For 10-plus years, this restaurant has been feeding health-conscious diners with novel Hakkanese dishes that are lower in salt and fat than normal. Formally trained in Hunan cuisine, the chef lavishes great care over the freshness of his ingredients. His menu is dominated by seafood, such as umami-laden deep-fried red yeast cuttlefish. Some painstaking recipes, like salt-baked free-range Tainan chicken, require pre-ordering.