Moonlit．Autumn Banquet

Gathering fresh abalone, flaxseed-fed  chicken, Taiwanese wild mullet roe, Penghu raw frozen medium roll, flaxseed-fed pork, and other delicacies from land and sea, we weave together the foundations of Hakka village cuisine and Taiwanese dishes through diverse techniques and refined handiwork.

Locally sourced vegetables, freshly harvested at their peak, are cooked with precise heat to reveal their natural sweetness and freshness, capturing the essence of the season on the plate.

Inspired by the traditional Taiwanese fritter technique, this dish encases the flavors of Hakka vegetable buns. Fresh radish and sun-dried shredded radish are layered together, creating a crisp, fragrant bite with gentle sweetness.

We meticulously select Yunlin prime hen goose with evenly distributed fat, stuffed with pandan leaves, bishopwood leaves, and native cinnamon, then slow-roasted to showcase Taiwan's terroir. First, savor crispy-skinned goose wrapped in handmade sun-dried mustard greens pancakes. Second, enjoy the richly flavored goose drumstick paired with savory goose fat tossed rice. Finally, relish goose breast with Xinpu dried persimmon, Hakka pickled vegetables, and green plum jelly—a sweet, sour, and aromatic finish.

We carefully prepare top-grade pomfret, marinating it in a special tea-infused oil. Then, we fry it until it is crispy on the outside and tender on the inside. It is beautifully seasoned with the local pickled cabbage sauce, making it delicious and elegant.

Wok-fried pure rice vermicelli with savory fish ichiyaboshi, flaxseed-fed pork, and log-grown shiitake mushrooms, crowned with crispy handmade duck egg shreds and rich wok hei. 

A whole deboned chicken is skillfully crafted into a gourd shape, layering the distinct flavors of three generations of preserved radish, then slow-simmered in chicken broth to achieve a supremely mellow and rich essence.

Using green plums, dried plums, and crisp plums to craft a marinade, soaking red-fleshed guava, with flavors infused throughout, refreshing and pleasant.

The rice cake is soft, glutinous and moist when gently kneaded. It is served with ginger juice, black sugar and gravy. It is cut and shared with chopsticks, fully preserving the hospitality culture of the Hakka region.