Exploring the Exclusive．Autumn Banquet

Bringing together the finest flavors of land and sea—fresh abalone, sun-dried overnight fish from Penghu, and flaxseed-fed  chicken from Yunlin—this creation weaves Hakka culinary heritage with the essence of Taiwanese cuisine, expressed through diverse techniques and meticulous craftsmanship.

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 ribs 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.

Wild line-caught fish from Penghu, steamed with a house-made chili oil infused with garlic, fermented black beans, and chili for a tender texture and vibrant, savory heat. 

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.

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.

Slow-fried shallots, flaxseed-fed pork, and log-grown shiitake mushrooms  are poured with chicken broth over handmade rice balls, fresh, aromatic, and stomach-warming.

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.