Decorated with rattan screens and embroidery art, the interior drips understated luxury. The kitchen is helmed by an experienced chef whose CV boasts many years in upmarket hotels. His menu is pedigree Cantonese, but Taiwanese produce like fruit and tea leaves imparts a distinctive local tang. Oolong tea smoked char siu in sticky pineapple honey glaze boasts juicy, tender meat. Save room for the taro sago with coconut milk.