Fujin Tree Taiwanese Cuisine & Champagne (Songshan)

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.

Distinctive details

• Taiwanese cuisine built around champagne: seasoning and pacing are tuned for bubbles, not heavy sauces.
• A seasonal menu with a few repeat signatures: enough change to stay market-led, enough continuity to feel like a house style.
• Greenhouse atmosphere: plant-heavy decor that gives the room a bright, glassy feel.

Signature ingredients

• Wax apple: crisp and lightly sweet, used to sharpen stir-fried greens.
• Leafy greens: cooked hot and fast for snap and gloss, treated as a headline dish.
• Tomato and egg: a comfort base pushed into fine-dining richness.
• Lobster: folded into the tomato and egg frame for sweetness and depth.
• Champagne: the menu is paced and seasoned with it in mind.

What to expect

• Taiwanese cooking designed for the table, dialled to sit comfortably with champagne.
• Seasonal rotation, with a few recurring signatures that act as the house’s calling cards.

Signature ideas

• Stir-fried leafy greens with wax apple.
• Scrambled egg with tomato and lobster.