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MAN YUE LOU - Refined with dedication, inheriting tradition without being bound by it

What if a restaurant existed not only to serve exceptional cuisine, but to shape and leave behind a culinary legacy for its city?

MAN YUE is helmed by a Michelin-starred chef
Under the helm of Tsai Jui-lang, a Michelin-starred Chef, the Hakka spirit of revering nature and cherishing resources is elevated into a contemporary art of harvesting local, seasonal, eco-friendly produce with a whole-ingredient philosophy. Eliminating artificial embellishments, he uses contemporary techniques to transform simple, local ingredients into exquisite dishes.

 MAN YUE is where field historical materials awaken on the plate
In collaboration with the Institute of College of Hakka Studies, National Yang Ming Chiao Tung University, we have transformed scholarly depth into the soul of gastronomy, allowing the historical exploration of Hakka cuisine to step out of the classroom and become a contemporary lifestyle aesthetic to be savored.

MAN YUE is where the elegance of the elite families of the gold leaf is recreated
Continuing the illustrious historical lineage of Chiang A-hsin’s Family in Beipu District, we reinterpret the magnanimous hospitality of the "Gold Leaf Banquet" in the 1950s through the contemporary culinary lexicon. Let the warm hospitality, refined by the passage of time, bloom anew on today's dining table.

From a wisp of tea aroma and the scent of books to the cooking techniques on the plate, we embed our wholehearted hospitality into every space and melody. We invite you to take your seat. As the dish unfolds in its various stages of preparation and presentation, you will experience the pure essence of this effort - whenever you put your heart into it, this moment is already perfect.

Opening Hours
Lunch 11:30 – 14:00 (Last order 13:00)
Dinner 17:30 – 21:00(Last order 20:00)
Contact number:03-520-3188#2500
Address: No. 773, Minghu Road, East District, Hsinchu City

Chapter I — Restoration: Reviving Lost Rituals and Human Warmth

Invisible Craftsmanship, Ultimate Hospitality
The essence of Hakka cuisine lies in its understated refinement. Rather than pursuing overt luxury, we devote the highest form of hospitality to the unseen intricacies of preparation. Drawing upon the labor-intensive foundations of traditional banquet cuisine, our chef transforms hidden craftsmanship into delicate textures and layered depth on the plate. From precise heat control to the careful extraction of flavor, each seemingly simple dish carries a profound philosophy of hospitality rooted in the terroir of Taiwan.
The Communal Spirit of Shared Dining
Early Hakka communities valued unity and mutual support, embodied in the making of glutinous rice cakes — where women steamed glutinous rice while men rhythmically pounded and shaped it together. At MAN YUE LOU, this spirit of shared labor and joy is reimagined at the table through the traditional ritual of sharing and dividing food with chopsticks. More than a sweet delicacy, it is a ritual of togetherness that conveys the Hakka spirit of solidarity, companionship, and enduring human warmth.

Chapter II — Elevation: Defining the Future of New Hakka Cuisine
Contemporary Interpretations of Traditional Techniques
Classics should not merely be replicated, but refined through transformation. Exploring the Hakka wisdom of preservation and frugality, our chef reinterprets traditional sun-drying, handmade fermentation, and jar-aging techniques through contemporary methods such as low-temperature aging and precision extraction. Layered upon the rich foundations of braising, stir-frying, and slow-cooking, these techniques elevate the deeply rooted flavors of Hakka cuisine into refined contemporary artistry.
A Sustainable Local Cycle
Guided by the rhythm of the seasons, MAN YUE LOU continues the Hakka philosophy of honoring nature and living in harmony with the land. We prioritize high-quality local Taiwanese ingredients, practice whole-ingredient utilization, and incorporate low-carbon preservation techniques. Through this philosophy, gratitude toward the land becomes a sustainable culinary expression that preserves the beauty of local terroir for generations to come.
Reimagining the Aesthetics of Hakka Terroir
Intangible cultural heritage is transformed into a sensory journey. From interiors inspired by the fusion aesthetics of Tea Gold culture, and indigo uniforms paying tribute to traditional Hakka attire, to the musical dialogue between two generations of Hakka masters — contemporary composer Fan Tsung-Pei reinterprets the timeless melodies of Taiwanese folk pioneer Deng Yu-Shian through a blend of classical, jazz, and blues influences. Through the convergence of sight, sound, and taste, MAN YUE LOU becomes an immersive journey across time and terroir.

Why would a restaurant collaborate with a university?
Why does every dish begin with the resolve to waste not even a single leaf?
Why is a single piece of dried radish left to mature for twenty years?
At MAN YUE LOU, behind every “why” lives an answer carried forward through generations.

