Recreate Moonlit Plum Chicken and Salt-Grilled Spring Water Sea Bream at Hualien’s Blueprint Café

Text and photos byPingzi

For food in Shoufeng Township, Hualien, Pingzi highly recommends you don’t miss the Month of the House canteen. In late March this year, the restaurant reopened under the same team from the former Moon Lodge Kitchen. Though the location has changed, the cuisine continues the tradition. The venue is spacious with an industrial style and a blue cyanotype mural on the exterior wall—perfect for photos.

The menu focuses on creative plum-flavored Hakka dishes. Signature dishes that require a three-day advance reservation include charcoal-grilled plum barrel chicken, claypot fish head, and salt-grilled mountain spring snapper. The tender, juicy chicken boasts a rich, sweet-and-sour plum flavor. The prices are affordable, and the delicious dishes have been featured on popular TV shows like “Travel King,” “Hakka Village Flavors,” and “Food Safari.” Since 2017, the Moon Lodge has won over foodies’ palates.

Transportation to the Month of the House canteen: Located along Provincial Highways 9C and 9 in Hualien, it’s about a 20-minute drive from downtown Hualien and less than five minutes from Shoufeng Town. Nearby, you can visit the Lichuan Fish Farm. The location is prominent and easy to find. You can set your navigation to: No. 36, Section 1, Zhonghua Road, Shoufeng Village, Shoufeng Township, Hualien County. At the entrance, you’ll see the yellow sign (as shown above). The premises are spacious enough to accommodate over 50 cars—very convenient.

Previously, Pingzi had dined at the “Moon Lodge Restaurant,” hidden deep in the mountains of Fenglin, Hualien. People would make pilgrimages just for the legendary delicious chicken. After it closed in January this year, media coverage prompted many to visit during its final days. Now, the new owner has brought back Chef Ah Xiong, who has 16 years of experience, to start anew. Most of the kitchen staff are also from the previous restaurant, while the front-of-house team is mainly hired locally. The new restaurant opened on March 25, 2017, and was renamed the Month of the House canteen, offering everyone a chance to enjoy its fare.

The Month of the House canteen is more convenient than before, with no issues of navigating narrow mountain roads. It’s closer to the city, and the spacious environment allows you to appreciate the garden-style restaurant façade upon entry. A large section of the wall resembles a cyanotype print, making it perfect for photos. You’ll find yourself taking pictures non-stop even before entering, enjoying the very pleasant garden ambiance.

The Month of the House canteen is located within the Agricultural Learning Park in Shoufeng Township, Hualien County. In addition to the restaurant, the park includes an area for growing organic vegetables and will soon open to cultural and creative teams, revitalizing the entire space. Visitors can not only savor Hakka cuisine but also stroll leisurely. Outdoor seating areas are available for relaxation and soaking in Hualien’s local charm.

The entrance prominently displays the restaurant’s operating hours, QR code, and reservation phone number. It’s ideal for group bookings, offering a satisfying and memorable dining experience.

The exterior wall, covered in a large cyanotype scene, is so photogenic that you could easily spend a long time here before heading inside—truly captivating.

The small sign, with its industrial style and plum blossom motifs, clearly indicates the plum-themed cuisine of the Month of the House canteen.

Upon entering, you’re greeted by a spacious, high-ceilinged interior with cement flooring, blending two distinct design elements to attract different crowds. The left side features a modern industrial style with popular cyanotype murals, paired with wooden tables and chairs. The other area uses traditional Hakka floral fabric on large round tables, creating a festive and local dining atmosphere. You can choose between these different vibes, making it a great spot for gatherings.

The industrial cyanotype vibe is mostly presented with long benches and tables, perfect for groups of young people to enjoy local cuisine.

Each table is set with bowls, chopsticks, and plates, embodying the traditional Eastern dining style. Dining in this clean, bright space is very relaxing.

The other area features large round tables with Hakka floral fabric, offering plenty of seating—ideal for family or tour groups. The seats are spacious, reducing the chance of bumping into each other, ensuring a comfortable dining experience.

