"It's hard not to be wowed by the 1,876 fluttering copper tiles hanging from the ceiling. After working at Guy Savoy and Jaan in Singapore, Chef Kai returned home to launch this dining concept—a portmanteau of Taiwan and terroir, his statement on the use of indigenous produce in reinventing Taiwanese cuisine. Set menus challenge your preconceptions thanks to the use of modern techniques to create artful presentation and contrasting flavors and textures." - The MICHELIN Guide