Truffles and foie gras in Vietnamese-French cuisine at unbeatable prices: “Mu Yue” makes a splash with its grand opening

Court火焰椰子虾 (Photo by He Shuqing)

Vietnamese spicy and sour seafood & meat hot pot pusher (provided by Mu Yue)

Wang Group is making its first foray into Vietnamese cuisine with the launch of its 17th brand, “Mu Yue,” completely transforming Taiwanese perceptions of Vietnamese food by presenting it in a refreshing and high-end new light. The culinary team traveled to Vietnam, Hong Kong, and mainland China to learn and exchange ideas, incorporating everything from Vietnamese street snacks to royal delicacies—offering as many as 74 Vietnamese dishes, all artfully plated—and will officially open on the 30th.

Mu Yue Vietnamese Cuisine is located on Section 1, Fuxing South Road, Taipei City, featuring a two-story elegant and grand French-style dining environment built with an investment of 20 million NTD. The over 70 authentic Vietnamese dishes also incorporate many classic French ingredients, allowing diners to enjoy Vietnamese flavors in a French ambiance. Huang Dawei, manager of the Mu Yue business division, said: “Vietnamese cuisine combines diverse cultural elements, drawing on the culinary characteristics of both France and China, and makes liberal use of fresh greens and herbs to create a flavor profile that is fresher and more palatable than other Southeast Asian cuisines. Currently, most Vietnamese eateries in Taiwan are mid- to low-priced snack shops. We hope Mu Yue can lead a trend of refined and delicious Vietnamese cuisine in Taiwan, establishing a flagship Vietnamese restaurant.”

The restaurant’s dishes combine authentic Vietnamese flavors with classic French elements, elevating everything from Vietnamese street food to royal cuisine to a high-end level. With over 70 diverse dishes available à la carte, as well as duo and group set meals, the average cost per person is around 500 to 600 NTD. Given the quality of the dishes and the dining environment, the value is exceptional, making it perfect for group gatherings. Among them, the most eye-catching dish is the “Court火焰椰子虾” (Court Flame Coconut Shrimp), a noble dish once exclusive to the ancient Vietnamese royal court. Mu Yue’s head chef, Zheng Yaoyuan, cooks certified Blue Diamond shrimp in fresh coconut water, then ignites a flame tableside, bringing out an even sweeter and fresher taste from the shrimp and coconut juice. It’s a must-try here, priced at 680 NTD per dish.

There’s also the ultra-luxurious “French-style freshly poured truffle beef short rib pho,” featuring Choice-grade beef short ribs with evenly distributed marbling, thinly sliced and arranged pink atop silky pho noodles, generously topped with French black truffle, and poured with a proprietary broth simmered from beef bones, vegetables, and a variety of spices—served freshly poured, bursting with aroma and instantly elevating this seemingly ordinary dish to a whole new level, yet priced at just 280 NTD. Another dish that incorporates premium ingredients is the “Foie Gras Roast Chicken French Baguette,” which uses classic French foie gras in a uniquely developed flavor that cleverly upgrades a street snack into a luxurious dish, priced at 200 NTD per dish.

The “Vietnamese spicy and sour seafood & meat hot pot pusher” is another wildly popular and addictive delight. Using a specially imported Vietnamese-style pusher hot pot, the edges are piled high with a selection of seafood and meat, while the center of the pot bubbles with a fiery orange, tangy broth that looks like a miniature volcano. Diners can freely “push” whatever ingredients they want into the pot. The sweet, sour, mildly spicy, and slightly fruity broth cooks fresh meats and seasonal vegetables, stimulating the appetite and perfect for sharing with friends. Each pot is 680 NTD. Other chef-recommended must-tries include lemongrass-grilled pepper fish, crispy soft-shell crab with tamarind sauce, caramel claypot pork, double-flavor sugarcane shrimp, and Nha Trang red curry chicken.