Ranked third in the 2019 list of Asia’s 50 Best Bars, this dynamic bistro run by Aki Wang is known for giving global bar trends a Taiwanese twist, taking inspiration from the island’s seasons and even incorporating its various teas into the drinks. Try the Four Season Spring cocktail, which blends green tea liqueur with Tanqueray No 10, a pink pomelo reduction and a lemon verbena infusion. The modern European food menu is also worth sampling.
