(Dining in January 2026)<\/p>\n\n\n\n\n\n\n\n
Introduction and dining experience of VG The Seafood Bar<\/mark><\/h2>\n\n\n\n\n![\"\"](\"https:\/\/choosychou.com\/wp-content\/uploads\/2026\/06\/IMG_3910-576x1024.avif\" "\\"\\"")
<\/figure>\nPre-meal bread\uff5cMentaiko cream sauce<\/mark><\/h3>\n\n\n\nWhen the bread is served, it still has a warm vapor, the outer layer is slightly crisp, and the inside is soft. The matching Mentaiko cream sauce has a little grainy seafood flavor in the salty flavor, and the taste is smooth and not greasy. It is a very pleasing opening. But it was a pity that he was taken away before he finished eating.<\/p>\n<\/div><\/div>\n<\/div>\n\n\n\n
![\"\"](\"https:\/\/choosychou.com\/wp-content\/uploads\/2026\/06\/IMG_3913-576x1024.avif\" "\\"\\"")
<\/figure>\nGrilled scallop tata $280<\/mark><\/strong><\/h3>\n\n\n\nHokkaido Scallops\uff5cLiver Sauce\uff5cRed Quinoa\uff5cRice Cake<\/p>\n\n\n\n
The translucent, bubble-like crispy rice cakes surround the scallop tower in the center, forming a petal-like structure.
The finely cut Hokkaido scallops retain their natural sweetness. After mixing in the red quinoa sauce and liver sauce, the umami flavor is pulled deeper, but not too heavy. The crispness of the rice cake provides a contrast in taste, making the overall level more three-dimensional. It is a combination of creativity and delicacy.<\/p>\n<\/div><\/div>\n\n\n\n
![\"\"](\"https:\/\/choosychou.com\/wp-content\/uploads\/2026\/06\/IMG_3916-576x1024.avif\" "\\"\\"")
<\/figure>\nCharcoal grilled local red and white fish salad $380<\/mark><\/strong><\/h3>\n\n\n\nKonoha Bud Miso\uff5cFermented Diced Beets\uff5cComprehensive Lettuce<\/p>\n\n\n\n
The red-skinned fish is slightly roasted after being cut raw, with a faint charcoal fragrance on the surface, but it remains soft inside.
The matching wood branch bud miso has a fermented aroma, which contrasts with the slight sweetness of diced beets, coupled with a large amount of fresh lettuce, which is refreshing overall.<\/p>\n<\/div><\/div>\n\n\n\n
![\"\"](\"https:\/\/choosychou.com\/wp-content\/uploads\/2026\/06\/IMG_3917-scaled-e1781508148582-937x1024.avif\" "\\"\\"")
<\/figure>\nStir-fried Penghu flower branch noodles $380<\/mark><\/strong><\/h3>\n\n\n\nHemp milk sauce\uff5cComb Melon Shredded\uff5cSeasonal Vegetables<\/p>\n\n\n\n
The flower branches are cut into noodles and stir-fried with shredded melon and rich hemp milk sauce.
The fragrance of hemp overlaps with the fragrance of milk, but it is not heavy, but brings out the sweetness of the flower branch itself. This dish is one of the few dishes that make people want to eat a few more bites that night, and the seasoning is very complete.<\/p>\n<\/div><\/div>\n\n\n\n
![\"\"](\"https:\/\/choosychou.com\/wp-content\/uploads\/2026\/06\/IMG_3918-scaled-e1781508194969-922x1024.avif\" "\\"\\"")
<\/figure>\nCharcoal grilled seasonal vegetables $360<\/mark><\/strong><\/h3>\n\n\n\nGarlic Peanut Butter\uff5cLotus Root Chips<\/p>\n\n\n\n
The roasted comb melon, corn shoots, and baby vegetables have a natural burnt fragrance, and they are paired with garlic peanut butter, which has a direct and thick flavor.
Lotus root chips increase the taste, but the overall performance is well-behaved.<\/p>\n<\/div><\/div>\n\n\n\n
![\"\"](\"https:\/\/choosychou.com\/wp-content\/uploads\/2026\/06\/IMG_3919-scaled-e1781508231239-918x1024.avif\" "\\"\\"")
<\/figure>\nCharcoal grilled Penghu small roll $380<\/mark><\/h3>\n\n\n\nDuck liver sauce\uff5cSweet and sour salad<\/p>\n\n\n\n
The small rolls are roasted until just right, the meat is soft and not dry, with a faint aroma of charcoal.
The richness of the duck liver sauce contrasts with the sweetness and sourness of the salad, allowing the whole dish to strike a balance between fat and freshness. It is a dish where the heat and flavor are well controlled.<\/p>\n<\/div><\/div>\n\n\n\n
![\"\"](\"https:\/\/choosychou.com\/wp-content\/uploads\/2026\/06\/IMG_3920-scaled-e1781508265610-912x1024.avif\" "\\"\\"")
<\/figure>\nSlow-cooked fried beef tongue $380<\/mark><\/h3>\n\n\n\nGrapefruit Pepper Oxtail Sauce\uff5cSpice Sweet and Sour Sauce\uff5cSweet Bean Salad<\/p>\n\n\n\n
The beef tongue is soft and tender, the fiber is delicate, and the sauce level is also very rich, but the amount is too small, and it ends as soon as it enters the state, which makes people a little bit more than enough.<\/p>\n<\/div><\/div>\n\n\n\n
![\"\"](\"https:\/\/choosychou.com\/wp-content\/uploads\/2026\/06\/IMG_3923-scaled-e1781508304299-929x1024.avif\" "\\"\\"")
<\/figure>\nOne night dry stone dog male $880<\/mark><\/strong><\/h3>\n\n\n\nPineapple Passion Fruit Sauce\uff5cGrapefruit Oil\uff5cComb Melon<\/p>\n\n\n\n
Shigou Gong was dried and roasted overnight and was quite delicate, and the meat had good water retention.
