Starters & small plates
3 restaurants · 28 dishes in this section across the guide.
85TD · Xinyi District (12)
- Chilled South African Abalone with Sichuan Numbing Pepper Sauce — 680 TWD
- Pickled Radish with Smoked Plum — 250 TWD
- Crystal Pork Terrine — 580 TWD
- Sichuan-Style Century Egg Tofu — 320 TWD
- Spicy Crispy Duck Blood Curd — 280 TWD
- Sea Urchin & Lobster Bisque Crispy Savory Custard — 480 TWD
Shang Palace, Shangri-La Far Eastern Taipei · Da'an District (12)
- Deep-fried Scallops and Shrimp Paste Balls — NT$ 988 /495with almond flakes and chili powder, 4 pieces
- Braised Abalone with Onion Sauce — 888 /4453 pieces
- Wok-Fried Shampignon Mushroom and Asparagus with Black Truffle Sauce — 788 /395
- Deep-fried Oysters with Salt and Pepper — 688 /3456 pieces
- Fried Dough with Shrimp Paste in Sweet and Sour Sauce — 688 /345
- Deep-fried Crispy Cuttlefish with Green Peppercorns and Peanuts — 688 /345
Que Woodfired Grill · Songshan District (4)
- Woodfire Grilled US Natural Brandt Bone-in Ribeye Steak — 3680Que's signature steak: US Brandt natural beef, corn fed 365 days, wet aged 35 days; 16oz for two
- Woodfire Grilled US Natural Brandt Bone-in Ribeye Steak (35oz) (Sharing Plates) — 6880For four
- 24oz Woodfire Grilled US Porterhouse Steak — 3680For two; filet mignon with New York strip, aged over 28 days
- 24oz Woodfire Grilled US T-bone Steak — 3380Classic bone-in cut, New York strip