In this super cool restaurant, three dynamic young chefs share their experiences with some of the best restaurants in the world. They mix neo-Nordic influences and Taiwanese ingredients. They also watch over a deeper relationship with local producers (farmers, fishermen) in order to better develop the local food supply chain and thus reduce the ecological footprint of imported products. It is their way of showing what Taiwan has to offer in terms of nature, seasons and unique local products. Many of them are unknown to the customers. Vegetables have an important place in the kitchen and the short chain is meticulously respected.