Luminous Moon Exclusive · Summer Banquet
Duck eggs are slowly braised in Oriental Beauty tea, then filled with a rich yolk and fermented bean curd. Topped with wasabi-smoked tuna and Yilan spring-water sturgeon caviar, each bite is deep, savory, and luxuriously umami-rich.
Gathering cherry valley duck , Taiwanese wild mullet roe, flaxseed-fed pork, and other delicacies from land and sea, we weave together the foundations of Hakka village cuisine and Taiwanese dishes through various techniques and refined handiwork.
A four-part expression of seasonal vegetables: warm-tossed seasonal greens with kumquat sauce and pineapple-fermented black beans, chicken and matsutake mushroom vegetable rolls, crispy fried seasonal vegetables, and plum-marinated seasonal gourds.
Chocolate Wagyu is slowly braised with dried mustard greens and semi-dried mustard greens, then served with house-made fermented cowpeas and mugwort gua bao. A dish that reflects the Hakka spirit of cherishing ingredients and preserving flavor.
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.
Red Vinasse White Eel with Ten-Grain Rice
Seaweed-wrapped organic ten-grain rice with dried croaker and thick-cut katsuobushi, served with salmon roe and crispy fried pickled ginger scented with roselle. Paired with house-made red vinasse and kaoliang-marinated fried white eel, it delivers deep, mellow umami.
Low-temperature aged Angus beef shank and pork diaphragm are gently steamed over low heat, with the broth enriched by the essence of goose wings and fresh vegetables for a concentrated, sweet, and savory depth.
Using green plums, dried plums, and crisp plums to craft a marinade, soaking red-fleshed guava, with flavors infused throughout, refreshing and pleasant.
Seasonal Dessert - MAN YUE Grass Jelly
Slowly-simmered grass jelly from Alishan and Hsinchu is shaved into fine snow frost, served with frosted peanuts and brown sugar syrup, rich and refreshing.