Restaurant A

An exceptional dining experience and one of the highlights of my Taipei trip. From the very first bite, it was clear that this kitchen operates with precision, creativity, and discipline. The opening sequence — including a playful yet thoughtful edible “cork” — immediately established the restaurant’s confidence and sense of humor without drifting into gimmickry. Each course was carefully composed, beautifully presented, and thoughtfully paced. Flavors were refined, restrained, and purposeful, allowing technique and ingredients to shine. The ambiance was calm, elegant, and immersive, and the service attentive without ever being intrusive. This is Michelin-level dining in the truest sense: originality grounded in craft, clarity of vision, and consistency throughout the meal. A destination restaurant I would gladly return to — and one that fully deserves continued recognition.

I truly enjoyed the entire experience. The culinary concept is thoughtful and well-executed, offering dishes that are both creative and satisfying. Each course felt intentional, with flavors that were balanced and memorable. A special thank-you to Vanessa (hope I got her name right), whose service elevated the evening even further. She was attentive to every detail—so observant that she even noticed I’m left-handed and adjusted the table setting accordingly. Her professionalism and warmth made the meal feel even more personal and enjoyable. Overall, a wonderful dining experience, and I look forward to seeing how the restaurant continues to grow its unique concept. Highly recommended for anyone looking for refined cuisine with genuinely thoughtful service.

The food was good and well executed. Each dish was a work of art and delicious. Service was polite, though pacing could have been better, one dish arrived before I had finished the previous course, which should not happen at a 2-Michelin-star level. While tables were not particularly close, the acoustics made it easy to hear conversations from other tables, affecting the sense of privacy. We were given a signed A4 copy of the menu and drinks pairing, which was a nice gesture. However, without any human interaction to accompany it, the gesture felt incomplete—human connection matters, and putting a face to the signature would have made it meaningful. Overall, good food, but certain experiential details fell short of what the rating promises.

Each dish was creatively and artistically presented, with a mixture of textures and minimal use of sauces, which heightened the distinct flavor of each ingredient. Most exceptional in presentation and taste were the amuse-bouchées (one presented in a bowl among wine and champagne corks and a mini-garden adorning a crunchy phyllo basket), the sea cucumber and cucumber, the Maine lobster and chicken, and the add on pasta with an extra generous portion of Australian truffles grated by Chef Alain by our table. But the one dish that was phenomenal was the “soup and bread,” a mushroom cappuccino and truffle doughnut – such a tasty unique combination!

One of the most innovative restaurants in Taiwan ~ creative seasonal menu, excellent drink (non-alcoholic) pairing, all-white decor and attentive service. Price is reasonable for 20-course Michelin rated dinner.

Came to Restaurant A twice, first time in Jan 2024 for their winter menu, and followed by Jul 2025 for their summer menu. Love the summer menu better than the winter one 😁 Both times started with their signature wine knob-like appetizer, pretty much the routines now S Seafood is the theme for summer menu in 2025, every dish was served in fresh and light manners, especially the main course, 🦞 lobster, chef's way of cooking brought out the essence of the sea, like the way you never tasted lobster before, just amazing.

This restaurant is an overrated Michelin restaurant. I have been to more than 30 Michelin restaurants in Europe, and the taste, creativity and materials of this restaurant are still far behind the more orthodox French food in Europe. First of all, there is a lack of innovation. You can see use of caviar and some local materials but that’s it. There is nothing particularly amazing about the taste. For example, these dishes like asparagus / orange / caviar and salad leaf / flower / pollen / seed, there is no memorable point at all. In addition, the main course roasted chicken has selected materials from various parts of the chicken, but it is just a hodgepodge, and the taste is single. One of the desserts, mint/mango/lemon balm, is relatively cheap and it feels that there are better desserts nearby. The added pasta is not much different from boiled noodles. The only ok thing about the whole meal is the salmon dish and another dessert, but the overall feeling for this place is that it needs to be improved. Another important point is that the Teardrop pod/pea/shooter, the ball-shaped meal, is very hot, and our tongues were burned, which affected the taste of the following dishes. The waiter's explanation was so quiet that we had to ask them to repeat it again and again because we couldn't hear clearly.

First of all, we were over dressed but made sense as it's a birthday celebration. A great Michelin Star restaurant with friendly and relax atmosphere. Dishes were delicious (as expected) and well plated. Wine pairing was good which went well with dishes, but will suggest to let customers have more choices if they do have preferences. They provided an easy and comfortable environment while all presentations there were delicate and soothing. Friend like staffs made the whole session full of enjoyment and fun. More surprisingly that Chef was so friendly and close to customers. It is one of the best experience of Michelin Star restaurants I ever had. It is so unique, yummy, fun and unforgettable. Big thumb up.