Happy Cow Hot Pot debuts truffle foam dip in Taipei

牛喜鍋在台北推出松露蛋液泡泡餐

TAIPEI (Taiwan News) – Happy Cow Hot Pot opened its second location in Taiwan at Shinkong Mitsukoshi Xinyi A8 on Thursday.

The restaurant specializes in premium individual Wagyu sukiyaki and mizutaki hot pots, debuting an industry-first truffle foam egg dip to elevate the luxury dining experience.

Since its 2024 debut at Shinkong Mitsukoshi Nanxi Store 3, Happy Cow has quickly gained renown. It offers accessible Japanese A5 Wagyu paired with the nation's first egg foam dipping sauce.

To celebrate its first anniversary, the brand has staked its claim in the strategic dining hub of Xinyi Mitsukoshi. For the grand opening on Thursday, the A8 store is offering a limited-time special: customers ordering the Kuroge Wagyu set can upgrade to the Oomori option (30% more meat) for NT$100 (US$3).

Happy Cow specializes in Kansai-style sukiyaki. The preparation is a spectacle: Wagyu tallow cubes are rendered in the pot, followed by sauteed onions, a sprinkle of Japanese white sugar, and a generous pour of the house-special sukiyaki sauce. Japanese A5 Kuroge Wagyu is lightly swished in the boiling, savory-sweet broth.

The rich, marbled fat melts instantly, resulting in an exquisitely tender texture. Adding to the indulgence, white rice is offered with unlimited refills.

The other star of the show is the dip, a revelation that replaces the traditional raw egg with a smooth, velvety egg foam resembling soft-serve ice cream. Dipping the Wagyu into the airy foam instantly lightens the bite, with the egg perfectly encapsulating the fat to cut through the richness. Collaboration with international chefs within the group also inspired its truffle-flavored foam.

Happy Cow also offers the delicate and mild mizutaki hot pot. Inspired by the classic dish popular in Hakata, Kyushu, since the Meiji era, the broth is made from slow-simmered chicken bones, resulting in a creamy white color with a clean, refreshing taste.

Among the a la carte items, the limited-edition chicken meatballs — hand-kneaded with chicken breast, ground chicken, and shiso leaves — are highly recommended. Served with ponzu and yuzu kosho, the dish delivers a bright, refreshing flavor profile that allows Taiwanese diners to savor the authentic, heartwarming taste of Hakata.

Happy Cow sets start from NT$368, offering premium meats like Kui Ding Chicken, pork shoulder, Kuroge Wagyu, and Wagyu New York Strip, along with a curated vegetable platter.