Lin's B&B

From a tricycle food cart in 1961, the third-generation family business has transformed itself into a no-frills booth, open from noon till dusk. This popular venue for Taiwan-style afternoon snacks is a stickler for tradition. The best-selling chargrilled pork sausage in intestine skin is mildly laced with five spices and sorghum wine. Fried shallot and peanuts give sticky rice sausage extra aromas, best enjoyed with the hearty sparerib soup.

With an ice cellar for storing fish and a profusion of hinoki wood, the interior is steeped in Japanese charm. The owner-chef hails from Tokyo and his omakase menu starts with cooked zensai dishes that showcase the best seasonal produce, followed by the freshest catch flown in from Japan over sushi rice dressed in two kinds of akazu. Custard-like tamagoyaki and Taiwanese black tea make the perfect conclusion. In autumn, the sanma shiso spring roll is unmissable.

Tucked away in an alley and lacking any visible signage, apart from a triangle, this eatery greets diners with an awe-inspiring massive longan wood-fired kiln and rows of charcoal grills behind the counter. The veteran head chef is keen on straight-forward, back-to-basics cooking, in which meat, fish and veggies are grilled over a wood fire. New Zealand venison is a firm fixture. Check the regularly changing special menu that stars seasonal produce. Order the abalone if available.

Short, plus-sized people are affectionately called winter melon (a.k.a. white gourd) in Chinese. The humorous owner-chef named his restaurant after his nicknames and decorated it like someone’s home straight out of 1970s sitcoms. The homely feel works perfectly with the family-style dishes. There is no menu – solo diners can only order the braised pork belly set, while parties of two or more are served 4 or 5 courses omakase-style.

Ça marche opened in a quiet alley in 2021, with a modern classic room dotted by retro knickknacks. Honing his skills in Japan and France, the Taiwanese chef offers a 10-course prix-fixe menu that changes seasonally. French-Italian inspired dishes are tweaked slightly to cater to local palates, such as using Chinese-style dumpling skin in ravioli and Taiwanese basil instead of the sweet variety. Open only for dinner at 7 pm; cash only.