CT Green Bay Hot-Spring Hotel

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.

logy, a sibling of the Florilège in Tokyo, moved to this location in 2025, whose handsome room is generously furnished in walnut wood. The over 10 courses omakase menu presents thrilling moments of creativity and pleasant surprises for an unforgettable experience. The kitchen seamlessly melds Japanese and Taiwanese elements, as illustrated by the ochazuke made with Taiwanese tea and Hokkaido rice that pairs expertly cooked Wagyu from Kyushu.

In the 1950s, the family started serving boldly seasoned food to go with alcoholic drinks. The third-generation owner still follows the same family recipes from those days. Their signature deep-fried ribs are made with local pork, fried twice to seal in the juices and to crisp up the crust. For a final dose of indulgence, order the prime mullet roe fried rice with a generous amount of finely diced bottarga imbued with smoky wok hei.

Chef Frassi has styled his restaurant to remind diners of his Tuscan roots. It is only open in the evenings, serving one tasting menu that rolls out some seven courses of creative, contemporary Italian fare. Dishes like lobster risotto or rabbit tagliatelle are artfully plated, delivering excellent flavours and textures. The kitchen ages its own meat and its aged duck stands out in particular. Wine pairing in half or full glasses at sensible prices.

From the chirping of birds and crickets to the custom-made tableware by local artisans, everything in this strikingly designed room paints a vibrant portrait of Taiwan. In the same vein, a historic map of Taiwan adorns the origami-folded menu. The young chefs turn the locals’ favourite beer snacks, banquet dishes and rustic treats into memorable gems that are visually creative and delicious, such as quail with mushrooms or pork belly with fermented cabbage.

The encyclopaedic proportions of the menu may be a bit daunting, but the familiar and much-loved dishes of the group’s flagship outlets feature prominently. This branch serves the brand’s greatest hits from the past 40 years, such as the 70s classic, fish-shaped minced shrimp toast, alongside new creations like almond tofu dessert with peanut mochi and pu’er tea. Also check out the hidden items, previously only available to those in the know.

As well as rearing its own free-range chicken, the restaurant is famous for wild vegetables such as betel flowers, Madeira vine and Okinawa spinach. The must-order chicken is available in limited quantities daily – steamed, smoked or deep-fried, the latter standing out on account of the appealing contrast between its crispy golden skin and flavoursome, juicy meat. Located in the city's backyard, it's the perfect spot for a post-hike meal.