CoastCoast is a Da'an restaurant where chef Pao Yu-Chen folds Thai technique into a Taiwanese tasting-menu format — precise, opinionated cooking from one of Taipei's sharper young kitchens.
Rolling DoughSwiss pastry chef Florian Bourquin's museum café inside the Taipei Fine Arts Museum serves architecturally shaped croissants — cubes, cylinders, spheres — under a low-altitude flight path that doubles as spectacle.