Mountain and Sea House: Returning to the Grand Taiwanese Feasts of the 1930s
Not just a Michelin One-Star, but also a Green Star winner. Replicating the handcrafted banquet dishes of elite 1930s Taiwanese families using organic ingredients.
TL;DR / Quick Summary
Not just a Michelin One-Star, but also a Green Star winner. Replicating the handcrafted banquet dishes of elite 1930s Taiwanese families using organic ingredients.
Mountain and Sea House: Returning to the Grand Taiwanese Feasts of the 1930s
Mountain and Sea House (山海樓) is more than just a restaurant; it is a time machine to 1930s Taiwan. As the only dual winner of both a Michelin One-Star and a Michelin Green Star in Taiwan, it is dedicated to replicating the refined banquet dishes (known as "Ashe" dishes) of early Taiwanese gentry, while insisting on using organic ingredients from its own farm.
1. Cuisine: The Pinnacle of Handcraft
The dishes here emphasize "labor-intensive" processes, bringing to light many handcrafted recipes that were nearly lost to time.
- Mountain and Sea Deluxe Platter (山海豪華拼盤): This is the grand opening act. Ginseng Pig Heart, Sugarcane Smoked Chicken, Handcrafted Sausage, Liver Flower... each small dish is a feat of skill. The presentation is magnificent and retro, commanding attention as soon as it hits the table.
- Roast Chicken (掛爐燒雞): Unlike ordinary roasted chicken, this dish uses native Taiwanese free-range chicken smoked with sugarcane. The skin is thin, the meat is tender, and it carries a subtle fruity wood aroma.
- Crispy Roast Pork (金銀燒豬): An extremely difficult "big dish" to prepare (usually requiring pre-order). Served in three ways, it showcases the deliciousness of different parts of the pig, especially the skin, which is as crispy as a cracker.
2. Concept: Sustainability and Heritage
Receiving the Michelin Green Star is a testament to Mountain and Sea House's commitment to ingredient sourcing. They own their own organic farm to ensure that the vegetables and meat served are the purest and most environmentally friendly.
3. Real User Insights
Connoisseur’s Notes:
- Classic Fried Rice Vermicelli: While not as "grand" as the main courses, this is a must-order. Made with pure rice vermicelli and sautéed with dried Penghu octopus, it has a dry, savory fragrance that is hard to find elsewhere.
- Almond Tea: The post-meal almond tea is freshly ground and boiled. It lacks the pungent artificial essence scent, offering only a warm, nutty aroma. Pairing it with fried dough sticks (Youtiao) is the standard experience.
4. Practical Information
- Location: No. 94, Section 2, Ren'ai Road, Zhongzheng District, Taipei City.
- Style: Retro luxury, very suitable for dining with elders or important international guests.
Scene Shift: From Intricate Taiwanese to Pure Minimalism Switch gears from complex banquets to the pure aesthetics of modern cuisine. Try the minimalist philosophy of Nobuo.
