AI Spot Summary
The restaurant offers a diverse range of dishes, each made with fresh ingredients and plenty of creativity. From fish roe paired with aiyu jelly to lobster, and also Wagyu beef, each dish is stunning, and the flavors and textures have received very high praise.
The restaurant creates a dining environment filled with a seasonal atmosphere, with each dish presenting different seasonal imagery, making it exceptionally pleasant.
Reviews
Here is the translated text in English:
｜One guest $2,080 + 10% service charge｜
▶ Winter Solstice Welcomes the Month of Reed ◀
The first cup of tea is selected from Taiwan's Oolong, with a subtle floral fragrance and refreshing taste, paired with appetizers.
▶ Summer Solstice Fireworks Welcome the Month of Pu ◀
What's special is the use of aiyu combined with fish roe, a super novel combination, with the fish roe bursting juice in your mouth! Inside, it’s paired with fresh shrimp, very fresh and chewy!
▶ Autumn Equinox Harvest Welcomes the Month of Osmanthus ◀
This dish is reminiscent of Hong Kong-style shrimp dumplings, but it contains Alaskan king crab, and what's more special is that the sauce underneath is passion fruit mousse!
▶ Start of Spring Journey Welcomes the Month of Lantern ◀
Using cured meat to represent the Spring Festival, made into a small tart, the tart shell is very crispy, and the cured meat has a chewy texture, it's special and delicious.
▶ Great Cold Warm Heart Welcomes the Month of Twice-Cooked Pork ◀
The soup starts by pan-frying fish fillets from the eastern coastal area until golden and crispy, paired with a spicy century egg sauce and real century egg, simmered with different seafood, allowing you to enjoy little clam and small abalone.
▶ Spring Equinox Rebirth Welcomes the Month of Flower ◀
Using preserved old hen's soup and bamboo shoots to create mousse, also adding sesame oil to enhance the aroma. Western-style Parma ham replaces the salty preserved meat, and what's special is that it’s pan-fried golden brown on both sides, with undercooked scallops paired with it. Surprisingly, to mimic the preserved meat, there are even tofu skin, baby corn, and bamboo shoots inside.
▶ Abundant Autumn Golden Waves Welcome the Month of Xuan ◀
Using Yilan's nine-horned abalone paired with creamy white sauce vegetables, alongside deliciously sweet roasted sweet potatoes that have been pickled, the leaf plate is made from roasted cabbage, presenting the atmosphere of autumn leaves.
▶ Oyster Egg Roll Ji Guang Cake ◀
Using Matsu classic Ji Guang cake, stuffed with oyster and chives egg roll, paired with special sauce, the combination of all ingredients is very harmonious!
▶ Summer’s South Seas Welcome the Month of Lychee ◀
Next, we come to July, featuring lobster as the main dish, very fresh and chewy, served with two special sauces: peeled chili sticky rice pepper sauce and lobster ma-gau sauce. Both seasonings are very unique and eye-catching. I especially love the peeled chili sticky rice pepper sauce, which gives a slight tingling sensation to the tongue but is not spicy, rather it enhances the flavor! There are also fragrant bamboo shoots on top, a very special ingredient that tastes very much like asparagus!
▶ Afternoon Citrus Breeze Welcomes the Month of Chocolate ◀
In the afternoon, a tea time treat is a must, featuring the store's homemade citrus ice slush, first smoked with apple wood. The texture of the ice slush is creamy, and you can still find actual citrus pieces in it. What's special is the ginger aroma; you can taste tiny ginger bits, yet it’s not overpowering at all!
▶ Rich Autumn Sorghum Welcomes the Month of Sun ◀
Using Kyushu Wagyu Kagoshima ribeye A5, with an ultra-crispy exterior that bursts with juice upon biting!! Paired with Kinmen sorghum pork rib soup sauce, alongside a sprinkle of Parmesan cheese, the most stunning part is the Kinmen millet cake, pan-fried until golden and crispy on the iron plate, while the millet cake retains its soft and glutinous texture. I really love this dish!
▶ Abundant Year Four Seasons Welcome the Month of Plum ◀
The last main dish is golden fried rice paired with amaranth soup, presented as lo-mei rice topped with crispy baby sardines and shredded tuna. The shredded tuna looks like bonito flakes but is more delicate and not fishy, adding a refreshing touch.
▶ Autumn Evening Frosty Morning Welcomes the Month of Chrysanthemum ◀
To end a satisfying meal, a dessert is a must. The dragon fruit ice cream on top carries a yogurt fragrance, below is mango sago and fresh dragon fruit. Because it uses mango sago as a base, it also includes sago pearls, grapefruit, and coconut milk. What’s special is that there’s a circle of mille-feuille pastry on the side, which harmonizes perfectly when eaten together! Finally, enjoy a cup of Deersong red Oolong tea with the dessert~