Impromptu by Paul Lee

Ask to sit at the counter so you can watch the team in front of your eyes prepare every course in the expansive open kitchen. It serves a creative 10+ course tasting menu that changes from time to time, and uses influences from around the world. One standout is white chocolate bread pudding with nitro foie gras – an intriguing contrast of textures and an unusual combination that works; round it out with their rich and fragrant milk tea blend.

• Located in the Regent Hotel (B1), with a tasting-menu format designed for solo dining as well as groups.
• A ‘street food to haute cuisine’ concept, built around modern technique and high-contrast flavour pairings.
• Non-alcoholic beverage pairings are a core part of the experience, alongside optional add-ons.

Signature Ingredients

• Quality local Taiwanese produce, used as the backbone of the tasting menu.
• Street-food reference points, translated into refined small plates with modern technique.
• Imported ingredients, used selectively where they sharpen the flavour contrasts.

Tasting menu

• A tasting menu led by chef-owner Paul Lee, using modern techniques to rework Taiwanese street-food ideas into fine-dining formats.
• Refined, high-contrast dishes that mix Asian and European flavours, built around quality local produce with some imported ingredients.
• Non-alcoholic beverage pairings are offered, with add-ons available alongside the main menu.