Colors Infinity Inn

Having had almost 30 years’ experience working in renowned sushi restaurants in Taipei, the owner-chef opened here in 2017. The décor is traditionally Japanese, with solid wood countertops imported from Canada. He insists on shipping the fish from Japan three times a week and his rice is seasoned with three different kinds of vinegar. Only omakase menus are available; the monk fish liver sushi is a standout.

Chef Paul Lee leads a talented young kitchen team in presenting a tasting menu that elevates Taiwanese street food to the level of haute cuisine. Asian and European flavours mingle harmoniously in refined dishes made with quality local produce and imported ingredients are perfected by modern techniques. Non-alcoholic beverage pairings by the mixology virtuoso enhance the experience. On top of the tasting menu, add-ons are available.

This venue sports a dark colour scheme, with an eclectic mix of Chinese garden motifs and European palatial glamour. The Hong Kong chef excels in refined Cantonese fare that showcases his high-flying skill and precision. He uses Cherry Valley ducks from Yilan for his Cantonese-style crispy-skin roast duck, and Peking duck four ways. Pre-order these items to avoid missing out. For dim sum, try meticulously crafted Chinese spinach and salted egg dumplings.

A Taiwanese cypress counter, Japanese lacquerware and warm lighting set the mood for a feast of edomae sushi made with the freshest catch flown in from Tokyo's Toyosu Market. With almost 30 years of experience, the head chef ensures each fish is properly aged for optimum flavour. In spring and summer, his silky kohada marinated in salt and vinegar is not to be missed. Even his rice and vinegar blends are meticulously fine-tuned to excellent effect.

A buzzy spot for home-style food, Ming Fu serves big portions ideal for sharing with friends and family. Taiwanese fare is the star, including items seldom found elsewhere, such as mullet tripe and fresh fish maw. Their signature ‘Buddha jumps over the wall’ requires pre-ordering, however, unlike traditional recipes which call on pork ribs and taro, this version of the gourmet soup uses matsutake mushrooms, gingkoes and abalone.

The pristine interior exudes understated elegance. Expect a local take on executive chef Takayama-san's refined French-Japanese culinary vision. The head chef, an avid tea lover, cleverly incorporates local teas into his cooking – it features in his sauces, amuse-bouches, dinner rolls and his version of Takayama's signature seasonal vegetables with sushi rice. The experience involves all the senses – perfect for romantic dates and special occasions.

The Ten scenes of West Lake – iconic spots in Hangzhou – are the inspiration behind this hotel restaurant's modern decor. The head chef reimagines traditional Hangzhou recipes with new ideas. Try his fairy duck soup or Dongpo pork with a trio of sides. Eating here is a multifaceted experience, with tea sommeliers who are well-versed in tea pairings and, at dinnertime, calligraphers who turn your order into artwork for you to take home.