Year-End and Spring Banquets 彙整

Deluxe Mountain and Sea Platter (Year-End & Spring Banquet)

Shaoxing Drunken Shrimp, Su...

Shaoxing Drunken Shrimp, Sugarcane Smoked Chicken, Wild Mullet Roe, Red Yeast Matsusaka Pork, Fire-Red Shrimp and Crab Cake, Braised Abalone with Tana (Taiwanese Mountain Pepper). (The pork used in this restaurant originates from Taiwan. / Food photos are for reference only; actual dishes served may vary.)

Zucchini Parcel

Contract-farmed Zucchini a...

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.

Avocado and Sea Urchin Spring Roll

The base features marlin pa...

The base features marlin paste blended with slow-sautéed dried shrimp, fried shallots, water chestnuts, and five-spice diced pork, establishing a classic Taiwanese flavor profile and crisp texture. Premium sea urchin and creamy avocado are then perfectly encased in a shiso leaf. Cooked using a high-temperature 180°C oil-basting technique, the outer spring roll wrapper is rapidly crisped to a light, delicate perfection. Each bite offers a stunning contrast between the warm, crispy exterior and the velvety, rich sea urchin inside, flawlessly demonstrating precise temperature control and an expert grasp of ingredient textures.

Suckling Pig(1&2 dishes)..

Master Te-Hsing Huang from ...

Master Te-Hsing Huang from Peng Lai Restaurants used mainly Fujian-style culinary skills, and this cuisine has not been made since Master Huang left Peng Lai Restaurants, as no one is willing to reproduce the complicated production process. When this cuisine reappeared, Master Huang said emphatically, “This cuisine has not been seen for more than 50 years”

This cuisine may be enjoyed in three ways, the first being the crispy pork skin.The second is the tender pork rib, and the third is stir-frying the remaining meat with pickled Chinese cabbage, and then serving it in steamed buns. There are four different flavors of sauces, including the western-style honey mustard, the lemon sauce similar to Japanese-flavor, the Taiwanese sweet sauce made of fermented flour, as well as the vinegar and garlic sauce for your selection. The diverse sauces also seem to represent the past glory of Dadaocheng with the fusion of different cultures.

three ways to eat

Suckling Pig(3 dish).

This cuisine may be enjoyed...

This cuisine may be enjoyed in three ways, the first being the crispy pork skin.The second is the tender pork rib, and the third is stir-frying the remaining meat with pickled Chinese cabbage, and then serving it in steamed buns.

three ways to eat

Alishan Coffee-Smoked Pomfret

Pomfret marinated in Alisha...

Pomfret marinated in Alishan coffee extract, fried, brushed with coffee oiland smoked over acacia wood. Using coffee and smoking techniques, both originating in Japan. First savor the tender flesh, then enjoy the crispy bones, served with Taiwanese-style tartar sauce—two distinct tastes in one dish.

Premium Mud Crab Seafood Sticky Rice

Live wild crabs have been c...

Live wild crabs have been carefully selected to be the star of this dish. These crabs are fleshy and well-grown, each weighing a minimum of 12 liang (around 450g), and have been tested for veterinary drugs and heavy metal residues, making them a safe and hearty meal to be enjoyed. The succulent and sweet crab meat is placed on the aromatic rice cake that has been stir-fried with log mushrooms, chestnuts, and sun-dried shrimps from Penghu. Then, the dish is steamed, during which the glutinous rice soaks up the savory goodness of the juicy crab meat. The mouth-watering rice cake and rich-tasting crab meat are then brought together with various seafood delicacies such as braised abalone, mussels from Matsu, salted squid, clams with garlic, and salmon roe from Japan. The dish is a seafood carnival starring the best seafood that Taiwan has to offer.
*Images are for illustration only. Thank you for your understanding.

Herbal Dendrobii Calabash Chicken

Remove the bones from the c...

Remove the bones from the chicken. It is then stuffed with chestnuts and mushrooms cultivated on natural logs which are available only in fall into the shape of a calabash, and then simmer for 8 hours with the precious Herbal Dendrobii.

Aiyu jelly with ginger lily

Alishan Mountain wild aiyu ...

Alishan Mountain wild aiyu hand-washed by the chef with the addition of organic ginger lily.
Gluten-free

Seasonal Fruit

A selection of the choicest...

A selection of the choicest organic, seasonal fruits from across Taiwan.
*Gluten-free