Villa 32

The food alone would be reason enough to visit this resort, breath-taking mountain views and hot spring baths aside. The experienced chef reimagines Taiwanese classics with novel twists. His strikingly styled appetiser, osmanthus white jade, is radish carved into flowers and steeped in home-brewed osmanthus wine, imparting floral notes, a crunchy texture, and a sweet-and-sour harmony. Local wines and teas allow diners to taste the full scope of Taiwan’s terroir.

Terracotta floor, textured walls, burgundy lanterns and dark wood furniture make for a rustic and elegant decor. On the menu, North Indian fare takes centre stage, characterised by unique spice blends that impart rich, complex flavours. Signatures such as murgh Nawabi (chicken curry) and gosht Lahori (mutton curry) feature succulent meats that have been nicely charred in the tandoori – and go down perfectly with piping hot naan made to order.

Long queues at meal times are testament to just how good this tiny gem is. Customers come in droves for its silky, succulent Taiwanese-style poached chicken on steamed rice or noodles. The meat bursts with natural flavour, and well-balanced dips elevate the umami. You can also ask for the chicken leg. The menu also includes other home-style sides and soup for a wholesome meal. Wallet-friendly prices also explain its popularity.

Since 1987, this joint has been popular for get-togethers among family and friends on account of its remarkable traditional Taiwanese fare. With an array of both home-style dishes and banquet classics, the menu features sharing plates and comforting staples that deliver big flavours. Try signatures such as boiled free-range chicken, and Buddha Jumps Over The Wall. Taiwan-style ice lollies at the end of the meal are the icing on the cake.

Chinese

Fast food

Japanese