Featuring Yoshino No. 1 rice — a heritage variety celebrated as the "Emperor's Rice" for its century-long legacy and prized for its plump grains and delicate white core — this congee offers an exceptionally smooth, creamy texture. It is complemented by Yilan-grown Kagoshima honey sweet potatoes, renowned for their moist, tender flesh and fragrant sweetness.

1.Grain Shochu-Infused Tofu-Made with an exclusive grain shochu from Vino Formosa Distillery, distilled from sweet potatoes, Yoshino No. 1 rice, and Taiwanese wheat, then aged in oak barrels previously used for peach liqueur, imparting a rich, sweet and earthy aroma. The tofu is steeped in this fragrant spirit and aged for 10 months, transforming traditional Taiwanese fermented tofu into a refined delicacy with an unexpectedly enchanting depth of flavor.

2.Mullet Roe Rolls-Delicately handcrafted squid paste embraces wild mullet roe from Kouhu, Yunlin, offering a rich, refined umami taste. Shaped into the auspicious Ruyi form, it conveys heartfelt wishes for good fortune and smooth journeys.

3.Silkie Chicken Deviled Egg-Featuring traditionally raised Silkie chicken, prized for its firm, springy egg whites ideal for slow braising, delivering a richly aromatic and satisfying bite.

4.In-house Pork Floss-In-house pork floss prepared with Taiwan's native black pig, complemented by dried scallops and lion's mane mushroom.

5.Spicy Stir-Fried Pickled Long Beans

6.Green & Safe Peanut Fried Gluten

7.Plum Pickled Red Guava,

8.Marinated Clams

9.Bitter Melon with Tree Seeds

 

A simplest touch unlocks the deepest of flavors.

This dish features Taiwan's native heritage free-range chicken, prized for its firm, hearty texture, alongside tender, springy Silkie chicken — both gently poached to highlight their natural taste and character.

This delicate omelette blends nutrient-rich red-shelled pullet eggs with chicken century eggs, their silky whites and gel-like yolks creating a luxurious texture. Folded within are two kinds of preserved radish — a 10-year-aged, sugar-fermented variety and sun-dried daikon — each offering rich, time-honored Taiwanese flavors.

This dish features phoenix-tail bamboo shoots from Zhushan, Nantou — the most tender top portion of the bamboo, carefully steamed, lightly salted, fermented, pressed, and sun-dried.

It is then braised in house-rendered chicken fat along with pork shoulder, black sea cucumber, pickled mustard greens, and pork intestine, creating a rich, savory dish with deep, layered flavors and an irresistible variety of textures.

This comforting dish features lotus fragrant rice, claypot-cooked for a pearly finish and delicate aroma. With low amylose and high fiber, the rice is tender, light, and easy to digest.

It's topped with house-rendered lard from flaxseed-fed pork, rich in omega-3 fatty acids, and paired with light soy essence — an artisanal, sun-aged Taiwanese soy sauce, showcasing the purest aroma of fermented soybeans.

Pork origin: Taiwan

Five Willow Fish is a classic Taiwanese fish dish, reflecting the frugality and gratitude of early agrarian society. Finely shredded vegetables are combined with seasonings and braised together with a whole fish — traditionally one used in ancestral offerings. The dish’s name, “Five Willow,” draws from the joy of five generations living under one roof. With its crispy fried fish, balanced warmth of sweet and tangy flavors, and rich layers of texture, this dish carries deep nostalgic charm.

Prepared with seasonal fresh fish, it features a blend of three distinct vinegars: one with fruity acidity, one with the natural sweetness of vegetables, and one with the subtle sourness released by sun-dried daylilies. These layers come together in a vibrant, well-balanced sweet-sour profile that delights the palate.

Seasonal wild greens from Taiwan, tossed with fermented bean and pineapple sauce, garnished with nuts and premium seed oil.

Delicate in appearance yet full of depth, this refined dish features tender winter melon gently simmered with spa-purified clams and scallops in a clear chicken consommé. Through meticulous preparation, the ingredients absorb the natural sweetness of the broth, resulting in a light and elegant flavor accented by floral notes of osmanthus.

Pork hung to maturation is first fried and then steamed. The pork is then put on top of lotus leafs and placed in a clay pot to braise for three hours. Ingredients include sun dried Penghu squid and Yunlin #11 peanuts. The flavor of the peanut and the sweetness of the squid is infused into the meat with the braising.

Made with plump, aromatic Kaohsiung No. 10 soybeans and sun-dried brine from Sigou, Tainan, this handcrafted tofu pudding is delicately curdled by skilled artisans using traditional methods. With no chemical additives—only soybeans and natural brine—it offers a silky-smooth texture that melts effortlessly in your mouth.

A selection of the choicest organic, seasonal fruits from across Taiwan.