Taizu’s menu was conceptualized along Chef Yuval Ben Neriah’s journey in Southeast Asia. Our dishes are meant to be shared, as the plates are served at the center of the table, emblematic of the Eastern way of dining.
The menu is crafted as a culinary journey that goes from soft and delicate flavors to deep and bold ones. We recommend selecting dishes from each category in order to experience our menu’s tastes and textures to the fullest.
Steamed Buns
24
Tomato Chutney | Buffalo Yogurt
Taizu Tartar
21 per unit
Wild Fish | Crispy Rice Cone | Black Sesame Seeds | Soy Foam | Flying Fish Roe
Water
Mung Bean Sheets Salad
66
Red Basil | Holy Basil | Caramelized Cashews | Radishes | Shallots | Chinese Tahini
Har Gow Dumplings
74
Black Tiger Shrimp | Jerusalem Artichoke | Spring Onion | Lime | Fennel
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