Da Tian Lotus Flower Restaurant Introduction
Recommended dishes from the 2016 certified restaurant in Keelung: Steamed Fish in Lotus Leaf, Eight Treasure Rice in Lotus Leaf. The story of Daitian Lotus Flower Restaurant is a beautiful surprise. In 1998, the owner, Mr. Chuang, who was originally a master chef, prepared to enjoy a rural life after retirement. At that time, as the Executive Director of the Dapu River Ecological Conservation Association, he discovered the hidden risk of water pollution in his own environment, so he, along with a few friends, converted his rice fields to plant lotus flowers for testing. This not only proved effective but also attracted tourists from all over to see the bloom of lotus flowers. Incorporating lotus into cuisine adds a new flavor to the dining experience. With a special connection to the lotus, Mr. Chuang and his family established Daitian Lotus Flower Restaurant and began researching the ecology of lotus flowers. Through explanations, DIY activities, and recipe development, they hope customers gain a better understanding of this land. Notably, Mr. Chuang, who grew up helping his father in catering, is a skilled cook and one of the well-known master chefs in the Taoyuan area, having assisted in organizing many year-end company parties for major tech firms and having served as the local village chief for two terms. As a result, from a cup of fragrant lotus tea to shelled fried lotus seeds that taste like pistachios, or fruit salad wrapped in lotus petals, whole lotus flowers simmered with black-boned chicken soup, large lotus leaves used to wrap Eight Treasure Rice, steamed fish, and more, all have become...
