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Taïrroir, which has earned one star, is led by the young chef He Shun-kai. The restaurant's name combines "Taiwan" with "Terroir" (which means "local environment" in French), and its dishes are known for their French cuisine combined with Taiwanese and Chinese elements. Although many define He Shun-kai's cuisine as "Taiwanese soul with French cuisine," he does not see it that way. When interviewed by the media, He Shun-kai said, "My dishes are very not French, very not Chinese, very not Thai! I should say, my restaurant just makes the food I want to make." He also attributed the honor of the star to the entire restaurant team, saying gratefully, "Without an outstanding team, there would be no outstanding chef." The Michelin recommendation says: "As the elevator door slowly opens, more than 1,800 copper plates seemingly floating in the ceiling dazzle the eyes. The head chef Kai, who has previously worked at Guy Savoy and Jaan, and his team will perform their skills behind the glass door in a semi-open kitchen, transforming local ingredients into distinctive dishes with their skillful hands. The texture, taste, and presentation of the dishes all subvert traditional concepts."