Salsa with Peacock Clams！This no-menu, homestyle creative cuisine brings surprises every month

▲ Grilled shrimp with pepper cooked using a tagine and stone plate.

Text and photos by Nine-Five Nasty Wife

As the elders often say: “January scallions, February leeks, March amaranth, April water spinach, May bottle gourd, June melons, July bamboo shoots, August taro, September Chinese broccoli, October celery, November garlic, December white radish.” This ancient proverb highlights the importance of eating ingredients in season. Whether seafood, fruits, or vegetables, when consumed at their peak, they taste the best and most delicious.

Situated along the coast of Taitung’s Toucheng in northeastern Taiwan, the Dongsen Marine Hot Spring Hotel housesHomestyle Cuisine Restaurant, a no-menu restaurant that emphasizes cooking with seasonal fresh ingredients and creative methods, offering guests an exceptional dining surprise each time and making it the most beloved specialty eatery in the hotel.

▲ Small fish and duckweed dish, cooked with anchovies and duckweed, delivers a refreshing and delicious taste.

The chef team at Homestyle Cuisine carefully selects the freshest and most flavorful ingredients each month, including live seafood, fresh vegetables, and sweet fruits. Based on the characteristics and flavors of these ingredients, they combine Taiwanese, Chinese, Western, and Japanese cooking techniques to create one stunning creative dish after another.

▲ Fresh yellow croaker pan-fried to perfection, with crispy skin and tender flesh.

The latest dishes introduced in December are designed with warmth and nourishment in mind. In addition to the essentialSesame Oil Chicken with Rice Noodles, the head chef also occasionally pairs it with dishes such as oyster sauce abalone, pepper-grilled stone plate shrimp, Su-style beef, and small hot pot. Among them, the most surprising highlight is thePepper Grilled Stone Plate Shrimp.

Cooking is not only a treat for the taste and smell but should also provide visual enjoyment. The chefs specially use stone plates and Mongolian tagines to cook fresh, sterile shrimp.

A tagine is a tower-like cooking vessel that uses steam circulation and the heat of the stone plate to retain moisture and warmth during cooking. Paired with plump, sterile shrimp, it preserves the natural sweetness of the seafood without drying out due to moisture loss. The slight spiciness of the pepper also stimulates the appetite.

▲ Fresh abalone from Gongliao enhanced with oyster sauce, highlighting the original seafood flavor.

Additionally, the chefs select live Gongliao abalone, about 10 per kilogram, which are cooked and then drizzled with specially prepared oyster sauce. They have a bouncy texture, and the simple sauce complements the abalone’s natural sweetness, resulting in a salty yet slightly sweet Taiwanese flavor.

Besides abalone, the chefs also boldly pair salsa with peacock clams. Compared to traditional five-spice sauce, this carefully crafted salsa uses natural ingredients such as tomatoes, onions, and cilantro to bring out the briny aroma of the clams, offering a richer flavor variation. The crispy texture of the salsa also adds more fun to the dish.

▲ Peacock clams seasoned with salsa—a creative fusion of Chinese and Western cuisines.

Aside from seasonal seafood, the chefs also draw inspiration from Shanghai cuisine to createSu-style Beef. The beef is braised with various spices and sauces until tender and juicy, with a rich and robust flavor, making it especially suitable for diners who prefer stronger tastes.

▲ The melt-in-your-mouth Su-style beef is adapted from a Shanghai dish.

Liu Haoyang,Deputy Head Chef of Homestyle Cuisine,mentioned that this month you might also get to enjoy sushi rolls made with cheese and vegetables, freshly sliced sashimi using the day’s catch, or stir-fried anchovies with duckweed that combines both mountain and sea flavors. In addition to changing the menu monthly, the chef team also adjusts the offerings based on the day’s fresh seafood and vegetable supplies, ensuring every guest at Homestyle Cuisine can enjoy the freshest ingredients and the delightful surprises and dining pleasures that come with a no-menu concept.

%By skillfully combining ingredients and textures, we create a dining experience full of layers and satisfaction.

Eastern Ocean Hot Spring Hotel Homeward Flavor Restaurant

Address: No. 36, Section 4, Binhai Road, Toucheng Township, Yilan County
Phone: 03 978 0782
Business hours: Lunch: 11:30–15:00. Dinner: 17:30–21:00