【Monday Gourmet】Sun Yat-sen University Xiziwan Beach House – Seaside Restaurant

The calm ocean before you, the vastness where sea meets sky, the soft rustle of waves—watching people outside laughing over cool drinks, and Jason Mraz’s upbeat “I’m Yours” plays in your heart. With coconut trees, sand, and guitar sounds, you can already feel that unwillingness to go home.

 

If possible, you’d really just want to stroll along the coastline of Xiziwan, admiring the sunset as it sinks into the sea. The scenery alone is breathtaking, and the culinary feast to come is even more exciting. First up is the Mentai Tofu, where the yam is steamed to remove its stickiness, topped with vibrantly orange mentaiko salad and a sprinkle of cheese. The aroma after roasting is already mouthwatering. Biting in, the soft texture of the yam pairs perfectly with the salty-sweet mentaiko salad—this combination even hints at Japanese light meals or cold dishes. As you chew, the surprise of fish roe bursting in your mouth is delightful, while the yam’s natural sweetness gradually emerges. With minimal seasoning or processing, the ingredients’ natural flavors shine. Even the seaweed and mint, seemingly decorative, play their roles well, elevating the dish’s freshness. Next is the Fruit Cup Scallop, essentially grilled scallops. To highlight the natural sweetness of the seafood, only Hokkaido scallops are used, briefly soaked in hot water and lightly seared for a slight char, topped with black diamond caviar. The kiwi below adds a crucial layer of texture and flavor, making the dish even better. The scallops melt in your mouth with a gentle bite, the sounds of the sea fill your ears, and the fruit acidity stimulates saliva—it’s an elegant flavor.

 

The third dish, Scallop Flower Balls, is more reminiscent of traditional Chinese cuisine—handmade meatballs made from shrimp and octopus from Penghu, coated with scallop shreds for added texture. The outer ring is paired with green spinach, then drizzled with a sauce made from broth and fat choy, shimmering enticingly. But the best is yet to come: cutting into it reveals a steamed egg layer at the bottom, where the firm texture of the handmade meatball contrasts beautifully with the softness of the egg—an absolute delight. The main course is Pumpkin Rice Noodles, a sun-like golden yellow that’s irresistible. The chef chose rice noodles from Penghu rather than Meinong after experimentation, as Penghu’s version is coarser and chewier, better suited for stir-frying. True to form, it’s Q, fragrant, and elastic, growing more flavorful with each chew, while the pumpkin’s sweetness gently spreads in your mouth, light and elegant.