Company dinner, this is my first time eating here. The indoor space is very large, and there's some space between tables, so you won't be disturbed and it doesn't feel too noisy. Overall, the Taiwanese dishes are tasty, not too salty or oily, and the flavors are just right, which is acceptable for someone like me who prefers lighter food.

The menu has a lot of variety, so for those who have difficulty making choices, you might consider the set meals for four or ten people. The service is quite good; they come to clear empty plates and provide clean ones.

I tried a few dishes that I would recommend. The pan-fried pork liver is very tender and doesn't have any fishy taste; it's worth a try if you like pork liver. The scrambled eggs with preserved vegetables are large, with plenty of scallions, and you can taste the preserved vegetables. The stir-fried mountain vegetable has squid in it, and the squid is cooked just right—not too tough. The salted egg fish slices have a strong flavor but aren't overly salty; just the right amount, and the fish slices are deep-fried. The sweet potato porridge is cooked to the perfect creamy consistency, and the sweet potatoes are smooth without fibers. The dessert, red date and taro cake, comes with four pieces; the outer skin is crispy and the filling is soft, making it a delicious dessert.

I wouldn't recommend the danzai noodles, as they don't have much flavor. Instead of braised egg, they use one shrimp.