Chen The House

For decades, this simple shop has been attracting hungry diners with its signature sliced goose platter boasting juicy flesh and wafer-thin skin. The second-generation owner intentionally leaves some bones and gristles in for diners to gnaw on. Goose offal, marinated meat and other sides are also popular. For starchier dishes, order plain noodle soup, or jazz it up with cuttlefish and thin, flat e-fu noodles.

The swanky setting seamlessly melds East-meets-West eclecticism with modern elegance. The chef team revisits Taiwan’s food heritage and culture, adding a sophisticated spin to family favourites. The Tasting Set Menu allows diners to pick from the main menu for each course, whereas the Chef’s Menu, served omakase style, needs pre-ordering. The iconic sweet Lukang roasted wheat flour soup is creatively mixed with almond milk imparting a creamy, nutty kick.

(The restaurant is temporarily closed.) JL is Jimmy Lim, a Singaporean chef who honed his skills in world-famous kitchens. His single evening set menu pays tribute to his heritage and experience with original creations that strike a fine balance of flavours. The dishes are complex, sophisticated and understated with an element of surprise. Singaporean staples like satay and chilli crab are re-imagined in ingenious forms and textures that playfully subvert expectations.

The chef worked in France and Italy for 30 years before opening her restaurant in 2003, relocating to this elegant space in 2017. She uses mostly local ingredients in seven- to nine-course prix fixe menus with a choice of mains. Changing every season, the precisely executed menus never fail to surprise with their whimsical ideas and vivid colours. Her signature use of wine, Asian spices and herbs lends her dishes exceptional depth and aromas.

Before the owning couple opened this restaurant in 1989, they had been fishers and fishmongers. Now a household name and managed by the second generation, Meidz still prides itself on quality seafood mostly imported from Penghu. Oval squid in soy, three-cup grouper, rice vermicelli soup with pomfret, and catch of the day such as dusky stingfish are all excellent choices. Reservations are recommended at weekends.

An old property in an alley has been remodelled to house this low-profile restaurant. A pared-down interior and casual vibe set the scene, while a Japanese-style wooden counter frames the open kitchen. Taiwanese home cooking and small plates define the concise menu. Try sorghum liquor-scented Kinmen sausages in a crisp thin casing. Salt-baked chicken leg with sweet corn is another must-try, best enjoyed with a bowl of braised pork rice.

With just 8 tables, this little gem is its owner’s pride and joy. Much effort went into the fine details – red bricks against terrazzo walls, bespoke hand-thrown ceramic dinnerware against sleek wood furniture. The aptly named ‘noodles extraordinaire’, artisan ramen dressed in a secret chilli and sesame sauce, are quite unique. Golden, crispy potstickers take 30 minutes to prepare but are well worth the wait.