Dad's Hakka Cuisine Introduction
Initially starting as an apprentice in a restaurant, the chef returned to his hometown and had a chance encounter with traditional Hakka dishes prepared by the older generation, which mainly consisted of home-style snacks. This led him to ponder why Hakka cuisine could not be considered restaurant-worthy. After much contemplation, he began to experiment with improving the traditional aspects of Hakka dishes, which are often oily and heavily flavored, by incorporating modern health-conscious ingredients, ensuring that customers could enjoy innovative and healthy meals. This journey led him from Kaohsiung northward, choosing the beautiful and resource-rich Sanxia as the location for his restaurant. Emphasizing innovative Hakka flavors as a challenge to his culinary limits, he aims not only to preserve the authentic tastes of Hakka cuisine but also to innovate and develop it further, pushing the traditional dishes into new realms. Main products and specifications: Creative Hakka cuisine, Hakka dishes, and Meinong rice noodles, among others.
