Lakeshore Brunch BUFFET -Seasonal Cuisine

Ginger & Camellia Oil Chicken Rice with Flying Fish Roe

Aged Beipu ginger sautéed in sesame oil, tossed with camellia oil, Koshihikari rice, red quinoa, and diced chicken. A warm, aromatic Hakka-inspired dish highlighting local flavors

Steamed Seasonal Vegetables

A selection of sweet potato, pumpkin, glutinous corn, and seasonal greens, gently steamed to preserve their natural sweetness and nutrients. A simple, wholesome taste of nature’s bounty.

Calamansi Squid Salad with Multi-Colored Tomatoes & Hakka Kumquat Dressing

Tender squid marinated in Hakka kumquat sauce, tossed with multi-colored tomatoes and fresh mint, and finished with an orange mustard seed dressing. Bright citrus notes and gentle sweetness awaken the palate for a refreshing start to the day

Ashitaba Jelly & Fruit Salad with Persimmon and Mixed Nuts

House-made ashitaba tea jelly from Hsinchu paired with local dried persimmon filled with mixed nuts, tossed with colorful fruits and vegetables. Finished with a refreshing mint dressing and cheese, bringing gentle tea notes and natural sweetness from the harvest

Fern Salad with Raw Egg Yolk and Kumquat Dressing

Tender fiddlehead ferns tossed with Hsinchu kumquat sauce, served with potatoes, soft egg yolk, and crushed raspberries. Bright citrus notes and silky textures come together in this refreshing Hakka-inspired salad

Rooibos Blend Tea

A carefully crafted blend of South African rooibos, ginseng root, monk fruit, and seven selected botanicals. Served warm to gently soothe the body and awaken the day with natural vitality.

Five-Bean Salad with Feta Cheese and Fresh Dill

A hearty mix of five beans, including chickpeas and kidney beans, paired with creamy feta cheese. Fresh dill adds a bright herbal note, bringing balance and a satisfying, nourishing texture.