Lakeshore 30 | Crafted Mornings, Inspired by the Land
Celebrating three decades, Lakeshore remains deeply rooted in its connection to the land. Drawing from the richness of local terroir, we transform breakfast into a sensory journey that awakens both body and mind—creating a meaningful dialogue between origin, chef, and traveler.
A modern take on Chiayi Zhongpu barrel chicken, marinated with garlic and bay leaves until crisp-skinned and tender. Hand-shredded boneless chicken is tucked into a charcoal gua bao with house-made scallion chicken oil and tangy pickled onions, creating a refined Chinese-style burger.
Hand-shaved green papaya is paired with sake-soaked, charcoal-roasted longan from Zhuqi and tossed in the chef’s shiso plum marinade. Crisp, tangy, and gently sweet, it reflects Taiwan’s pickling culture and the terroir of Chiayi.
Harbor-fresh shrimp is paired with Fanlu dried persimmon, candied walnuts, plum, and crisp greens, finished with a bright pomelo vinaigrette.
Delicate tofu noodles are warm-tossed with camellia oil, known as the “Oriental olive oil,” then topped with sweet, springy harbor-fresh baby squid. Served with Alishan white wasabi and soy sauce for a clean, delicate kick.
Dried shrimp, shiitake mushrooms, and artisanal shacha are stir-fried until aromatic, then simmered into a rich Taiwanese napa cabbage broth with shredded pork. Fresh oysters, clams, and shrimp add layers of ocean umami, while ailanthus prickly ash lends a subtle citrusy aroma, evoking the hearty warmth of a traditional banquet.