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Chef’s Signature Morning Feast
Crafted with mastery—where East meets West and fresh greens awaken the senses, redefining the meaning of breakfast
< Available Daily >
Elevating porridge to the peak of luxury, this simmered crab roe porridge with abalone, pearl clams, and shrimp is rich and silky in texture. It offers an incomparable dish when consumed with crispy Jiangsu-style snack “Sanzi”, cilantro and celery.
Introducing a taste of the ocean to the classic British countryside dish by mixing squid ink with tomato meat sauce, and then topped with grilled squid, creamy mashed potatoes, and aromatic cheese for baking till it reaches a golden finish. Each crispy and silky smooth bite gives a new surf and turf taste.
The luxurious upgrade of Taiwan’s national food, where stringently selected minced wagyu beef is simmered with broth prepared using beef bones and fresh vegetables to fuse the color of the sauce with the fragrance of the meat. It is then placed on top of steaming hot rice together with aromatic truffle sauce. One can also add coriander and pickled yellow turnip slices to enhance the flavor according to your own preference, making it a delicious dish where one would desire more.
It uses Japan’s national soup, miso soup, with fresh lobster heads, dried anchovies and onions to bring together the sweet essence of the ocean, plus crispy fried crab, served with steaming hot rice and topped with fresh fish roe, Ajitaka kamaboko, kelp and scallions, the texture of which is like the waves of the sea lapping at the taste buds, and the richness of the ocean’s feelings warming the heart.
Awarded the Gold “Ocean Heart Ecolabel” by the Taiwan Ocean Conservation and Fisheries Sustainability Foundation.Reimagining the classic French savory tart, this dish features mahi-mahi fillets sourced in accordance with principles of sustainable fishing, marine conservation, fisheries management, and corporate social responsibility. The filling is combined with broccoli, onions, and cheese to create a delightful dish that is both fresh and rich in flavor, embodying a commitment to sustainability and exquisite taste.
< Rotates Daily >
The pan-fried scallion egg with vermicelli base is spread with a rich kimchi sauce, and topped with mackerel floss, which is then finished with sakura shrimp and shredded seaweed to create a tangy, spicy, and delicious Taiwanese-style pizza!
Smoked with cherry wood, the Yilan-style duck is blended with a garlicky creamy white sauce, giving an aromatic salty taste with silky smoothness in the noodles, which is then relished with mountain pepper, garlic, and tomatoes, giving a harmonious fragrance between rich flavor and smoothness.
Taiwan camellia seed oil is added to tender chicken wings, then Taiwanese and American deep-drying approaches are used for juicy crispiness. With rosemary as sauce brush, camellia seed oil balsamic vinegar are used to give an aromatic scent with a lingering taste.
Honored as the “plant-based chicken essence”, black garlic is blended with Italian balsamic vinegar to create the signature sauce coating juicy, crispy chicken. The tangy taste with a gentle spice flavor is relished with crushed apricot kernel, giving a rich, savory taste that dances on the palate.
Quality pork ribs are fried to a golden colour, and then paired with a signature sesame paste infused with fragrances of shallots and garlic, which is then quick-fried with crispy fried scallions, giving layers of salty taste, where the tender, juicy ribs with smooth paste presents the delicate style of Taiwanese cuisine.
Based on the chopped chili cuisine culinary skills of Hunan cuisines, it ingeniously fuses the “brewing” skills inherited from indigenous people of Hualien/Taitung tribes, grinding juices from chili pepper, garlic, ginger, and the white part of scallion for soaking to prepare the handmade chopped chili sauce fermented for 72 hours under low temperature, which is then placed on top of fresh tender fish slices for steaming to give the delicious dish with bright color and hot flavor.
In tribute to the classic Cantonese Sweet and Sour Pork, the crispy pork ribs are coated with a glossy, tangy-sweet sauce with pineapple, chestnut sweet potatoes, and tomatoes, giving a delightful dish together with the juicy and soft meat texture.
Deviating from the traditional impression of Thailand’s “Tom Yum Goong”, this dish blends in yamakurage to give a gentler and smoother soup base, which is simmered with fish to achieve the balanced sour, sweet, and light spicy taste that brings out the fragrances of the seafood.
< Rotates Weekly >
Wood-smoked flying fish from the famous “Ina Flying Fish” is relished with aromatic oil rendered from Ailanthus Prickly Ash, which is then paired with pearl clams, orchid clams, and fresh salad, where fragrances of smoke and spice match to demonstrate a sophisticated presentation of ocean flavors.
Thinly shaved crisp chayote slices are paired with hand-torn mozzarella and dill, relished with the smoothness of olive oil, the gentle creaminess of yogurt sauce, and the pure sweetness of honey to create the limitless flavor experience for indulging in every bite.
※ Honey is not recommended for children under one year old.
Inspired by panda tofu, black and white sesame are transformed into tofu with a silky texture, while replacing spicy Mapo sauce with kombu soy sauce to enhance the aromas of the sesame and soy. The smooth texture acts as the perfect prelude to a beautiful morning.
Crispy fried firm tofu is topped with an aromatic Italian-style herbal tomato sauce, and then drizzled with truffle-flavored olive oil, which is then decorated with bell peppers, edamame, and truffle to create this oriental-western delightful dish.
Handmade silky and smooth sesame tofu is topped with thinly sliced green beans to give a fresh, crisp texture, which is then drizzled with a rich sauce to enhance the flavor, while a light touch of wasabi allows the dish with a hidden tension of flavors among the gentle taste.
Preserved mustard greens and chili-oil bamboo shoots are simmered to condense Hakka culture in the tangy-sweet sauce, which is relished with smooth, slightly bouncy low-calorie tofu noodles and crispy-yet-juicy vegan “oyster” fritters to present layers of fresh saltiness, giving traditional vermicelli with brand new charisma.
< Available on Holidays Only >
Cold-smoked to infuse a delicate woody aroma, the salmon is tender and rich. Paired with egg-infused tartar sauce for added creaminess and crisp green frisée for a refreshing finish.
Crafted from the world’s most popular red grape, Cabernet Sauvignon, this wine reveals a captivating brick-red hue, bold blackberry aromas, subtle oak notes, and a smooth, refined tannin finish with lingering depth.
