Three points
1. The theme of the course menu is traditional banquet cuisine.
2. We partner with small producers and insist on using ingredients from Taiwan.
3. The interior is made with locally sourced eco-friendly materials.
A popular restaurant with a Michelin Green Star rating has relocated and been renovated
Taipei is popular for its fine dining that uses carefully selected local ingredients, and Haoyu, which relocated and reopened at the end of last year, is one restaurant that has received particularly high praise.
"I want to tell the story of this island through my cuisine," says chef Li Yi-yan. While incorporating cooking techniques from a variety of ethnic groups, including Taiwan's indigenous people, Hakka people, and immigrants, 95% of the ingredients are sourced from Taiwan. In addition to sourcing from small-scale producers who are committed to environmentally friendly farming methods, he also uses wild vegetables and spices collected in indigenous villages.
Furthermore, the restaurant reuses leftover ingredients and makes various efforts to reduce food waste, earning the Michelin Green Star for two consecutive years, an award given to restaurants that are committed to maintaining a sustainable food culture.
Li works in the kitchen while maintaining close contact with producers. 
There are spices on the shelves. 
The tables and chairs are made by Kabane Kobo in Tainan. 
The light shining through the traditional patterned tiles is beautiful.
Previously, the menu was Western-style, but now the theme is traditional banquet cuisine known as panto. The thick soup, or gen, that is an essential part of panto is made primarily from black eel with hints of red koji and kombucha, creating a unique flavor.
Lu bai tsai (braised cabbage with a seafood flavor), made with cabbage stewed in shrimp broth and fresh alfonsino, is a dish that elevates common tastes to haute cuisine.
The interior of the store is lined with tables and rattan chairs made from serpentine stone from Hualien, and the walls are painted with recycled oyster shell powder.
In recent years, Taiwan has been searching for its own identity and placing increasing importance on local culture in various fields, and this restaurant is attracting attention as a cutting-edge restaurant.
