Only the topmost 1.5 cm of bird's nest fern is hand-selected, preserving its tender, jade-like texture. Over carefully controlled heat, the fern absorbs the concentrated oceanic depth of overnight-dried baby squid, brightened by the aroma of scallion and garlic. A finishing glaze of Taiwanese tsuzi — a traditional pickled herb sauce — coats every vein of each leaf. The clean crispness of the mountain fern, set against the richness of the sea, delivers a flavor that is at once pure and beautifully layered.

Contract-farmed White-flowered gourd and carrots are woven into a delicate lattice; wrapped inside are Pingtung specialty “Rain Mushrooms,” scallops, Taiwanese black pork, and a variety of mushrooms including Matsumoto, king oyster, and oyster mushrooms. Finally, a light chicken stock is poured over the dish, enhancing its refreshing and savory flavor.

Serving time: Please refer to the staff for further information.

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.

Tender 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.