Raw

A talented trio of chefs reinterprets Taiwanese cuisine in a setting inspired by art and culture. What makes it special is the presence of Chef André Chiang who, in recent years, has delighted everyone at the restaurant André in Singapore (No. 2 in the 50 best restaurants in Asia). It was only a matter of time before he brought his special touch to the country of his birth, Taiwan. Since opening in late 2014, Raw has become one of Taipei's most trendy places, with its striking interior design and innovative menu. Three is the magic number: Chiang is joined by his two chefs at Raw, each taking a different role in the concept. Zor Tan Cheong Thin is known as "the brain" for its ability to imagine combinations of exciting flavours; Alain Huang is "hands", giving life to ideas and Chiang himself is "the eyes" for his ability to analyse and refine the final result. What to eat: All Raw dishes are based on a few simple ingredients, carefully selected according to the 24 micro-seasons of the island. On the menu, expect plates nicely presented, full of colours and flavours. The cuisine stands out with crunchy masala chicken skin garnished with cauliflower, couscous and Indian spices, or with a delicious tomato salad with king sashimi, shiso sorbet and rosé champagne vinaigrette.