Chef-owner Max Tseng sources local ingredients like pickled Chinese mustard vegetable in one of his signature pasta dishes. In a completely new interpretation of a vegetable typically found in a traditional soup noodle dish, here it yields a spicy chicken spaghetti ($480 N.T. ~ $15). The paprika-marinated chicken is cooked with butter, garlic, chicken stock and pickled Chinese mustard vegetable, then tossed with spaghetti. I enjoyed it with a fabulous 2004 Grüner from F.X. Pichler that I brought myself.