"San San Chuan Jiu" officially opened in December 2024, located in the core business district of Dunhua South Road, Da'an District, Taipei City. From its inception, the brand positioned itself as a "new-style Sichuan cuisine restaurant," quickly establishing a distinctive identity in the highly competitive catering market by blending traditional Sichuan flavors with modern culinary thinking. Within just one year and four months of its opening, "San San Chuan Jiu" demonstrated strong brand growth and market acceptance. Through precise control of ingredient flavors, innovative application of cooking techniques, and meticulous design of the overall dining experience, it has successfully attracted a large consumer base with high demands for food quality and style, gradually accumulating a stable and loyal customer base. In 2025, "San San Chuan Jiu" was recommended by the 5th "500 Dishes" awards, with its signature dish, "Glazed Curry Soft-Shell Crab," winning the judges' favor and showcasing its high degree of balance between flavor creation and market acceptance. This recognition not only enhances brand visibility but also further solidifies "San San Chuan Jiu's" professional image in the new-style Sichuan cuisine sector. Furthermore, its inclusion in the Michelin Guide in January 2026 demonstrates its high level of maturity in terms of culinary quality, overall performance, and brand integrity, thanks to its rapid recognition by an international restaurant rating system. For a newly established restaurant brand less than two years old, this milestone is significant and lays a more solid foundation for its future development. As word-of-mouth continues to grow, "San San Chuan Jiu" has gradually become a media focus, accumulating numerous media interviews and reports since its opening, covering aspects such as lifestyle, restaurant reviews, and city-wide topics. The brand's voice is steadily growing, creating a natural diffusion effect among social media and consumers, further boosting its overall market influence. In terms of actual operational performance, restaurant reservations remain consistently high, with seats in high demand during peak hours and consistently high occupancy rates, indicating that the brand not only generates buzz but has also successfully translated into stable revenue and consumer behavior. This positive cycle of "reputation-traffic-conversion" reflects the accuracy of the brand strategy and market positioning. Overall, "San San Chuan Jiu" has achieved phased growth from brand establishment and style positioning to market validation in a very short period of time, gaining recognition from both professional critics and the consumer market. In the future, it will continue to focus on modern Sichuan cuisine, deepening culinary research and development and brand experience to further expand its influence and development potential in the contemporary catering market. In recent years, modern Sichuan cuisine has gradually become an important trend in the catering market. "San San Chuan Jiu" is precisely in this trend, reinterpreting the possibilities of Sichuan cuisine in the contemporary era with a more distinctive and recognizable approach. Modern Sichuan cuisine is not simply about superficial innovation of traditional dishes, but rather, while retaining the essence of Sichuan cuisine's "numbing, spicy, fresh, and fragrant" flavors, it achieves a deeper level of integration and re-creation through cross-cuisine techniques, the reconstruction of modern culinary logic, and a more nuanced understanding of ingredients and flavors. "San San Chuan Jiu" (弎弎川酒) takes Sichuan cuisine as its root, extending to a more open culinary vocabulary. From ingredient selection, flavor layering, cooking techniques to visual presentation, it incorporates contemporary culinary thinking, ensuring that the dishes not only satisfy the taste buds but also meet modern people's expectations for quality of life and dining experiences. Within this framework, the brand has gradually established its own flavor system and aesthetic language—familiar yet full of surprises; preserving tradition while continuously pushing boundaries. The core spirit of all this is condensed into one sentence: "A feast, a color and aroma, a Sichuan spirit; the beauty of mountains and rivers, the elegance of fine cuisine, three colors and three aromas." This is not just a slogan, but San San Chuan Jiu's interpretation and practice of modern Sichuan cuisine—traditional methods as the foundation, new flavors as the form, authenticity as the soul, every dish embodies the heart. Between inheritance and innovation, it extends and shapes the Sichuan flavor of this generation.

