the essence, and then cooked for a further 5 hours by adding it to the broth stewed using Jinhua ham and wild fish vertebra.Finally, top grade food ingredients such as abalone, dried sea cucumber, Hokkaido scallops, thick mushrooms grown on logs and pork tendons are added to steam-cook for two hours. The taste of the soup is aromatic with multiple layers.
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Almond Jelly
Yilan Chef A-Hai's signatur...
Yilan Chef A-Hai's signature banquet dessert. A mix of peanuts and almonds, hand whipped for 40 minutes, and transformed into the perfect gelatin dessert. A delicious jelly with no artificial flavors or additives.
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Seasonal Fruit
A selection of the choicest...
A selection of the choicest organic, seasonal fruits from across Taiwan.
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
Ju Set Menu (2 days in advance) NT$ 4680/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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