Lakeshore Brunch BUFFET -Seasonal Cuisine

Mahi-Mahi with Kumquat Sauce Mayonnaise

The chef has prepared a unique kumquat sauce mayonnaise using Zhudong kumquat juice crafted by Gold Sister Workshop, rated as one of Hsinchu’s top ten souvenirs. This sauce is poured over crispy mahi-mahi fillets and crunchy rice crackers, then finished with a touch of seaweed. The result is a captivating blend of sweet and sour flavors, with a charming fruity aroma that fills the olfactory senses, showcasing the infinite allure of combining mountain and sea flavors.

Braised Vegetarian Ribs with Aged Liquor, Plum Sauce and Peach

This creative dish combines the thousand-year tradition of Hakka red yeast rice with a specially crafted sweet and sour sauce made from aged plums. The golden, crispy vegetarian ribs are braised to perfection and paired with a colorful array of peaches, green peppers, tomatoes, and pineapples. The symphony of sweet, salty, and sour flavors evokes the refreshing grassy and fruity scents of a spring garden, making each bite a delightful experience.

Traditional Minced Pork Savory Rice Cake

Straight from the steamer, tender and fragrant steamed rice cake is topped with a savory mixture of minced pork, dried radish, and dried shrimp, representative of Hakka cuisine. The rich, aromatic meat sauce restores the pure, rustic taste of the past, transporting you back in time to savor fond memories of grandma’s cooking.

Beipu Ginger and Fiddlehead Greens with Tea-Infused Neritic Squid

Featuring fiddlehead greens from Jianshi Mountain and ginger from Beipu, this dish combines these ingredients with neritic squid marinated in Oriental Beauty tea for a whole day. The result is a refreshing and crisp flavor with a hint of honeyed tea aroma, leading your taste buds to explore the natural bounty of Hsinchu.

Wild Mushroom Salad with Fuyuan Peanut and Sesame Paste

Roasted shiitake, shimeji, and king oyster mushrooms lock in their natural sweetness and are tossed in the chef’s secret sauce made from Hsinchu’s renowned Fuyuan peanut butter and a rich sesame dressing. This salad is then sprinkled with peanut powder and a variety of spices to enhance its flavor, offering a simple yet timeless culinary delight that is both classic and enduring.

Thai-Style Hakka Stir-Fry (Shui Run Bing/Thai Shrimp Cakes)

A fusion of Hakka and Thai cuisine, this innovative dish extends the creativity of Hakka stir-fry by incorporating tamarind into the sauce, a staple in Thai households. The flavorful blend of minced pork, firm tofu, mackerel, and squid fins is stir-fried to perfection, balancing salty, sweet, and umami flavors with a tangy aroma that stimulates the taste buds.
* Comes with Hsinchu’s specialty Shui Run Bing, which are soft and chewy bread with a hint of cinnamon, and crispy Thai shrimp cakes, allowing you to mix and match for a delightful and satisfying meal.

Kumquat Sauce Sea-Flavored Fish Roe & Tofu

With the essential Hakka condiment “kumquat sauce” as the base, combined with sweet bonito broth, this dish features traditional Japanese egg tofu topped with fish roe and whitebait. The result is a dish with a delicate, smooth texture and a refreshing sweet and sour flavor.

Traditional Hand-Shredded Bamboo Shoots

Meticulously hand-shredded bamboo shoots nurtured by spring rain in the wild are crisp, tender, and rich in fiber. Drizzled with the chef’s special bean sauce with rice, this dish follows traditional rustic cooking methods to highlight the original taste of the ingredients.