"The owner-chef revives the embers of Taiwan’s culinary past with a seasonal 9-course menu that subverts the preconceptions about Western dining. The food displays influences of indigenous cultures, featuring native ingredients such as mock betel nut and paper mulberry leaf. The room is furnished generously with wood and the nest-like centrepiece above the bar made with steam-bent cedar is styled after hunting huts of the old days." - Michelin Inspector
