Chef Craig Yang was born into a family of restaurateurs with decades of experience in the field of traditional Taiwanese banquets. He puts a new spin on these classics, using French techniques honed in former establishments. The set menu offers 5 courses, with a few optional extras. The honey-glazed pork ribs are made with local cacao bean-fed pork and boast a crisp skin and juicy flesh. Don’t miss the refreshing seasonal fruit-based mocktail.