Joyful Kids Exclusive · Autumn Banquet

Yinchuan organic fragrant rice is stir-fried with flaxseed-fed pork and free-range native chicken eggs, creating distinct, golden rice grains with a rich aroma and savory depth.

Fresh wild line-caught fish from Penghu is delivered to the restaurant every day. The chef crispy-fries the fish and serves it with house-made kombu salt, allowing diners to fully enjoy the raw and fresh sweetness of the sea.

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.

Flaxseed-fed pork rib fingers are marinated in perilla vegetable juice, then coated with plum vinegar sauce and simmered slowly over low heat, resulting in a dish with distinct layers, smooth and tangy in flavor.

The deep aroma of Hsinchu mesona is blended with the rich, silky texture of Alishan mesona, delicately showcasing the Hakka wisdom of cherishing ingredients and preserving health.

Handmade grass jelly over ice is served in summer; in winter, Niu Wen Shui (Hakka glutinous rice cakes) is served with warm grass jelly.
*Image for reference only. Actual presentation may vary.