Paris 1930 de Hideki Takayama

Anchored in French cuisine, this understatedly elegant restaurant with a Japanese executive chef at the helm weaves together ingredients from Japan and Taiwan. The seafood-focused menus are built on contemporary techniques, with local teas and spices used thoughtfully to achieve balance and originality in the flavour profile. For dessert, the millefeuille layers crisp textures with flavours that change with the seasons. Refined and attentive service supported by in-house wine and tea sommeliers lends the experience a sense of ease and calm.