Mountain and Sea House | Cold Platter

Pork Heart with Ginseng

Pork heart stuffed with sup...

Pork heart stuffed with superior aged red ginseng and steeped in herbs for two days to allow the flavors to fully penetrate.

NT$ 380

Wild Abalone Stewed in Tana Spice

Wild Taiwanese abalone stew...

Wild Taiwanese abalone stewed in a Japanese style using traditionally fermented soy sauce and prickly ash leaves (Tana), a spice customarily used by the Atayal aborigines.

NT$ 380

Egg-stuffed Squid Rolls

Fresh, sweet squid stuffed ...

Fresh, sweet squid stuffed with a golden mix of three types of egg: duck eggs marinated for 40 days using a special blend of red clay; century eggs (pidan) made using a two-month traditional process and the rare first eggs from young hens. An exquisite seafood delicacy.

NT$ 680

Baked Wild Mullet Roe

The wild mullets from Zigua...

The wild mullets from Ziguan Township in Kaohsiung grow fat have a lot of fish eggs that taste delicious. Before baking, the mullet is soaked in wine to promote flavor.

NT$ 980

Sashimi Platter

Freshly-caught local fish s...

Freshly-caught local fish sliced raw and served with seasonal organic vegetables.

NT$ 1680

Deluxe Mountain and Sea House Platter

It includes Ginseng Pork He...

A medley of six signature dishes: pig’s heart stewed in ginseng, pork knuckle sausages, liver rolls, chicken smoked with sugar cane, squid stuffed with three kinds of eggs, and abalone stewed with Atayal spices. (contents may vary by season).

NT$ 1980 (Large) NT$ 1480 (Small)

Herbal Drunken Shrimps

The chef uses 12-year-old S...

The chef uses 12-year-old Shaoxing wine and a secret recipe to cook live cipher shrimps, creating a dish that is richly aromatic.