Despite having moved and changed name more than once, the regulars return in droves. The owner-chef of Atayal descent shines at creative Taiwanese fare jazzed up with his personal spin. Native herbs, game meat, wild greens and even Southeast Asian condiments are used to build layers of flavour. The signature venison in sesame oil is incredibly succulent and tender. Pre-order their appealing rice vermicelli soup with hairtail and taro.