HOMA CAFÉ, built in August 2014 beside the beautiful Li River by Yuzi Paradise with the concept of living aesthetics, hoping to bring guests the flavor of Taiwan’s creative fine food and the sentiment of artistic and cultural life. HOMA CAFÉ, located just next to the gorgeous Li River, with its simply-designed and stylish full height glass echoing the free, quiet and peaceful scenery outside, is an excellent place to appreciate scenery, enjoy food and share experience.
Hailu Hot Pot
Hailu Hot Pot, a new product of HOMA CAFÉ, offers rich ingredients and delicate table arrangement. The side dishes in white, high, round cups look like healthy, refreshing, green potted plants, very pleasing to look at. The rich and fresh ingredients, slowly cooked in Japanese small hot pots, are maximally released and mixed in the pots to deliver a delicious and warm flavor. Growing indoor warmth matches with beautiful scenery outside the window. Life is just as beautiful and simple as that!
Taiwan-style good-luck sesame chicken
In cold winter, a pot of chicken soup with sesame, rice wine and mushrooms in it is definetely something to look forward to. This classic Taiwan-style sesame chicken recipe uses Sanshuang Chicken with higher protein content. The fresh, tender chicken is fully fried with black sesame oil and ginger and then added to thick chicken broth. A bowl of this amazing chicken soup gives you a warm winter. Then if you have a taste of the tender chicken, you will never forget its flavor.
Basil three-cup mid-roll
The Taiwanese call squid the “mid-roll”. The three-cup mid-roll carries on the cooking techniques of three-cup chicken, a traditional Taiwanese dish. The mid-roll is slowly stewed with a cup of cooking oil, a cup of soy sauce and a cup of rice wine instead of soup or water, and matched with strong fragrance of basil to deliver a delicious and nutrient dish. The source is thick and sweet and the dish is quite refreshing and unique.
Farmhouse preserved vegetable egg
The preserved vegetable egg is a classic Taiwanese dish. The Taiwanese call dried radish the “preserved vegetable”, so eggs fried with dried radish has a nice name: preserved vegetable egg, where chopped vegetables are wrapped in the golden egg cake. It’s crisp and delicious. A bite of it gives you a feel of simplicity and warmth. Taiwan once organized a vote, with 50 foreigners voting for their favorite Taiwanese dish. The results showed that the winner in Snack category was oyster omelet and the winner in Dish category was not fish or meat, but the simple preserved vegetable egg. We can see how popular it is.
Hakka specialty bacon
In early time in Taiwan, the Hakka people would preserve precious pork or vegetables by pickling them to prolong the edible time. Similarly, the Hakka bacon is made of the fresh streaky pork being pickled with minced garlic and a variety of seasonings and spices for two or three days until the desired taste is obtained. It is salty, oily, fragrant and spicy, ideal to go with rice.
Taiwanese wine clam
The sorghum wine from Taiwan is heavily fried with clam. With a little bite, the soup juice from the clam massively flows out. It’s so fragrant and delicious that you can not wait to have another one before you finish the one in your mouth.
Hailu Hot Pot : 88 yuan/person
Address: No. 12, Binjiang Road, Guilin (Left of No. 3 entrance to Elephant Legend)
Hot line: 0773-2580800; 152-9595-1888