Wild Mushroom Delicacies

Pan-fried Yunna Matsutake Mushroom with Pink Salt

Thick-cut wild Yunnan matsutake mushrooms are lightly pan-fried on a Himalayan pink salt block until crisp on the outside and juicy within. The mineral-rich salt enhances the mushroom's distinctive aroma, delivering a fresh and delicate flavor reminiscent of a forest morning after the rain.
 

Double-boilded Partridge Soup with Cordyceps Flower and Red Mushroom

A nourishing Teochew-style slow-cooked soup featuring wild red mushrooms, cordyceps flowers, and partridge. The broth is clear with a natural ruby hue, combining earthy mushroom notes with the richness of the meat. An ideal restorative soup, especially during the dry autumn season.
 

Steamed Cod Fish with Morel Mushroom

Morel mushrooms, prized for their honeycomb texture, are slow-cooked to absorb a rich stock alongside tender cod fillet. The mushroom essence permeates the fish, creating a dish that is flavorful yet light—an elegant choice for wellness-conscious diners.
 

Tossed Seaweed Noodles with Matsutake Mushrooms and Abalone

Fresh matsutake slices and slow-braised abalone are paired with vibrant green noodles kneaded with seaweed. A harmonious combination of treasures from both land and sea, featuring silky noodles and a rich, comforting broth with understated luxury.
 

Braised Sea Cucumber with Porcini Mushroom and Dried Shrimp Roe

Fresh abalone and sea cucumber are gently braised until tender, accompanied by aromatic porcini mushrooms and flavorful dried shrimp roe. The essence of land and sea comes together in a rich, savory sauce, delivering layers of umami and a truly luxurious dining experience.
 

Stir-fried Blaze Mushroom with Sliced Angus Beef and Sichuan Peppercorn

The numbing fragrance of green Sichuan peppercorn awakens the palate, while tender beech mushrooms soak up the savory juices. Stir-fried with Wagyu beef, the dish offers layers of mild heat, freshness, and lingering mushroom aroma.
 

Stir-fried Angus Beef Ribs with Aged Garlic and Red Mushroom

American beef short ribs are slow-braised with red mushrooms and black garlic. Rich, savory, and deeply aromatic, this warming dish comforts both body and soul.
 

Steamed Seasonal Mushrooms with Ham and Wine Lees

Taiwanese rice lees are combined with chicken fat and savory ham, then steamed with a selection of seasonal mushrooms. The result is a dish with delicate wine aromas and naturally sweet, layered flavors.