Signature appetizer: Dou Jiang Zheng Dan

It’s a super smooth soy milk steamed egg (kind of like soy milk tofu) with a slightly tangy, fermented flavor, topped with nutty pine nuts. It’s silky, melts in your mouth, and has a light natural soy and egg taste.

It literally melts: your spoon slides right through, and it’s gone the second it hits your mouth.

A super creative little bite that really shows off the chef’s personality. He turned the classic French pastry, the canelé, into a savory one, piled sweet, fresh sea urchin on top, and added a lu jiao cai (hijiki) purée. Salty and sweet together — such a fun surprise!

White eel fried kind of like Japanese tempura, with brown sugar torched on the outside. The craziest part: it sits in a mushroom broth with green Sichuan pepper that makes your tongue tingle a little, and there’s dark chocolate mousse on the bottom! The silky bittersweet chocolate mixes with the rich eel, and the pepper kicks in at the end. Wild, but really balanced.

A light, refreshing cold seafood dish. Fatty, juicy hong gan (amberjack) wrapped around crunchy shredded daikon, with a bergamot ponzu sauce that smells like fancy citrus. So fresh and bright.

The main course plus carbs — the perfect finish. Top-grade wagyu sirloin (New York strip), cooked perfectly so it’s super tender and juicy, served with cha pao fan made with Taiwanese tea and some pickles on the side. It feels as fancy as a French main, but with a delicate Taiwanese-Japanese soul.

White asparagus as a dessert — so creative! You get these relaxing chamomile and lavender smells plus earthy, herby notes. It isn’t crazy sweet like most desserts; the fresh aroma just wraps up the meal perfectly.