City of Trees B&B

This venue sports a dark colour scheme, with an eclectic mix of Chinese garden motifs and European palatial glamour. The Hong Kong chef excels in refined Cantonese fare that showcases his high-flying skill and precision. He uses Cherry Valley ducks from Yilan for his Cantonese-style crispy-skin roast duck, and Peking duck four ways. Pre-order these items to avoid missing out. For dim sum, try meticulously crafted Chinese spinach and salted egg dumplings.

This one-man shop sells chicken rice – silky, skin-on boneless chicken thigh on steamed rice, drizzled with soy sauce, and sprinkled with fried garlic bits. Add an over-easy egg to make it extra creamy with the runny yolk. Sides like marinated tofu or cucumber salad are also available. With just six seats around the chef’s station, expect to queue and allow for slower service. It closes when the food is sold out, so come early to avoid disappointment.

With an understated façade, this place feels like a hidden gem for those in the know. The tearoom-like lobby leads into a minimalist dining room where a brightly lit open kitchen takes centre stage. The menu celebrates Japanese culinary culture, but with the odd Taiwanese twist and global influences. From shirako with bottarga to mussel noodles and wood-fired pigeon, every course is a beauty to behold and a delight to taste.

In business since 2012, this simple shop moved from the main drag to a quiet side street in 2023, but that hasn't stopped regulars coming for the famous herbal lamb soup. Australian lamb is chosen for its mild flavor; the stock is simmered for a day to extract the aromas and tonifying compounds from the Chinese angelica herb. Call to pre-order the skin-on lamb soup, which tends to sell out. The "black gold" braised pork rice is equally enticing.

When it comes to tempura, precision is the name of the game. With decades of experience in Japanese cooking, the head chef brings out the best in every ingredient with his keen sense for oil blend, oil temperature and batter consistency, sealing in the umami with an incredibly thin, crisp and light batter. The simple, cosy room is decorated with Japanese garden details. Reservations are mandatory, with only two sittings, at 12.30pm and 6.30pm.

A floral display provides pops of colour in this pristine white cube that calls to mind an art gallery. Chef Alain Huang's tasting menus comprise 10-plus creative courses that are French in origin but influenced by Asian cuisines, wine or alcohol-free drinks inclusive. Top-notch ingredients such as king prawn, scallop and veal are meticulously prepared and beautifully presented. Your meal is bookended by stunning amuse-bouches and petit fours.

Established for over 10 years, this shop offers a menu specializing in medicinal stews. His signature pork ribs, simmered in claypot, remains highly popular for its unique blend of Chinese herbs and mild wine aromas. In addition to the pork ribs, lamb and chicken are also on offer. Don’t forget to dip in the fermented tofu sauce, which seduces with a rich soybean flavour. Free refills of broth mean no soup craving goes unsatisfied.