Haiyue·Spring Rain Banquet

Spring delicacies arrive as promised, full of seasonal flavors. Haiyue Villa's Executive Chef Liu Jingwen A disciple of Min cuisine master Tong Huixing Leads the culinary team, selecting seasonal ingredients "Blending mountains and seas, excelling in soups, with tea joining the feast" Presenting a banquet brimming with the essence of spring Inviting Haiyue's honored guests to experience: "Haiyue Kapok Chicken Stewed with Korean Ginseng" "Spring Bamboo Shoots with Satay Sauce and Plum Blossom Deer Tendon" "Peacock Egg with Toona Sinensis and Sakura Shrimp" "Vegetable Juice Sour Soup with East Star Grouper" "Min Nan Pea Pouch & Spring Rolls" "Superior Soup with Green Pea Shoots" "Red Onion and Shepherd's Purse Dumplings" "Five Blessings Lotus Seed Coconut Fragrance Swallow" "One must remember the good scenery of the year" The best is Haiyue's Xiangcha Palace Where Su Shi once wrote a poem for Liu Jingwen Now, Haiyue's Executive Chef Liu Jingwen With over 30 years of cooking experience Once a menu designer for the Golden Wutong Southern Region Award Dinner Participated in creating the Golden Wutong banquet His Xiangcha Palace Chinese restaurant was awarded A one-star restaurant in the 2022 Golden Wutong China Restaurant Guide "Eat according to the season" Chef Liu selects springtime delicacies from the south of the Yangtze River Incorporating local Min Nan specialties into dumplings Preparing red onion and shepherd's purse dumplings for guests on site The city is ablaze with the colors of spring The spring rain falls gently on the green moss The Spring Banquet is introduced with the sound of a bamboo flute Also featuring the playful Min Nan nursery rhyme "Spring Night's Delightful Rain" Where mountains and seas blend, one eats according to the season