Autumn & Winter
Lobster, Salted egg yolk, Shaoshing wine
Quail, Miso, Finger lime
Zhuolan Xinxing Pear
Trout, Wasabi, Lemongrass
Marigold, Ricotta, Plum
Matsuba crab, Nest fern, Dried clove fish
Mangrove crab, Gynura bicolor, Black sesame oil
Kuel Ting chicken
Foie gras, Preserved daikon, Jinhua ham
Pickled Pineapple, Rum liver, Brioche
Red coral perch, Caviar, Spiced coconut milk
Kaohsiung No. 147 Rice, Scallops, Bamboo shoots
Muscat, Sakekasu, Shiso
Barley tea, Brie cheese, Cherry
Butter tea
ཇ་བསྲུབས་མ།
This is an exquisite tasting menu for the autumn and winter seasons, blending local Taiwanese ingredients (such as Yangmingshan trout, Penghu grouper, Guiding chicken) with Western cooking techniques. The set menu includes multiple cold and hot seafood appetizers, soup, main course (choice of duck breast, lamb chops, or wagyu beef), starch-based staple, and several desserts, showcasing rich layers of flavor and creativity. Wine pairing is recommended.
TWD4,260~
≈ $136.00



