Gone Native

Autumn is the best season for produce and it's no different in Taiwan, where the best ingredients are given the Michelin treatment in Shoun Ryugin - sister restaurant of chef Seiji Yamamoto's three-starred RyuGin in Tokyo and two-starred Tenku RyuGin in Hong Kong. Chef Ryohei Hieda turns native ingredients and seasonal Japanese products into a menu starring corn mash and dried tomato jelly, Taiwanese eel and duck, rosy seabass, crab, grouper, and lobster. Visit nihonryori-ryugin.com.tw

Compiled By Dylan Tan, Rachel Loi