After working in top restaurants in Japan, owner-chef Yuan opened this dining concept in 2013. With the arrival of a new chef who excels in Taiwanese cuisine, the restaurant now serves a single menu with three main course options, inspired by Taiwan’s culinary history. Banquet classics like eel rolls with salted egg yolk and ham and whiskered velvet shrimp rice are given a fresh spin. House-grown herbs and edible flowers add colour to the attractive plating. Ask for counter seats to stay close to the action.