Farm-fresh broccolini evenly tossed with fragrant bean crisps, deep-fried shredded mushroom, and kelp salt.

Mutton oil is used to sauté vegetables, star anise, peppercorns, cumin, other spices and bean paste, before water is added and the dish is stewed for ten hours. This produces a rich marrow broth, to which specially selected Pingtung Nubia lamb shank is added and stewed over a slow fire. The tender and flavorful meat, with sweet and sour colored tomatoes and tender Chaoyang radish, is a refreshing and nourishing winter delicacy that warms you up and yet is not too heavy!

This dish is based on the renowned Minnan dish Steamed Mud Crabs. Roe-rich mud crabs are soaked in aged red ginseng wine before being slowly simmered on low heat with ginger sauteed in black sesame oil, chicken stock, and more aged red ginseng wine, resulting in a thick, flavorful broth. The rich savory smell and fresh tender crab meat mark the spirit of Minnan cuisine, the pursuit of ingredients’ original flavors.

Pan-fried rice vermicelli is a traditional dish that is a part of many Taiwanese people’s childhood memories. Crispy fried noodles on the outer layer, moist noodles on the inside, and meat fried in cumin and mutton oil make a dish that is full of aroma and provides unforgettable warmth in winter!

Nubia goats from Pingtung are used; they are fed with cooked sweet potatoes mixed with organic rice bran and have meaty and tender flesh. Mutton chunks with skin and meat from the hind legs are chosen and stewed with spices and vegetables including radishes, carrots, and lettuce. The mutton meat is soft and tender while the broth is clear and refreshing, sweet yet not greasy, and encompasses the nourishing essence of mutton.

A selection of the choicest organic, seasonal fruits from across Taiwan.