Inspired by ferns.
FIRNS draws from the fern’s diversity, resilience and continual growth. We use French technique as a foundation, combining it with the chef’s creative perspective to bring more expression to seafood and seasonal Taiwanese ingredients.
With only six tables and a small, dedicated team, we hope to offer a dining experience that feels refined yet sincere—warm, detailed, and free from the formality often associated with fine dining.
CHEF
Chef Ricky Lai was born and raised in Hong Kong and trained in the south of France after high school. He honed his skills in renowned Michelin three-star restaurants, including Frantzén in Sweden, L’Effervescence in Tokyo, Japan, and Le Petit Nice in Marseille, France.
Years of cooking across Europe and Japan shaped his culinary identity rooted in technique, intuition and emotion. His approach to seafood emphasizes heat, texture and sauce as the foundation, while welcoming creativity and memories from his travels and life experience.
Each dish reflects both discipline and warmth - a personal yet understated expression of his craft, inviting guests to experience honest, thoughtful flavor.