In ancient China, women painted flowers between their brows as a facial adornment. Drawing inspiration from this practice, the chef created this special dish that is both designed and named after the cultural tradition. This dish is not an easy one to make. Organic white gourd is used to create a translucent pouch, which has a jade green color that reminds one of glazed glass. This delicate pouch is filled with codfish, egg yolk, and organic shiroshimeji mushrooms. A bite into this exquisite dumpling brings forth a burst of flavors from the delicacies contained within, as the fragrance of chicken broth fills the diner's mouth.

This delicious stew, now a classic feature of Taiwanese banquets, originated in the taverns of the Beitou district, where clever cooks served it as an auspicious main course to their businessman clients. The dish features pig’s liver (a homophone of the term “to rise in rank” in Taiwanese) slow-cooked with eight other ingredients, including sea cucumber, bamboo shoots, and shiitake mushrooms. Topped with five carrot medallions that symbolize “five coins,” a homophone for “wealthy” in Taiwanese, this dish invokes the traditional blessing “Assume office and grow rich.”

Pure 100% rice flour noodle stir fried with a tasty medley of dried and toasted shrimp, sun-dried Penghu squid, wood-cultivated Shiitake mushrooms and seasonal vegetables.

Personally presented by master Te-Hsing Huang of Peng Lai Restaurant, this is a classic Taiwanese soup. Before the restoration, Taiwan was already a vital passage for trading in East Asia.Business travelers from different places brought rare food ingredients from around the world.Canned food was said to be precious and fancy products back then and quality canned snail meat further displayed the distinguished quality of the wealthy people. Mountain and Sea House uses canned golden snail meat developed by Green and Safe. It is free of fragrances, preservatives and monosodium glutamate (MSG).It is simmered using a slow fire together with the precious and abundant Mountain and Sea food ingredients as well as the self-cultivated organic tomatoes from the farm. Let the tender aroma of the snail meat and the crispness of the squid take you back to the old times in the past.

Yilan Chef A-Hai's signature banquet dessert. A mix of peanuts and almonds, hand whipped for 40 minutes, and transformed into the perfect gelatin dessert. A delicious jelly with no artificial flavors or additives.

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