Loading...
Sheng Family Menu for Four (Weekday 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.

Garlic-Flavored Squid with Snail Soup
Personally presented by mas...
Personally presented by master Te-Hsing Huang of Peng Lai Restaurant, this is a classic Taiwanese soup. Before the restoration, Taiwan was already a vital passage for trading in East Asia.Business travelers from different places brought rare food ingredients from around the world.Canned food was said to be precious and fancy products back then and quality canned snail meat further displayed the distinguished quality of the wealthy people. Mountain and Sea House uses canned golden snail meat developed by Green and Safe. It is free of fragrances, preservatives and monosodium glutamate (MSG).It is simmered using a slow fire together with the precious and abundant Mountain and Sea food ingredients as well as the self-cultivated organic tomatoes from the farm. Let the tender aroma of the snail meat and the crispness of the squid take you back to the old times in the past.
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.
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 (Weekday 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
Media Contact[email protected] ; [email protected]
Customer Suggestion
Send