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A century-old family manor in Houbi, reworked into a spare, Nordic-feeling dining room lined with local serpentine stone and cypress wood. The chef trained in France and channels that into a contemporary European menu built around southern Taiwan's produce, including a signature egg dish that nods to the family's poultry-farming past. It's a quietly personal place, and the food reflects it.
One honor, in evidence:
The record strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we score
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