Shen

Silky mascarpone meets charcoal-toasted bread, layered with tart pickled plum and finished with shaved black truffle to open the journey.

Low-temperature milk-poached prawn locks in sweetness, finished with sun-dried tomato and a spoonful of caviar.

Brandy warmth meets oceanic nori, brightened by kumquat and grounded by the fermented depth of monascus.

Slow-braised chicken with Hakka preserved mustard leaf, balanced by red yeast rice and fresh pomelo — a tribute to Taiwanese terroir.

Seared salmon with red quinoa, the umami of fermented tofu and silky egg yolk — a familiar Taiwanese umami.

Century egg stirred into Arborio risotto, white wine and Parmigiano Reggiano bridge East and West.

Cherry Valley duck breast slow-cooked, paired with duck liver, porcini earthiness, and a red wine reduction.

Seasonal fruit brightness warmed by cinnamon, lifted by fruit vinegar, finished with longan honey.

Vanilla bean custard, bitter-sweet caramel, soft whipped cream — a classic French close.

70% dark chocolate ganache, gilded with gold leaf — the final note of the evening.

House-roasted coffee or rose tea, a graceful end to the tasting menu.