Before the owning couple opened this restaurant in 1989, they had been fishers and fishmongers. Now a household name and managed by the second generation, Meidz still prides itself on quality seafood mostly imported from Penghu. Oval squid in soy, three-cup grouper, rice vermicelli soup with pomfret, and catch of the day such as dusky stingfish are all excellent choices. Reservations are recommended at weekends.