Review: Kimpton Da An, Taipei - SilverKris

"A 12th-floor modern-fusion restaurant led conceptually by James Sharman (formerly of Noma) that draws on Taiwan’s emerging organic producers and local culinary traditions. Menus reinterpret familiar flavors—examples include fried chicken served with a Japanese kelp dip nodding to Taiwanese fried chicken, and a baked Alaska with taro ice cream that references night-market taro desserts—while service and plating aim for a balance of intimacy and communal dining. The dining room’s design enhances that atmosphere: overhead lighting arranged like a pearl necklace and walls intentionally left open at top and bottom to create airy, connected spaces." - Joe Henley