The residence of Taiwan Central Bank's first CEO (1950s) now houses a European restaurant on the ground floor, plus an exhibition space upstairs. The airy dining room is lavishly furnished, its modern light fixtures complementing the exposed wooden beams. The head chef has years of experience in French cooking; in the 10-course dinner tasting menu and three-course lunch set, he imbues the classics with his original touch and the unique flavours of each season.