金色花园酒店

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.

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.

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.

The interior follows Japanese tradition with pale wood, warm lighting and fabric-wrapped panels. Niigata rice is seasoned with three vinegars, including akazu that gives depth and umami. The owner also imports sake and the list changes constantly to match the seasonal ingredients available. This relaxed sushi spot also serves cooked dishes if pre-ordered. Note that it is not related in any way to its namesake in Tokyo.

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.

The modern and simple design of T+T exudes relaxed chic, à la French bistronomy. The name is an abbreviation of ‘tapas tasting’, but rather than Spanish in origin, the small plates show strong Asian roots. Miso, ginseng, Dang Gui, Shaoxing wine and red bean cake are juxtaposed ingeniously to create gustatory nuances that pleasantly surprise. The tasting menu, which changes every 3 to 4 months, offers great value; the eclectic wine list carries some interesting choices.