New Taipei's tallest "50th floor Caf é buffet restaurant" debuts at Penghu Food Season

        From now until September 30th, the 50th floor Caf é buffet restaurant in New Taipei will launch a new theme called "Penghu Food Season". It selects delicious seafood such as oysters, red brides, and small rolls that are directly delivered from the production area, and offers crispy and juicy "Penghu luffa with sesame sauce", popular "Penghu small roll noodles", rich and dense "cactus sauce seafood stew rice" and other local delicacies limited to Judao Island. Far Eastern International Bank credit card is discounted by 20% every day, welcome to make more use of it. Please contact (02) 7705-9723 for booking.

        The cold food area in the hall is equipped with summer appetizers, such as the refreshing and sweet "Cactus Sauce Fruit Salad" and the flavorful "Shrimp Egg Sea Urchin Sauce Mixed Cold Noodles", which have a refreshing taste that completely eliminates the heat. On the freshly cooked dining table, the "Penghu Small Roll Noodles" are served, which are fresh, tender, and chewy. Combined with the smooth and delicate Penghu Xiwei handmade noodles that absorb the soup, they exude a fragrant aroma; "Seafood Fish ball soup" is delicious with the natural sweetness of sea food and Q spring dog mother fish ball.

        Both Chinese and Western hot dishes are equally exciting. "Barbecue Penghu Oysters" selects large and tender oysters with shells, which are grilled over high heat to create salty and fresh seafood. Paired with mustard soy sauce or special Thai sour and spicy sauce, it perfectly complements the sweetness of oyster meat. Crispy Penghu Red Bride "restores the most authentic way of eating wild sea fish red brides, frying the whole tail until golden brown, and taking a bite with a mouth full of fragrance. Add dried cauliflower and seafood, which have been sun dried locally, and stir fry them with rich seafood in oyster sauce over high heat to make them mellow, fresh, and sweet. "Seafood Stewed Rice with Cactus Sauce" exudes elegant fruit flavor and flavor of Italian spice, with rich layers. There are also "Braised pork belly with Chili Sauce", "Stewed Chicken Soup with Wind Ru Grass", etc., all of which are classic Penghu cuisine.

        After indulging in the delicious flavors of Penghu, one cannot miss out on desserts. Drizzle homemade cactus jam on "Cactus Sauce Wind Ru Tea Plum Jelly" and "Cactus Sauce Cheese", which are smooth and delicious, bursting with a sour and fruity aroma on the palate, refreshing and relieving greasiness. Penghu traditional Dim sum "fried jujube" has a fragrant outer skin, and red beans are filled with soft, glutinous and sweet stuffing. In response to the rising temperatures, the summer resort delicacies "Cactus Popsicle" and "Spring Fresh Fruit Popsicle", as well as lemon tarts, mango mousse, strawberry mousse made from various fruits, will be introduced in rotation, leaving a sweet aftertaste for the taste journey of Kikushima.

        Note: Actual meal 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; Weekend lunch NTD 1199, dinner NTD 1299. The activity period coincides with the Mid-Autumn Festival, and all bank credit cards are not applicable. For details, please refer to the official website www.mega50.com.tw or contact the restaurant.

        #