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Sheng Family Menu for Four (Week Day Lunch Only)
NT$ 5800/4 persons
Chef's Special
It includes Additive-free Chinese Sausage, Three-color Egg & Squid Roll, Sugar Can Smoked Chicken, Dana Braised Ablone, Marinated Pork Liver Rolls.
YuluZanhua.
Cucumber slices are used as...
Cucumber slices are used as the cover on top of stuffing made with chicken and button mushrooms. Decorative fragrant spice balls are used as garnish. Chicken soup is drizzled onto the beautifully plated ingredients to complete this beautiful and great tasting summer dish.
Penglai Pavilion Pork Rib and Scallion Stew
This is a dish from Fujian,...

This is a dish from Fujian, taught to current chefs by Chef Huang De-Hsing, who helmed the kitchen of Penglai Pavilion back in the day. Evenly marbled pork ribs are simmered in a stew made of onions, shallots, rock sugar, soy sauce, and Shaoxing wine, making them tender and sweet when served, leaving a lip-smacking aftertaste.

Fish Among the Willows
Wild Fish served with a com...
Wild Fish served with a complex sweet and sour sauce featuring three distinct sour tastes: fruity vinegar, pickled vegetable and naturally sun-dried orange daylily. The bright colors and rich, distinct sour tastes make every bite a pleasure.
Premium Mud Crab Seafood Sticky Rice
Live wild crabs have been c...

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.

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. 

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.
Seasonal Fruit.
A selection of the choicest...
A selection of the choicest organic, seasonal fruits from across Taiwan.
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
Sheng Family Menu for Four (Week Day Lunch Only) NT$ 5800/4 persons
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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