yeh tsan rih ( tai nan sin ying branch )

Most ordered right now.

• Provence Chicken Leg Steak

  from $ 213$ 250
  

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• Filet Salmon with Lemon

  from $ 238$ 280
  

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• Sous-vide Flat Iron Steak

  from $ 234$ 275
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• Vanilla Sous-vide Chicken Breast

  from $ 179$ 210
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• Garlic Flavored Sous-vide Chicken Breast

  from $ 179$ 210
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• Japanese Style Scallion Salt Sousvide ChickenBreast

  from $ 196$ 230
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• Sichuan Green Peppercorn Sous-vide Chicken Breast

  from $ 179$ 210
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• Sous-vide Duck Breast with Passion Fruit Sauce

  from $ 264$ 310
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• Black Salt Smoked Sous-vide Chicken Breast

  from $ 196$ 230
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• Vanilla Sous-vide Chicken Breast

  from $ 179$ 210

  Popular
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• Garlic Flavored Sous-vide Chicken Breast

  from $ 179$ 210

  Popular
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• Spicy Sous-vide Chicken Breast

  from $ 179$ 210
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• Japanese Style Scallion Salt Sousvide ChickenBreast

  from $ 196$ 230

  Popular
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• Provence Chicken Leg Steak

  from $ 213$ 250

  Popular
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• Thai Basil Minced Pork

  from $ 196$ 230
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• Japanese Tofu & Pork Hamburg Steak(daily limit)

  from $ 208$ 245
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• Pan-fried Pork Neck

  from $ 255$ 300
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• Sous-vide Flat Iron Steak

  from $ 234$ 275

  Popular
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• Filet Salmon with Lemon

  from $ 238$ 280

  Popular
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• Taiwan Jin Xuan Tea

  $ 38$ 45
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• Alishan Oolong Tea

  $ 38$ 45
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• Honey Flavor Black Tea

  $ 38$ 45
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• Winter Melon and Lime Tea

  $ 38$ 45
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• 訂餐前須知(請勿下單)the notice(don't order)

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  舒肥雞肉採低溫烹調方式，切面會有少許紅色組織為「正常現象」。在低溫烹調下，肌紅蛋白不會完全變成白色，而是呈現粉紅色，並不是雞肉沒熟喔！
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• 雞肉產地the origin of chicken

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  台灣/美國 Taiwan/America
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• 牛肉產地the origin of beef

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  美國/巴拉圭 America/Paraguay
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• 豬肉產地the origin of pork

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  西班牙/台灣 Spain/Taiwan
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• 鮭魚產地the origin of salmon

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  智利Chile
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