Grilled bone marrow for 3hrs prior adding into the soup with spices and secret ingredients. Slow stewed over 12hrs and sit overnight till all flavors inflused.

Blanched both beef and chicken bones in high heat fornover 12hrs, let it sit overnight, remove excess fat and leave only the creamy aroma.

Diced dried shrimp, shredded bean curd, minced pork and several other fine ingredients, stir well with house made sauces.

Diced garlic slowly fried in the house made butter, added groud black pepper and shallot bits to enhance the flavor.

Specially made butter sauce with shimichi to add extra zing flavor.

A traditional noodle dish from Taiwan. SImple taste of soy sauce and shallot oil.

Deep fried garlic and shallot, mix stirred with hand cut pork belly strips, and slow stew in spiced soy sauce (soaked 24hrs). The most known rice dish from Taiwan

Boneless dark meat marinated in chef secret recipe and toss with the 5 spice powder.

Deep fried twice on the thick cut pork belly to mold the shape and heat out the excess fat. Simmeerd overnight in herbal soy sauce till savory.

2cm cut pork chop pound to tender, simple marinade enhancing the traditional flavor.

Marinated in house spice formula and cook shortly to maintain the chewy taste.

Special sauce with curry sauce braised for four hrs until soft and tender.

Made from 30hrs of beef stewing.

Wonton sauced by house made chili oil mix with the chicken bouillon.