New Taipei's highest "50th floor Cafe buffet restaurant" Shanhai Good Food Yihua Dong Delicious Debuts

        Spring is approaching, it's best to arrange a small food trip, The highest landscape restaurant in New Taipei, "Caf é Buffet on the 50th floor", will launch a new theme "Good Food in Mountains and Seas, Suitable for Flower East" from now until March 31st. It selects local ingredients from Yilan, Hualien, and Taitung, covering sea and land delicacies such as cherry duck, Kavalan pig, Ghost Head Knife, fragrant fish, as well as more than ten kinds of small farmers' vegetables such as dragon radish, buckwheat, rattan heart, and palace cuisine, leading diners to taste the rich and delicious taste of the mountains and seas. Lunch NTD999 and dinner NTD1099 on weekdays, lunch NTD1099 and dinner NTD1199 on weekends and holidays, all of which require an additional 10% service fee. Please contact (02) 7705-9723 for booking.

        In the specialty dishes of "Shanhai Good Food, Yihua Dong", "Whiskey Salted Pork" and "Red Wine Stewed Pork" are both served with the well-known Kavalan black pig from Yilan, which has a tender and chewy taste. The former is smoked and roasted with Kavalan whiskey, adding a unique aroma to the wine. Yilan Cherry Roast Duck is marinated and roasted with various spices, resulting in tender meat and a rich aroma. The "Cream Fragrant Fried Ghost Head Knife" and "Steamed Mountain Spring Sea Bass" respectively use Ghost Head Knife Fish caught off the coast of Taitung and wild sea bass released in Yongquan, Yilan, to highlight the sweetness of the fish meat with the simplest cooking techniques.

        In the cold food area, the Japanese style "tenant cooked Yilan fragrant fish" is stewed with soy sauce, sugar, miru, and dried fish broth until fully flavored, sweet and mellow. French Cherry Duck Salad "carefully selects Yilan cherry duck breast, pan fried and grilled, mixed with lettuce and orange oil vinegar sauce, with a sour and refreshing aroma. The 'Black Quinoa Fruit Salad' combines Taitung black quinoa with various fruits, creating a rich variety of layers. The freshly cooked dining area has also launched the "Small scale Vegetable Hot Pot", which alternately supplies more than ten kinds of seasonal vegetables such as dragon radish, buckwheat, and Xianfeng grass directly sent from the Hualien Taitung production area. They are paired with Kunbu broth and pork belly slices for cooking, allowing foodies to fully enjoy the natural and delicious taste.

        In addition to specialty salty dishes, the 50th floor Caf é also offers new desserts. The "Honey Fragrance Black Tea Frozen Milk Cover" is made from honey flavored tea soup rich in sweet aroma to create a smooth and tender tea jelly. Combined with the salty and sweet blend of the upper layer of milk cover, it brings a full sense of happiness. The "Milk Jelly Roll" is filled with tiramisu, matcha, chestnut filling, paired with milk jelly and a soft cake body, with a rich and smooth aroma, not to be missed. There are also "French Lemon Tart" with a balanced sour and sweet taste, and "Roasted Magi" with sesame and peanut flavors, which are carefully crafted and leave a lasting impression.

        *Actual meal items are subject to on-site supply

        #