New Taipei's tallest "50th floor Cafe buffet restaurant" is a seafood powerhouse that can satisfy your appetite

        To welcome the tuna season, New Taipei's highest "50th floor Caf é buffet restaurant" will launch the "Seafood Double Dominator" from now until June 30th, featuring unlimited enjoyment of Donggang tuna and pine leaf crab hotpot, inviting diners to enjoy seasonal seafood together. Enjoy weekday lunch before April 30th, and each adult will receive half Boston lobster with soy sauce as a gift. On Mother's Day weekends, there will be a top filial piety feast called "lobster until full", which is a great value for money. Daily lunch NTD 999, dinner NTD 1099; Weekend lunch NTD 1099, dinner NTD 1199; May 10-11 Mother's Day Feast, NTD 2088 for the entire day (all with an additional 10% service fee). Please contact (02) 7705-9723 for booking.

        The Caf é cold food area on the 50th floor provides tuna sashimi, sushi, salmon, swordfish, snapper, bonito and other diversified fish species, creating an extremely fresh feast. Among them, both "Tuna Truffle Tea Rice" and "Italian Lemon Tuna" use raw food grade tuna. The former is brewed with green tea and boiled with dried fish in rice, which warms the stomach and adds layers with truffle sauce; The latter is first soaked in lemon juice to marinate the tuna, and then mixed with olive oil after it is half cooked. The fish meat is firm, chewy, and has a refreshing sour aroma.

        The current cooking table has launched the "Pine Leaf Crab Hot Pot", which is based on Kunbu broth and adds seasonal vegetables, fruits, and crab feet for a sweet and refreshing taste. The tuna cuisine in the hot food area combines Chinese and Western flavors, especially the Taiwanese style "scallion braised tuna" which is salty and delicious; The Japanese style "wine steamed tuna" brings out the natural sweetness of fish meat with a warm aroma of wine. Others include: garlic tuna, red yeast tuna Fried Rice, fried tuna Zotata sauce are also the must taste specialties. In addition, during lunchtime on weekdays, we also add freshly cut "lemon flavored salmon" by the service staff's table, which is fresh, juicy, and has a refreshing flavor.

        Abundant salty food is satisfying, and colorful delicacies are equally wonderful, such as Belgian chocolate cake, chocolate cheese, matcha tower, berry tiramisu, Japanese fern cake, sweet and tempting; In response to the gradually rising temperature, the 50th floor Caf é is simultaneously preparing a variety of ice cream products, including H ä agen Dazs ice cream, spring popsicles, and ice cream, injecting a cool and happy feeling into the upcoming summer.

        *50th floor Cafe would like to remind you that the actual menu items are subject to on-site supply.

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