Mountain & Sea House Restaurant
Taiwanese restaurant · San'ai ·
Revives traditional Taiwanese banquet cuisine with local ingredients
Revives traditional Taiwanese banquet cuisine with local ingredients
"Complete with a courtyard and a high-ceilinged foyer, both the interior and the food of this luxurious mansion are evocative of 1930s glamour. The must-try roast suckling pig uses only 21-day-old hogs, slow-cooked for 12 hours and roasted until crisp and golden. Another speciality, deboned chicken braised in pork tripe, takes six hours to prepare. Round off with azuki bean pancakes topped with a spun sugar nest: a feast for both the eye and the tastebuds." - Michelin Inspector
"I’ve been eating at Taiwanese rechao restaurants for as long as I can remember. My earliest memories of Taipei are of sitting outdoors at a short table with my parents as they ordered platters of wok-fried eggplant and poached calamari with sweet and sour chili sauce. Certain details stand out: the bright vermilion hue of the tables contrasting with pastel-pink plastic chairs, the flicker of a broken streetlamp on the corner, the sweat of my dad’s beer bottle, the incessant buzz of motorcycles whizzing by. As a young child visiting Taiwan from my home in the United States, I found rechao chaotic. But when I eventually moved to Taipei when I was 29, rechao restaurants became a sanctuary—places where I could meet up with friends and sit in the familiar, comforting noises of the island." - Clarissa Wei
"Recognized with a MICHELIN Green Star in Taipei, the restaurant’s core concept is "farm-to-table," built on the belief that heirloom local produce is the key to delicious dishes; it grows vegetables organically and serves high-quality meat and seafood obtained only from farmers and fishermen practicing sustainable production methods." - MICHELIN Guide Asia
"Heritage and sourcing meet in “Crispy roasted chicken,” a dish drawn from the famed Peng‑lai‑ge recipe from the Japanese occupation era. Free‑range chicken is marinated with traditional sauce and carefully roasted for shatter‑crisp skin and succulent meat. The restaurant’s sustainable commitment shows in preserving time‑honoured techniques and in using birds close to indigenous species that are humanely and naturally raised without growth hormones or antibiotics—echoing the belief that the best flavours are grown from natural, good ingredients." - MICHELIN Guide Asia
"Rooted in the belief that the most delicious flavours are grown from natural ingredients, this kitchen sources from farmers and suppliers who are environmentally friendly and cultivate in the most natural ways. Vegetables come from producers who avoid chemical pesticides, relying on natural compost with animals and microorganisms; meats and dairy are from humanely raised cattle or free-range chickens with no added hormones or over-feeding. The goal is to present Taiwan’s sustainable agriculture, seasonal produce, and terroir through artisanal, traditional Taiwanese cuisine, guided by a farm-to-table ethos and sourcing seafood and livestock from small producers because local produce is seen as the key to good cuisine." - Pearl Yan