Lakeshore Brunch BUFFET -Seasonal Cuisine

Stewed Pork Trotters with Pigeon Peas

A tribute to iconic indigenous cuisine that recreates the shared nostalgia for “Ina’s Flavors” (mother’s flavors). This dish features handpicked pigeon peas grown using friendly farming methods and soaked for 8 hours. These beans are slow-cooked with collagen-rich pork trotters to create a texture that’s both irresistibly tender and chewy. The unique aroma lingers, with a warm, savory flavor that touches the soul, reminiscent of a mother’s gentle embrace.

Mahi-mahi with Ailanthus Prickly Ash and Bitter Melon*

Featuring mahi-mahi, known for their fast growth and rebound in population as well as seasonal migration to Taiwan in summer and winter. This culinary masterpiece combines succulent mahi-mahi with fresh squid, crunchy arctic surf clam, and the vitamin-packed bitter melon, a favorite among the Japanese. The dish is elevated by our chef’s signature ailanthus prickly ash sauce, adding a subtle spice and aromatic flair that accentuates the vibrant flavors in every delicious bite.

Indigenous Wild Vegetable and Japanese-style Salad*

Drawing inspiration from the island’s wild flavors, this salad combines the coastal Kavalan people’s rockweed with tender and healthy fiddlehead greens, crispy star jelly (Nostoc commune) and sweet potatoes. Drizzled with a delicately sweet and tangy Japanese-style salad dressing, this dish offers the pure, natural richness of the land.

Spicy Stir-Fried Minced Beef with Ailanthus Prickly Ash

Classic Thai cuisine and indigenous characteristic spices are blended, while finely minced lean beef shank with a satisfying chewiness is selected and stir-fried with crisp and sweet long beans, as well as the Ailanthus Prickly Ash sauce, which is known as the king of vegetables, giving out an aroma of mixed scallions, mountain pepper, and citrus. The combination of fluffy steamed buns that were once served in the Qing Dynasty imperial court creates a harmonious blend of textures and flavors with rich fragrance, leading the taste buds on a journey through the forests.

Deep-Fried Pork Ribs with Mountain Pepper

Thick pork ribs with the perfect ratio of meat and fat are selected and marinated in the chef’s special sauce, then deep-fried until it is crispy golden on the exterior, but still juicy and tender on the inside. It is then sprinkled with freshly ground “forest black pearls” – mountain pepper along with the distinct fragrances of pepper, ginger, lemongrass, and lemon zest which infuses into every inch of the ribs. It is finally topped with tender leaves of the tribe’s traditional cilantro, Ailanthus Prickly Ash such that each bite is a praise to the land.

Pigeon Peas with Firm Tofu and Manganji Peppers*

Pigeon peas, a traditional staple, are soaked and steamed for several hours, then combined with Manganji peppers, crispy fried firm tofu, garlic sprouts, cilantro, and a dash of sesame oil, perfectly highlighting the authentic good taste of the ingredients.

Dried Flying Fish with Chinese Onion and Chayote Shoots*

The chef has crafted a unique salad dressing featuring a harmonious blend of local ingredients. This dish showcases dried flying fish, a staple in the diets of Taiwan’s east coast inhabitants, fried and finely ground to perfection. Paired with Chinese onion, locally known as “Amis Salad,” this combination offers a delightful balance of savory and mild spiciness. The fresh, crispy texture of chayote shoots completes this exquisite culinary experience.

Maqaw Plum Sauce with Eggplant

Our chef presents a unique creation featuring plum sauce from Fuli, one of Hualien’s most cherished specialties. A blend of classic Enchilada chili sauce and zesty lemon from Tex-Mex cuisine, the sauce is drizzled over tender eggplant and garnished with aromatic maqaw. The result is a refreshing, sweet, and tangy flavor profile that will tantalize your taste buds.