Brand Philosophy: We believe that a dish can pass down the flavors of a family. A restaurant can preserve the memories of generations. From grand feasts to small dishes, we insist on using fresh ingredients and following traditional methods, ensuring that every bite reflects the warmth and hospitality of Taiwan.

Brand Philosophy: We believe that a dish can pass down the flavors of a family. A restaurant can preserve the memories of generations. From grand feasts to small dishes, we insist on using fresh ingredients and following traditional methods, ensuring that every bite reflects the warmth and hospitality of Taiwan.

TRANSIT, a dining brand under Marais Home Furnishings, is a chic space inspired by the European subway, where white leather and natural wood intertwine, exuding a casual yet elegant feel. With lifestyle aesthetics at its core, 'TRANSIT' signifies a seamless connection between taste buds and the senses, combining food with sipping-style cocktails to create a diverse yet harmonious atmosphere.

With music and arts as its core spirit, it combines local cuisine and beverage culture with Western culture in a traditional Taiwanese house.

Built from an old house, this multi-functional dining and art space creates a retro and nostalgic atmosphere. It continues the brand's original concept of a community activity center, introduces the imagery of foreign firms, and breathes new life into the old soul of the old apartment, bringing together a platform for art, performances, and cross-disciplinary exchanges.

At this moment, cherish every moment | Top seasonal delicacies such as Japanese and Australian Wagyu beef, lobster prepared two ways, and South African live abalone are presented with exquisite teppanyaki skills, making every moment the most wonderful one!

Shanghai cuisine, born on the docks, has always been inclusive and diverse. Bei Fu Lou, rooted in classic Shanghai dishes, incorporates culinary techniques from around the world, reimagining nostalgic flavors with modern methods, earning it a place in the Taiwan Michelin Guide for two consecutive years. The depth of culinary skill lies not in the moment spent in front of the oven, but in the countless steps taken outside: selecting ingredients, air-drying, controlling color, and maintaining the fire—each step is a matter of time. The Peking duck is prepared two days before entering the oven; the amber-colored goose is colored three times—too dark and it becomes bitter, too light and it becomes bland; the Dongpo pork is simmered over low heat for a long time, the lid not lifted before it's done. Bei Fu Lou never compromises on dishes that cannot be rushed. The head chef maintains the habit of going to the market early in the morning, using seasonal ingredients, while the principles of cooking time and temperature remain traditional. The main private room, "Hu Ting," features a round table for twenty people, perfect for three generations or large family gatherings, where there's no need for separate seating, and Taipei 101 is right outside the window as you raise a glass. Important matters should be handled with care.

Taipei's connection with American cuisine runs longer than most people realize. Slab Stone continues this tradition: San Francisco fishermen's cioppino, Bay Area family-inherited crab and garlic noodles, Louisiana Kentucky Fried Chicken, Texas charcoal grilling—each dish was first recalled, then understood, before being prepared. As night falls, the connection remains; Old Fashioned, Manhattan, Whiskey Sour, prepared with the same old recipes; California wineries, pouring a glass for Bay Area memories. Taste remembers things longer than people; some friendships are hidden in the flavors.

座落於北投大屯山腳下 用黑眼圈加深對料理執念 的無眠workshop 提供自製甜點與異國料理 透過主廚旅遊各地的體驗觀察 將多年西餐烹調經驗融合其中 每日親自採購市場新鮮食材 打造出有溫度的料理美食 無眠擁有好喝咖啡與溫暖甜點 輕工業風的裝潢 在開放式廚房的香氣氛圍中 一同來場美食嘉年華吧