Enjoy breathtaking views of Taipei 101 as Huajiu Cang Charcoal Grilled Seafood Bar proudly launches in full splendor

Perched high above the city, Huajiu Cang Seafood Bar is the first high-altitude scenic seafood bar restaurant in Taipei’s Xinyi District “golden area.” (Photo by Yao Shun)

The murals at Huajiu Cang Seafood Bar were hand-painted by veteran tattoo artists, making them perfect for photo opportunities. (Photo by Yao Shun)

Huajiu Cang Seafood Bar prides itself on sourcing fresh seafood daily from fishing ports and offers a diverse menu combining Japanese and Western cooking styles. (Photo by Yao Shun)

The floor in front of the bar at Huajiu Cang Seafood Bar features dynamic projections of waves and sand, creating a vacation-like atmosphere. (Photo by Yao Shun)

The Seafood Platter includes shrimp, abalone, scallops, and sea urchin, served as small bites with different sauces. (Photo by Yao Shun)

The Garlic Stir-Fried Wild Mushrooms & Borneo Non-Toxic Shrimp are served in small iron pans with built-in heating, filling the air with garlic aroma upon serving. (Photo by Yao Shun)

The Gorgeous Seafood Tower at Huajiu Cang Charcoal Grilled Seafood Bar has two tiers, presenting 14 different types of seafood all at once—absolutely lavish. (Photo by Yao Shun)

The Irish Golden Crab is so rich in crab roe that it’s also known as the “Butter Burst King Crab.” (Photo by Yao Shun)

The King Crab Hot Pot, made with freshly slaughtered king crabs, features a broth simmered with lobster heads and vegetables, plus added king crab roe for an exceptionally sweet and savory taste. (Photo by Yao Shun)

The Charcoal Grilled King Crab Legs come in three flavors—original, mentaiko (pollock roe), and cheese—for a truly indulgent experience. (Photo by Yao Shun)

Huajiu Cang Charcoal Grilled Seafood Bar offers richly flavored French Gillardeau oysters as well as tender and delicate Japanese Hiroshima oysters. (Photo by Yao Shun)

In addition to various seafood dishes, Huajiu Cang Seafood Bar also serves a 16-ounce American Prime-grade charcoal grilled ribeye steak priced at just NT$1,200—great value. (Photo by Yao Shun)

Felix Tian (center), the executive chef at Huajiu Cang Charcoal Grilled Seafood Bar, has previously cooked at restaurants in Switzerland as well as Taiwan’s Yatai and Regent hotels, specializing in Italian and French cuisine. (Photo by Yao Shun)

Another high-rise scenic seafood restaurant debuts in Taipei’s Xinyi District. To bring the popular New York-style Grill & Seafood Bar dining experience to Taipei, the Huajiu Cang Culinary Group—which operates Huajiu Cang Gastropub, Zangxin Recipe, and MISO Tokyo-style Japanese cuisine—has launched its new brand, Huajiu Cang Seafood Bar. This new Dining Bar-style eatery interprets the concept of a seafood market and has officially begun soft opening.

Located on the 9th floor of Att 4 FUN in Taipei’s Xinyi District, Huajiu Cang Charcoal Grilled Seafood Bar enjoys not only the prime location of the district’s “golden area” but also high-floor views, offering close-up sights of the nearby Taipei 101 and the bustling streets of Xinyi. The menu features seafood delicacies prepared using Italian, French, Taiwanese, and Japanese culinary techniques. The Raw Bar, showcasing a variety of fresh seafood, serves each dish in extra-large portions, delivering a rich and “over-the-top” experience.

“Grill & Seafood Bars have been popular in New York for years, but you couldn’t find anything similar in Taiwan,” said Eric Hsieh, head of the Huajiu Cang Culinary Group. The group invested heavily to open Huajiu Cang Charcoal Grilled Seafood Bar as a “flagship project,” aiming to bring the trendy food scene from New York to Taipei. Eric noted that Xinyi District is “Taipei’s Manhattan,” so “how could there not be a Grill & Seafood Bar here?”

Eric Hsieh’s words ring true—New York’s upscale metropolis, filled with high-end restaurants and flagship stores, indeed boasts numerous seafood restaurants, oyster bars, and lobster-themed gastropubs. Aside from many similar concepts in the famous Chelsea Market, some restaurants in land-scarce Manhattan have even set up seafood bars inside subway stations. In recent years, flame-grilled cuisine has gained popularity, and combining charcoal grilling with seafood bars has become a “foodie trend” that’s especially beloved by New Yorkers.

Covering over 130 ping and seating 150 guests, Huajiu Cang Charcoal Grilled Seafood Bar is divided into two main sections: the “Seafood Bar” and the “Bar.” Designed in a loft style inspired by New York’s SoHo or dockside areas, the space uses raw wood, stainless steel wave panels, black iron, and concrete as primary elements, complemented by tattoo artist murals and wave-and-sand floor projections to create a stylish urban dining environment. The restaurant’s large glass windows face the under-construction Weiwuying Nanshan Plaza building on one side, with Taipei 101 just across the street diagonally; the other side looks out onto the three-story World Trade Center parking structure. The exceptional views have become a “luxury highlight” of the venue.

Located on Anhe Road in Taipei, Huajiu Cang Gastropub specializes in Japanese-Western fusion cuisine paired with sake, while Zangxin Recipe, tucked away in a lane near Taipei’s Ren’ai Circle, resembles an Italian-French gastropub. Eric said Huajiu Cang Charcoal Grilled Seafood Bar aims to combine the strengths of those two venues while adding the concept of a fishing port seafood market, offering seafood enthusiasts a diverse, abundant, and delightful dining experience.

The seafood bar at Huajiu Cang Charcoal Grilled Seafood Bar is a Raw Bar where various seafood items are served raw, steamed, or boiled—minimally cooked to preserve their natural flavors—and with generous portions. Whole Boston lobsters and Irish butter-burst king crabs are served whole, while Japanese Hiroshima chilled oysters come in half dozens. Borneo chilled white shrimp, polar sweet shrimp, and directly sourced French black-shelled mussels are each served in half-pound portions. The two-tiered Gorgeous Seafood Tower includes lobster, king crab, scallops, white shrimp, sweet shrimp, red shrimp, clams, and two types of oysters—a total of 14 kinds of seafood in super-sized, “over-the-top” portions.

Beyond the various seafood offerings at the Raw Bar, Huajiu Cang Charcoal Grilled Seafood Bar’s menu also features appetizers, vegetables, grilled items, fried bites, Italian pasta, and hot pot dishes using a lobster broth base, all prepared with techniques from Italian, French, Taiwanese, and Japanese cuisines. Guests can also order a live king crab to be cooked in two ways: the body in a pot and the legs grilled—“one crab, two ways.” The former is simmered with crab roe in the broth for an incredibly sweet flavor, while the grilled legs come in original flavor as well as mentaiko and cheese variations, offering three distinct tastes. Such a concept is truly unprecedented in the Xinyi District.

(Commercial announcement)