A spinoff of Old & New Taiwanese Cuisine in Kaohsiung, the name is a homophone for ‘new fried rice’ which is a menu staple here. Try shrimp fried rice with grated bottarga – the bright pink rice is soaked in dragon fruit juice and order a wittily named cocktail or ice-brewed chrysanthemum tea to go with it. The wood-rich décor is inspired by Chinatown diners circa 1920s in the U.S., punctuated by dark green velvet seats and ochre banquettes.