Founded in 2017, "Wishing You Good Fortune" focuses on "modern Hong Kong cuisine," aiming to bring Hong Kong's cha chaan teng (Hong Kong-style cafe) culture to Taiwan, allowing more people to savor authentic Hong Kong flavors and helping Hong Kong residents living in Taiwan rediscover the familiar taste of home. We believe that food is the most direct cultural language. Therefore, while preserving the classic flavors of Hong Kong cha chaan teng, we incorporate modern cooking techniques and innovative ideas to reinterpret classic dishes such as stir-fried beef noodles, French toast, scrambled egg and char siu rice, and Hong Kong-style milk tea, presenting a Hong Kong dining experience that combines traditional heritage with modern style. We hope that every guest who comes to "Wishing You Good Fortune" can feel the charm and warmth of Hong Kong's food culture through each dish.

Qingshan Japanese Restaurant, located on the third floor of the Grand Hyatt Taipei, focuses on Japanese cuisine, employing diverse cooking techniques to present the freshness of ingredients in different forms. The restaurant is divided into four main themes: table setting, sushi, charcoal grilling, and teppanyaki. It carefully selects local fresh vegetables and ingredients, paired with imported Japanese seafood, offering a variety of à la carte and set menus. Each dish is presented in a delicate and refined manner, showcasing the chef's dedication and attention to detail.

This Taiwanese-style pub specializes in thin-skinned pan-fried dumplings, breaking away from the traditional concept of eating dumplings. The pub combines the lively atmosphere of an izakaya with a wide selection of drinks.

Starting with spices from Southeast Asia, Deejai aims to explore the spice-based culinary culture of various Asian regions, reinterpreting familiar dishes through the diverse flavors of different regional spices. Located on Dihua Street, a neighborhood steeped in a century-old spice and dried goods culture, we can conveniently source spices from around the world. Our chef personally selects the freshest herbs daily from the market, and we insist on hand-frying each spice to awaken its aroma, meticulously controlling the heat to allow the spices to showcase their purest and richest layers in our dishes. We blend Asian ingredients with Western cooking techniques, employing methods such as sauces, stewing, searing, and sous-vide cooking. While preserving the distinct characteristics of each spice, we pursue a balance and delicacy of flavor, creating modern Asian cuisine unique to Deejai. "Deejai" in Thai means "happy, joyful," with "jai" meaning "heart." Therefore, Deejai not only represents happiness but also a joyful heart; while the opposite, Jaidee, signifies kindness and a good heart. These two words have become the core of Deejai's brand spirit: cooking with heart and treating people with kindness, so that everyone who enters can feel at ease, warm, and joyful. We hope that every dish and every drink carries this "heart"—a love for spices, a focus on cuisine, respect for the land, and sincere hospitality for every guest. May everyone who comes to Deejai savor the interwoven flavors of Asian spices in this old house, and leave with a sense of joy and warmth unique to Deejai.

In April 2023, owner Dennis continued the quality and spirit of the previous three years, which earned him a Michelin Plate recommendation! He innovatively launched a delicious canteen with "affordable" prices, allowing the public to enjoy happy and satisfying dishes under strict quality control.

Located on the fifth floor of Breeze Nanshan Restaurant in Xinyi District, this restaurant, "Jiu Dou Yakiniku," evokes the image of gathering together with friends for a meal. "Jiu" implies a group, a gathering of friends and family for a meal. "Dou" suggests a lavish plating and elaborate presentation of ingredients. Life is like a dream, "Jiu Dou," and so on! Slow down and let us soothe you with the deliciousness of Japanese yakiniku and other dishes! We offer set meals and à la carte options. We use Kuroge Wagyu beef from the Kyushu region of Japan. Including renowned Kagoshima, Miyazaki & Kumamoto Wagyu beef, and Michelin-starred brands. We also have the "Ku-Hot Pork" that has amazed even the most discerning beef connoisseurs. "Yakiniku as the foundation"—insisting on using the best ingredients is our initial intention. "Cooking as the way"—the layered Japanese cuisine elevates the deliciousness even further!

Zen Breeze Teahouse is a refined vegetarian brand under the Shan Guo Catering Group. Centered on the profound "Jiangzhe Kung Fu Cuisine," it blends classic tea culture with traditional methods, overturning common stereotypes about vegetarian food. Inheriting the complex techniques of "braising, simmering, roasting, and stewing" in authentic Jiangzhe cuisine, it insists on using no processed vegetarian ingredients, carefully selecting local, wholesome ingredients to perfectly showcase the freshness and layers of flavor in its vegetarian dishes.

Honke Sports Village - BBQ Restaurant