A Feast of Seasonal Flavors: Taiwanese & Japanese Congee 彙整

Koganesengan Sweet Potato Congee

The congee specially features "Koganesengan" sweet potatoes, a local specialty from Penghu

. Carefully simmered, it delivers an exquisitely smooth, sweet, and comforting taste on the palate.
*Gluten-free

Nine-Delicacy Assortment.

1.Spicy Stir-Fried Pickled Long Beans
2.Fig with Tofu and Sesame Dressing:Silken tofu, cheese, and sesame are blended into a silky dressing, draped over fresh figs, and garnished with roasted peanuts and pine nuts. A delicate balance of natural sweetness and creamy richness.
3.Bitter Melon with Pickled Cordia Berries
4.Simmered Hijiki Seaweed:Crisp hijiki seaweed, carrots, and fried tofu are slowly simmered in a special Kyoto-style broth. The ocean's savory notes and rich soybean aromas perfectly meld into a rustic yet refined dish.
5.Tea-infused Deviled Eggs
6.Soy-Braised Babylonia Sea Snails:Fresh babylon shells are gently simmered in a savory sake and soy glaze, then rested for 24 hours to fully absorb the rich broth, offering a mellow and delightfully chewy bite.
7.Yuzu-Scented Mullet Roe
8.Plum-Pickled Red-Fleshed Guava
9.Beef Tsukudani:Marbled Wagyu beef and sliced burdock root are slowly simmered in a Kyoto-style savory glaze. The rich Wagyu fat and the burdock's woody aroma harmoniously blend for a deeply flavorful experience.

*Allergen: Peanuts

Emerald Scallion Oil Chicken .

Carefully selected heritage...

Carefully selected heritage chicken is slow-poached in a rich broth, repeatedly brushed with shallot oil, and air-dried to achieve a translucent, gelatinous skin. The base features a smooth emerald oil meticulously extracted from fresh scallions and spinach, while the dish is crowned with minced ginger and supremely crispy golden fried shallots. The silky chicken slices intertwine with these dynamic layers of scallion and shallot, offering a pure and profound taste of authentic Taiwanese culinary heritage with every bite.
*Gluten-free

Braised Abalone with Bamboo Shoot & Pickled Mustard Greens

Julienne of seasonal green ...

Julienne of seasonal green bamboo shoot and live abalone, paired with bamboo-ginger pickled for a full 24 hours and crisp fermented mustard greens — each ingredient drawn into fine threads by precise knife work. Seared over intense wok heat, the abalone's tender spring plays against the sweetness of scallion, garlic, and bamboo. Finished with rich red mud-crab roe and slivers of scallion, the dish unfolds in three dimensions: crisp, tender, and fresh.
*Gluten-free

Preserved Radish Omelette

This delicate omelette blen...

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.

Stir-Fried Green Peppers with Dried Whitebait

Carefully selected whitebai...

Carefully selected whitebait from Nanfang'ao is meticulously slow-fried to a golden crisp. When tossed with vibrant, plump green shishito peppers and stir-fried over high heat, the ingredients are perfectly coated in a savory sauce, delivering distinctly layered textures and an elegant flavor profile.

Traditional Lard Rice

This comforting dish featur...

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.
*Gluten-free
Pork origin: Taiwan

Uni & Molten Egg Yolk Stuffed Pork with Pickled Melon

Carefully selected black po...

Carefully selected black pork mince with the golden lean-to-fat ratio is combined with crisp, refreshing pickled melon. The filling is wrapped around a slow-marinated egg yolk — steeped in house sauce for 18 hours until molten at its core. Crowned with luxurious Hokkaido uni, the dish is finished with a clear consommé rendered from steamed pork drippings and slow-dripped chicken stock. The snap of pickled melon, the oceanic sweetness of uni, and the silken richness of egg yolk come together in perfect harmony — enveloped in a warm, gentle broth that unfolds into a deep, lingering umami.

Grilled Eggplant with Minced Chicken Miso

Thick, fleshy eggplant is f...

Thick, fleshy eggplant is flash-fried at high temperatures to lock in its tender sweetness. Carefully selected minced heritage chicken breast is sautéed until fragrant with Kuki sesame oil and minced ginger, then slowly simmered and reduced with red miso, mirin, and sake. This rich, savory red miso chicken is layered over the eggplant, creating a flawless harmony of mellow sweet-and-savory flavors and tender, juicy textures.
*Allergen: Peanuts

Stir-Fried Bird's Nest Fern & Ichiyaboshi

Only the topmost 1.5 cm of ...

Only the topmost 1.5 cm of bird's nest fern is hand-selected, preserving its tender, jade-like texture. Over carefully controlled heat, the fern absorbs the concentrated oceanic depth of overnight-dried baby squid, brightened by the aroma of scallion and garlic. A finishing glaze of Taiwanese tsuzi — a traditional pickled herb sauce — coats every vein of each leaf. The clean crispness of the mountain fern, set against the richness of the sea, delivers a flavor that is at once pure and beautifully layered.

Five Willow Fish

Seasonal fish selection is ...

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.

Aiyu jelly with ginger lily

Alishan Mountain wild aiyu ...

Alishan Mountain wild aiyu hand-washed by the chef with the addition of organic ginger lily.
Gluten-free

NT$ 280

Seasonal Fruit.

A selection of the choicest...

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

合菜套餐專用