01
Sep. 2026
Food & Beverage
Period：[2026.09.01 ~
2026.11.30]
Spring Reflections · Signature Lunch
Seasonal Moments・Signature Lunch Set
As the seasons change, new flavors arrive at the table.
The new Seasonal Moments・Signature Lunch Set at RED Restaurant & Bar celebrates seasonal ingredients through a thoughtful blend of Taiwanese flavors, Southeast Asian spices, and refined French culinary techniques.
From the bright, gently fermented tang of watermelon pickle paired with the subtle sweetness and heat of peeled chili, to the crisp freshness of bamboo shoots and the mellow richness of red curry infused with coconut milk, each dish reflects the gradual transition of the season.
Moving beyond the light, vibrant flavors of summer, the menu embraces deeper notes through braising, wok-frying, slow cooking, and baking—bringing greater warmth and depth to the midday table.
A seasonal lunch designed to capture the flavors most worth savoring at this moment.
Original Price｜NT$1,020 + 10%
The set includes:
Choice of One Main Course
＋ Chinese-style Appetizer or RSL Garden Salad
＋ Homemade Dessert (selection may vary)
＋ Choice of One of Nine After-meal Drinks
Optional Add-on
Daily Soup｜NT$60 + 10%
Seasonal Moments・Signature Lunch Set｜Main Courses
Braised Pork Cushion with Watermelon Pickle & Sichuan Pepper Butter Sauce
醬燒枕頭肉佐瓜棉椒香奶油醬
Inspired by the flavors of Taiwan, this seasonal creation brings a contemporary perspective to familiar local ingredients.
Pork cushion, a lean and flavorful cut from the hind leg, is slowly braised to allow the savory sauce to penetrate the meat while preserving its natural sweetness and satisfying texture.
What gives the dish its distinctive character is the watermelon pickle and Sichuan pepper butter sauce. Watermelon pickle, rooted in Taiwan’s traditional food-preservation culture, lends a bright fermented acidity, while peeled chili adds a subtle sweetness and gentle heat. The two are brought together with butter using a French-style emulsification technique, creating a smooth and rounded finish.
The refreshing acidity first cuts through the richness of the braised pork, followed by the mellow texture of butter and a lingering hint of spice. Familiar Taiwanese flavors remain at the heart of the dish, reinterpreted with a more delicate sense of balance.
Three-Cup Chicken and Fresh Squid Clay Pot with Basil
塔香三杯鮮魷嫩雞煲
The appeal of classic Taiwanese three-cup cooking lies not only in its sauce, but also in the aroma created by high-heat wok cooking.
Black sesame oil is heated with ginger and garlic before soy sauce and rice wine are added to build layers of savory aroma. Boneless chicken thigh and fresh squid are then quickly wok-fried over high heat—the chicken remaining tender and juicy, while the squid retains its pleasantly springy texture.
Fresh bamboo shoots add another dimension to the dish. Their crisp texture and natural sweetness remain even after absorbing the richly seasoned sauce, bringing a refreshing contrast to the sesame oil and savory flavors.
Fresh basil is added just before serving, allowing the residual heat of the clay pot to release its distinctive fragrance. As the dish arrives at the table, the aromas of sesame oil, rice wine, soy sauce and basil come together in a comforting expression of Taiwanese cuisine.
Thai Red Curry Beef (New Zealand / Australian Beef)
椰香泰式紅咖喱牛肉（紐西蘭／澳洲牛肉）
A well-balanced red curry is about more than heat—it is the harmony of spice, sweetness and richness.
Aromatic ingredients including red chili, shallot, garlic, lemongrass and galangal form the foundation of the curry, which is slowly simmered with coconut milk. The vibrant spices gradually soften into a rounded, creamy profile: rich coconut notes appear first, followed by layers of aromatic spice and a gentle warmth that lingers on the palate.
Slow-cooked beef absorbs the flavors of the curry and coconut milk while retaining its own savory depth, creating a tender and satisfying centerpiece.
Thai basil and kaffir lime leaves add a final touch of herbal freshness, lifting the richness of the curry with a brighter aromatic note. Layer by layer, spice, coconut and beef come together in a warm and comforting main course for the changing season.
Crispy Puff Pastry Salmon with French Whole Grain Mustard Sauce
法式芥末籽酥烤鮭魚
Crisp on the outside and tender within, this dish is defined by the contrast of textures.
A thick-cut salmon fillet is paired with French whole grain mustard and topped with puff pastry before being baked until golden and crisp. The pastry develops a delicate crunch in the oven, while the salmon beneath remains moist, tender and naturally rich.
With each bite, the light crispness of the pastry gives way to the buttery richness of the salmon. Whole grain mustard adds gentle acidity and subtle spice rather than overwhelming heat, balancing the natural oils of the fish while bringing greater clarity to its flavor.
Served with seasonal vegetables for a touch of natural sweetness and freshness, the dish brings together crisp pastry, tender salmon and delicate acidity—a refined expression of French-inspired technique within this season’s Signature Lunch Set.
