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 Zucchini 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.

Photo for reference only; subject to actual presentation.