Gourmets’ Hidden Menu – This Melon Tastes Like Shark’s Fin!

The executive chef at braised the northern melon in a rich sauce, then cubed it and finished it with a light starch slurry. The texture and flavor indeed echo those of . (Photo by Yao Shun)

“Come try our ‘northern melon’!” Ding Yuanwei, General Manager of Culinary Operations at Yunlang Tourism Group, invited me to sample the “hidden dishes” at , the Chinese restaurant inside Taipei’s Regent Taipei. He mentioned one dish was braised northern melon. He also said the flesh of this melon tastes “like shark’s fin.”

So-called “hidden dishes” are, as the name suggests, not listed on the regular menu. Renowned restaurants often prepare signature dishes to impress discerning guests. In recent years, some eateries have even used “hidden dishes” as a lure to attract customers. Though intrigued, I wasn’t entirely sold—until Ding spoke of a melon that “tastes like shark’s fin.” That sealed the deal.

When cut open, the northern melon reveals white flesh, resembling winter melon at first glance. Closer inspection shows thread-like patterns akin to shark’s fin, hence its nickname “shark’s fin melon.” (Photo by Yao Shun)

Regent ’s new dish , served in golden-fried mini buns, is a “Cantonese-style burger” blending premium ingredients with a harmonious mix of savory, sweet, and salty notes. (Photo by Yao Shun)

I’ll admit—I’m a bit behind the times and not well-traveled in the world of melons. I know zucchini, sponge gourd, and loofah, plus winter melon, watermelon, and pumpkin. But I’d never heard of, let alone seen, a “northern melon.” When Ding said at Regent uses it in dishes, I figured not just I, but any foodie or adventurous eater aiming to try it all, would want to see—and taste—it.

At in Regent, I saw the northern melon’s true form for the first time. Its appearance is nearly identical to a watermelon’s—green skin with black stripes. But once cut open, the white flesh resembles winter melon. Up close, fine thread-like patterns are visible on the flesh. Without context, most would probably mistake it for a watermelon.

involves steaming glutinous rice until half-cooked, then slowly stir-frying it with sand mother crab roe in chicken stock simmered with crabs, using low heat—akin to Italians making risotto. (Photo by Yao Shun)

, reduced to perfection with low heat, tests the chef’s “braising” skill. Success hinges on whether the tofu absorbs the flavors and holds its shape. (Photo by Yao Shun)

After some online digging, I found most sources describe the northern melon as “a type of pumpkin.” Historically, many in China have mentioned it. For example, Zhou Wenhua’s *Runan Pu Shi* from the Ming Dynasty notes: “Pumpkin has red skin like crimson maple; northern melon has green skin like jade moss.” Additionally, some farms in Taiwan’s mid-to-high altitude regions cultivate northern melons.

Ding Yuanwei explained that the northern melon at Regent comes from Puli. Its flesh’s shark’s fin-like texture inspired him to have the chef prepare following the method for . The thick melon flesh is cubed, steamed, then braised in a sauce made from ham, dried shallots, garlic, and chicken stock. The finished dish is elegantly presented, with melon flesh that mimics delicate shark’s fin—an utterly unique experience.

features American oyster meat coated in a batter of cornstarch and egg whites, then deep-fried. The result resembles an oyster wearing an “inflated spacesuit.” (Photo by Yao Shun)

is brushed with rose liqueur and flambéed tableside before serving, infusing the char siu with a sweet rose aroma. (Photo by Yao Shun)

Regent is a high-end Chinese restaurant “unaffected by economic fluctuations.” Its success stems not only from its club-like, private, and tranquil ambiance but also from its menu crafted by two veteran Cantonese chefs, Chen Weiqiang and Chen Tairong. What truly endears it to discerning diners is its commitment to extraordinary flavors. The kitchen team maintains relentless dedication to culinary excellence, while Ding Yuanwei often leads them on adventures—hiking mountains, scouring markets for rare ingredients, or visiting renowned international kitchens to learn techniques—before debuting new dishes at the restaurant.

is a novel creation showcasing unique ingredients, and is a char siu unlike any other in Cantonese cuisine.

is made with American Kurobuta pork collar, offering sweetness and a satisfying chew. (Photo by Yao Shun)

The term “king” denotes “premium.” This char siu uses American Kurobuta pork collar, prepared in the traditional Hong Kong style. Beyond the elevated ingredient, it’s finished tableside with rose liqueur, flambéed, and served after the flames die down. The process is visually striking, and the high-quality char siu gains a delicate rose sweetness as the alcohol evaporates—truly delicious.

’s winter hidden menu includes , whose broth is free of bitterness and boasts a subtle sweetness—exquisite. (Photo by Yao Shun)

is another “reimagined classic” using special ingredients. The chef marinates Iberico pork collar in fermented red bean curd, Zhu Hou sauce, and spice powder, then steams it with Hakka preserved mustard greens before plating it atop golden-fried mini buns. The Iberico pork is tender and delicate, while the fermented greens balance saltiness with sweetness—a sublime dish.

’s hidden menu also features (akin to Italian risotto), (inspired by Michelin-starred in Hong Kong/Macau), and (testing “braising” finesse)—all innovative Cantonese dishes rarely found elsewhere. And the sesame oil-scented, subtly sweet is a must-try winter warmer.

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