霍华德公务员国际大厦

Complete with a courtyard and a high-ceilinged foyer, the interior of this luxurious mansion oozes 1930’s glamour. The menu adds a new twist to elaborate recipes available only to the elite back in the day, and which entail lashings of patience and exceptional skills. Try the roast suckling pig three ways that takes a day to prepare. Yilan speciality goza is deep-fried custard made with minced pork and shrimp. For a sweet finale, try kumquat and mashed taro.

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.

With a Japanese façade and a Scandinavian-inspired interior, NOBUO is all about breaking boundaries. Born in Taiwan and raised in Japan, the head chef revisits his cultural roots, marrying Franco-Japanese techniques with Taiwanese produce. The single tasting menu is visually minimalist but packed in intensity. The scallops stand out in texture and umami, the meat demonstrates well-honed French technique and the curry is inspired by his childhood memories.

‘De nuit’ in French translates as ‘by night’ and the room aptly sports a black, grey and blue colour scheme, dotted with brass trim and velvet upholstery. The young kitchen team is led by the Hong Kong head chef, whose 8- and 10-course set menus are rooted in French traditions and driven by the seasons. They cleverly layer textures and flavours with aplomb and a light hand in signatures like lamb with harissa, or salmon with gooseberry.

The story of the international chain famous for xiao long bao dates back to 1972 when its first shop opened on Xinyi Road. The former flagship eatery is now takeaway-only, but dine-in service is available on the other side of the street in a 330-seater four-storey venue inaugurated in 2020. Besides the aforementioned soup dumplings, also try the sweet and sour pork, bitter melon pork rib soup and steamed taro buns.

Chef Wachi Isao is known for his insistence on freshness and his skilful layering of flavours. He serves omakase menus only, with items varying daily. The menus feature mostly raw fish and nigiri sushi at lunch; more cooked kappo dishes are served at dinner. The soup course stands out for its detail-oriented preparation – the minced fish dumpling made with seasonal produce forms the perfect marriage with the kelp bonito stock's nuances.

In line with its name (the Latin word for ‘plum blossom’), the relaxed and friendly MUME generously garnishes dishes with fresh herbs and flowers – in somewhat stark contrast to the dimly-lit faux-industrial interior of the restaurant itself. On the menu, seasonal Taiwanese ingredients are melded with Nordic influences and modern techniques are used effectively to create dishes that provide contrasts in tastes and textures.