Signature Roast Goose Feast for Four

MAN YUE Delicacies Selection | Handmade Gao Jha, Hakka Tiger-Striped Roll, Handmade Red Fermented Rice Sausage, Hakka Savory and Sweet Steamed Rice Cake, Flying Fish Roe Stuffed Squid
Gathering free-range chicken, flaxseed-fed pork, Penghu squid, 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.

Pandan-Infused Charcoal-Roasted Goose

• 1st: Roasted Goose Pancake
• 2nd: Goose Drumstick and Goose Fat Fried Rice
• 3rd: Goose & Hsinchu Dried Persimmon Salad

We meticulously select Yunlin prime hen goose with evenly distributed fat, stuffed with pandan leaves, bishopwood leaves, and native cinnamon, then slow-roasted to showcase Taiwan's terroir. First, savor crispy-skinned goose wrapped in handmade sun-dried mustard greens pancakes. Second, enjoy the richly flavored goose drumstick paired with savory goose fat tossed rice. Finally, relish goose breast with Xinpu dried persimmon, Hakka pickled vegetables, and green plum jelly—a sweet, sour, and aromatic finish.

This dish received two plates in the 2026 500 Plates Awards and won the Popularity Award at the 2026 Taste of Taiwan Culinary Competition.

Seasonal Vegetables
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.

Steamed Fresh Fish with Garlic and Chili Oil
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.