A pinnacle of Taiwanese culinary artistry, this dish features Calmex abalone, fish maw, deer tendon, white teatfish, and shiitake mushrooms, layered within a deboned pork trotter. Simmered slowly over a gentle flame, it brings together the finest flavors and textures from both land and sea.

Handcrafted vermicelli threads, fine as silk, symbolize a long and prosperous life, while a fruit carving of the character “Fu” (fortune) conveys blessings for all. The rich broth and refined presentation offer layers of flavor that are both full and harmonious.

Designed to be enjoyed in two stages: first, savor the full richness of the main course; then, toss the braising sauce with the vermicelli, seasonal vegetables, and “Fu” carving—signifying blessings and longevity intertwined. “Where the mountain meets the sea, blessings and long life unite.”
(Please pre-order at least 2 days in advance.)

This is a signature dish from the famous Peng-lai-ge Restaurant, and we got the recipe from the master chef Huang De-shing. The roasted chicken can be enjoyed three ways: 1) you can bite into the meat of the chicken that was marinated first with fermented bean curd and then roasted; 2) you can savor the meat seasoned with the drippings from the roast chicken and add some crunchby eating it with sauerkraut; and 3) you can sandwich the meat, shredded bamboo shoots and sauerkraut in a steamed bun.

This exquisite broth is crafted by slow-simmering a whole free-range heritage chicken with seasonal radish and premium mountain delicacies for two hours, distilling the pure sweetness of every ingredient into a single pot. Finished with abalone and bamboo pith to enhance its savory depth, it offers a sophisticated balance—rich yet light, refined yet profoundly flavorful.

*(Pork Origin: Taiwan / Please note: This soup is brewed from the essence of whole chicken; it does not contain solid chicken meat.)

[Seasonal Dish]
Buddha Jumps Over The Wall is the most iconic dish among Fujian cuisine. The broth is made by painstakingly simmering an entire free-range chicken over a long time. A variety of rich ingredients, including black sea cucumber, Hokkaido scallops, abalone, Jinhua ham slices, log mushrooms, fish maw, premium short ribs from black pigs, pork belly, taro, chestnuts, green bamboo shoots, etc, is then added to the pot and simmered. The perfect blend of the delicacies' refreshing sweetness and savory goodness makes each mouthful an experience to be remembered!