For over three decades, the owner-chef has been flying in the best ingredients from his home island of Penghu twice a day to serve his customers. The famous salt-baked virgin crab burst with buttery roe, while the baby octopus in dark brown sugar sauce boast tender flesh and deep caramel flavour. Fried fish tail tossed in salt and pepper is also hard to resist. Don’t miss the Feng-ju tea made with an herb native to Penghu.