How would I describe this meal? Simply put, we were treated. From start to finish, there was no need to worry about what to order or which seafood to choose. Those decisions weren’t ours to make—the only thing we had to worry about was whether we’d end up too full.
Not knowing how to choose seafood didn’t matter at all. One of our companions is deeply connected to the local seafood scene. They know what’s in season, what’s at its best right now, and how to pick it properly. If it were just us, we would’ve been completely lost—overwhelmed by the choices and clueless about what to order.
But none of that was an issue during this lunch. All we had to do was sit back and wait.
Some of the dishes featured parts that most people rarely get to eat—or don’t even know exist. They’re scarce and far from common ingredients. The flavors and textures were excellent, though even now I still couldn’t tell you exactly which parts they were. It’s very possible this was the first and last time I’ll ever eat them, but at least I’ve had the experience.
There were also a variety of cooking methods—pan-fried, stir-fried, boiled, and deep-fried. Some dishes were lightly seasoned to preserve the natural flavors, others were more boldly seasoned, and some struck a perfect balance. Every dish showcased the freshness of the seafood, with absolutely no fishy taste.
Being able to try seafood types and cuts that you simply can’t find in Taipei made this a truly memorable experience.
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