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Stubbornly Perfectionist: Paul Pairet's Polux Lands in Taipei

How would I describe Polux? Two words suffice: Casual French.Open all-day, the restaurant embraces the idea of an all-day French café—somewhere equally suited for brunch, lunch, aperitifs, or a casual dinner. Even before stepping inside, the vibrant pink, blue, yellow, and orange menu boards outside the entrance are impossible to ignore. Once indoors, the atmosphere feels unlike almost anything else in Taipei: Versailles-inspired ceilings, vintage mirrors and crystal glassware, boldly coloured napkins—every corner reveals another thoughtful design detail.

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The Counter Is the Stage: Forty Years Behind Chef Hiroyuki Kanda's Three-Michelin-Star Performance

It was my first visit, although I had long admired Chef Hiroyuki Kanda through his book 《Spirit of Kanda》. Every page reveals his uncompromising attention to detail—from sourcing ingredients and refining cooking techniques to carefully observing every movement of his guests. It reads almost like a handbook for chefs, and ever since finishing it, I had wanted to experience his cuisine firsthand.

Food Column

Stubbornly Perfectionist: Paul Pairet's Polux Lands in Taipei

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More Luxury Brands Are Stepping Into the Dining World

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