André Chiang’s dining concept in his hometown features a futuristic interior with gigantic organic wood forms that contrast with the faux industrial setting. Inspired by the chef’s journey around the world, the 10-course menu changes with the seasons, reinventing Taiwanese cuisine with sleek plating and a stimulating blend of flavours, textures and temperatures. It’s notoriously hard to get a table so stay tuned for when the online system opens for booking and act fast.