Lakeshore Brunch BUFFET -Seasonal Cuisine

Golden Mahi-mahi Thick Soup

This dish holds a prominent place in traditional banquet culture, exemplifying the chef’s skill.The soup base, made from dried flounder, shredded shiitake mushrooms, and bamboo shoots, is simmered to umami perfection. Enhanced with Taiwanese grain vinegar, prepared according to a century-old tradition, and complemented by crispy mahi-mahi fillets, this soup delivers a harmonious blend of sweet and sour flavors, bursting with the essence of the sea.

Stewed Pineapple and Bamboo Shoots

This dish features the finest “Guanmiao Pineapple” from Tainan, one of the region’s three specialties.Crafted according to traditional methods, the pineapple is paired with a sweet and tangy “pineapple soy sauce” made from fermented soybean paste, pickled cabbage leaves, and bamboo shoots, all slow-cooked to perfection. The final touch of dried pineapple adds a delightful chewy texture, elevating this culinary delight.

Tainan Fruity Bonanza with Shell Ginger Sticky Rice

A selection of locally dried fruits like traditional baked longan from Dongshan Township, Irwin mango from Yujing Township, candied green mango, lotus seeds from Baihe Township, and pomelo peel from Madou, this dish elegantly layers them over purple and white sticky rice. Wrapped and steamed in Tainan’s famous shell ginger leaves, the rice absorbs the unique fragrance of the fruit and leaves, creating an exquisite culinary experience that perfectly blends the aromatic flavors of fruit, leaf, and rice.

Neritic Squid Confit

Inspired by the French confit technique, baby squid is sautéed over low heat to seal in the fresh sea aroma. It is then marinated in a spiced oil blend with bay leaves, star anise, and cloves for over 8 hours, allowing the delicate flavors to infuse, resulting in a rich and savory taste that dances on the palate.

Honey ＆ Longan Flower Jelly with Almond Tea

A playful twist on the nostalgic Taiwanese dessert “Agar” that has captured the hearts of generations. Our version incorporates honey and longan flowers from Dongshan Township in Tainan, blended with ground natural almond tea. The result is a dessert that is rich, smooth, chewy, and crisp, with a lingering sweet aroma that evokes the sensation of strolling through a lush garden.

White Jade Bitter Melon with Black Bean Sauce and Baby Fish

Premium white jade bitter melon, known for its glossy skin and thick flesh, is the star of this dish. It is paired with the chef’s signature fermented black bean sauce baby fish, painstakingly stewed to balance the bitterness with a perfect harmony of salty, sweet, and savory flavors, offering a delightful twist on the perception of bitter melon taste.

Sugarcane Shoots with Plum Sauce and Pork Belly*

Sugarcane fields that once dotted the Tainan countryside gave rise to many resourceful rustic dishes.The chef uses the tender shoots from the heart of the sugarcane, combined with marbled pork belly. Enhanced with Meiling’s distinctive sour and fragrant crunchy pickled plums, the result is a dish that is fresh, crisp, and exceptionally flavorful.

Areca Flower with Whitebait*

A must-try delicacy in Taiwanese mountain cuisine.The spike-shaped flowers from the areca (betel nut) tree are mixed with scallions, chili, and sesame oil, then topped with crispy fried whitebait and sesame seeds. This dish is crunchy, fresh, and slightly tangy, making it irresistibly delicious.

※「*」輪替提供，實際供應菜色依當日用餐為準