Health-conscious diners come to this well-lit eatery with views of a manicured garden for creative Taiwanese food made with reduced oil and sodium and, for the most part, traceably sourced ingredients. Some dishes are amusingly named, e.g. "When Huadiao Meets Cherry Valley Duck" (duck sliced and cooked in the famous liquor). The seasonal offerings are worth trying; set menus are great for big parties. The trilingual menu makes tourists feel welcome.