-Sugarcane-smoked Free-range Chicken
-Wild Abalone Stewed in Tana Spice
-Baked Wild Mullet Roe
-Organic Green Bamboo Salad
-Herbal Drunken Shrimps
-Plum-flavored chestnuts
-Seasonal vegetables roll

Crispy Oysters and Sea Urchin, Taipingting Rose Prawns, Deep-fried sweet chilli, corn, and taro strips.

A classic dish of the Penglai Pavilion restaurant in the 1930s, the recipe for this stew has been imparted to younger chefs by none other than Chef Huang De-Hsing, who helmed the kitchen of Penglai Pavilion. Organic winter melon is steamed with a variety of ingredients such Jinhua ham, log mushrooms, scallops, green bamboo shoots, and matsutake to create a fusion of taste. As the essences of these delicacies are released into the stew, a blended symphony of sweetness and aroma is created. This dish is especially perfect for summer due to its refreshing and nourishing qualities.