Di Yi Ding
"This mansion, dating from the 1960s, has been restored to its former glory. The chef served Taiwanese seafood classics, with omakase menus offered at three price points, typically starting with sashimi and ending with starch like bi tai bak in pumpkin sauce. For mains, first-timers usually get crab or lobster, but the chef is happy to entertain requests. BYOB if you fancy drinks other than beer. Reservations are mandatory and it’s cash only." - Michelin Inspector
