Taiwan's first Sichuan vegetarian restaurant is headed up by two chefs, one specialising in vegetarian cooking, the other well versed in Sichuan cuisine. As half of the shop is enclosed in glass panes, the place feels airy and bright. Meat-free dishes imbued with deep flavours and plenty of heat can be made vegan or ovo-lacto vegetarian. Must-try items include the basil-scented vegetarian crisp "tripe" – deep-fried king oyster mushrooms.