This scenic restaurant is located along Changhua’s County Highway No.139 in a simple, but eye-catching, Southeast Asian-style log villa. Head Chef Hung Kuan-chu, who began his cooking career at the tender age of 10, has worked in many hotels and received gold medals in Chinese Gourmet Association competitions in addition to other national awards.
At first, I feared such an establishment might be quite expensive, but discovered that a 10-course set meal was only NT$580 per person. This bargain offers three main course options of Beef Sirloin, Pork, and Sea Bass. Another set meal (NT$1,280) provides different main course options–Tomahawk Steak, Lobster with Pesto Sauce, Lamb Chop, and Steak–with the same side dishes as the cheaper set.
Diners are given a glass of iced handmade fruit vinegar and a small shot of “Shan Cher Wine” (grape-flavored cocktail), which the chef can provide curious diners with more details about. The starter is a vegetable and seafood plate made with seasonal seafood and a mint sauce. A waffle cone filled with salmon roe and scallops is another interesting and creative item. As my main course, I ordered the Lamb Chop, which was tender, juicy and not over-seasoned. Red Quinoa Rice with Cherry Duck, sweet-and-sour Tomatoes and Noodles, dessert and fruit are all also part of the set meal.
A top recommended dish here is the Northern East Grilled Fish Soup, made with sturgeon (NT$1,580 per kg.), which can be replaced with John Dory fish (NT$1,280). This fresh-tasting, succulent entree is seasoned with fennel and spicy pickles and both the soup and fish are unbeatable.
彰化縣花壇鄉環山路20號 (04) 786-5558
20, HuanShan Rd, Huatan Township, Changhua County
11 am-2 pm, 5-9 pm