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
26
Tomato Chutney | Buffalo Yogurt
Taizu Tartar
24 per unit
Wild Fish | Crispy Rice Cone | Black Sesame Seeds | Soy Foam | Flying Fish Roe
Water
Mung Bean Sheets Salad
67
Red Basil | Holy Basil | Caramelized Cashews | Radishes | Shallots | Chinese Tahini
Har Gow Dumplings
78
Black Tiger Shrimp | Jerusalem Artichoke | Spring Onion | Lime | Fennel
Wild Fish Ceviche
88
Red Chili | Galangal | Kaffir Lime Coconut | Cucumbers | Peanuts | Chili Oil
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