Junpin Hotel launches palm-sized bursting-juice lobsters and slipper oysters starting June 7

The peak season for Canadian lobsters is here — Upgraded experience from June 7 to July 15 at Junpin Hotel’s Cloud Lounge Western Restaurant with the early summer limited-edition “Canadian Bursting-Juice Lobster & Fresh Oyster Feast.” The menu features Canadian Halifax lobsters filled with bursting roe and creamy coral, and 20-year-old slipper oysters delivered fresh from Canadian farms every three days. For NT$2,380 + 10%, savor this double delight of Canada’s finest seafood. The carefully chosen berried female lobsters are distinguished by leopard-like spots on their backs, averaging the size of an adult palm — about 15–20 cm in length and weighing 550–600 grams. Their meat is thick, tender, and juicy, with a high likelihood of containing ample coral and roe. The bursting-juice lobsters are first blanched in a rich vegetable broth before serving, allowing the coral and roe to burst in your mouth. Paired with these are 20-year-old slipper oysters, hand-selected by the chef during a trip to Canada and delivered straight from the source. Low in fat and high in protein, each oyster is around 15 cm in size. The chef prepares them with a charcoal-grilled technique to highlight their natural sweetness.