A multi-floored ode to modern Chinese food with a downstairs restaurant, retail market, bar and tea café, and a bar, lounge and fine dining restaurant upstairs. The majority of the first floor is taken up an the expansive Market Restaurant, filled with wooden communal tables and several specialized cooking stations. Dishes on the menu here include Taipei braised beef noodle soup and three treasures bao zai fan (claypot rice) served piping hot and paired with fermented sorghum cocktails. For a special meal voted one of Time Magazine's top experiences of 2018, head to Eight Tables by George Chen, an intimate space inspired by the culinary clubs of China's past.
Time Out says
A Chinese food emporium spanning 30,000 square feet, two levels and multiple ways to eat and drink the flavors of the Far East.
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