Combining French and Chinese cuisine, Muyue’s Vietnamese dishes also feature truffles and foie gras

▲ Freshly brewed truffle beef short rib pho, a classic Vietnamese dish with truffles added.

Reported and photographed by Huang Shiyuan, Taipei

Wang Group invested 20 million NTD to create the new brand Muyue Vietnamese Cuisine with a French ambiance, which officially opened on December 28 at Section 1, Fuxing South Road, Taipei. The standalone two-story building offers 60 ping (approximately 198 m²) with 80 seats. Its French colonial-style dining environment is completely different from the common street-side Vietnamese snack shops, and it serves over 70 authentic Vietnamese dishes. Among them, truffles are added to the classic Vietnamese dish of freshly brewed beef pho, elevating the humble noodle soup to a higher level of deliciousness.


▲ Wang Group invested 20 million NTD to create the new brand Muyue Vietnamese Cuisine with a French ambiance.

Muyue combines “authentic Vietnamese” with “classic French” to present a sense of value distinct from ordinary Vietnamese restaurants. For example, the “Freshly Brewed Truffle Beef Short Rib Pho” on the menu uses Choice-grade beef short ribs with evenly distributed marbling. The pink slices are neatly arranged on smooth rice noodles, and the chef generously adds French black truffles. It is then poured with an exclusive broth made from beef bones, vegetables, and a variety of spices, brewed and served fresh. The luxurious aroma wafts through the air instantly, elevating the humble bowl of pho to a refined taste experience.


▲ Lemongrass-grilled pepper fish.



▲ Foie gras grilled chicken on French baguette.


▲ Sugarcane shrimp.

If Thai cuisine is incomplete without moon-shaped shrimp crackers, Vietnamese cuisine must include sugarcane shrimp. The Muyue store manager explained that a mixture of squid paste and shrimp paste is wrapped around prepared sugarcane sticks, then coated with almond slivers and Japanese pearl crisps before being deep-fried until golden and fragrant. One bite delivers the sweet flavors of shrimp and sugarcane, and diners often hesitate to finish the sugarcane, wanting to gnaw off every last bit of juice.

In addition, Muyue also offers the rarely seen in Taiwan “push-push pot” (known as hat pot in Vietnam), specially importing the unique Vietnamese version. Ingredients are stacked high around the edges of the pot and pushed into the simmering broth when ready to eat. The ingredients burst with flavor in a tangy, slightly spicy, and subtly fruity broth.


▲ The rarely seen in Taiwan push-push pot.


▲ Crispy fried soft-shell crab with tamarind sauce.

Muyue’s menu features over 70 dishes. Recommended dishes by the restaurant include the freshly brewed truffle beef short rib pho, sugarcane shrimp, betel leaf meat rolls, fresh spring rolls, caramel jar pork, French-style hanging-roast chicken, coconut milk green curry chicken, lemongrass-grilled pepper fish, crispy fried soft-shell crab with tamarind sauce, foie gras grilled chicken on French baguette, and Vietnam’s signature drip-filtered iced coffee.


▲ Betel leaf meat rolls.

Muyue’s head chef, Zheng Yao-yuan, has 30 years of culinary experience specializing in Chinese and Western cuisines. He has participated in international cooking competitions and won several medals. He stated that the most classic Vietnamese dishes are spring rolls, pho, and French bread. Over the past six months, Muyue has continuously developed recipes that incorporate iconic French ingredients into authentic Vietnamese dishes. For instance, the French-style freshly brewed truffle beef short rib pho elevates the flavor of pho to new heights with black truffles, while Muyue’s baguette is served with foie gras, setting it apart from most street versions that typically use pork or chicken liver.

To cater to diners who enjoy sharing Vietnamese dishes communally but also occasionally prefer sampling them as light bites, Muyue adopts an à la carte ordering system. In addition to affordable classic dishes like spring rolls and pho priced under 200 NTD, there are also chef-specialized banquet dishes, most of which are priced under 700 NTD, with an average per-customer spend of 500–600 NTD.

Taipei Fuxing South Branch
Address: No. 144, Section 1, Fuxing South Road, Da’an District, Taipei City
Phone: 02-2711-2822

% [Text unclear] French-style ambiance (Photo provided by Wang Group)