Circum-

The Latin circum- is related to circle, a symbol of wholeness and unity in Chinese culture. The young kitchen team traces the footsteps of Chinese emigrants throughout history, exploring how their food culture changes over time and territories. Inspired by classic recipes, childhood memories and anecdotes collected overseas, they deliver an engaging dining experience based on literature, narratives and solid French technique.

A Concept Built Around the Chinese Diaspora

• The kitchen traces Chinese emigrant foodways across time and territory, turning literature, anecdotes and childhood memory into structured courses.

A Room Designed like a Voyage

• The space leans into an Age-of-Exploration ship motif, with a large compass-like mechanical light installation anchoring the room.

Chinese Flavours, French Method

• A deliberate “Chinese flavours, French technique” stance, with chopstick-friendly pacing and dish structures that read as Chinese first, Western second.

Signature Ingredients

• Seafood, in volume: The current menu direction leans heavily toward seafood, with crab, abalone, scallops and daily fish taking centre stage.
• Dried goods: Ingredients rare in French menus, such as bird’s nest and sea cucumber, are used to push texture and depth inside a French-technical framework.
• A5 wagyu: Used for the menu’s lone meat moment, built as tartare with high-savour garnishes.
• Vinegars, soy and aromatics: Chinese flavour signatures, sharpened by controlled acidity and precise reductions.
• French technique, Chinese memory: Sauces, temperatures and plating follow Western discipline, the flavour vocabulary stays recognisably Chinese.

Set Menus

• Dinner set menu: NT$4,580 per person
• Lunch set menu: NT$2,880 per person
• Service charge: +10%

Service

• Lunch (Fri to Sun): 12:00-13:00
• Dinner (Wed to Sun): 18:00-19:30