Pomelo Shiso Sesame Aubergine
Clavius
Eggplant slices are deep-fried to achieve a delicate contrast—crisp on the outside, soft and succulent within. Fresh green shiso leaves, yuzu vinegar, and sesame introduce a bright, tangy profile, with shiso’s herbal fragrance lifting the flavors and sesame’s gentle nuttiness leaving a subtle finish. Strips of bean curd bring a hint of sweetness, harmonizing with the earthy notes of shiso and eggplant to create a light, refreshing, and thoroughly appealing appetizer.
Taro Cake
Su Lai Chuan
Made with diced Dajia taro folded evenly into the taro cake, this dish may appear simple, yet it offers a chewy texture with tender, delicate taro cubes. Each bite reveals the natural sweetness of the taro, complemented by the cake’s smooth, refined texture. A glossy dark miso-based sauce, silky without being heavy, completes the dish, creating a balanced harmony of sweet, savory, and gentle flavors.
Signature Bone-on Glazed Pork Chop
Tableau by Craig Yang
Inspired by the chef’s father’s honey-glazed ribs, this dish features whole braised pork ribs, tender enough to fall effortlessly from the bone. They are lacquered with a glaze of bonito soy sauce and honey, then finished with a crust of crispy quinoa that adds a nutty crunch to balance the pork’s natural sweetness. A kumquat sauce lends a distinctly Taiwanese accent, layering in bright sweet-sour notes that make the dish truly memorable. (Hero image ©Tableau by Craig Yang）
Shanghai Scallion Oil Noodles
Kung Fu Shanghai Fish Ball
This modest bowl of fine white noodles and sauce reveals remarkable depth once stirred together. The noodles are enveloped in a glossy brown sauce, slow-simmered from scallions and soy, carrying the umami of soybeans and the gentle sweetness of caramelized scallions. Each bite is rich yet never heavy, flavorful yet balanced, with a final splash of vinegar that lifts the dish and highlights this simple yet nuanced dish.
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Lamb Skin Roll
Lien Wu Chiao Lamb Soup
Available only on weekends, the lamb skin roll is presented like delicate tree rings. Fat is meticulously trimmed before the lamb is rolled layer by layer and sliced into thin, translucent pieces for a chilled starter. Each glistening slice is cut with precision and paired with a house-made sauce that balances garlic aroma with the sweet-savoriness of soy. The result is a gelatinous yet tender bite, rich in lamb flavor and layered in texture.
Braised Cabbage with Scallops
Pale Jade Pavilion
Beyond the classic pairing of dried flatfish and shiitake mushrooms, this version includes strips of cured pork that lend extra depth and savoriness. Bamboo shoots provide a crisp counterpoint to the tender braised cabbage, which is stewed just right to hold its shape, display a clear sheen, and retain its natural sweetness. A final garnish of shredded dried scallops completes the dish, adding yet another layer of umami.
Stir-fried Water Bamboo
Yung Yen
Thinly shredded water bamboo is stacked like a small mound, giving the dish a fresh and elegant appearance. Stir-fried with garlic slices, scallions, and chili, the garlic maintains a creamy color and releases a gentle fragrance that enhances the flavors without overpowering them. The water bamboo stays juicy, crisp, and naturally sweet, demonstrating careful control of heat and skillful wok technique.