The fruit acid of pineapple passion fruit makes the whole lighter, while grapefruit oil complements the aroma.<\/p>\n<\/div><\/div>\n\n\n\n
![\"\"](\"https:\/\/choosychou.com\/wp-content\/uploads\/2026\/06\/IMG_3924-scaled-e1781508340506-860x1024.avif\" "\\"\\"")
<\/figure>\nPan-fried and cooked rouge duck breast $1,380<\/mark><\/strong><\/h3>\n\n\n\nStir-fried seasonal vegetables\uff5cRed wine Longan Dried sauce\uff5cFermented Blueberry jam<\/p>\n\n\n\n
The meat of the mature duck breast is delicate and has a faint blood color. The sweetness of the red wine longan dry and the slight sourness of blueberries make the overall level very long. It is the most successful representative of VG in the use of sauce.<\/p>\n<\/div><\/div>\n\n\n\n
Final Thoughts<\/mark><\/h2>\n\n\n\nVG The Seafood Bar is not the kind of restaurant that makes people exclaim again and again, but its intentions in the logic of sauce and flavor are clear.
The vegetables are generously served, the seafood is stable in maturity, and most of the seasoning is online. It belongs to a safe brand restaurant.<\/p>\n\n\n\n
Four people divided the food. Afterwards, I found that the price of the menu was about 4,000 yuan, but the actual checkout came to $2,200 per person. May it include water, service fee or corkage fee? But in this way, the price\/performance ratio is ordinary.
If the price or serving size can be adjusted a little bit, VG will be a restaurant that people are more willing to visit back.<\/p>\n\n\n\n\n![\"\"](\"https:\/\/choosychou.com\/wp-content\/uploads\/2026\/06\/IMG_3909-576x1024.avif\" "\\"\\"")
<\/figure>\n\n\n\n![\"\"](\"https:\/\/choosychou.com\/wp-content\/uploads\/2026\/06\/IMG_3921-576x1024.avif\" "\\"\\"")
<\/figure>\n\n\n\n![\"\"](\"https:\/\/choosychou.com\/wp-content\/uploads\/2026\/06\/IMG_3925-576x1024.avif\" "\\"\\"")
<\/figure>\n<\/figure>\n\n\n\nRating and Cost<\/mark><\/h2>\n\n\n\n\n- \ud83d\udccd Rating: 4\/10
Price: It is written in front of each dish<\/li>\n<\/ul>\n\n\n\nRestaurant information<\/mark><\/h2>\n\n\n\n\n- address\uff1a<\/strong>1f, No. 6, Lane 11, Section 2, Dunhua South Road, Yi'an Li, Da'an District, Taipei City<\/li>\n\n\n\n
- Reservation\uff1a<\/strong>https:\/\/inline.app\/booking\/-LnkZeNwebenIIVt3LYy:inline-live-1\/-LnkZeRwaPb_Q5JYjIl5?language=zh-tw<\/a><\/li>\n<\/ul>\n\n\n\n
<\/figure>Pre-meal bread\uff5cMentaiko cream sauce<\/mark><\/h3>\n\n\n\nWhen the bread is served, it still has a warm vapor, the outer layer is slightly crisp, and the inside is soft. The matching Mentaiko cream sauce has a little grainy seafood flavor in the salty flavor, and the taste is smooth and not greasy. It is a very pleasing opening. But it was a pity that he was taken away before he finished eating.<\/p>\n<\/div><\/div>\n<\/div>\n\n\n\n
<\/figure>\nGrilled scallop tata $280<\/mark><\/strong><\/h3>\n\n\n\nHokkaido Scallops\uff5cLiver Sauce\uff5cRed Quinoa\uff5cRice Cake<\/p>\n\n\n\n
The translucent, bubble-like crispy rice cakes surround the scallop tower in the center, forming a petal-like structure.
The finely cut Hokkaido scallops retain their natural sweetness. After mixing in the red quinoa sauce and liver sauce, the umami flavor is pulled deeper, but not too heavy. The crispness of the rice cake provides a contrast in taste, making the overall level more three-dimensional. It is a combination of creativity and delicacy.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nCharcoal grilled local red and white fish salad $380<\/mark><\/strong><\/h3>\n\n\n\nKonoha Bud Miso\uff5cFermented Diced Beets\uff5cComprehensive Lettuce<\/p>\n\n\n\n
The red-skinned fish is slightly roasted after being cut raw, with a faint charcoal fragrance on the surface, but it remains soft inside.
The matching wood branch bud miso has a fermented aroma, which contrasts with the slight sweetness of diced beets, coupled with a large amount of fresh lettuce, which is refreshing overall.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nStir-fried Penghu flower branch noodles $380<\/mark><\/strong><\/h3>\n\n\n\nHemp milk sauce\uff5cComb Melon Shredded\uff5cSeasonal Vegetables<\/p>\n\n\n\n
The flower branches are cut into noodles and stir-fried with shredded melon and rich hemp milk sauce.
The fragrance of hemp overlaps with the fragrance of milk, but it is not heavy, but brings out the sweetness of the flower branch itself. This dish is one of the few dishes that make people want to eat a few more bites that night, and the seasoning is very complete.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nCharcoal grilled seasonal vegetables $360<\/mark><\/strong><\/h3>\n\n\n\nGarlic Peanut Butter\uff5cLotus Root Chips<\/p>\n\n\n\n
The roasted comb melon, corn shoots, and baby vegetables have a natural burnt fragrance, and they are paired with garlic peanut butter, which has a direct and thick flavor.
