Recommended for two consecutive years by the Michelin Guide Taiwan, Ming Juan Lou is rooted in traditional Cantonese cuisine, with a distinctive touch for weaving in Taiwan’s local ingredients and contemporary flavors. As mud crab enters its richest season of the year — full of meat and roe — our culinary team has selected female Budai crab from the coast of Chiayi. Drawing on the distinct texture, moisture and depth of flavor found in the claw, body, roe and fat, the chefs apply steaming, braising, baking and tossing techniques to craft four distinct expressions from a single crab.
