A renaissance of Oriental culture, embodying the complexity of mankind's cultural life; the mission of embracing our natural environment and carrying forward our distinctive local culture.
Take a culinary journey through Taiwan's magnificent scenery, and explore the flavors of our amazing island and its distinctive terroir.
Our cuisine brings together Taiwan's landscapes, seasons, and cultural stories in a dining experience we call our foodscape.
The Four Flavors
Our Four Flavors philosophy - Taste, Understanding, Essence and Enjoyment - transforms every meal into a culinary experience.
Taste
Experience ingredients shaped by Taiwan's land, climate, and traditions.
Understanding
The rigorous standards of our artisans, the hard work of local small-scale farmers, and the experimental spirit of our Art of Food team form a harmonious combination to create layered changes in flavor.
Essence
A tranquil dining atmosphere in ornately decorated surroundings where the venue and the dishes complement each other perfectly, embodying the unique sense of leisure and elegance that a garden retreat offers.
Enjoyment
Our tableware, which brings together local materials and artisanal concepts, perfectly encapsulates the story behind each distinctive local flavor.
Our Foodscape
Tableware that embodies a living aesthetic
Tableware shaped by time complements the unique character of our ingredients, sourced from Taiwan's magnificent land and seascapes.
Preserve fleeting flavors
Cherish magical moments, rediscover fading memories of time and place, and embrace the charm of distinctive local flavors shaped over the ages.
Distinctive local flavors that span Taiwan's land and seascapes
The One's Art of Food team forms the pure flavors nurtured by our distinctive terroir into the perfect dining experience.
The One, together with its consultancy team, brings together food culture researchers, world gastronomy competition winners, and well-known master chefs in an exploration of Taiwan's very own culinary landscape.
Andy Chou
The first Taiwanese to graduate with a master's degree from the University of Gastronomic Sciences' Slow Food program in Italy, Andy is able to bring out the tales of our terroir and culture best suited to each of our foodscapes.
Wes Kuo
Winner of the Michelin Green Star award for three consecutive years, EMBERS master chef Wes excels at sparking inspiration with each and every ingredient and, together with The One's Art of Food team, drives the creative development of our culinary arts on the basis of our Four Flavors concept.