Blue Box Cafe Taipei debuts new spring summer menu

精品咖啡館 Blue Box Cafe Taipei 推出全新春夏菜單

TAIPEI (Taiwan News) — Blue Box Cafe Taipei, the boutique culinary concept under luxury jeweler Tiffany & Co., has debuted its "Light of Spring and Summer" menu.

Located in Taipei's premier commercial district, the cafe mirrors the aesthetic of Tiffany’s Fifth Avenue flagship in New York.

For the seasonal rollout, Michelin-starred consulting chef Lam Ming Kin introduces a selection of dishes centered around bright citrus profiles and crisp textures, tailored for the city's premium lifestyle dining demographic.

The seasonal additions span across the multi-course lunch and dinner menus, as well as the venue's signature three-tier afternoon tea. While the full menu includes an extensive array of new options, several key dishes highlight Lam’s focus on balancing Western techniques with fresh and vibrant flavor structures.

Among the appetizers, the pan-seared sea scallop is paired with a passion fruit beurre blanc, garnished with sea grapes, olives, and night-fragrant turnip shoots to introduce salinity and subtle floral notes.

The green asparagus salad features crisp spears layered with avocado, enoki mushrooms, and a hollandaise sauce over a red wine vinaigrette. For an international profile, the lightly cured salmon combines the fish's natural richness with a coconut-infused sauce, ripe mango, and sago pearls.

The main courses and desserts emphasize classic structures reinterpreted with modern lightness. The steamed red-tail fish maintains its delicate texture under a garlic-butter sauce and dill oil, while the pan-seared US Prime tenderloin delivers a rich beef profile paired with smooth mashed potatoes, caramelized shallot sauce, and a black pepper jus.

The meal concludes with a light chiffon sponge cake encasing a red guava jelly and strawberry mousse core.

The signature afternoon tea service has also transitioned to its seasonal format. The savory tier features a fried crab cake with yuzu mayonnaise, a mushroom parfait tart, and a smoked salmon sandwich.

The pastry selection mirrors the seasonal shift through citrus and berry components, including a yuzu and ponkan choux puff, a raspberry macaron, a caramelized apple tart, and a light French cheesecake layered with a passion fruit and mango jelly.

The new seasonal menu is available daily. Multi-course lunch and dinner menus start from NT$1480 (US$47), while the three-tier afternoon tea service is priced from NT$1580. Individual item availability is subject to daily market sourcing.