Komboi is the homophone of the Taiwanese phrase for ‘empty plates’, as the chef hopes his guests enjoy their meals down to the last bite. Modern dishes embody his novel ideas, finessed by techniques acquired when travelling in France. While a shorter set menu is offered at lunch, we recommend the unabridged ‘experience’ menu to best appreciate his vision. The minimalist room boasts warm hues, dark wood furniture and ribbed glass pendant lamps.