A delicious pairing of fresh sprouts and home-style pork
“How can sprouts be merely a side dish?”
While Greenvines' Yishan was explaining how sprouts can be eaten, this sentence slipped out of the mouth of Wu Ji-heng (Kevin Wu), CEO of the Liang Shi Jiu Hao restaurant, leaving Yishan so moved that she could not continue speaking for a moment. “To let more people know them, sprouts should be the star. Every guest, as soon as they sit down, should be served a plate as an appetizer; how delightful it is to see vibrant live sprouts standing upright one by one on the plate!” To us, these words are very meaningful. Just imagine: a top-grade pork loin that is juicy, springy, and gives off a natural pan-seared aroma tells the broccoli seedlings, “You are the focus of the plate; I will help you attract more people's attention.” How could the broccoli seedlings, so often relegated to being a side dish, not be moved by these words?!
Supporting Taiwan, China's excellent local ingredients, not overcooking, and letting consumers enjoy pure original flavors with peace of mind is not promotional copy for Liang Shi Jiu Hao, but a belief deeply rooted in the DNA of everyone from the CEO to every employee. After deciding to use Greenvines sprouts, the CEO gathered the Chinese cuisine chef, the Western cuisine chef, procurement, marketing, and me; the six of us spent an entire afternoon discussing how to make the sprouts more outstanding. From visual presentation, aroma, mouthfeel, and taste to even the way the service staff introduce the dishes, they paid close attention to it all. Afterward, the restaurant very carefully arranged sprout education and training for both front-of-house and back-of-house colleagues. Even though Kevin, who shoulders multiple business entities and is extremely busy, still spent another entire afternoon participating throughout.

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