Lotus root chips increase the taste, but the overall performance is well-behaved.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nCharcoal grilled Penghu small roll $380<\/mark><\/h3>\n\n\n\nDuck liver sauce\uff5cSweet and sour salad<\/p>\n\n\n\n
The small rolls are roasted until just right, the meat is soft and not dry, with a faint aroma of charcoal.
The richness of the duck liver sauce contrasts with the sweetness and sourness of the salad, allowing the whole dish to strike a balance between fat and freshness. It is a dish where the heat and flavor are well controlled.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nSlow-cooked fried beef tongue $380<\/mark><\/h3>\n\n\n\nGrapefruit Pepper Oxtail Sauce\uff5cSpice Sweet and Sour Sauce\uff5cSweet Bean Salad<\/p>\n\n\n\n
The beef tongue is soft and tender, the fiber is delicate, and the sauce level is also very rich, but the amount is too small, and it ends as soon as it enters the state, which makes people a little bit more than enough.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nOne night dry stone dog male $880<\/mark><\/strong><\/h3>\n\n\n\nPineapple Passion Fruit Sauce\uff5cGrapefruit Oil\uff5cComb Melon<\/p>\n\n\n\n
Shigou Gong was dried and roasted overnight and was quite delicate, and the meat had good water retention.
The fruit acid of pineapple passion fruit makes the whole lighter, while grapefruit oil complements the aroma.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nPan-fried and cooked rouge duck breast $1,380<\/mark><\/strong><\/h3>\n\n\n\nStir-fried seasonal vegetables\uff5cRed wine Longan Dried sauce\uff5cFermented Blueberry jam<\/p>\n\n\n\n
The meat of the mature duck breast is delicate and has a faint blood color. The sweetness of the red wine longan dry and the slight sourness of blueberries make the overall level very long. It is the most successful representative of VG in the use of sauce.<\/p>\n<\/div><\/div>\n\n\n\n
Final Thoughts<\/mark><\/h2>\n\n\n\nVG The Seafood Bar is not the kind of restaurant that makes people exclaim again and again, but its intentions in the logic of sauce and flavor are clear.
The vegetables are generously served, the seafood is stable in maturity, and most of the seasoning is online. It belongs to a safe brand restaurant.<\/p>\n\n\n\n
Four people divided the food. Afterwards, I found that the price of the menu was about 4,000 yuan, but the actual checkout came to $2,200 per person. May it include water, service fee or corkage fee? But in this way, the price\/performance ratio is ordinary.
If the price or serving size can be adjusted a little bit, VG will be a restaurant that people are more willing to visit back.<\/p>\n\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\nRating and Cost<\/mark><\/h2>\n\n\n\n\n- \ud83d\udccd Rating: 4\/10
Price: It is written in front of each dish<\/li>\n<\/ul>\n\n\n\nRestaurant information<\/mark><\/h2>\n\n\n\n\n- address\uff1a<\/strong>1f, No. 6, Lane 11, Section 2, Dunhua South Road, Yi'an Li, Da'an District, Taipei City<\/li>\n\n\n\n
- Reservation\uff1a<\/strong>https:\/\/inline.app\/booking\/-LnkZeNwebenIIVt3LYy:inline-live-1\/-LnkZeRwaPb_Q5JYjIl5?language=zh-tw<\/a><\/li>\n<\/ul>\n\n\n\n
<\/figure>Grilled scallop tata $280<\/mark><\/strong><\/h3>\n\n\n\nHokkaido Scallops\uff5cLiver Sauce\uff5cRed Quinoa\uff5cRice Cake<\/p>\n\n\n\n
The translucent, bubble-like crispy rice cakes surround the scallop tower in the center, forming a petal-like structure.
The finely cut Hokkaido scallops retain their natural sweetness. After mixing in the red quinoa sauce and liver sauce, the umami flavor is pulled deeper, but not too heavy. The crispness of the rice cake provides a contrast in taste, making the overall level more three-dimensional. It is a combination of creativity and delicacy.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nCharcoal grilled local red and white fish salad $380<\/mark><\/strong><\/h3>\n\n\n\nKonoha Bud Miso\uff5cFermented Diced Beets\uff5cComprehensive Lettuce<\/p>\n\n\n\n
The red-skinned fish is slightly roasted after being cut raw, with a faint charcoal fragrance on the surface, but it remains soft inside.
The matching wood branch bud miso has a fermented aroma, which contrasts with the slight sweetness of diced beets, coupled with a large amount of fresh lettuce, which is refreshing overall.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nStir-fried Penghu flower branch noodles $380<\/mark><\/strong><\/h3>\n\n\n\nHemp milk sauce\uff5cComb Melon Shredded\uff5cSeasonal Vegetables<\/p>\n\n\n\n
The flower branches are cut into noodles and stir-fried with shredded melon and rich hemp milk sauce.
The fragrance of hemp overlaps with the fragrance of milk, but it is not heavy, but brings out the sweetness of the flower branch itself. This dish is one of the few dishes that make people want to eat a few more bites that night, and the seasoning is very complete.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nCharcoal grilled seasonal vegetables $360<\/mark><\/strong><\/h3>\n\n\n\nGarlic Peanut Butter\uff5cLotus Root Chips<\/p>\n\n\n\n
The roasted comb melon, corn shoots, and baby vegetables have a natural burnt fragrance, and they are paired with garlic peanut butter, which has a direct and thick flavor.
