Royal Jade Boutique Hotel

Terracotta floor, textured walls, burgundy lanterns and dark wood furniture make for a rustic and elegant decor. On the menu, North Indian fare takes centre stage, characterised by unique spice blends that impart rich, complex flavours. Signatures such as murgh Nawabi (chicken curry) and gosht Lahori (mutton curry) feature succulent meats that have been nicely charred in the tandoori – and go down perfectly with piping hot naan made to order.

Since 1987, this joint has been popular for get-togethers among family and friends on account of its remarkable traditional Taiwanese fare. With an array of both home-style dishes and banquet classics, the menu features sharing plates and comforting staples that deliver big flavours. Try signatures such as boiled free-range chicken, and Buddha Jumps Over The Wall. Taiwan-style ice lollies at the end of the meal are the icing on the cake.

A portmanteau of Taiwan and terroir, Taïrroir is Chef Kai's love letter to his home island. Informed by his two decades of experience in Taiwanese and French cuisines, the menu captures local food culture in ingenious forms, underscored by Western techniques. Dishes that are wittily named to rhyme with idioms feature highly seasonal items from local producers; desserts made with local teas and fruit shine with unmistakably Taiwanese flavours.

This stall at one of Taipei's busiest night markets sells Shanghai-style pan-fried buns with crispy bottoms, fluffy tops and a choice of cabbage or pork filling. Visiting the buzzy market is a fun experience for locals and tourists.

Noodles dressed in sesame sauce impart a hint of lemony fragrance, a perfect match for egg drop miso soup.

In a palette of muted greens and greys, the lofty space is a masterclass in understated elegance. La Vie is managed by German chef Bühner and a Hong Kong chef presides in the kitchen. The prix-fixe reimagines European classics using locally sourced ingredients – dishes are elaborate and visually striking. Game, such as New Zealand venison, is prepared with aplomb and finesse. Desserts such as the chocolate tart end the meal on a high note.

In contrast with the austere façade, the plush interior is adorned with warm wood and colourful art by local artists. Chef Jim Yang has been cooking Hangzhou and Jiangzhe fare for over 30 years. In his 10-course set menu, he tells his life story with home-style recipes reinvented using European techniques. Expect ingredients that are less common in Chinese cuisine (e.g. saffron, cheese and Japanese seaweed). The tea pairings bring out the best in the food.