Relaxed restaurant serving familiar meat, seafood & vegetable dishes in a warm, cozy ambiance.
"Health-conscious diners come here to enjoy the creative Taiwanese cooking made with reduced oil and sodium. Most ingredients have traceable sources and many of the dishes have cheeky names. ‘When Huadiao meets Cherry Valley duck’ is sliced bird cooked in the famous liquor; ‘Grandma’s taro cake’ with a sweet and salty dip is available on Thursdays only. Full-height glazing separates the well-lit, elegant dining room from the garden." - Michelin Inspector
michael ngo
Steve Shimizu
Phil L
lim chin tat
David Cheung
Vincent Stubbs
Jinny C
Timothy Tan