The first Cantonese restaurant in New Taipei, Moon Pavilion, has launched new kitchens and dishes

        The Moon Pavilion, located on the 48th floor of the landmark Baiyang Building in New Taipei, launched a new masterpiece on March 17th, including 60 special new dishes such as the smooth tasting "Lanyang Golden Jujube Drunken Chicken Roll", the classic Cantonese dish "Chaozhou Braised Goose", and the spicy and fragrant "Sichuan Crispy Pork Intestine". In addition to eye-catching Cantonese cuisine, there are also Sichuan cuisine masterpieces that will surely bring surprises to guests. Welcome new and old friends to taste them. Reservation hotline: (02) 7705-9703.

        The featured new dish on this menu is "Lanyang Golden Jujube Drunken Chicken Roll (NTD 580)", which combines the local sentiment of Shaoxing Drunken Chicken and Hakka chefs, emitting strong fruit and wine aromas, and has a unique flavor. Chaozhou brine goose (NTD 680) uses white Roman goose, which has smooth and tender meat, rich and fragrant oil, and a fragrant aged brine. The honey flavored char siu with finger lemon (NTD 620) is plump and sweet, complemented by the Australian "finger lemon" fruit that has been popular in fine dining in recent years. The citrus sourness perfectly balances the oil and sweetness of the char siu. The meat of "Lan Yang Fragrant Fish Crispy Plum Dew Boiling (NTD 360)" is firm and sweet with a sweet aftertaste.

        Sweet and Sour Oil Sealed Taro with Parmesan Cheese (NTD 380) "uses fragrant taro to lightly fry in a pot, with a slightly crispy golden outer layer, wrapped in a special sweet and sour sauce, and topped with Parmesan cheese. The mixture is salty, sweet, sour, and fragrant. "Anthocyanin perfume Coconut Cup (NTD 680)" selects Thai perfume Coconut as the stew container, and fills it with skinless chicken leg meat, raw scallops... and other rich ingredients. The soup is fresh and sweet, with coconut fragrance. The milk sauce of "Mandarin Swallow Three Fresh Stir fried Fresh Milk (NTD 880)" is tender and smooth, with a charming and mellow aroma. Pomelo flavored Dragon Tiger Spot with Belgian Chicory (NTD 1580) "is modeled after lettuce and shrimp pine. The slightly bitter and crisp leaves complement the sweet and sour taste of the fish fillet, arousing one's appetite.

        Bashu Crispy Pork Intestine (NTD 580) is wrapped tightly with Sichuan style sauce aroma, savory and sweet. The "Mai Xiang Mocha Wagyu Granules (NTD 1880)" uses top-quality Australian M9+black haired Wagyu boneless beef chops, paired with a special Mocha coffee sauce, and wrapped in creamy peanut cereal, creating a unique charm. The "Pinglin Tea Oil Ginger Chicken Pot (NTD 680)" blends Hong Kong style home cooked dishes with Taiwanese tea oil chicken, creating a more sophisticated aroma. Wild Rice Wings Stewed Japanese Oysters (NTD 880) "combines wild rice with Hiroshima oysters, offering a rich variety of flavors.

        The "hand-made instant tofu pudding (NTD 680)" strictly selects the sugar free pure soybean milk from the "Wonaichuan Home made Soybean Manufacturing Institute", which is more nutritious. The hand-made instant bean curd is served at the table, supplemented with red beans, mung beans and other ingredients, and then sprinkled with original black sugar or ginger juice black sugar syrup. The taste is full of strong bean flavor, sweet and not greasy.

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