Taro Paste with Cane Ice
A-ba’s Taro Ball
A dessert that celebrates harmony in both flavor and texture. Smooth, naturally sweet taro paste pairs beautifully with a rich taro sauce, while chewy taro balls offer distinct, satisfying layers. Though taro takes center stage, the honeyed red beans and finely shaved cane ice nearly steal the spotlight. The beans are soft yet hold their shape and texture, with just the right sweetness and a fragrant aroma. The cane ice melts instantly on the tongue, releasing a light, natural sweetness — a perfectly refreshing way to cool off in summer. (Hero image ©MICHELIN）
Braised Pork Rice with Braised Egg
Da One Gone Lamb
Each grain of rice is firm and springy, crowned with a glossy meat sauce made from fatty pork. The dark soy glaze and pork fat create a rich, sweet flavor that’s never greasy. Brimming with collagen, the sauce clings to the rice, giving it a sticky, lip-smacking texture, while the braised egg adds a well-seasoned, comforting touch.
Pork Knuckle & Pork Hock
Guang Xing Pork Knuckle
The pork knuckle features a glossy, gelatinous skin that’s pleasantly springy and never greasy, carrying a delicate soy sauce aroma. The pork hock, thinly sliced and tinged with a rich amber hue, offers juicy lean meat with a deeper, more robust savoriness. Fresh cilantro adds brightness, while the house-made chili sauce with anchovies delivers a bold, umami-laden kick.
Stir-fried Taro Strips with Celery
San Chieh Mei Nung Chia Le
A creative pairing of taro and celery — uncommon yet surprisingly harmonious. Only the tender core of the taro is used, mashed, shaped into strips, and stir-fried with shredded celery. The soft, naturally sweet taro nearly melts in the mouth, while the crisp, aromatic celery provides a refreshing contrast for a distinctive, well-balanced bite.
Traditional Braised Pork Rice
SÒNG JHAO
RELATED: Taiwan In A Bowl: Lu Rou Fan
Sea Bass Soup (Center Cut)
Superman
Thick, center-cut slices of sea bass are cooked to order and served in a steaming, clear broth. The skin stays glossy and intact, while the flesh is tender and fresh. Instead of ginger, Thai basil and goji berries bring a gentle sweetness and herbal aroma that enhance the fish’s natural umami — a light yet deeply satisfying soup. (left image ©吳宜筠/Superman)
Clear Broth Beef Noodles
Tsai Chia Beef Noodles
A golden, fragrant broth shimmers with a hint of oil, infused with the essence of beef bones from long, slow cooking. Thick slices of brisket are tender yet pleasantly chewy, while springy noodles soak up the savory broth. A final sprinkle of chopped green onion adds a bright, spicy lift, making every bite memorable.
Pepper Scallion Flatbread
Yonghe Chia Hsiang Soy Milk
This flatbread, resembling a small, thick clay oven roll, features a golden, crisp crust with subtle sweetness and a nutty sesame aroma. Inside, the chewy, fragrant dough is filled with scallions and a hint of pepper, offering a perfectly balanced savory lift. Simple yet deeply satisfying, it lets the natural flavor of the dough shine.