Lotus root chips increase the taste, but the overall performance is well-behaved.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nCharcoal grilled Penghu small roll $380<\/mark><\/h3>\n\n\n\nDuck liver sauce\uff5cSweet and sour salad<\/p>\n\n\n\n
The small rolls are roasted until just right, the meat is soft and not dry, with a faint aroma of charcoal.
The richness of the duck liver sauce contrasts with the sweetness and sourness of the salad, allowing the whole dish to strike a balance between fat and freshness. It is a dish where the heat and flavor are well controlled.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nSlow-cooked fried beef tongue $380<\/mark><\/h3>\n\n\n\nGrapefruit Pepper Oxtail Sauce\uff5cSpice Sweet and Sour Sauce\uff5cSweet Bean Salad<\/p>\n\n\n\n
The beef tongue is soft and tender, the fiber is delicate, and the sauce level is also very rich, but the amount is too small, and it ends as soon as it enters the state, which makes people a little bit more than enough.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nOne night dry stone dog male $880<\/mark><\/strong><\/h3>\n\n\n\nPineapple Passion Fruit Sauce\uff5cGrapefruit Oil\uff5cComb Melon<\/p>\n\n\n\n
Shigou Gong was dried and roasted overnight and was quite delicate, and the meat had good water retention.
The fruit acid of pineapple passion fruit makes the whole lighter, while grapefruit oil complements the aroma.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nPan-fried and cooked rouge duck breast $1,380<\/mark><\/strong><\/h3>\n\n\n\nStir-fried seasonal vegetables\uff5cRed wine Longan Dried sauce\uff5cFermented Blueberry jam<\/p>\n\n\n\n
The meat of the mature duck breast is delicate and has a faint blood color. The sweetness of the red wine longan dry and the slight sourness of blueberries make the overall level very long. It is the most successful representative of VG in the use of sauce.<\/p>\n<\/div><\/div>\n\n\n\n
Final Thoughts<\/mark><\/h2>\n\n\n\nVG The Seafood Bar is not the kind of restaurant that makes people exclaim again and again, but its intentions in the logic of sauce and flavor are clear.
The vegetables are generously served, the seafood is stable in maturity, and most of the seasoning is online. It belongs to a safe brand restaurant.<\/p>\n\n\n\n
Four people divided the food. Afterwards, I found that the price of the menu was about 4,000 yuan, but the actual checkout came to $2,200 per person. May it include water, service fee or corkage fee? But in this way, the price\/performance ratio is ordinary.
If the price or serving size can be adjusted a little bit, VG will be a restaurant that people are more willing to visit back.<\/p>\n\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\nRating and Cost<\/mark><\/h2>\n\n\n\n\n- \ud83d\udccd Rating: 4\/10
Price: It is written in front of each dish<\/li>\n<\/ul>\n\n\n\nRestaurant information<\/mark><\/h2>\n\n\n\n\n- address\uff1a<\/strong>1f, No. 6, Lane 11, Section 2, Dunhua South Road, Yi'an Li, Da'an District, Taipei City<\/li>\n\n\n\n
- Reservation\uff1a<\/strong>https:\/\/inline.app\/booking\/-LnkZeNwebenIIVt3LYy:inline-live-1\/-LnkZeRwaPb_Q5JYjIl5?language=zh-tw<\/a><\/li>\n<\/ul>\n\n\n\n
The finely cut Hokkaido scallops retain their natural sweetness. After mixing in the red quinoa sauce and liver sauce, the umami flavor is pulled deeper, but not too heavy. The crispness of the rice cake provides a contrast in taste, making the overall level more three-dimensional. It is a combination of creativity and delicacy.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>Charcoal grilled local red and white fish salad $380<\/mark><\/strong><\/h3>\n\n\n\nKonoha Bud Miso\uff5cFermented Diced Beets\uff5cComprehensive Lettuce<\/p>\n\n\n\n
The red-skinned fish is slightly roasted after being cut raw, with a faint charcoal fragrance on the surface, but it remains soft inside.
The matching wood branch bud miso has a fermented aroma, which contrasts with the slight sweetness of diced beets, coupled with a large amount of fresh lettuce, which is refreshing overall.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nStir-fried Penghu flower branch noodles $380<\/mark><\/strong><\/h3>\n\n\n\nHemp milk sauce\uff5cComb Melon Shredded\uff5cSeasonal Vegetables<\/p>\n\n\n\n
The flower branches are cut into noodles and stir-fried with shredded melon and rich hemp milk sauce.
The fragrance of hemp overlaps with the fragrance of milk, but it is not heavy, but brings out the sweetness of the flower branch itself. This dish is one of the few dishes that make people want to eat a few more bites that night, and the seasoning is very complete.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nCharcoal grilled seasonal vegetables $360<\/mark><\/strong><\/h3>\n\n\n\nGarlic Peanut Butter\uff5cLotus Root Chips<\/p>\n\n\n\n
The roasted comb melon, corn shoots, and baby vegetables have a natural burnt fragrance, and they are paired with garlic peanut butter, which has a direct and thick flavor.
Lotus root chips increase the taste, but the overall performance is well-behaved.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nCharcoal grilled Penghu small roll $380<\/mark><\/h3>\n\n\n\nDuck liver sauce\uff5cSweet and sour salad<\/p>\n\n\n\n
The small rolls are roasted until just right, the meat is soft and not dry, with a faint aroma of charcoal.
