Extraordinary top-tier brunch featuring "Canadian wild lobster" in the dishes

Reported by Chen Ziying / Taipei

The term "brunch" has become a common dining concept in Taiwan, especially in Taipei where many cafés on street corners and alleys combine breakfast and lunch, lazily welcoming guests. Located right next to the Dongcheng area, THE LOBSTER BAR prides itself on being a unique restaurant, elevating its menu by incorporating Canadian lobster, instantly upgrading the dishes and turning brunch into a more refined experience.


▲ Premium Canadian lobster featured in brunch dishes, wowing foodies. (Photo / Reporter Chen Ziying)

"I want to open a unique and one-of-a-kind restaurant." Liu Qianrui, known as the "Boss Fat," once worked at a foreign financial firm but never forgot his passion for cooking. He then went on to study culinary arts and hospitality management at Le Cordon Bleu in California. Two years later, he returned to his hometown in Taiwan to open a restaurant. Over the past year since opening, he has combined French cuisine with American plating styles, incorporating lobster elements that have been well received by customers. Recently, Liu Qianrui has even made Canadian lobster the soul of his brunch offerings — using fresh lobster meat, thick slices of truffle, and rich cheese, all aiming to create a "unique brunch experience."


▲ Boss Fat Liu Qianrui hopes to offer a "unique brunch." (Photo / Reporter Chen Ziying)

The "Truffle Egg Benedict Trio," limited to a two-hour serving window, features a specially made 65°C hollandaise sauce, crab cake, Canadian wild lobster claw meat, and sausage as the trio stars. Each is served on a crispy, golden piece of bread, topped with a whole egg, and finished with a generous drizzle of rich cheese, delivering four layers of texture and three delicious components. The "Lobster Cheese Mac and Cheese" is what Boss Fat calls a "dish made with sincere effort" — an upgraded version of the classic mac and cheese, starring Canadian wild lobster meat, Italian shell pasta, and hand-diced potatoes, paired with an abundance of spices and fresh Parmesan. One bite brings a burst of rich cheese flavor and sweet lobster aroma, incredibly satisfying.




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If the lobster portions still aren’t enough to satisfy you, you can also try the "French Omelet Lobster Soup," which pairs a thick omelet and chunks of lobster meat with a rich, hot soup made from simmered lobster. The presentation of the shrimp also satisfies visually. Or go for the "Quinoa Lobster Salad" — 100% protein-rich quinoa, known as a "superfood," replaces starch to add texture while also providing nutrition, and is paired with Canadian lobster to delight foodies' taste buds. Health-conscious diners can enjoy a nutritious boost here.

Boss Fat also has a mysterious dish — the "Beef Wellington" — a favorite of the British royal Duke of Wellington. Made to order, it features prime-grade beef wrapped in freshly made pastry along with diced mushrooms, caramelized onions, prosciutto, and American spinach, offering five rich fillings that create multiple flavors. The crispy crust and tender beef create a texture that's crispy outside and soft inside. Due to the complexity of preparation, this dish is limited to 10 servings on Saturdays and Sundays, and only available by reservation for groups of six or more on weekdays, with a 45-minute wait time required.


▲ The mysterious dish "Beef Wellington" is a favorite of the British royal Duke of Wellington. (Photo / Reporter Chen Ziying)

【THE LOBSTER BAR】
Phone: (02) 2771-0333
Address: 1F, No. 17, Lane 116, Section 1, Da’an Road, Taipei City
Truffle Egg Benedict Trio: NT$780, French Omelet Lobster Soup: NT$780, Quinoa Lobster Salad: NT$620, Lobster Cheese Mac and Cheese: NT$580, Beef Wellington: NT$1380.