Iru Den

What was once a cult “izayaka-style” restaurant is now a contemporary restaurant tucked away along Scotts Road. Having worked in Kyoto with Michelin-starred Cenci for over two years, chef-owner Javier Low has carved out a niche, serving up modern Taiwanese-inspired plates, using Taiwanese produce, guided by Japanese and European sensibilities.

Self-sourcing from trusted farmers and fishermen in Taiwan, expect kampachi (great amberjack) from Penghu, lightly cured and charred over charcoal with vibrant Taiwanese plum and dill vinaigrette; carabineros from Yilan, its body gently grilled and served with a rich prawn trimming sauce while the head is fried till a crisp; and amadai (tilefish) from the South China Sea surrounding Kaohsiung, fried till its scales are crispy and paired with luscious katsuo dashi sauce and pickled Taiwanese green chillies.

Low’s clay pot rice segment is the firm highlight for most, where seasonal ingredients take centre stage. Take his latest Autumn menu for instance, where he spotlights pacific saury from Kaohsiung—prized for its fatty buttery meat, especially during Autumn—to star alongside yumepirika rice, ginger and a liberal sprinkle of crispy pork lard.