The richness of the duck liver sauce contrasts with the sweetness and sourness of the salad, allowing the whole dish to strike a balance between fat and freshness. It is a dish where the heat and flavor are well controlled.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nSlow-cooked fried beef tongue $380<\/mark><\/h3>\n\n\n\nGrapefruit Pepper Oxtail Sauce\uff5cSpice Sweet and Sour Sauce\uff5cSweet Bean Salad<\/p>\n\n\n\n
The beef tongue is soft and tender, the fiber is delicate, and the sauce level is also very rich, but the amount is too small, and it ends as soon as it enters the state, which makes people a little bit more than enough.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nOne night dry stone dog male $880<\/mark><\/strong><\/h3>\n\n\n\nPineapple Passion Fruit Sauce\uff5cGrapefruit Oil\uff5cComb Melon<\/p>\n\n\n\n
Shigou Gong was dried and roasted overnight and was quite delicate, and the meat had good water retention.
The fruit acid of pineapple passion fruit makes the whole lighter, while grapefruit oil complements the aroma.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nPan-fried and cooked rouge duck breast $1,380<\/mark><\/strong><\/h3>\n\n\n\nStir-fried seasonal vegetables\uff5cRed wine Longan Dried sauce\uff5cFermented Blueberry jam<\/p>\n\n\n\n
The meat of the mature duck breast is delicate and has a faint blood color. The sweetness of the red wine longan dry and the slight sourness of blueberries make the overall level very long. It is the most successful representative of VG in the use of sauce.<\/p>\n<\/div><\/div>\n\n\n\n
Final Thoughts<\/mark><\/h2>\n\n\n\nVG The Seafood Bar is not the kind of restaurant that makes people exclaim again and again, but its intentions in the logic of sauce and flavor are clear.
The vegetables are generously served, the seafood is stable in maturity, and most of the seasoning is online. It belongs to a safe brand restaurant.<\/p>\n\n\n\n
Four people divided the food. Afterwards, I found that the price of the menu was about 4,000 yuan, but the actual checkout came to $2,200 per person. May it include water, service fee or corkage fee? But in this way, the price\/performance ratio is ordinary.
If the price or serving size can be adjusted a little bit, VG will be a restaurant that people are more willing to visit back.<\/p>\n\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\nRating and Cost<\/mark><\/h2>\n\n\n\n\n- \ud83d\udccd Rating: 4\/10
Price: It is written in front of each dish<\/li>\n<\/ul>\n\n\n\nRestaurant information<\/mark><\/h2>\n\n\n\n\n- address\uff1a<\/strong>1f, No. 6, Lane 11, Section 2, Dunhua South Road, Yi'an Li, Da'an District, Taipei City<\/li>\n\n\n\n
- Reservation\uff1a<\/strong>https:\/\/inline.app\/booking\/-LnkZeNwebenIIVt3LYy:inline-live-1\/-LnkZeRwaPb_Q5JYjIl5?language=zh-tw<\/a><\/li>\n<\/ul>\n\n\n\n
The matching wood branch bud miso has a fermented aroma, which contrasts with the slight sweetness of diced beets, coupled with a large amount of fresh lettuce, which is refreshing overall.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>Stir-fried Penghu flower branch noodles $380<\/mark><\/strong><\/h3>\n\n\n\nHemp milk sauce\uff5cComb Melon Shredded\uff5cSeasonal Vegetables<\/p>\n\n\n\n
The flower branches are cut into noodles and stir-fried with shredded melon and rich hemp milk sauce.
The fragrance of hemp overlaps with the fragrance of milk, but it is not heavy, but brings out the sweetness of the flower branch itself. This dish is one of the few dishes that make people want to eat a few more bites that night, and the seasoning is very complete.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nCharcoal grilled seasonal vegetables $360<\/mark><\/strong><\/h3>\n\n\n\nGarlic Peanut Butter\uff5cLotus Root Chips<\/p>\n\n\n\n
The roasted comb melon, corn shoots, and baby vegetables have a natural burnt fragrance, and they are paired with garlic peanut butter, which has a direct and thick flavor.
Lotus root chips increase the taste, but the overall performance is well-behaved.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nCharcoal grilled Penghu small roll $380<\/mark><\/h3>\n\n\n\nDuck liver sauce\uff5cSweet and sour salad<\/p>\n\n\n\n
The small rolls are roasted until just right, the meat is soft and not dry, with a faint aroma of charcoal.
The richness of the duck liver sauce contrasts with the sweetness and sourness of the salad, allowing the whole dish to strike a balance between fat and freshness. It is a dish where the heat and flavor are well controlled.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nSlow-cooked fried beef tongue $380<\/mark><\/h3>\n\n\n\nGrapefruit Pepper Oxtail Sauce\uff5cSpice Sweet and Sour Sauce\uff5cSweet Bean Salad<\/p>\n\n\n\n
The beef tongue is soft and tender, the fiber is delicate, and the sauce level is also very rich, but the amount is too small, and it ends as soon as it enters the state, which makes people a little bit more than enough.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nOne night dry stone dog male $880<\/mark><\/strong><\/h3>\n\n\n\nPineapple Passion Fruit Sauce\uff5cGrapefruit Oil\uff5cComb Melon<\/p>\n\n\n\n
Shigou Gong was dried and roasted overnight and was quite delicate, and the meat had good water retention.
The fruit acid of pineapple passion fruit makes the whole lighter, while grapefruit oil complements the aroma.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nPan-fried and cooked rouge duck breast $1,380<\/mark><\/strong><\/h3>\n\n\n\nStir-fried seasonal vegetables\uff5cRed wine Longan Dried sauce\uff5cFermented Blueberry jam<\/p>\n\n\n\n
The meat of the mature duck breast is delicate and has a faint blood color. The sweetness of the red wine longan dry and the slight sourness of blueberries make the overall level very long. It is the most successful representative of VG in the use of sauce.<\/p>\n<\/div><\/div>\n\n\n\n
Final Thoughts<\/mark><\/h2>\n\n\n\nVG The Seafood Bar is not the kind of restaurant that makes people exclaim again and again, but its intentions in the logic of sauce and flavor are clear.
