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Imagine the kitchen adding seafood dishes commonly found in South India, and also incorporating many secret family sauce recipes that the owner learned from his mother and grandmother since childhood, using them in various curries with countless variations. "Just like the difference between restaurant food and home-cooked food in Taiwan, he wants to promote his hometown cuisine," said Peggy, the owner. Having been in Taiwan for 17 years, Chef Joseph Vaz specially blends four types of chili peppers to create different levels of spiciness, presenting a rich and diverse flavor, allowing even Taiwanese customers who are not used to eating spicy food to accept it. It's not just the curries; the variety of grilled meat skewers is also one of the signature dishes. Each type of meat has a rich and fragrant aroma, tender and delicious, and is very popular.