The Weekly Table
A rotating chef’s table in Taipei.
Every week, a new menu cooked in our shared kitchen, built around seasonal and lesser-known ingredients and often alongside a guest chef or brand partner. Seatings are limited, with a handful of places open to the public each week.
Autumn Tasting, October 2026 Six courses, built around today's catch and harvest Chiayi Oyster, Penghu Uni, Flying Fish Roe Oysters from Dongshi, sea urchin from Penghu, flying fish roe, calendula, olive oil Today's Catch, Crudo The day's reef catch from Donggang — whatever came in this morning, sliced raw, citrus, sea salt, chili oil. Menu depends entirely on the boat. Heirloom Tomato, Basil Taiwan heirloom tomato varieties, shiso, basil, olive oil, flaky salt Daikon, Sweet Persimmon, Fresh Curd Shaved white daikon, early sweet persimmon, fresh curd cheese, mountain berry, arugula, dill Garden Plate Whatever the garden gave us this week, raw and barely cooked — zucchini blossom, dragon beans, baby carrots, cucumber, wild berries, a light vinaigrette. Changes with the harvest. Fruit Wreath, Fresh Curd, Honey Papaya, fig, guava, mango, dragon fruit, kiwi in season, fresh curd cheese, wild honey, garden lettuce
Why We Cook
This isn't a cafe — it's R&D you can taste. Every dish here is a live test of an idea that might end up in a client's menu, a product line, or nowhere at all. That's the point: a place to fail fast and find the flavors worth scaling, with real diners as the sensory panel.
Ingredients First
We cook what's locally in season, not what's on a fixed menu.
Always Involving
The menu changes weekly — because the best dish hasn't been made yet.
Taste Before It's Trend
You're eating what the industry will catch up to later.
From Plate to Product
What works here becomes what we build for our clients next.