Terms & Conditions: This special offer cannot be combined with other promotions or discounts.
As the seasons change, new flavors arrive at the table.
The new Seasonal Moments・Signature Lunch Set at RED Restaurant & Bar celebrates seasonal ingredients through a thoughtful blend of Taiwanese flavors, Southeast Asian spices, and refined French culinary techniques.
From the bright, gently fermented tang of watermelon pickle paired with the subtle sweetness and heat of peeled chili, to the crisp freshness of bamboo shoots and the mellow richness of red curry infused with coconut milk, each dish reflects the gradual transition of the season.
Moving beyond the light, vibrant flavors of summer, the menu embraces deeper notes through braising, wok-frying, slow cooking, and baking—bringing greater warmth and depth to the midday table.
A seasonal lunch designed to capture the flavors most worth savoring at this moment.
Seasonal Moments・Signature Lunch Set｜Price
Special Price｜NT$620 + 10% per personOriginal Price｜NT$1,020 + 10%
The set includes:
Choice of One Main Course
＋ Chinese-style Appetizer or RSL Garden Salad
＋ Homemade Dessert (selection may vary)
＋ Choice of One of Nine After-meal Drinks
Optional Add-on
Daily Soup｜NT$60 + 10%
Seasonal Moments・Signature Lunch Set｜Main Courses
Braised Pork Cushion with Watermelon Pickle & Sichuan Pepper Butter Sauce
醬燒枕頭肉佐瓜棉椒香奶油醬
Inspired by the flavors of Taiwan, this seasonal creation brings a contemporary perspective to familiar local ingredients.
Pork cushion, a lean and flavorful cut from the hind leg, is slowly braised to allow the savory sauce to penetrate the meat while preserving its natural sweetness and satisfying texture.
What gives the dish its distinctive character is the watermelon pickle and Sichuan pepper butter sauce. Watermelon pickle, rooted in Taiwan’s traditional food-preservation culture, lends a bright fermented acidity, while peeled chili adds a subtle sweetness and gentle heat. The two are brought together with butter using a French-style emulsification technique, creating a smooth and rounded finish.
The refreshing acidity first cuts through the richness of the braised pork, followed by the mellow texture of butter and a lingering hint of spice. Familiar Taiwanese flavors remain at the heart of the dish, reinterpreted with a more delicate sense of balance.
Three-Cup Chicken and Fresh Squid Clay Pot with Basil
塔香三杯鮮魷嫩雞煲
The appeal of classic Taiwanese three-cup cooking lies not only in its sauce, but also in the aroma created by high-heat wok cooking.
Black sesame oil is heated with ginger and garlic before soy sauce and rice wine are added to build layers of savory aroma. Boneless chicken thigh and fresh squid are then quickly wok-fried over high heat—the chicken remaining tender and juicy, while the squid retains its pleasantly springy texture.
Fresh bamboo shoots add another dimension to the dish. Their crisp texture and natural sweetness remain even after absorbing the richly seasoned sauce, bringing a refreshing contrast to the sesame oil and savory flavors.
Fresh basil is added just before serving, allowing the residual heat of the clay pot to release its distinctive fragrance. As the dish arrives at the table, the aromas of sesame oil, rice wine, soy sauce and basil come together in a comforting expression of Taiwanese cuisine.
Thai Red Curry Beef (New Zealand / Australian Beef)
椰香泰式紅咖喱牛肉（紐西蘭／澳洲牛肉）
A well-balanced red curry is about more than heat—it is the harmony of spice, sweetness and richness.
Aromatic ingredients including red chili, shallot, garlic, lemongrass and galangal form the foundation of the curry, which is slowly simmered with coconut milk. The vibrant spices gradually soften into a rounded, creamy profile: rich coconut notes appear first, followed by layers of aromatic spice and a gentle warmth that lingers on the palate.
Slow-cooked beef absorbs the flavors of the curry and coconut milk while retaining its own savory depth, creating a tender and satisfying centerpiece.
Thai basil and kaffir lime leaves add a final touch of herbal freshness, lifting the richness of the curry with a brighter aromatic note. Layer by layer, spice, coconut and beef come together in a warm and comforting main course for the changing season.
Crispy Puff Pastry Salmon with French Whole Grain Mustard Sauce
法式芥末籽酥烤鮭魚
Crisp on the outside and tender within, this dish is defined by the contrast of textures.
A thick-cut salmon fillet is paired with French whole grain mustard and topped with puff pastry before being baked until golden and crisp. The pastry develops a delicate crunch in the oven, while the salmon beneath remains moist, tender and naturally rich.
With each bite, the light crispness of the pastry gives way to the buttery richness of the salmon. Whole grain mustard adds gentle acidity and subtle spice rather than overwhelming heat, balancing the natural oils of the fish while bringing greater clarity to its flavor.
Served with seasonal vegetables for a touch of natural sweetness and freshness, the dish brings together crisp pastry, tender salmon and delicate acidity—a refined expression of French-inspired technique within this season’s Signature Lunch Set.
Terms & Conditions: This special offer cannot be combined with other promotions or discounts.
