Moonlit．Summer 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.

Bottle gourds are skillfully crafted into lucky bags, enclosing snow crabs, flaxseed-sed pork, and mushrooms, gently simmered in chicken broth, fully savoring the fresh sweetness and elegance of the season.

Handmade exquisite dumplings are delicately filled with red yeast rice, flying fish eggs and shrimp paste. They are topped with a fresh and sweet spinach soup. The dumplings have a moist and slightly elastic texture, with a rich sea flavor.

With sakura shrimp interwoven with dual-color sweet potatoes and chive flowers, this dish reimagines the traditional Hakka-style fried wild vegetables, allowing you to savor the crispy and delicious flavors of the land and sea.

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.

After Yinchuan organic fragrant rice is stir-fried with finely ground wild mullet roe, rice grains are distinct, golden in color, and extremely fragrant and delicious.

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.

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.