01｜Honoring Nature, Cherishing Every Ingredient
Preserving Culture Through Craftsmanship, Embracing Wholeness Through Whole-Ingredient Utilization
Led by Michelin-starred chef Tsai Jui-Lang, MAN YUE LOU elevates the Hakka philosophy of cherishing every resource into a contemporary aesthetic of sustainable dining.
At MAN YUE LOU, whole-ingredient utilization is not a slogan but a fundamental discipline of our culinary team. Vegetable trimmings are transformed into naturally sweet broths, while meat trimmings are refined into pure, flavor-rich oils — entirely replacing artificial seasonings. This is both a tribute to the land and a pursuit of authentic taste.
We invite every guest to join us in becoming pioneers of a more mindful and sustainable way of dining at MAN YUE LOU.

02｜Time as a Craft: Reshaping Nutrition and Flavor
Natural Fermentation, Artisanal Brewing
Drawing from traditional Hakka wisdom, MAN YUE LOU replaces artificial shortcuts with the natural transformation of ingredients through fermentation.
Our culinary team personally cultivates traditional Hakka fermented ingredients such as red yeast rice and fermented sweet rice mash. Using fermentation chambers precisely maintained at 24°C and 55% humidity, we allow ingredients to evolve steadily over time while ensuring purity of flavor and consistency in quality.
The natural umami developed through fermentation deepens flavor without relying on artificial enhancers and helps reduce dependence on sodium, challenging the common belief that fermented foods must be high in salt.
At the same time, we journey into Hakka communities to seek out additive-free, handmade pickled and preserved ingredients, incorporating them into a variety of dishes.
A beloved example is our Three-Generation Chicken Soup. True to its name, it brings together radish coins made within the year, dried radish aged for two to three years, and treasured aged radish preserved for over twenty years. With every sip, the chicken soup reveals layers of sweetness matured by time, offering both depth of flavor and gentle nourishment.

03｜Ecological Traceability and Environmental Responsibility
Flavor Rooted in Ecology, Built on Mutually Beneficial Sourcing
Guided by the seasons, MAN YUE LOU sources ingredients at their natural peak and builds long-term partnerships with local producers, allowing each dish to evolve with the rhythm of the land.
From mountain forests to the sea, spring bamboo shoots, seasonal fruits, wild line-caught fish from Penghu, and naturally sourced mullet roe reflect a culinary wisdom rooted in nature. Seasoning also returns to its essence: Hualien deep-sea salt is blended with kombu to create house-made kombu salt, replacing MSG while allowing flavors to unfold naturally.
In tracing the origins of flavor, our chef draws from traditional Hakka courtyard wisdom, incorporating Taiwanese red perilla, autumn maple leaves, seven-leaf orchid, indigenous cinnamon, and house-made kombu salt. These local botanicals create a distinctive aromatic profile while expressing terroir wisdom that helps reduce the carbon footprint.

04｜Community Co-Prosperity and Cultural Continuity
Rooting Culture Through Local Connection and Education
Cuisine not only comes from the land; it also returns to the land. MAN YUE LOU partners with the College of Hakka Studies, National Yang Ming Chiao Tung University, making the restaurant a second classroom for exploring Hakka food culture.
We also collaborate with the Jiang A-Xin Educational Foundation on the “Jiang Family Tea Gold Banquet” and historic mansion tours, donating a fixed portion of project proceeds to continue the Jiang family’s commitment to education.
In local revitalization, we turn sourcing into social responsibility by supporting Indigenous community farms and handmade associations led by local mothers in Hsinchu, helping create employment opportunities in rural areas.
We further practice agricultural circular economy by repurposing discarded Hakka sour orange stems and branches into our original smoked oil, adding deep charcoal aromas to dishes while reducing farmers’ waste-disposal burden.
At MAN YUE LOU, dining is a way to sustain relationships of shared prosperity.

Freshness is the Origin of Flavor
At MAN YUE LOU, we honor ingredients with deep respect, recreating the essence of their natural habitats within our space. Guided by the unique characteristics of each seafood species, we cultivate tailored environments with precise scientific control over water quality and temperature — all to preserve the purest expression of the sea in every bite.

Layered Temperature Control, Pure Ocean Flavors
5°C Low-Temperature Tanks
For deep-sea treasures such as king crab, snow crab, and brown crab.
16–18°C Constant-Temperature Ecological Tanks
For seasonal live seafood delivered directly from their places of origin, including:
•    Line-caught wild seasonal fish air-flown from Penghu 
•    Ecologically farmed black clams from Qigu, Tainan 
•    Spring-water raised sturgeon (“Emperor Fish”) from Yilan Kelin, and Australia’s iconic Murray cod 
•    Live abalone, Australian lobster, and mud crab

Select Live Seafood, Tailored to Your Taste
Guests personally select their preferred seafood, while our chefs craft bespoke preparations tailored to each ingredient’s character and the guest’s preferences — creating a refined seafood experience worthy of savoring.

※Items may vary according to seasonal availability and daily catch. Actual offerings are subject to on-site availability