Chen Chien-chun, chief chef for vegetarian dishes, points out that not only do fungi have a fresh and distinct taste, they are very nutritious, and many rare types effectively promote longevity. That's why he likes to design resplendent main courses using exotic edible fungi: "That's what it takes to fit the bill at a first-class hotel," he says.
素食部主廚陳俊見指出，蕈類不但味鮮爽口，而且營養價值高，許多特殊珍貴的菇品如日本進口的韓松還有養生之效，所以他喜歡用來設計成講究的大菜，「這樣才能符合高級旅館的身價」，他說。