Travel Log Seafood Introduction
Recommended dishes at the 2016 certified "Seafood Capital" restaurant: Hakka Red Channel Eel, Steamed Mullet, and Pepper Conch. Originally opened by the Yu family to make a living, their restaurant has thrived thanks to years of hard work and has built a loyal customer base. Most dishes in the restaurant are self-taught recipes by Chef Yu, who believes that a chef should not only care for their customers but also ensure that the food is healthy and enjoyable. If customers return because they miss a specific dish, success is almost guaranteed. Indeed, it is common for regular customers at Yu's to sit in their preferred spots, greeted warmly by the owner, quickly ordering their dishes, showcasing the great rapport between them. Chef Yu, who is passionate about Hakka cuisine, takes a different approach in developing seafood dishes. He sets a standard for the right culinary spirit, citing his restaurant's flying fish roe omelet as an example. Most people don't know that after capturing flying fish roe, it needs to be separated and sifted to remove impurities before it can be cooked. While sharing his knowledge, he also fried rice noodles and sakura shrimp to sprinkle on top of the omelet, adding a whimsical touch to the dish. "Those who work in the restaurant business must be happy; only then can they create heartfelt dishes and attract consumers who seek safety and health," stated Chef Yu, a dedicated chef for many years.