Apart from rearing its own free range chicken, the restaurant is also famous for wild veggies such as betel flowers, Madeira vine and Okinawa spinach. The must-order bird, either steamed or smoked, boasts juicy, velvety meat and gelatinous, bouncy skin. Braised pork, steamed lamb, chicken soup with mustard greens, and deep-fried mashed taro rolls are also popular. Located in the city’s backyard, it’s the perfect spot for a post-hiking meal.