Inspired by the Spanish tapas dining style, it blends Mediterranean appetizers, featuring Spanish tapas and seafood paella, Italian antipasti and pizza, Portuguese clams, Middle Eastern kebabs, and dishes from Greece, Croatia, and other Mediterranean regions.

Blending the culinary traditions of the Caribbean and Latin America, ABV Caribbean Bistro redefines gastronomic fusion with inventive combinations of ingredients and spices. The menu showcases a versatile use of seafood, vegetables, and seasonings, offering everything from Jamaican jerk chicken and Cuban sandwiches to Mexican specialties. Rich in complexity, Latin American cuisine delivers a diverse range of flavors. The accompanying dipping sauces, with sweet, tangy, and spicy notes, not only enhance the dishes but elevate the entire dining experience.

Blending Japanese and Western elements, the style is anchored in a nostalgic, warm, and vibrant 'Showa-era' vibe, expanding the dining experience through traditional izakaya cuisine. With an emphasis on Kansai-style dishes, the menu features local specialties such as okonomiyaki, Hiroshima-style okonomiyaki, tonpeiyaki, takoyaki, and yuzu-marinated grilled dishes. Skewers, fried, steamed, grilled, and other bar food are also highlighted, each dish crafted to leave a lasting impression.

Delving into America's native cuisine, the spotlight is on BBQ as its most iconic element. ABV Americano highlights the diverse barbecue traditions across the states, from Texas’s wood-smoked flavors and Tennessee’s whiskey-infused notes to Carolina’s spicy kick and Alabama’s signature white sauce. Beyond the influence of immigrant cultures, each American state has its own classic country dishes, each with a story to tell.

Offering rare seafood such as sashimi, donburi, nigiri sushi, and other prized delicacies, How丼 presents ingredients that are typically hard to find—all at accessible prices. Diners are invited to explore a diverse range of flavors, savoring new and unexpected tastes along the way.

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.

CEO1950, formerly the residence of Taiwan's first central bank governor, is a 75-year-old wooden house blending Japanese and Western architectural styles. Guided by the philosophy of "Gastronomy, Aesthetics, and the Good Living," this space has transformed into a modern venue combining Western cuisine with an art gallery. Through seasonal gourmet dishes and exhibitions, CEO1950 showcases Taiwan’s rich culinary heritage, integrating culture into daily life for a more enriching 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.