Taiyuan was launched in 1982 to meet local demand for Oriental food. They specialise in authentic cooking from the Chinese provinces, from classical Peking dishes to Szechuan cuisine, with some Thai cuisine on the menu. For appetisers you can have mussels in black bean sauce or phoenix tail king prawns. Soups include won tun or crab meat soup. Cantonese dishes come in mandarin sauce, or lar chee (spicy). Peking and Szechuan dishes are a house speciality, featuring such staples as grilled chicken Peking style, in garlic and white wine, or pork char sui. Yu Heong dishes are combinations of vegetables in a hot and spicy sauce, while Kung Po is meat marinated with green peppers and coconut shoots in a sweet and sour sauce. From the Thai menu you can select hot dishes like chilli King prawn, or spicy Thai green curry with coconut milk. Sweet and spicy Pattaya dishes are available with chicken, king prawn or beef. The chef ‘s specialities include aromatic crispy duck, seafood casserole, stuffed mushroom or pepper (both stuffed with prawn in black bean sauce).There are European dishes on offer, as well as a children’s menu.