"Health-conscious diners come here to enjoy the creative Taiwanese cooking made with reduced oil and sodium. Most ingredients have traceable sources and many of the dishes have cheeky names. ‘When Huadiao meets Cherry Valley duck’ is sliced bird cooked in the famous liquor; ‘Grandma’s taro cake’ with a sweet and salty dip is available on Thursdays only. Full-height glazing separates the well-lit, elegant dining room from the garden." - Michelin Inspector