The vegetables are generously served, the seafood is stable in maturity, and most of the seasoning is online. It belongs to a safe brand restaurant.<\/p>\n\n\n\n
Four people divided the food. Afterwards, I found that the price of the menu was about 4,000 yuan, but the actual checkout came to $2,200 per person. May it include water, service fee or corkage fee? But in this way, the price\/performance ratio is ordinary.
If the price or serving size can be adjusted a little bit, VG will be a restaurant that people are more willing to visit back.<\/p>\n\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\nRating and Cost<\/mark><\/h2>\n\n\n\n\n- \ud83d\udccd Rating: 4\/10
Price: It is written in front of each dish<\/li>\n<\/ul>\n\n\n\nRestaurant information<\/mark><\/h2>\n\n\n\n\n- address\uff1a<\/strong>1f, No. 6, Lane 11, Section 2, Dunhua South Road, Yi'an Li, Da'an District, Taipei City<\/li>\n\n\n\n
- Reservation\uff1a<\/strong>https:\/\/inline.app\/booking\/-LnkZeNwebenIIVt3LYy:inline-live-1\/-LnkZeRwaPb_Q5JYjIl5?language=zh-tw<\/a><\/li>\n<\/ul>\n\n\n\n
The fragrance of hemp overlaps with the fragrance of milk, but it is not heavy, but brings out the sweetness of the flower branch itself. This dish is one of the few dishes that make people want to eat a few more bites that night, and the seasoning is very complete.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>Charcoal grilled seasonal vegetables $360<\/mark><\/strong><\/h3>\n\n\n\nGarlic Peanut Butter\uff5cLotus Root Chips<\/p>\n\n\n\n
The roasted comb melon, corn shoots, and baby vegetables have a natural burnt fragrance, and they are paired with garlic peanut butter, which has a direct and thick flavor.
Lotus root chips increase the taste, but the overall performance is well-behaved.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nCharcoal grilled Penghu small roll $380<\/mark><\/h3>\n\n\n\nDuck liver sauce\uff5cSweet and sour salad<\/p>\n\n\n\n
The small rolls are roasted until just right, the meat is soft and not dry, with a faint aroma of charcoal.
The richness of the duck liver sauce contrasts with the sweetness and sourness of the salad, allowing the whole dish to strike a balance between fat and freshness. It is a dish where the heat and flavor are well controlled.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nSlow-cooked fried beef tongue $380<\/mark><\/h3>\n\n\n\nGrapefruit Pepper Oxtail Sauce\uff5cSpice Sweet and Sour Sauce\uff5cSweet Bean Salad<\/p>\n\n\n\n
The beef tongue is soft and tender, the fiber is delicate, and the sauce level is also very rich, but the amount is too small, and it ends as soon as it enters the state, which makes people a little bit more than enough.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nOne night dry stone dog male $880<\/mark><\/strong><\/h3>\n\n\n\nPineapple Passion Fruit Sauce\uff5cGrapefruit Oil\uff5cComb Melon<\/p>\n\n\n\n
Shigou Gong was dried and roasted overnight and was quite delicate, and the meat had good water retention.
The fruit acid of pineapple passion fruit makes the whole lighter, while grapefruit oil complements the aroma.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nPan-fried and cooked rouge duck breast $1,380<\/mark><\/strong><\/h3>\n\n\n\nStir-fried seasonal vegetables\uff5cRed wine Longan Dried sauce\uff5cFermented Blueberry jam<\/p>\n\n\n\n
The meat of the mature duck breast is delicate and has a faint blood color. The sweetness of the red wine longan dry and the slight sourness of blueberries make the overall level very long. It is the most successful representative of VG in the use of sauce.<\/p>\n<\/div><\/div>\n\n\n\n
Final Thoughts<\/mark><\/h2>\n\n\n\nVG The Seafood Bar is not the kind of restaurant that makes people exclaim again and again, but its intentions in the logic of sauce and flavor are clear.
The vegetables are generously served, the seafood is stable in maturity, and most of the seasoning is online. It belongs to a safe brand restaurant.<\/p>\n\n\n\n
Four people divided the food. Afterwards, I found that the price of the menu was about 4,000 yuan, but the actual checkout came to $2,200 per person. May it include water, service fee or corkage fee? But in this way, the price\/performance ratio is ordinary.
If the price or serving size can be adjusted a little bit, VG will be a restaurant that people are more willing to visit back.<\/p>\n\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\nRating and Cost<\/mark><\/h2>\n\n\n\n\n- \ud83d\udccd Rating: 4\/10
Price: It is written in front of each dish<\/li>\n<\/ul>\n\n\n\nRestaurant information<\/mark><\/h2>\n\n\n\n\n- address\uff1a<\/strong>1f, No. 6, Lane 11, Section 2, Dunhua South Road, Yi'an Li, Da'an District, Taipei City<\/li>\n\n\n\n
- Reservation\uff1a<\/strong>https:\/\/inline.app\/booking\/-LnkZeNwebenIIVt3LYy:inline-live-1\/-LnkZeRwaPb_Q5JYjIl5?language=zh-tw<\/a><\/li>\n<\/ul>\n\n\n\n
Lotus root chips increase the taste, but the overall performance is well-behaved.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>Charcoal grilled Penghu small roll $380<\/mark><\/h3>\n\n\n\nDuck liver sauce\uff5cSweet and sour salad<\/p>\n\n\n\n
The small rolls are roasted until just right, the meat is soft and not dry, with a faint aroma of charcoal.
