Hi-Star View Hotel

One of the 20-odd restaurants bearing the late master chef’s name, this tailored venue is instantly recognisable by its iconic red-and-black colour scheme dotted with white orchids. In addition to an à la carte menu, diners can choose each course from those on the set menu. From painstaking recipes like pâté en croute to what is said to be the most decadent mashed potato in the world, this workshop is defined by meticulous craftsmanship and balanced flavours.

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.

The room sports a minimalist edge courtesy of light wood and slate grey hues. Chef Masa Chung deploys his deft craftsmanship and savvy skills, drawing on a 20-year career in Japanese cooking. He serves a single season-driven kappo menu. Chargrilling is his strong suit, but his uni and shiso tempura, as well as the famous kamameshi course are equally impressive. The meal unfolds like a page-turner, with compelling highlights and breathing spaces.

A sister concept spun off from the household brand, it caters to small groups and families with a menu designed for sharing, and champions low-fat and low-sodium Taiwanese cooking. Signatures such as stir-fried thousand-year eggs with green chillies, and omelette with angled luffa and dried scallops are original recipes not found elsewhere. The airy and elegant space is bathed in daylight and adorned with wood and neutral greys.

The pristine room affords stunning views of the city and Taipei 101. The three set menus highlight the well-honed skills and boundless creativity of the kitchen team covering various styles of Sichuan cuisine, ranging from home cooking to ancient recipes for imperial officials. You may also create your own set menu according to your preferences. Signatures like cabbage in consommé and snowflake chicken with lobster are subtle and delicate.

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.