【Monday Foodie Fun】GreenPark, an adult-themed culinary amusement park

The seven brands are as follows: Club House (Green Course), featuring seven golf simulators imported from Taiwan, the US, and South Korea, offering over 170 real-world courses with 3D effects—equipment at a professional training level. LM Kitchen (Le Mu Private Kitchen) is led by the team from Le Mu Restaurant in Taichung, the only Taiwanese restaurant selected by the international hospitality organization Relais & Châteaux as an outstanding establishment. They reinterpret traditional French cuisine with a casual dining concept, focusing on the joy of sharing good food. Rare and Share offers “rarity” and “sharing” as its core concepts, planning to let guests enjoy auctioned wine collections from in-house shareholders every Monday night. To meet the “rare brew” standard, they even offer rare reserves that are usually not released to the market due to scarcity—limited to one glass per person. Oyster Tank is an oyster bar offering all-day access to premium oysters from around Europe, paired with sommelier- or bartender-recommended drinks, allowing guests to fully enjoy the playful experience of tasting oysters. Vintage (Fanti Ju) and Stage One are a lounge bar and small live music stage, featuring overseas singers and DJs, with audio-visual equipment built to recording-studio standards using the British Funktion One brand. Finally, hidden behind the park is the secret base Backyard—a private party venue with its own entrance, golf simulators, DJ booth, dance floor, and more, like a miniature version of GreenPark. Trying to experience everything in one night is impossible, and would waste the urban dreamspace created by so much effort—so it’s better to approach it like a game, mixing and matching based on your mood that day.

 

Every part of the park is an excuse to gather with friends. Sharing is a key element at GreenPark, which is why the park imagery was chosen to convey the idea of “sharing everything in one stop.”

The “gardeners” of the park are the mood-makers among the sharers—bringing together a group of fun-loving people who naturally create a fun atmosphere.

 

“I love a challenge!” Chef Jimmy Lin Tianyao said with a smile, as if to suggest that the more challenging, the more fun. Jimmy is the deputy head chef at Le Mu in Taichung. When Le Mu was invited to expand northward, in addition to Head Chef Chen Lan-Shu being present in Taipei one day a week, Jimmy, as head chef of Le Mu Private Kitchen, leads a nine-person team to change the menu weekly and create...

...authentic French set meals at nearly half the price of those in Taichung.

Carrying the Le Mu name, offering casual dining and affordable French cuisine, while also risking the danger of guests never wanting to leave—doesn’t that feel like fighting a battle on two fronts? “It’s precisely because of the price constraints that we use local ingredients,” Jimmy said. Clearly, “leaving no stone unturned in the search for materials” is a major source of joy in his cooking. Faced with challenges, Jimmy quickly turns them into motivation. For example, his low-temperature cooked corn chicken uses corn-fed chicken from small farmers in Taitung, interpreting local flavors with French techniques while staying within budget.

 

Another example is his pairing of Boston lobster with beetroot—a bold move considering how many Taiwanese are hesitant about beetroot. He presents beetroot in various cooking styles, removing its earthy taste while highlighting its unique sweetness and giving it a clean, elegant aesthetic. Jimmy deliberately chose this unfamiliar ingredient to let diners feel the sense of playfulness in their food.