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Today we take you to an eco-friendly restaurant in Taipei. Originally founded as a vegetarian restaurant, it has now evolved into an eco-friendly restaurant — offering organic dishes alongside carefully selected sustainable seafood. FTV reporter Stephany Yang spoke to the restaurant’s founder and CEO to find out more about their mission.

Nearly 90% of the restaurant’s ingredients are locally sourced from Taiwan, with a strong focus on organic, small-scale, and eco-friendly farmers. It champions low food mileage, transparent sourcing, and clear labeling of dishes as vegan, vegetarian, or sustainable seafood.

Jennifer Wang
Restaurant CEO
This seafood platter features four kinds of seafood: Taiwanese mackerel, squid, mahi-mahi, and shrimp. I feel that Taiwan often overlooks many of its own wonderful ingredients. The selection also changes with the seasons. This dish includes farmed seafood as well. Many people have tried pasta with squid ink, but they worry about their mouths turning black or tasting too much artificial coloring. Our squid ink pasta is different. We use organic squid pasta, and we even extract the ink directly from the squid’s sac to make a natural squid ink sauce.

Co-founded by lawyer and environmentalist Robin J. Winkler alongside his partners, the restaurant has earned numerous awards for its commitment to sustainability and innovation. The restaurant’s mission is to support the land, empower farmers, and contribute to a more sustainable future.

Robin J. Winkler
Co-founder
My partner at the law firm and I both fully supported it. My partner, Peter, is passionate about Taiwanese fruits and vegetables. He had always wanted to start something like this. When I first met my wife, I said, “Let’s do a business that is 100% Taiwanese because this place is so productive, interesting, and diverse.” I had this idea for many years. We wanted a platform for Taiwan’s diversity, small farmers, and land issues so it was meant to be sort of an activist restaurant.

In 2018, Jennifer Wang took over leadership of the restaurant and now serves as its CEO. Under her leadership, it has rebranded as a friendly restaurant—offering plant-based dishes alongside carefully selected sustainable seafood, and deepened partnerships with local farmers and ethical suppliers.

Jennifer Wang
Restaurant CEO
Our restaurant not only uses ingredients from Taiwan. In fact, we go a step further—we hope that what we eat is not only rooted in Taiwan’s resources but also friendly to the environment. We also partner with an NGO that has long been engaged in environmental issues. For most consumers, these concepts are still vague. What does environmental change mean? What does sustainable environment mean? Actually, it is closely connected to food and agriculture. Taiwan’s agriculture and fisheries are very abundant, but our food self-sufficiency rate has been declining, and the situation with fish is even more severe. So it’s not simply about saying ‘don’t fish’ or ‘don’t catch fish.’ Rather, it’s about making the right choices in what we buy. We research whether the fishing or farming methods cause harm to the environment—or even better, whether they help the environment.

From locally sourced produce to sustainable seafood, every dish here is a celebration of Taiwan’s biodiversity.

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