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Me in West Restaurant (Hilongguan Branch)

Western cuisine · ⭐ 4.4

No. 32 Wenhua East Road

Dishes

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  Tea Boiled by a Hearth

  Fire-pot tea is a traditional Chinese beverage made with high-quality tea leaves and various dried fruits, nuts, and snacks. The preparation is simple: place the tea leaves in a charcoal brazier and slowly boil them, adding ingredients during the process to enhance flavor. As the aroma fills the air, gather around the pot with family and friends for a uniquely warm and social experience.
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  Pan-Seared New Zealand Grass-Fed Sirloin

  Featuring New Zealand grass-fed sirloin steak, cooked using stone grilling. Premium beef develops a crispy crust on the surface while retaining tenderness and juiciness inside. Seasoned simply with salt and black pepper, no additional flavors added.
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  Matcha Red Bean Souffle Pancake

  Matcha red bean puff cake is a fusion dessert featuring a fluffy pancake base with matcha powder and sweet red bean filling. The batter of eggs, flour, milk, and sugar is baked into a soft pancake, then filled with sweet red bean paste and dusted with matcha powder for layered flavor.
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  Signature Beef Cheese Mini Burger

  Signature beef cheese mini burger with mini buns, grilled beef patty, melted cheese slice, and fresh lettuce, assembled by placing the beef patty and cheese between the buns with crisp lettuce leaves.
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  Japanese Sunny-Side Up Salad

  Japanese sunny-side-up salad features poached eggs with runny yolks, paired with lettuce, cucumber, and carrot. Tossed in a sauce of soy sauce, sesame oil, and a touch of sugar.
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  Japanese Sukiyaki

  Japanese sukiyaki, primarily made with thin slices of beef, tofu, and vegetables. The method involves adding a special sauce to a shallow pot, cooking the ingredients one by one, and finally enjoying them by dipping into raw egg yolk.
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  Japanese Red Bean Rice Cake Soup

  Japanese red bean mochi soup is made from glutinous rice cakes and red beans. Sliced mochi is cooked with boiled red beans in a clear broth, allowing the mochi to absorb the sweet flavor of the beans, resulting in a soft and chewy texture. Water or kombu dashi is typically used as the base broth.
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  Mixed Berry Oat Yogurt Bowl

  A bowl of mixed berry granola yogurt made with instant oats, fresh mixed berries (like strawberries, blueberries, raspberries), and plain yogurt. Mix well and enjoy without heating—perfect for breakfast or a healthy snack.
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  Coconut Mango Souffle

  Coconut Mango Souffle is a dessert made primarily with fresh mango and coconut milk, featuring a light and fluffy texture with a rich coconut and mango flavor.
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  Australian Premium Ribeye Steak Platter

  Premium Australian ribeye steak platter featuring selected imported Australian ribeye, marinated and grilled to your preferred doneness, served with seasonal vegetables and accompaniments, beautifully plated.
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  Ham and Egg Sandwich

  Ham and egg sandwich made with two slices of bread filled with fried eggs and ham slices. Eggs are usually cooked in a little oil until set, and ham can be used as-is or slightly warmed. Place eggs and ham on one slice of bread and top with another slice.
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  Quinoa Roasted Seasonal Vegetables Platter

  Quinoa roasted vegetable platter features quinoa base with seasonal vegetables like broccoli, carrots, bell peppers, and pumpkin, baked together. Vegetables are mixed with quinoa, seasoned with olive oil, salt, and black pepper, then roasted until tender with a slight char.
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  Very Beautiful Berry Souffle

  A very berry soufflé is a dessert made primarily from eggs, milk, and fresh berries. Whisk egg whites and yolks, add sugar and cream, mix in berry pieces, pour into a mold, and bake slowly until light and fluffy. The texture is delicate and airy with natural berry fragrance.
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  Very Beautiful Berry Souffle Pancake

  Very beautiful berry souffle pancake is a dessert made with fresh berries and light souffle batter. The berry-mixed batter is baked in a mold to create a fluffy and soft texture, paired with sweet berry flavor, offering a rich taste experience.

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