ABV Nanyang Bistro brings the vibrant flavors of tropical Southeast Asia to life, with dishes that awaken the palate through a harmonious blend of sour, sweet, spicy, and salty notes. The cuisine highlights a fusion of these core tastes, enriched by subtle hints of sweetness and a touch of bitterness. Ingredients like lemongrass, pandan leaves, kaffir lime, galangal, turmeric, and tamarind, along with various fermented foods, create complex layers of flavor. This fusion reflects the captivating essence of Southeast Asian cuisine.

Offering a fresh experience by blending Japanese yakitori with Western gastropub dishes and atmosphere. Led by a Japanese chef, traditional techniques are combined with inventive ingredients to create a fusion of Japanese and Western flavors. Guests can savor these creations in a relaxed setting, where great food meets a laid-back dining experience.

Rooted in the concept of "New Asian Cuisine," San Nong’s clay pot dishes are slow-cooked using traditional methods. The extended low-temperature baking locks the natural juices of the meat inside the clay pot, infusing it with aromatic spices to deliver an unmatched culinary experience.

Born from the pulse of urban culture in 1995, Very Thai Restaurant & Bar was among the first to combine fiery Thai cuisine with a dynamic fusion of lights, sound, and music, crafting a fresh, modern dining experience. Offering a laid-back atmosphere where city dwellers can escape the ordinary, this vibrant restaurant has drawn crowds daily. A must-visit for those who revel in trend-setting culinary experiences, it is a dazzling icon in the city's dining scene.

Cuisine is a source of pride for the Taiwanese, shaped by the island’s rich history and diverse cultural tapestry. Taiwanese dishes reflect this blend with its complex layers and nuanced flavors, a reflection of the people’s deep appreciation for quality food. SHANN SHANN reinterprets traditional Taiwanese dishes with a creative twist, elevating familiar dishes into delightful expressions of flavor, heralding a new chapter in Taiwan’s culinary heritage.

YABI KITCHEN, the seventh brand of the TTFB company limited, brings together flavors from across Asia, including Singapore, Malaysia, Thailand, Hong Kong, and Korea. This cross-cultural fusion allows diners to enjoy a curated journey of Asian tastes in a single meal.

This is a seafood-focused restaurant offering a chef's choice dining experience. Originally located on Beiping East Road for 15 years, it has now been operating over 2 decades at its current location on Lane 141, Heping East Road. While the menu is largely chef-curated, a few signature dishes remain. From April to June during the Donggang Tuna Season, the restaurant carefully selects hard-shell virgin crabs. Ingredients mainly come from Pingtung's Donggang and Penghu, with fresh seafood flash-frozen and transported to the restaurant, ensuring guests enjoy the freshest flavors and a truly unique dining experience.

Nestled in the alleys near National Taiwan University in the Gongguan district, the Misanthrope Society invites guests to immerse themselves in a dimly lit, timeless space. The menu features eclectic drinks and dishes alongside a curated selection of books—essays and poetry that reflect the bistro's introspective atmosphere. It’s a haven where guests can savor flavorful meals without feeling rushed.

CHAO PING JI at the San Want Hotel is celebrated for its authentic Chaozhou cuisine and delicate Cantonese dim sum, earning rave reviews in Taipei's dining scene. CHAO PING JI was awarded three stars in 2006 by Next Magazine's Top 100 Restaurants list, marking it as a must-visit Chaozhou dining destination in the city. With over 70 years of culinary heritage, CHAO PING has been synonymous with exceptional Chaozhou cuisine. Chef Ho Ping-Mu, from a distinguished Hong Kong culinary family, brought his ancestral braising recipes to Taiwan 30 years ago, making the braised delicacies the cornerstone of the restaurant's offerings.