Contract-farmed white-flowered gourd and carrots are weaved into a lattice; wrapped inside are Pingtung specialty “Rain Mushrooms”, scallops, Taiwanese black pork, various mushrooms including Matsumoto mushrooms, king oyster mushrooms, and oyster mushrooms; chicken stock is lastly poured over the dish, creating a refreshing and tantalizing taste.

A layer of white meringue with exquisite patterns drawn by the chef is placed over a dish of seasonal vegetables. This is a dish that pleases the eyes as well as the palate.

Premium Taiwanese bamboo shoots, steamed with lotus-scented rice, then gently simmered with matsutake mushrooms and sweet bean kernels in a delicate chicken broth. Light, aromatic, and tender-crisp.

Pearly and tender premium white asparagus, also affectionately known as the "Queen of Vegetables", have been specially selected for this dish. The simple black pepper seasoning brings out the freshness and sweetness of the white asparagus, which is also complemented by diced tricolour steamed egg and squid before mayonnaise is mixed in. As a final touch, some spices are sprinkled onto the salad to accentuate the tender and juicy texture of the white asparagus, giving rise to an elegant and exquisite dish.

Tender white asparagus is gently simmered in premium chicken essence, allowing its natural sweetness and juiciness to shine. Paired with aromatic matsutake mushrooms and delicate baby broad beans, this elegant dish offers a refined balance of flavor and texture.