Seafood at the core, refined with French techniques and sauce-driven creativity.

THE FOOD

Speaking through seafood, our dishes explore depth and clarity of flavor through precise heat, texture and sauce work. Chef Ricky Lai draws from his journeys and personal sensibilities to shape a style that is both disciplined and quietly expressive.

Each plate highlights the character of seasonal Taiwanese ingredients, presented with purity, balance and gentle craftsmanship.

THE PAIRING

Our seasonal menu is completed by thoughtful pairing. Wines and house-fermented kombucha are selected for their acidity, aroma and structure—echoing the delicacy of seafood and the layers of our sauces.

Each seasonal kombucha is naturally fermented to bring brightness and clarity, becoming a signature extension of FIRNS’ flavor identity.

THE DNA

Sauce and balance form the core of FIRNS’ flavor language.

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