A Seasonal Vegetable Feast ‧Autumn Banquet

Three Seasonal Vegetables from the Field

Tuberose shoots are enriched with the mellow aroma of fermented bean curd, while crispy shallots bring out the natural sweetness of pumpkin. Served with delicate lotus root crisps, the dish reveals layered, garden-fresh flavors.

MAN YUE Hakka Stir-fry

A refined vegetarian reinterpretation of a Hakka classic, featuring handmade nigari-set dried tofu, porcini mushrooms, and traditional pickled mustard greens. Rich, mellow aromas unfold with elegance.

Crispy Tofu with Preserved Radish and Agaricus Blazei

Handmade nigari-set firm tofu filled with traditional Hakka preserved radish and agaricus blazei mushroom, wrapped in tofu skin and deep-fried until crisp. Golden and crunchy on the outside, soft within, with a rich savory aroma.

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.

Braised Bamboo Shoots with Seasonal Vegetables

Finely-chopped seasonal vegetables such as bamboo shoots, zucchini, and tomatoes deliver a full taste of the territory's sweetness and purity.

Crystal Goldfish Dumplings with Spinach

The inspiration comes from Hakka crystal dumplings. The dumplings are delicately filled with pleurotus eryngii, peeled chili peppers and seasonal bottle gourd, and are topped with spinach soup, offering an elastic, smooth, sweet, and fresh taste.

Stir-Fried Rice Vermicelli with Agaricus Blazei

Pure rice vermicelli absorbs the essence of seasonal vegetables, blending with the subtle fragrance of agaricus blazei mushroom, with rich and flavorful wok hei.

Hakka Glutinous Rice Ball Soup

Lotus Plumule, Gordon Euryale Seed, Job’s Tears, Chinese yam, and seasonal fresh vegetables are blended together to create a creamy soup, artfully paired with hand-kneaded glutinous rice balls, reinterpreting the Hakka philosophy of vital energy replenishment.

Seasonal Dessert - MAN YUE Grass Jelly

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.