Ya Yuan Xin Chao 238, DanDun South Road (04) 2475-3568 Hours: 11 am-2 pm, 5-9 pm Credit cards accepted. Parking nearby (parking fees can be deducted depending on minimum spending). 10% service charge.

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--By Uvia Chang & Jean Huang Translated by Cara Steenstra

Ya Yuan Xin Chao started off as a Sichuan-style family restaurant, but slowly changed into a larger-scale banquet hall-style establishment. The dishes here also evolved from Sichuan-only cuisine to Cantonese food, Hong Kong-style dim sum and Japanese cuisine as well. The modern Chinese-style decor and water curtain gives the place quite a unique air. All ingredients are carefully selected for their freshness and dishes are prepared on the spot. The dim sum dishes taste authentic, including the Dumpling with Bamboo Shoots and Shark's Fin Soup (NT$128). Thin, handmade pastry layers wrap shark's fin, abalone, shrimp, meat, bamboo shoots and seafood, and are then covered with fresh chicken soup and steamed to perfection. The Steamed Pork Intestine with Bamboo Shoots (NT$78) has the light fragrance and the bamboo flavor. The Steamed Pork Spareribs with Soy bean Sauce (NT$68) has plum sauce that takes the greasy edge off and adds fragrance. The Spicy Radish Cake (NT$58) is crispy on the outside and has a great texture. The menu changes according to what is available during the season. The tea charge is NT$15 per person. Small VIP rooms, as well as larger banquet halls holding 70 to 100 tables, are available, too. There is audio/visual equipment for business parties, wedding banquets or other functions.