Luminous Moon Exclusive · Autumn 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.

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.

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.

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.

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.