New Taipei's 50th floor Caf é buffet restaurant "Treasure Island Spring Banquet" makes a lively appearance

        As the Lunar New Year approaches, the highest "Caf é Cafe on the 50th floor" in New Taipei will launch a new theme "Treasure Island Spring Festival Dinner" from now to March 15, to create a surging feast for the Spring Festival gathering with the rich festival delicacies, combined with the local flavor of Minnan and Hakka. The 50th floor Caf é has partnered with multiple issuing banks, including Far Eastern International Bank credit cards with a daily 20% discount (see note for details). Please feel free to make use of them and contact (02) 7705-9723 for reservations.

        On the 50th floor, Caf é "Treasure Island Spring Festival Dinner" meticulously presents a variety of hand dishes, which are indispensable delicacies on the New Year's dinner table, including: "Yipin Buddha jumps over the wall" with delicious ingredients and mellow soup; The "Steamed Sea Bass with Melon and Bean Sauce" is a combination of salty and sweet flavors, complemented by fresh and sweet fish meat; Cherry Blossom Shrimp Rice Cake, with rice grains that are chewy and soft, and each bite is full of delicious flavor; Scallop golden silk, rich and smooth "taro flavored baked scallops"; Hakka Orange Sauce Chicken with a refreshing taste and juicy and tender chicken meat; And the Sichuan style "Jiu Nian Gan Shao Xia Zuo Guo Ba" with salty, sweet, slightly spicy, and rich taste.

        This dining table also features Hakka and Minnan cuisine, showcasing the diverse aspects of Taiwan's food culture. For example, one of the authentic Hakka health soups, "Yaozhu Xiancao stewed chicken soup," is warm and refreshing; The freshly cooked 'scallion noodle soup' has a strong aroma, simple yet full of charm. In addition, the culinary team also creatively incorporates Hakka elements, such as the "Orange scented Persimmon Cake Tomato Salad" which combines persimmons and tomatoes into a fresh combination, and adds flavor with orange sauce mayonnaise; Alternatively, the "Hakka stir fry" that serves as an extra dish can be paired with pocket cakes, which blend salty and fragrant flavors with the aroma of wheat cakes, fresh yet not greasy. In addition, the "Fragrant Crispy Red Eel" and "Stir fried Seafood with Sand Tea" originated from Fuzhou, the former is crispy on the outside and tender on the inside, with a delicious and fragrant taste on the palate; The latter quickly stir fry shrimp, crab, mussels, squid, etc. over high heat, creating a strong cooking atmosphere.

        The dessert area also has a strong Hakka flavor, which is integrated with classic ingredients, and changes into western desserts such as "Xiancao Milk Frozen Roll", "Orange Butter Puff", "Persimmon Tea Challenge Tower", etc. The "Niuwen Water", named after the appearance of cattle soaking in water, is the representative of traditional Dim sum. It is made of dented glutinous rice balls with longan black sugar syrup, sprinkled with sesame powder, peanut powder, and soft and sweet. Peanut Soup with Pong Cake "The peanut kernels are dense and delicate, paired with the soaked Pong Cake, warming the heart and overflowing with a happy winter atmosphere.

        Note: Actual items are subject to on-site supply. The relevant meal fees are as follows (all subject to an additional 10% service fee): NTD 1099 for lunch and NTD 1199 for dinner on weekdays, NTD 1199 for lunch and NTD 1299 for dinner on weekends and holidays. During the event, which coincides with the Chinese New Year holiday, there will be changes in meal expenses, and various bank credit cards may not be eligible for regulations. Please refer to the official website www.mega50.com. tw or contact the restaurant for more information.

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