Chef Hsu’s twist on this traditional Zhejiang dish has the fish marinated in lemon juice to soften the bones. The fish is presented crispy, in Shang Pavilion’s signature sweet sauce.

Carefully selected pork belly with flawless skin is seasoned with soy and garlic, layered in a pyramid and filled with home-made Hakka pickles from Miaoli, Taiwan.

Using Tainan’s abundance of lotus roots and longans, Chef Hsu has created this beautiful bouquet of a dessert. Paper-thin slices of lotus root are marinated with fresh passion fruit juice and rolled with longan fruit into a lotus flower.