Showart 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.

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.

Tainan cuisine is known for its sugary taste profile; the Tainanese founder thinks outside the box to reinterpret the cooking of his hometown. The end product always goes well with champagne. The menu changes regularly to reflect what's in season, while specialities such as stir-fried leafy greens with wax apple, and scrambled eggs with tomato and lobster never fail to pleasantly surprise. Clever use of plant art gives the room a greenhouse vibe.

Well versed in the culinary arts of Japan and France, founder Hiroki Nakanoue devises omakase menus that meld Edomae sushi traditions and incorporate some Western ingredients like caviar. The kitchen excels at realising his vision with finesse and precision. While nigiri sushi dominates the lunch menus, the team's creativity, astuteness, and skills shine brightest on the higher-priced dinner menu.

This is the place for a high-end omakase-style experience with a curated selection of tempura. Cherry-picked seasonal ingredients are coated in a light, golden, crispy batter that seals in the flavours and juices. The final product doesn’t taste at all greasy, is perfectly cooked with delicate textures. With 16 counter seats in two rooms, all the guests can admire the art of tempura up close.

INITA, a portmanteau of Italy, Nippon (Japan) and Taiwan, delivers victuals that are underscored by Italian technique, jazzed up with Japanese twists and crafted with Taiwanese ingredients. The season-driven tasting menu consists of 10-plus courses inspired by the Japanese chef-owner’s culinary roots and experience. His dorayaki is a castella pancake sandwich filled with a tartare of local yellow beef, alongside an Italian tuna dip packed in briny umami.

A spinoff of Old & New Taiwanese Cuisine in Kaohsiung, the name is a homophone for "new fried rice", which is a menu staple here. Signatures such as bottarga and seared scallop fried rice, and veggie fried rice with thick-cut pork cutlet exemplify the kitchen's creative take on tradition. Stir-fries are loaded with wok hei; desserts cleverly incorporate local flavours. The wood-rich decor inspired by US Chinatown diners circa 1920s adds to the fun.