A Singaporean chef and his Taiwanese wife opened this restaurant with 12 counter seats and a private room serving authentic Taiwanese fare using top-notch ingredients from the island. The chef’s creative vision and solid skills shine through in tiny details and subtle flavours. His kamameshi rice in a cast iron pot features seasonal catch from the sea and Taiwanese rice. Crispy, smoky rice on the bottom works magically with the fish and house-made pickles.