The richness of the duck liver sauce contrasts with the sweetness and sourness of the salad, allowing the whole dish to strike a balance between fat and freshness. It is a dish where the heat and flavor are well controlled.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nSlow-cooked fried beef tongue $380<\/mark><\/h3>\n\n\n\nGrapefruit Pepper Oxtail Sauce\uff5cSpice Sweet and Sour Sauce\uff5cSweet Bean Salad<\/p>\n\n\n\n
The beef tongue is soft and tender, the fiber is delicate, and the sauce level is also very rich, but the amount is too small, and it ends as soon as it enters the state, which makes people a little bit more than enough.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nOne night dry stone dog male $880<\/mark><\/strong><\/h3>\n\n\n\nPineapple Passion Fruit Sauce\uff5cGrapefruit Oil\uff5cComb Melon<\/p>\n\n\n\n
Shigou Gong was dried and roasted overnight and was quite delicate, and the meat had good water retention.
The fruit acid of pineapple passion fruit makes the whole lighter, while grapefruit oil complements the aroma.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nPan-fried and cooked rouge duck breast $1,380<\/mark><\/strong><\/h3>\n\n\n\nStir-fried seasonal vegetables\uff5cRed wine Longan Dried sauce\uff5cFermented Blueberry jam<\/p>\n\n\n\n
The meat of the mature duck breast is delicate and has a faint blood color. The sweetness of the red wine longan dry and the slight sourness of blueberries make the overall level very long. It is the most successful representative of VG in the use of sauce.<\/p>\n<\/div><\/div>\n\n\n\n
Final Thoughts<\/mark><\/h2>\n\n\n\nVG The Seafood Bar is not the kind of restaurant that makes people exclaim again and again, but its intentions in the logic of sauce and flavor are clear.
The vegetables are generously served, the seafood is stable in maturity, and most of the seasoning is online. It belongs to a safe brand restaurant.<\/p>\n\n\n\n
Four people divided the food. Afterwards, I found that the price of the menu was about 4,000 yuan, but the actual checkout came to $2,200 per person. May it include water, service fee or corkage fee? But in this way, the price\/performance ratio is ordinary.
If the price or serving size can be adjusted a little bit, VG will be a restaurant that people are more willing to visit back.<\/p>\n\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\nRating and Cost<\/mark><\/h2>\n\n\n\n\n- \ud83d\udccd Rating: 4\/10
Price: It is written in front of each dish<\/li>\n<\/ul>\n\n\n\nRestaurant information<\/mark><\/h2>\n\n\n\n\n- address\uff1a<\/strong>1f, No. 6, Lane 11, Section 2, Dunhua South Road, Yi'an Li, Da'an District, Taipei City<\/li>\n\n\n\n
- Reservation\uff1a<\/strong>https:\/\/inline.app\/booking\/-LnkZeNwebenIIVt3LYy:inline-live-1\/-LnkZeRwaPb_Q5JYjIl5?language=zh-tw<\/a><\/li>\n<\/ul>\n\n\n\n
The richness of the duck liver sauce contrasts with the sweetness and sourness of the salad, allowing the whole dish to strike a balance between fat and freshness. It is a dish where the heat and flavor are well controlled.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>Slow-cooked fried beef tongue $380<\/mark><\/h3>\n\n\n\nGrapefruit Pepper Oxtail Sauce\uff5cSpice Sweet and Sour Sauce\uff5cSweet Bean Salad<\/p>\n\n\n\n
The beef tongue is soft and tender, the fiber is delicate, and the sauce level is also very rich, but the amount is too small, and it ends as soon as it enters the state, which makes people a little bit more than enough.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nOne night dry stone dog male $880<\/mark><\/strong><\/h3>\n\n\n\nPineapple Passion Fruit Sauce\uff5cGrapefruit Oil\uff5cComb Melon<\/p>\n\n\n\n
Shigou Gong was dried and roasted overnight and was quite delicate, and the meat had good water retention.
The fruit acid of pineapple passion fruit makes the whole lighter, while grapefruit oil complements the aroma.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nPan-fried and cooked rouge duck breast $1,380<\/mark><\/strong><\/h3>\n\n\n\nStir-fried seasonal vegetables\uff5cRed wine Longan Dried sauce\uff5cFermented Blueberry jam<\/p>\n\n\n\n
The meat of the mature duck breast is delicate and has a faint blood color. The sweetness of the red wine longan dry and the slight sourness of blueberries make the overall level very long. It is the most successful representative of VG in the use of sauce.<\/p>\n<\/div><\/div>\n\n\n\n
Final Thoughts<\/mark><\/h2>\n\n\n\nVG The Seafood Bar is not the kind of restaurant that makes people exclaim again and again, but its intentions in the logic of sauce and flavor are clear.
The vegetables are generously served, the seafood is stable in maturity, and most of the seasoning is online. It belongs to a safe brand restaurant.<\/p>\n\n\n\n
Four people divided the food. Afterwards, I found that the price of the menu was about 4,000 yuan, but the actual checkout came to $2,200 per person. May it include water, service fee or corkage fee? But in this way, the price\/performance ratio is ordinary.
