With full-length windows and an open kitchen, it doesn’t look like your typical noodle shop. In fact, the owner-chef honed his skills in French cuisine for over 10 years and opened this minimalist venue in his hometown, which mixes Taiwanese noodles with French techniques and sauces. The concise menu shows creativity and changes weekly. Dishes you can expect include clam noodle soup in soymilk, which packs umami, creaminess and briny sweetness.