La Maison de Win

Soft green banquettes are elegantly paired with walnut wooden chairs in an interior dripping with sophistication. The tasting menu is jointly created by two chefs with Chinese and Western culinary training; dishes are rooted in Taiwanese, Cantonese and Hakka traditions, but jazzed up with Western technique and plating. Rich flavoursome golden chicken broth and Hakka braised Ibérico pork belly with dried mustard greens are both delightful.

A two chef kitchen with Chinese and Western training, building tasting menus that keep Taiwanese flavours in the foreground while borrowing Western technique for texture, clarity, and presentation. The room is polished and hotel like, the food leans bold and savoury, with broth and braises given the same prestige as seafood and luxury garnishes.

Signature touchpoints: rich golden chicken broth, Iberico pork belly braised Hakka style with dried mustard greens, and other Taiwanese pantry flavours lifted into a fine dining cadence.

Tasting menu format with a set menu around NT$3,880 per person. The cooking is rooted in Taiwanese, Cantonese, and Hakka traditions, with Western technique and plating.