Lin Tien-sheng, father of nationally renowned chef Lin Ming-tsan, is known as the Father of Catering. More than 40 years ago, the elder Lin created this dish, which has since become an iconic dish in Taiwan’s catering scene. Fresh Japanese eel is first deboned and laced with fresh seasonal dill before being coated with flour and deep-fried. The last step in this culinary journey is to drench the eel in a gravy made of chicken stock, pineapple, sugar, and tomatoes heated over a slow fire. The sweet and sour taste of the fruits complement the lightly saccharine flavor of the eel, and the heat coaxes the fragrance from the coriander. The eel is paired with homemade aluminum-free deep-fried fritters and rice crisps to give the dish a rich and layered texture and taste.

Summer limited .With seasonal loofah produced by the farm as the main ingredient, which is cut into 0.1cm threads via the chef’s excellent knife skills before pickling. It is served with seafood jelly and black-leaf tomato jelly to offer a double sensation for consumption.

Starting time: Please refer to the staff for further information