Wind Natural Parent-Child Inn II

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 owner’s father was a sergeant major who learnt to make hand-rolled noodles in a village for military families. The noodles are made exactly as they were 60+ years ago, retaining a lovely chew and dressed in sesame sauce with braised ground pork. Order a soft-poached egg on top; let the yolk run and stir before eating. Also try their wontons in wafer-thin skin tossed in a special sauce – the meat filling packs a flavoursome punch.

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.

On a mountainside nearly 500 metres above sea level, this Zen-inspired establishment was founded 10 years ago and opened by a renowned restaurant group. The elegant room is nestled on meticulously manicured ground that spans over 3,000 square metres. Only one 10-course omakase menu is offered, featuring tea tasting rituals and novel creations based on kaiseki traditions. Seasoning is precise and restrained for natural flavours to come through.

This quaint shop with over 40 years of history stands at the end of a winding alley. The second generation of the family prides itself on its signature dish – chicken braised in rice wine with Chinese herbs. No water is added and the broth bursts with deep umami. The chicken tastes especially good after being dipped in chilli soy sauce and ground pepper. For a complete meal, pair with blanched noodles to soak up the broth.

In 2006, a mushroom farmer opened this mushroom-themed restaurant in Xinshe, the mushroom capital of Taiwan. Free-range chicken soup with shiitake tastes rich and flavoursome, while dried day lily flowers and assorted mushrooms add to the complex taste profile. Try also three-cup monkey-head mushrooms, and mushroom minced pork rice. Adjacent to the Sea of Flowers and Dakeng, it makes a great stop to recharge your body after a day out.

Chef Ah Hsi's career in Taiwanese cooking spans more than 30 years. His family used to farm geese, which explains his skills in butchering and cooking geese. As opposed to poaching the birds in brine as most Taiwanese do, he slow roasts them in a barrel before smoking them with cane sugar. His signature roast goose boasts juicy flesh and smoky aromas. The duck sausage is meaty and tender without the greasiness of its pork counterpart.