With only 6 tables and a private room, securing a reservation at this little gem can be a challenge. What it lacks in scale, it more than makes up for with the owner-chef’s refined take on Taiwanese cooking, ranging from stir-fried beef with coriander and crispy garlic bits, to three-cup braised chicken. Diners may also choose their own seafood and specify how they want it cooked. The room is bright and airy, the service team amiable.