the FRONT HOUSE

Warm wooden hues, soothing curves and rich textures set the scene. The chef-owner has been in fine dining for over 20 years and his set menu marries his travel experiences with his Taiwanese heritage. Local flavours like dried cauliflower, black garlic and dried radish are cleverly woven into his recipes. In winter, line-caught fish from his home county Penghu are a nod to his childhood. Some wines can be ordered by the half glass.

• Chef-owner has more than 20 years of fine-dining experience.
• Kiky Chen serves as restaurant manager and sommelier, and the service team is predominantly female.
• The restaurant received a MICHELIN Service Award for front-of-house leadership.
• The dining room features warm wood, soft curves, and textured design details.

Signature Ingredients

• Dried cauliflower
• Black garlic
• Dried radish
• Line-caught fish from Penghu
• Taiwanese heritage ingredients and local seasonal produce

• Fine-dining restaurant in Lingya District, Kaohsiung.
• Tasting menu format.
• Cooking combines Taiwanese heritage with travel experiences.
• Menu ingredients include dried cauliflower, black garlic, dried radish, and line-caught fish from Penghu in winter.
• The dining room features warm wood, curved forms, and rich textures.