After a two-year hiatus, the restaurant formerly based in Taipei reopened here in 2025. The menu has evolved from meat to vegetarian, reinterpreting Hakkanese food culture with plant-based ingredients. Inspired by a hurricane, the chef pays homage to the classic Hakkanese taro basil soup with mashed grilled taro grown by his mother in Miaoli, laced with tea tree oil and garnished with dried basil. Mum’s pickles add a homely taste.