Lakeshore Delicacies

Slow-braised beef infused with lemongrass and fish sauce, served over steaming rice with coconut milk, pandan sauce, and lime juice, evoking the vibrant flavours of Southeast Asian street food.

Ocean Heart–certified mahi‑mahi, simmered with daikon radish, carrots, and burdock in Japanese Tsukudani style, yields tender fish with a savoury‑sweet soy glaze.
 
 *Ocean Heart Ecolabel Standards: Ensuring sustainable fisheries, marine protection, effective management, and corporate social responsibility.

Introducing a taste of the ocean to the classic British countryside dish by mixing squid ink with tomato meat sauce, and then topped with grilled squid, creamy mashed potatoes, and aromatic cheese for baking till it reaches a golden finish. Each crispy and silky smooth bite gives a new surf and turf taste.

Elevating porridge to the peak of luxury, this simmered crab roe porridge with abalone, pearl clams, and shrimp is rich and silky in texture.  It offers an incomparable dish when consumed with crispy Jiangsu-style snack "Sanzi", cilantro and celery.

It uses Japan’s national soup, miso soup, with fresh lobster heads, dried anchovies and onions to bring together the sweet essence of the ocean, plus crispy fried crab, served with steaming hot rice and topped with fresh fish roe, Ajitaka kamaboko, kelp and scallions, the texture of which is like the waves of the sea lapping at the taste buds, and the richness of the ocean’s feelings warming the heart.

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Springy noodles enveloped in the rich, buttery essence of sea urchin, layered with smoked salmon and salmon roe for depth of umami, and finished with lemon zest for a delicate citrus freshness.

Smoked with cherry wood, the Yilan-style duck is blended with a garlicky creamy white sauce, giving an aromatic salty taste with silky smoothness in the noodles, which is then relished with mountain pepper, garlic, and tomatoes, giving a harmonious fragrance between rich flavor and smoothness.

EU-standard air-chilled chicken, grilled to tender perfection and coated in fragrant pandan sauce, complemented by lemongrass, kaffir lime leaves, and grapefruit for a vibrant tropical Southeast Asian character.

EU-standard air-chilled chicken with camellia seed oil in Taiwanese‑American style for crisp, juicy texture, finished with rosemary, camellia oil, and balsamic for aromatic balance.

Silken tofu topped with velvety common yam purée, sea grapes, and pickled cherry blossoms, finished with refreshing yuzu soy sauce, capturing the refined elegance of Japanese cuisine.

Silken lotus seed and soy milk tofu, topped with a lightly torched cheese sauce and a drizzle of creamy soy milk, balancing savoury and sweet notes with a rich yet delicate flavour.

Stir-fried sun-dried radish releases a savoury-sweet aroma, its spicy finish enhancing fresh fish and reflecting the rustic charm of Hakka home cooking.

Deviating from the traditional impression of Thailand's "Tom Yum Goong", this dish blends in yamakurage to give a gentler and smoother soup base, which is simmered with fish to achieve the balanced sour, sweet, and light spicy taste that brings out the fragrances of the seafood.

Chicken broth aspic with roasted chicken, quail eggs, vegetables, and red quinoa, lifted by apple cider vinegar for a refreshing, multi-dimensional flavour.

Marbled pork ribs, coated in Rainforest Alliance-certified coffee sauce and flame‑grilled to crisp tenderness, deliver a bittersweet finish, paired with charred garden vegetables for refreshing contrast.

American barbecue–inspired marbled pork ribs, grilled and tossed in smoked chili sauce, paired with mustard‑seed yoghurt, shredded cabbage, and perilla-pickled chayote.

Egg tofu simmered in milk and truffle sauce, paired with jade‑green spinach glaze and crispy pine nuts, unfolding tender, silky, and crunchy textures.

Handmade black bean tofu, crisp on the outside and tender within, layered with porcini, shiitake, button mushrooms, and truffle-infused olive oil for a rich yet balanced flavour.