Impromptu by Paul Lee (麗晶精品林森北路出入口下來） — Restaurant in Zhongshan District

This was my first visit to the restaurant, and I was impressed by every dish presented. The impromptu dish that earned Chef Paul his Michelin star truly lived up to its reputation. The creativity in using local ingredients to craft such exceptional dishes was remarkable. Simple elements like locally farmed pork, fresh fish from Penghu Island, and local vegetables were elevated with expertly crafted sauces that enhanced the flavors beautifully.

I thoroughly enjoyed both the meal and the experience, especially sitting at the counter, where I could watch the young, passionate chefs work together to create a memorable dinner. In terms of creativity and flavor, I would rate the food five stars. However, the drink pairings were underwhelming and not as impressive as the food.

Chef Paul himself joined the team in the kitchen, occasionally chatting with customers, and it was clear to see his passion and dedication. I particularly enjoyed the appetizer, especially the homemade bread with dried tomatoes and shrimp in olive oil. A few standout dishes included a tomato dish with a special sauce that was incredibly appetizing, and the local fish with saffron sauce, which had a rich, oceanic flavor.

The slow-grilled pork ribs were another highlight, with each part of the pork offering a unique flavor. The rib bone side was especially flavorful, and the meat was perfectly cooked. The claypot rice could be improved by cooking it fresh in the pot rather than steaming it, as this would give the rice a more intense flavor.

The dessert portion could be made smaller for a more manageable bite—especially the watermelon, which was too large and messy to eat in one go. The wine and drinks were decent, but I wouldn’t recommend the pairings. Overall, it was a fantastic dining experience, with attentive service that made me feel...

This was my first Impromptu experience And what an exquisite meal prepared by Chef Paul Lee and his team. love the interior design with soft lighting and the casual ambience that makes you feel like you can slouch a bit and relax. Definitely request for the counter seating since it’s quite an experience watching the team prepare your meal.

Let me jump to the conclusion first: highly recommend this place! Food’s great, service is awesome! very difficult to book (I’ve been trying for the past year and just happened to see an open slot for tonight—lucky me!)

Spoiler Alert! will be listing out some of the dishes on the spring menu and some feedbacks so don’t read on if you intend to be surprised!

I ordered the cocktail pairing which had (I think) seven drinks. Started the round with a Hops-based Kombucha which was hoppy, fruity, and a bit sour to stimulate my appetite!

Couple dishes I really enjoyed:

Black Croaker: fish was cooked perfectly and the clam juice was filled with umami.

Warm salad over lobster bisque and Japanese squid- bisque had lots of flavor but was not overpowering so I was still able to taste the unique flavors of each vegetables. The firefly squids from Japan are only available this season, and of course, they tasted amazing.

Veal- sous vide perfectly so that the meat retained its tenderness..the beefy flavor was encapsulating. I think this may very well be one of the best veals I’ve ever had.

I enjoyed the desserts that were meticulously prepared in front of me (luckily by this time I had moved to the counter). I can rave about the banana cake and ice cream all day. We were treated with a carrot cake which was really reminiscent of what I used to have in the states.

Again, enjoyed the dining experience at Impromptu! I cannot wait until...

I went to eat at this establishment for the second time with clients of mine. Already the first time, it had puzzled me. But this time, even more so. The place is nice, clean and organized. The wait staff very friendly. This evening' while I was sitting at the counter overlooking the kitchen the chef , started telling us , the story of Snow White and the seven dwarfs, about his dishes. Without us asking anything. He interrupted our working privacy. Telling me that he worked in new york for joel robuchon. Only the chef may have forgetfulness about that!!! Because Joel Robuchon in New york never opened!!! Or rather, he did open and then closed soon after. ( we are talking about a few years ago). He closed the place. For a serious reason, which locally for privacy I do not write in public. Therefore the chef never worked in New York. Then came the following dishes that you see in the picture! Now tell me if these dishes are starred restaurant! This is absurd! It is unacceptable! Aside from the taste some of them are nice, it feels like eating flower pots! The ones we put on balconies or bouquets we give as gifts when we are invited for 60s parties . This year finally in 2023, the Michelin guide will send its international inspectors to Taiwan to figure out how stars were issued in this time during the covid! It's about time! Because it seems that in Taiwan the michelin stars, they give them away or you get them...