If the price or serving size can be adjusted a little bit, VG will be a restaurant that people are more willing to visit back.<\/p>\n\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\nRating and Cost<\/mark><\/h2>\n\n\n\n\n- \ud83d\udccd Rating: 4\/10
Price: It is written in front of each dish<\/li>\n<\/ul>\n\n\n\nRestaurant information<\/mark><\/h2>\n\n\n\n\n- address\uff1a<\/strong>1f, No. 6, Lane 11, Section 2, Dunhua South Road, Yi'an Li, Da'an District, Taipei City<\/li>\n\n\n\n
- Reservation\uff1a<\/strong>https:\/\/inline.app\/booking\/-LnkZeNwebenIIVt3LYy:inline-live-1\/-LnkZeRwaPb_Q5JYjIl5?language=zh-tw<\/a><\/li>\n<\/ul>\n\n\n\n
<\/figure>One night dry stone dog male $880<\/mark><\/strong><\/h3>\n\n\n\nPineapple Passion Fruit Sauce\uff5cGrapefruit Oil\uff5cComb Melon<\/p>\n\n\n\n
Shigou Gong was dried and roasted overnight and was quite delicate, and the meat had good water retention.
The fruit acid of pineapple passion fruit makes the whole lighter, while grapefruit oil complements the aroma.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>\nPan-fried and cooked rouge duck breast $1,380<\/mark><\/strong><\/h3>\n\n\n\nStir-fried seasonal vegetables\uff5cRed wine Longan Dried sauce\uff5cFermented Blueberry jam<\/p>\n\n\n\n
The meat of the mature duck breast is delicate and has a faint blood color. The sweetness of the red wine longan dry and the slight sourness of blueberries make the overall level very long. It is the most successful representative of VG in the use of sauce.<\/p>\n<\/div><\/div>\n\n\n\n
Final Thoughts<\/mark><\/h2>\n\n\n\nVG The Seafood Bar is not the kind of restaurant that makes people exclaim again and again, but its intentions in the logic of sauce and flavor are clear.
The vegetables are generously served, the seafood is stable in maturity, and most of the seasoning is online. It belongs to a safe brand restaurant.<\/p>\n\n\n\n
Four people divided the food. Afterwards, I found that the price of the menu was about 4,000 yuan, but the actual checkout came to $2,200 per person. May it include water, service fee or corkage fee? But in this way, the price\/performance ratio is ordinary.
If the price or serving size can be adjusted a little bit, VG will be a restaurant that people are more willing to visit back.<\/p>\n\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\nRating and Cost<\/mark><\/h2>\n\n\n\n\n- \ud83d\udccd Rating: 4\/10
Price: It is written in front of each dish<\/li>\n<\/ul>\n\n\n\nRestaurant information<\/mark><\/h2>\n\n\n\n\n- address\uff1a<\/strong>1f, No. 6, Lane 11, Section 2, Dunhua South Road, Yi'an Li, Da'an District, Taipei City<\/li>\n\n\n\n
- Reservation\uff1a<\/strong>https:\/\/inline.app\/booking\/-LnkZeNwebenIIVt3LYy:inline-live-1\/-LnkZeRwaPb_Q5JYjIl5?language=zh-tw<\/a><\/li>\n<\/ul>\n\n\n\n
The fruit acid of pineapple passion fruit makes the whole lighter, while grapefruit oil complements the aroma.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure>Pan-fried and cooked rouge duck breast $1,380<\/mark><\/strong><\/h3>\n\n\n\nStir-fried seasonal vegetables\uff5cRed wine Longan Dried sauce\uff5cFermented Blueberry jam<\/p>\n\n\n\n
The meat of the mature duck breast is delicate and has a faint blood color. The sweetness of the red wine longan dry and the slight sourness of blueberries make the overall level very long. It is the most successful representative of VG in the use of sauce.<\/p>\n<\/div><\/div>\n\n\n\n
Final Thoughts<\/mark><\/h2>\n\n\n\nVG The Seafood Bar is not the kind of restaurant that makes people exclaim again and again, but its intentions in the logic of sauce and flavor are clear.
The vegetables are generously served, the seafood is stable in maturity, and most of the seasoning is online. It belongs to a safe brand restaurant.<\/p>\n\n\n\n
Four people divided the food. Afterwards, I found that the price of the menu was about 4,000 yuan, but the actual checkout came to $2,200 per person. May it include water, service fee or corkage fee? But in this way, the price\/performance ratio is ordinary.
If the price or serving size can be adjusted a little bit, VG will be a restaurant that people are more willing to visit back.<\/p>\n\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\nRating and Cost<\/mark><\/h2>\n\n\n\n\n- \ud83d\udccd Rating: 4\/10
Price: It is written in front of each dish<\/li>\n<\/ul>\n\n\n\nRestaurant information<\/mark><\/h2>\n\n\n\n\n- address\uff1a<\/strong>1f, No. 6, Lane 11, Section 2, Dunhua South Road, Yi'an Li, Da'an District, Taipei City<\/li>\n\n\n\n
- Reservation\uff1a<\/strong>https:\/\/inline.app\/booking\/-LnkZeNwebenIIVt3LYy:inline-live-1\/-LnkZeRwaPb_Q5JYjIl5?language=zh-tw<\/a><\/li>\n<\/ul>\n\n\n\n
VG The Seafood Bar is not the kind of restaurant that makes people exclaim again and again, but its intentions in the logic of sauce and flavor are clear.
The vegetables are generously served, the seafood is stable in maturity, and most of the seasoning is online. It belongs to a safe brand restaurant.<\/p>\n\n\n\n
Four people divided the food. Afterwards, I found that the price of the menu was about 4,000 yuan, but the actual checkout came to $2,200 per person. May it include water, service fee or corkage fee? But in this way, the price\/performance ratio is ordinary.
If the price or serving size can be adjusted a little bit, VG will be a restaurant that people are more willing to visit back.<\/p>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\nRating and Cost<\/mark><\/h2>\n\n\n\n
\n
Price: It is written in front of each dish<\/li>\n<\/ul>\n\n\n\nRestaurant information<\/mark><\/h2>\n\n\n\n
\n