South Urban restaurant

Cuisine

Engage Cantonese cuisine master chef to lead the South Urban cook team, carefully selecting Jianan fresh food ingredients to create the authentic Cantonese cuisine. The Chinese dishes eaten in Western way present a new appearance of various flavors of food ingredients. Moreover, the four precious ingredients for Cantonese cuisine, abalones,  Liaodong ginseng, and various hand-picked Man and Han royal food ingredients lead Chiayi to create a new focus of new cuisine topics, your first choice of dinner banquet!

  • Reservation Tel
  • 05-271-6565
  • Breakfast
  • 0700-1000
  • A la carte and buffet
  • Courtyard view, with seating for 72
  • Adult NT$ 320 + 10%
  • Children (110cm – 150cm) 180 + 10%
  • Same charges on weekdays and holidays
  • Service charge not included
  • Lunch and Dinner
  • Lunch: 1130-1400
  • Dinner: 1730-2100
  • Fine Cantonese cuisine, à la carte selections, combo, complete dinner
  • Seating capacity of 72 (including private rooms with seating for 40)
  • The minimum charge is NT$ 220 per person
  • Same charges on weekdays and holidays
  • Service charge not included Chef's Recommendations
Chef's Recommendations

  1. Hong Kong Pot-Tasty Soup

    Use sweet apricot kernel, bitter apricot kernel, chayote, watercress, different seasonal ingredients, plus keel, chicken feet, ginger, and other ingredients, cooking them for more than 4 hours to become the Hong Kong delicately flavored soup.

  2. Double Boiled Hasma with Lotus Seeds

    Double boil skincare hasma soaked for 48 hours, blended with red dates, sweet apricot kernel, and bitter apricot kernel, with fresh milk, ginger juice, coconut milk, rock candy sweet soup.

  3. South Urban Buddha's Delight

    Blend abalone,  fish tripe, scallop, mushroom, Jinhua ham, chicken, pork, black sea cucumber ... , the top class ingredients, and stew them for 48 hours, healthy cuisine completely different from the Taiwanese cooking method for frying food.

  4. South African Abalone

    Choice South African abalones (25 abalones weigh 600 grams) soaked for 4 days, plus Jinhua ham, old hen, longan pulp, pork, and oyster sauce, stewed for two days, to create the best soft, attractive, tasty, and golden texture.

  5. Stewed Prawns

    Steam and fry choice prawns with XO sauce, to retain the fresh and delicious flavor. Put on the carefully selected imported bone tray, the dish demonstrate the new visual creation of Cantonese cuisine.