Exploring the Exclusive．Summer 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 forest-log 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 wood-ear mushrooms are poured with chicken broth over handmade rice balls, fresh, aromatic, and stomach-warming.

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.