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2016 Haike Capital certified restaurant recommended dishes: Pan-fried Taiwanese abalone, crispy eight-treasure meatballs, steamed fresh fish with black-bean sauce, stir-fried squid with preserved radish. As a chef who serves no-menu meals, Mr. Lin devotes himself to creating flavors unique to Zhuwei Fishing Port, hoping every meal becomes a beautiful memory. “Many people think my restaurant is Japanese because it’s called Yamamoto,” Mr. Lin explains. “In fact, the name honors a Japanese chef who once taught me. Besides Japanese cuisine, I cook a wide range of dishes—Hakka, Minnan, Jiangzhe—each executed with full expression.” Refining and innovating, never failing his guests Whether it’s sea cucumber in savory sauce, steamed crayfish, sliced bluefin tuna, or sesame-oil pork kidney, Mr. Lin turns every ingredient into a feast for the senses. “With nothing but trust, many regulars skip ordering altogether; they simply name a price and let me create. In return, I insist on fresh ingredients, meticulous care, and constant innovation to deliver genuine delicacies.” Now approaching his 28th year as a chef, Mr. Lin speaks with both emotion and gratitude.