An Elegant Dialogue Between Smoke and Spring

The first bonito of spring — prized for its exceptionally tender flesh as it begins its seasonal migration — is cold-smoked over walnut wood to develop a deep, lingering aroma. Within, layers of winter-preserved yuzu-scented daikon and pickled chilli pepper are delicately folded with Sesuvium portulacastrum from the coastal shores of Fangyuan, Changhua, and a sorghum-apple jelly. Each bite is a graceful meeting on the palate — the composed richness of winter yielding to the bright, refreshing sweetness of spring.

A Culinary Awakening Half a Century in the Making

Faithful to the heirloom recipe of a venerable Anping, Tainan establishment, this dish features the season's finest connoisseur-grade oysters from Waisanding Sandbar — bursting with unrivalled freshness. Our chef folds crisp spring chives and tender shredded pork into the filling, before frying at intense heat until the batter achieves a delicacy as thin and shattering as a cicada's wing. At first bite, the rich, briny sweetness of the ocean surges forward alongside the pungent fragrance of spring chives — a vivid celebration of spring in full bloom.

A Contemporary Interpretation of Pure Soy Essence

A return to the very origin of ingredients — crafted fresh daily from Taiwan's successfully revived native Jīnzhu soybean. The tofu yields a silken, tender texture and an exceptionally rich, pure soy fragrance. It is accompanied by the smooth richness of organic century egg, the savoury depth of preserved mustard greens from Gongguan, Miaoli, and finished with a drizzle of house-made spring onion oil. A simple composition, yet one that reveals extraordinary warmth and homeliness through its quietly refined layers.

Shaoxing Drunken Lobster Live lobster prepared with the chef's exclusive herbal blend and 18-year-aged Zhuangyuanhong Shaoxing wine — delivering a satisfyingly springy texture and deeply aromatic fragrance.

Tri-Egg Stuffed Squid Salted duck eggs cured for 40 days in a specially blended red clay marinade, century eggs crafted by traditional methods over two months, and the rare first-clutch eggs — combined in a golden ratio and stuffed into fresh squid. The distinct character of each egg draws out the natural sweetness of the seafood, creating an irresistibly complex flavour.

Handcrafted Crab Ball The ultimate concentration of ocean flavour. Wild fire-roasted shrimp from Penghu are hand-pounded repeatedly by the chef into a smooth paste, sealing in the sea's purest, most pristine sweetness. Three spring wild ingredients — fennel, fiddlehead fern, and celery — are folded in alongside rich, prized duck egg yolk. The result is a layered experience: the satisfying bounce of the sea, followed by a lingering whisper of herbal freshness.

Wild Mullet Roe Wild mullet roe from the Yunlin County Fishermen's Association — abundant in roe, rich in flesh, and exquisite in flavour.

Following time-honoured tradition, our chef crafts a marinade of mellow red yeast rice, garlic, white miso, and fermented tofu, enveloping the Taiwanese black pig tomahawk. The result is an inviting crimson exterior, firm and succulent flesh, and a lingering richness that stays with you long after the last bite.

Pork origin: Taiwan

Organic Cabbage Locally grown organic cabbage — delicately sweet and refreshingly crisp.

Chilled Silver Sprouts Blanched bean sprouts, pristine white and perfectly crisp, tossed in the chef's house-made spiced oil and seasoned with kelp salt.

Dual-Colour Chicken, Ham & Tofu Strips Black and white tofu, finely julienned and slow-steamed in a rich, old-fashioned chicken stock with Jinhua ham, then wok-tossed in chicken fat. Deeply fragrant, honest, and pure.

Sun-Dried Radish Prepared by traditional sun-drying methods — each bite carries the warmth and energy of the open sky.

Fresh Bamboo Shoot & Tender Chicken Strips Green bamboo shoots finely julienned with skilled knife work, wok-tossed and folded together with heritage-breed chicken strips.

National Treasure Duck Egg Ribbons Silken strands of prized duck egg, delicately cooked to a soft, flowing finish.

Condiments Fresh coriander, celery pearls, and spiced pickled mustard greens.

Gentle Nourishment After the Spring Rain

As spring rains fall and dampness quietly seeps into the body, our chef turns to the ancient wisdom of Si Shen — the four sacred herbs — ground and slow-simmered into a broth of silken, seamless depth — crafted to dispel dampness, replenish qi, and restore warmth to body and spirit.

The soup's artistry unfolds in layers: tender bamboo pith wraps premium abalone and dried scallop, offering a delicate crispness with quiet elegance. The revered Taiwanese culinary technique of tao chang — stuffed intestine — adds a firm, satisfying bounce. Finally, fresh angelica root and its fried leaves are introduced, their clean, botanical sweetness weaving through the broth with precision, lifting the ocean's flavour to its finest expression. The result is a profoundly layered soup — the ideal nourishment for the spring season.