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Persisting on the concept of seasonal food, each bite is able to return to the pure freshness of quality food ingredients. New dishes are launched every season, where one can savor the changing tastes of the seasons along with the cuisines.
Being the leader of various Chinese cuisines, it holds the reputation of “Eating in China, Flavor in Sichuan”. Premium beef brisket with perfect thickness, delicate and evenly distributed marbling is selected, giving a smooth and rich texture. It is blended with the chef’s special spicy sauce, which embodies the essence of Sichuan cuisine, offering a rich combination of flavors including spicy, numbing, fragrant, and fresh tastes, tempting the taste buds and arousing the appetite.
Classic Thai cuisine and indigenous characteristic spices are blended, while finely minced lean beef shank with a satisfying chewiness is selected and stir-fried with crisp and sweet long beans, as well as the Ailanthus Prickly Ash sauce, which is known as the king of vegetables, giving out an aroma of mixed scallions, mountain pepper, and citrus. The combination of fluffy steamed buns that were once served in the Qing Dynasty imperial court creates a harmonious blend of textures and flavors with rich fragrance, leading the taste buds on a journey through the forests.
Thick pork ribs with the perfect ratio of meat and fat are selected and marinated in the chef’s special sauce, then deep-fried until it is crispy golden on the exterior, but still juicy and tender on the inside. It is then sprinkled with freshly ground “forest black pearls” – mountain pepper along with the distinct fragrances of pepper, ginger, lemongrass, and lemon zest which infuses into every inch of the ribs. It is finally topped with tender leaves of the tribe’s traditional cilantro, Ailanthus Prickly Ash such that each bite is a praise to the land.
This is an innovative refreshing vegan dish. With soft mochi as the base, it is layered with crispy seaweed, and then hand-rolling with crisp cucumbers finely cut to approximately 2cm. It is then paired with salty miso and refreshingly sweet peanut powder to open up the appetite.
Duck enriched with vitamins is used with the addition of macrobiotic Job’s tears, wax gourd, goji berry, red date, and caterpillar fungus to provide the sweet, macrobiotic soup.
Handmade smooth and chewy noodles are sprinkled with stewed minced pork and dried shrimp to provide the rich salty and aromatic taste.
Originating from the Guanxi region of Guangzhou, our ancestors persisted in the spirit of cherishing food to ingeniously enhance the value of their catch, thus accomplishing a classic flavor popular throughout the streets and alleys. Fish skin enriched in collagen with a firm and crisp texture is selected, and then paired with Taiwan’s natural grain vinegar prepared using the traditional brewing methods. It is marinated for 48 hours in a sauce made with several fragrant spices, giving a delightful blend of fresh and spicy aroma that bursts between the lips and teeth.
Various types of delicious seasonal vegetables are steamed and simmered to preserve the nutrients and the original taste, the use of salty-sweet sesame paste gives an indescribable taste, as if gently conveying the pure vitality of nature.