Opening the menu at the Month of the House canteen, you can choose à la carte dishes or select set meals at various price points. The dishes are refined, with set meals ranging from as low as NT$3,500 to NT$6,000. On this visit, Pingzi opted for the NT$3,500 set meal and substituted the health-focused yam rib soup with the signature claypot fish head (NT$800), paying the price difference.

At these prices, the Month of the House canteen offers exceptional value—filling, refined, and offering great cost-performance.

Reservations are required, and the charcoal-grilled plum barrel chicken must be booked three days in advance to avoid disappointment. This dish is a must-try—it’s the legendary chicken from the former “Moon Lodge” that drew everyone in. Now, the new restaurant serves it again, allowing you to relive the experience.

The charcoal-grilled plum barrel chicken requires precise heat control, resulting in evenly golden skin that’s visually appetizing. The surface is crisp and fragrant, while the meat remains juicy and tender without being dry. The chicken is easy to disassemble, with a crispy skin and a filling of basil, garlic, chili, and plums. The chili isn’t spicy, and the garlic adds a unique umami aroma. The plum fragrance further enriches the flavors. The dish comes with a scallion-infused plum sauce to enhance the taste.

A bucket of two-tone rice combines white rice and locally grown purple rice, served in a wooden bucket. Paired with the dishes—and especially drizzled with the plum-infused oil from the chicken—it enhances the rice’s aroma without feeling greasy.

The claypot fish head is a signature dish. Instead of using carp heads, the restaurant simmers a broth with fish bones, chicken bones, and large bones, adding vegetables, shrimp, hot pot ingredients, mushrooms, and meatballs. They specifically use halibut for a richer, sweeter broth. The soup is light and refreshing, avoiding the overly heavy satay flavor. The halibut’s thick, boneless flesh is tender and delicious.

A portable stove keeps the soup gently simmering, enhancing the aroma.

Pork belly with mountain bamboo shoots: The crispy pork belly skin is chewy and appetizing, served in a refreshing cold dish.

Golden tofu: Made by stir-frying salted egg yolk with silken tofu, the rich yolk flavor pairs beautifully with the soft tofu, creating layers of taste. This was also a signature dish at the former Moon Lodge, and it tastes just as good now.

Wild jade bamboo shoots: These are actually daylily stems, stir-fried quickly with carrots, wood ear mushrooms, and shiitake mushrooms. This local specialty is crispy, sweet, and refreshing.

Assorted health mushrooms: Sliced mushrooms are stir-fried with snow peas and sauce, offering simple yet delicious home-style flavors.

Instead of the common salted egg bitter melon, this dish features a refreshing cold bitter melon with plum for a subtle fruity aroma. The bitterness is mild, balanced by the plum’s sweetness, making it both appetizing and cooling.

Plum-glazed pork ribs: The ribs are deep-fried first, then tossed with plum sauce, infusing them with a fragrant plum taste. The bone-in ribs are tender, and the plum flavor lingers—absolutely delicious.

Crispy Vietnamese spring rolls: The rolls are fried until crispy, with a traditional filling. Dip them in the accompanying sweet-and-sour sauce for a refreshing crunch.

Three-cup braised pork intestines: The intestines are thoroughly braised and served sizzling on a hot plate, releasing a rich aroma. The sauce is flavorful but not overly salty, with generous, thick slices of intestine.

Seasonal stir-fried vegetables: Crisp cabbage with a natural sweetness and satisfying crunch.

Garlic steamed shrimp: Fresh shrimp are stir-fried with garlic and scallions. Pingzi found the dishes at the Month of the House canteen to be diverse, affordable, and filling—no less impressive than those at the former Moon Lodge. Led by the same chef and team, this place is unforgettable. If you love food and want to try creative local cuisine in Hualien, you’ll leave craving more.

The Month of the House canteen.

Month of the House phone: 03-865-0588.
Month of the House address: No. 36, Section 1, Zhonghua Road, Shoufeng Village, Shoufeng Township, Hualien County.
Business hours: 11:00–14:30, 17:00–21:00.
Facebook page:Month of the House canteen

Upssmile Pingzi (Up’s Smile – Travel, Food, Design, Photography!)
A designer and photographer passionate about travel, food, design, and film.
Loves traveling, food, design, photography, and movies.