勺勺

Sweet and sour, with a mild flavor. An appetizing and colorful golden kimchi.

A dish characterized by the umami of mushrooms and the refreshing aroma of sansho.

Chicken thigh cooked at low temperature and marinated overnight in Shaoxing wine, capturing the aroma of the wine and the deliciousness of the chicken.

Beef shank simmered thoroughly in a soy sauce and doubanjiang base, an exotic classic Taiwanese char siu.

Serves two, featuring three types of the day's recommended cold dishes. If you're unsure, ordering this is a sure bet.

Fried shrimp coated in homemade soy milk mayonnaise, mixed with pineapple. A Taiwanese shrimp mayo with a good balance of sourness and sweetness.

A hearty stir-fry of large pieces of braised pork belly simmered for a long time with spices and seasonal vegetables.

A Taiwanese stir-fry using 'satay sauce' based on dried shrimp, shallots, and garlic. A dish that becomes addictive with its savory flavor and moderate spiciness.

Chicken thigh marinated in several types of spices and deep-fried with tapioca flour for a crispy finish. Topped with an original black vinegar sauce, it features a rich sweetness and acidity.

A classic menu item. Chunky lamb meat combined with cumin, drizzled with homemade Szechuan pepper oil, creating a voluminous shumai. The hearty lamb meat and refreshing Szechuan pepper stimulate the appetite.

Shumai made with octopus, chicken, and shungiku, featuring the umami of dashi and the aroma of shungiku, in a Japanese style.

A luxurious dish wrapped fragrant in lotus leaves, filled with plenty of glutinous rice and ingredients. It is packed with the umami of sakura shrimp and dried scallops, along with the richness of braised pork belly.

A dish made by steaming fluffy yam and chicken thigh with spicy doubanjiang. The aroma and gentle spiciness create a captivating flavor.

A classic Taiwanese dish featuring braised pork belly cooked until tender, paired with flavorful preserved mustard greens, served in a Taiwanese steamed bun known as 'Gua Bao'.

Thick noodles coated in a rich sauce of fragrant sesame and peanuts, enhanced with soy sauce and aromatic vinegar, finished with the aroma of fried scallions for a deep and savory mixed noodle dish.

A classic Taiwanese bowl of rice slowly simmered with pork belly and spices, allowing the sweet and savory sauce to soak into the rice. The special bowl is a recipe inherited from the family of food director Wu Fangyu.

A dessert that combines stewed apples and jelly with tofu pudding mixed with cinnamon.