Wing steak, cherry duck, black truffle, and more at N

By / MOOK Scenic Spots Family compiled report
 
Since the introduction of the Michelin Guide to Taiwan, consumers have become increasingly discerning and eager for high-end ingredients.<新品选用高档食材来挑战全新菜色，像是有牛排界LV之称的1855 Prime等级牛肉、舌尖上的钻石黑松露及在地食材樱桃鸭入N<，并以亲民的价格回馈消费者。

New items include the Premium Wing Steak< 、松露角切牛排N< 、炙烧舒肥樱桃鸭叉烧双拼 、韩式牛肋石烧拌饭 、盐葱双料鸡N< 共五款主餐及儿童餐 ，3月26起于全台主题门市贩售，搭配活动消费即赠新品套餐优惠券（约83折）。

Top recommendation: the new Premium Wing Steak<售价390元，献上有“安格斯牛中LV”之称的美国1855 Prime翼板牛排，一般售价落在$1000~$1500，1855被美国农业部评为极佳等级谷饲牛，全美仅1%，油花分布均匀、细嫩口感间带有丰盈咬劲是主要特色，深受老饕喜爱，将牛排厚切并以独门功夫酱腌制后烤，肉香扑鼻，搭配下层大白虾切丁、干烧，拌入蛋汁滑进口中，十足海陆飨宴。

Truffle Wedge Steak<售价360元，松露馥郁奢华的香气让许多人趋之若鹜，有“舌尖上钻石”的美誉，主厨将其制成松露酱后大量放进角切牛排N<中，分量足足多了50倍，每块牛肉沾附满满松露酱，颠覆松露为辅的全新吃法。

The Grilled Sous Vide Cherry Duck & Char Siu Duo, in a charity collaboration with Eden Social Welfare Foundation, is priced at NT$320. It uses the sous vide (low-temperature vacuum cooking) technique common in French cuisine to preserve the texture of the cherry duck, then adds a charred finish for a smoky aroma. Paired with marbled pork belly char siu and seasoned with sweet-and-sour perilla salt for added flavor.<多吃之趣味，3月26日至4月30日新菜上市期间点此N<饭，将捐出$50给弱势孩童，一起传递感N<分享爱。