"The kitchen team has remained the same since this household name opened in 2008. Three 9-course set menus feature traditional banquet dishes updated with delicacy and sophistication, that showcase the best seasonal produce. Guests can also pre-order their favourites. The signature taro and sago sweet soup is the perfect way to end a meal here – starchy taro from Tainan is slow-cooked until creamy and melting." - Michelin Inspector
