A Masterfully Curated Feast

CHINESE RESTAURANT "KAI HUA LOU" proudly presents its new seasonal menu, “Northern & Southern Delicacies – A Masterfully Curated Feast,” led by Executive Chef Yang Te-Hsing. Bringing together classic regional Chinese cuisines from both the north and south with contemporary culinary creativity, the menu showcases refined techniques and layered flavors, presenting a Chinese dining experience that harmonizes traditional heritage with modern aesthetics.

The highlight of the new menu at KAI HUA LOU is the signature “Peking Duck”, featuring carefully selected Yilan Cherry Valley Duck. Guests may savor the duck through three distinct preparations: crispy sliced duck, Silken Loofah Soup with Shredded Duck, and Rice Vermicelli Soup with Duck Boned and Taro. The menu also includes the classic imperial dish “Braised Stuffed Pork Tripe,” an array of wok-fired specialties rich in aroma and wok hei, as well as exquisitely crafted dim sum creations such as the “Green Apple Dumpling” and “Longevity Goldfish Dumpling,” highlighting the diverse charm of Chinese cuisine from timeless classics to modern innovation.

“Northern & Southern Delicacies – A Masterfully Curated Feast” is ideal for business banquets and celebratory gatherings, inviting gourmands to indulge in a Chinese culinary journey rich in cultural heritage and layered flavors.

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  Silken Loofah Soup with Shredded Duck

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  Assorted Braised Pork Tripe and Pork Platter

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  Stir-Fried Shredded Pork with Northeastern Pickled Cabbage

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  Braised Chicken Thigh with Taro in Turmeric Aroma

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  Beijing-Style Braised Tofu with Minced Pork

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  Vinegar-Glazed Lamb Tenderloin with Crispy Ginger

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  Stir-Fried Squid with Mullet Roe Radish Cake

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  Apple-Shaped Savory Dumpling

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  Goldfish-shaped Dumpling

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