"Formerly a members-only dining club, it excites not with its décor, but with its food. Impressive skills transform seemingly simple dishes into tasteful presentations revealing great textures and taste. The menu is largely Huai Yang and Sichuan in origin, but with a Taiwanese twist. Signature dishes include double-boiled soups, chicken rice with sesame oil, pork tail braised in red yeast rice, and millefeuille tofu skin." - The MICHELIN Guide
