A floral theme runs throughout the meal — a large sprig of fern adorned a platter of fresh abalone, squid sushi rolls and sashimi tuna wraps were served on a bed of ice. But one of the most beautiful-looking dishes was the simplest: a steamed egg custard, served in a ceramic cup and tray glazed in pale blue with a freshly cut crimson flower on the side.
Shi-Yang is currently in the process of moving to another mountainside property in Sijhih (汐止), which opens in mid-December. The Yangmingshan location is open until then. The restaurant’s Web site has details on the new location.
Reservations are a must.
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