Asia49 Asian Cuisine and Lounge offers great value for lunch for three people

        Asia49 Asian Cuisine and Lounge invites a team of Thai, Malaysian, and Taiwanese chefs to collaborate once again to create a new version of the lunch menu. The new products include: Northern Thai Huangkali chicken leg noodles, Peranakan bean sauce chicken rice, and pork pocket cakes, as well as existing hot selling items such as "Thai Lemon Sea Bass Rice" and "Spicy and Spicy Chicken Leg Rice", totaling 14 options. Meat dishes have an NTD of 380+10%, while vegetarian dishes have an NTD of 320+10%. They are served as set meals from 11:30 am to 2:30 pm on weekdays, with small dishes to eat until full, daily soup or iced tea, and purple rice and sago. Before May 29th, three people traveling together will receive a special discount of NTD 1000. Please contact (02) 7705-9717 or 7705-9718 for booking.

        The new menu brings together the signature dishes of three chefs, including "Chaozhou Steamed Sea Bass with Ge Fen". Fans fully absorb the sweet, sour, salty and fresh flavors of the soup, making their appetite soar; Malaysia Curry Fried Pork Chop Rice "is a Japanese style fried pork chop mixed with fragrant Nanyang curry sauce. It is juicy and slightly spicy when bitten in one bite; Nyonya bean sauce chicken rice "is a special sauce that is stewed with boneless chicken legs, potato chunks, and shiitake mushrooms to enhance the flavor. The sauce has a thick aroma and a mix of salty and sweet flavors, making it perfect for the stomach when paired with white rice.

        The 'Thai Northern Yellow Curry Chicken Leg Noodles' is a true Chiang Mai style dish, with half cooked and half crispy, paired with a thick and mellow broth, presenting a soft and crispy dual taste; White Jade Bitter Gourd with Pork Rice ", the bitter gourd meat filling is salty, fresh, and fragrant, with a lingering sweet aftertaste. 'Throwing Pig Pocket Pancakes' transform popular Thai cuisine into light meals, with a salty and savory taste that combines freshness and satiety; The "Singapore Hainanese chicken rice" uses a whole chicken leg with bones. The skin of the chicken is shiny, the meat is firm and fresh, and there are also Thai fragrant rice with clear grains and full of chicken juice aroma, which is classic and durable.

        Taiwan style "assorted seafood Congee" and "small roll of taro Rice noodles soup" are based on fish bone soup, which is full of fresh and sweet seafood. The soup is delicious.

        The Asia49 culinary team, with diverse cultural backgrounds, showcases their strengths and continues to blend Asian cuisine with flavors, injecting guests with a comfortable and pleasant midday meal amidst the busy city rhythm.

        *Reminder: All discounts cannot be combined.

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