Inspired by the gentle ripples of water, the Feastfields Restaurant embodies the beauty of flow and the harmony of nature. The ceiling’s soft, wave-like curves swirl gracefully through the space, creating an atmosphere of serenity and ease. Expansive floor-to-ceiling windows invite natural light to mingle with the verdant scenery outside, blurring the boundary between indoors and out. Here, every meal unfolds in a bright, tranquil setting, offering a moment of quiet indulgence where flavour and calm intertwine.
A wonderful day begins with a generous morning and midday spread.
Our culinary team prepares each dish with heartfelt hospitality. The Golden Apple Roll combines crisp pastry with the natural sweetness of apples, offering a symphony of textures. The Chef’s Sesame Tofu is marinated in a secret sauce, delicately fried to perfection, and served with a refined broth. It melts on the tongue, leaving a lingering sesame aroma. The Osmanthus Honey Kumquat, available seasonally, features freshly harvested kumquats at their peak, hand-preserved and infused with the elegant fragrance of osmanthus, balancing sweet and tart notes to create a warm delight. Local Yilanspecialities such as crispy pork slices (Buruo) and smoked duck (Yāshǎng), along with seasonal hot-spring vegetables, may appear modest in form yet brim with sincerity and depth of flavour.
At Feastfields, we celebrate culinary diversity by blending Eastern and Western flavours, crafting dishes that follow the season’s rhythm. Each visit offers something new to savour. Menu selections vary according to seasonal ingredients and the chef’s daily creations, promising every guest a distinctive and memorable dining experience.
Whether you choose the buffet or the set menu, each dish celebrates a rich harmony of Eastern and Western flavours, an authentic taste of turf and surf. Highlights include pan-seared U.S. boneless short ribs, tomahawk pork chops, and freshly caught seafood from Daxi Fishing Harbour. Comforting favourites such as lobster vermicelli and baked Chinese cabbage gratin warm both heart and palate, while signature creations like the Orange-Glazed Spare Ribs and Braised Pork Shank with Hot-Spring Tomatoes blend tradition with innovation. For those seeking surprises, the Seafood XO Sauce Pineapple Fried Rice and Kiwi and Mango Jelly with Prawns offer an inventive twist of flavour. The Tea Tree Mushroom Soup with Pork Ribs, slowly simmered to perfection, reveals layered depth, while the humble Taro Congee enchants with its smooth, comforting texture. Every dish is prepared with care, bringing warmth to every traveller’s journey.
Menu selections vary according to the season and daily offerings. Each creation reflects the fresh local ingredients from Yilan and the chef’s inspired craftsmanship, ensuring that every guest experiences the sincerity and artistry behind each meal.
Amid the elegant round tables, each dish is presented in graceful succession, reflecting the warmth of reunion and shared joy. The chef reinterprets the essence of traditional Chinese cuisine with meticulous care, transforming treasures from land and sea into a grand feast. Every banquet is more than a celebration of taste; it carries the laughter of family and friends, capturing unforgettable memories with every toast and smile.
Fresh seafood is carefully selected and delivered daily, while seasonal ingredients are chosen to showcase nature’s finest flavours at their peak. The Seafood Platter evokes the abundance of the ocean, and the Braised Chicken Soup with Shark Fin Lip, Jinhua Ham, Pork Knuckle and Baby Chinese Cabbage delights with its rich,layered flavour. The Pomegranate-Shaped Dumplings with Jade Vegetables, Scallop and Crab, Wrapped in a Silken Egg-White Crepe, combine refined craftsmanship with delicate flavour, turning culinary skill into an art form. From the careful choice of ingredients to the final presentation, every step in the cooking process matters. Each handmade dish embodies the patience of slow simmering, where time and care intertwine to create warmth on the table.
