Located on the 47th floor of Breeze Nanshan, MiraWan Eatery has redefined its concept according to current dining trends. Transitioning from traditional fine dining French cuisine to a more relaxed à la carte format, it still retains the delicate and precise flavors of French cuisine.
Executive Chef Josh Zheng uses a modern style to reinterpret classic French country dishes, including rustic pork terrine, Burgundy snails, confit duck gizzard salad, and red wine-braised ox tongue. These dishes, regarded as culinary textbook standards, are brought to life at MiraWan's tables. Whether for a romantic date, a business meal, or a gathering with friends, the exquisite cuisine paired with creative drinks transports diners to Paris from day to night.
Whether it's a romantic date, a business meal, or a gathering with friends, it's perfect for any occasion./Image provided by Heho Health.
To make dining more convenient, MiraWan adopts an à la carte menu with prices starting from 180 NT, including appetizers, cold starters, hot starters, light meals, main courses, and desserts. They also offer a "Chef's Special Set Menu": three-course sets starting at 980 NT and five-course sets starting at 1,880 NT, allowing guests to choose freely from the discounted dishes. The minimum charge is 1,700 NT per person for lunch, 1,000 NT for afternoon tea, and 2,000 NT for dinner, providing flexible dining options throughout the day.
Delicious food that makes your mouth water./ Image provided by Heho Health
The "Confit Duck Gizzard Salad" is ideal for 2-3 people, using traditional French confit techniques to slow-cook the duck gizzards in chicken broth for 8 hours. The gizzards have a firm and elastic texture, complemented by poached eggs and fresh greens, offering a new take on the classic southern French dish, confit duck leg. The "Maine Lobster Spiced Pasta" features a whole Boston lobster, scallops, and other seafood for a satisfying experience, with wide Italian noodles absorbing the rich lobster broth and Parmesan cheese sauce, creating a full-bodied flavor.
A new hot starter, "Rock Oyster Potato Cream Puff," uses fermented potato cream to lighten the starch content, creating a light and airy dish. The dessert, "Farm Egg Pudding with Vanilla Ice Cream," showcases simple yet delicious flavors, with each bite reflecting the classic taste. For those with difficulty choosing, the chef's special set menu makes ordering easier. The three-course sets start at 980 NT and the five-course sets at 1,880 NT, offering exceptional value.
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