BON MEINGERDA

Creative gnocchi using Thai Tom Yum soup base, combining a sour and spicy broth with chewy dough. Ingredients include seafood and pork, with a rich and appetizing flavor.

A clear and fresh soup base, with fresh seafood and handmade gnocchi. The texture is chewy, allowing you to taste the original flavor of the ingredients.

Rich tomato broth, moderately sweet and sour, paired with firm gnocchi. A refreshing and appetizing noodle dish.

A creative fusion of Chinese and Western cuisine, using the famous Dongshan duck breast, paired with Italian balsamic vinegar and cream sauce. For dine-in only, the gnocchi are coated in rich sauce with a unique flavor.

Combines Hakka preserved vegetables with Western-style fried meat patties (containing beef), served with luxurious truffle mushroom sauce. The texture is crispy and chewy, with rich layers of aroma.

A Taiwanese-flavored noodle dish, using plenty of clams and rice wine to enhance freshness. The soup is fresh and full of wine aroma, paired with chewy gnocchi, warming and delicious.

A creative fusion dish, combining Hakka salty pork with a Carbonara-style pasta, and adding Sriracha for flavor. Rich and slightly spicy, for dine-in only.

Taiwanese braised pork belly (fried crispy with red yeast rice) paired with Italian pesto sauce. The herbal aroma of the pesto sauce combines with the crispiness of the fried pork, creating a unique flavor.

Uses Taiwanese soy milk chicken nuggets with a rich cheese white sauce. The savory soy milk and creamy white sauce complement each other. The gnocchi are coated in sauce, creating a rich texture.

Mimicking the flavor of Japanese 'yatai' (street stall) fried noodles, gnocchi are stir-fried with soy sauce and vegetables. The sweet and savory Japanese sauce coats the chewy dough.

Crispy lotus root slices tossed with Sichuan chili oil. The texture is crisp with a numbing and spicy aroma, an appetizing cold dish.

Tofu skin with a unique smoky aroma, rich in texture, suitable for pairing with noodles.

Fresh cucumber tossed with bonito soy sauce. Crisp and refreshing, with the umami of bonito and the sweetness of soy sauce.

Golden-colored pickled cabbage, with a sweet, sour, and slightly spicy taste, rich in garlic aroma. The texture is milder than traditional kimchi.

Crispy cold fungus salad, usually served with vinegar, ginger, and minced garlic. Refreshing and palate-cleansing.

Marinated white radish with pomelo sauce. The radish is crisp, with the fresh, sweet, and sour taste of pomelo, very refreshing.

A traditional Taiwanese cold dish, 'Trio Egg', made by steaming eggs, century eggs, and salted eggs together. Sliced, the cross-section is as beautiful as a cake, with rich layers of texture.

Assorted braised platter, including dried tofu, tender pressed tofu, and glutinous rice cake. The braising liquid is flavorful, suitable for sharing.

A sparkling beverage primarily flavored with grapefruit, refreshingly sweet and sour, with a stimulating effervescence.

Lemon-flavored cola, combining the sweetness of cola with the sourness of lemon, classic and thirst-quenching.

Oolong tea with a delicate osmanthus aroma, with lemon added for acidity. Lightly sweetened, fresh, and smooth.

Jin Xuan tea from Alishan. Unsweetened allows for a better appreciation of the tea's unique subtle milky aroma and sweet aftertaste.

A sparkling drink made with elderflower syrup and mixed berries. Beautifully colored, with a sweet and sour floral and fruity flavor.

A sweet and sour drink combining roselle and plum vinegar, with added jelly seeds for texture. The flavor is refreshing and palate-cleansing, with a rouge-like red color.

Based on Jin Xuan tea, with grapefruit and passion fruit flavored bubbles. Rich fruit aroma combined with tea fragrance, creating a rich texture.

Simple and refreshing soup, made with fresh clams, the broth is full of oceanic umami and ginger aroma.

Homestyle soup, with a sweet and sour tomato broth and tender egg drop. Smooth and nourishing, rich in nutrients.