Taïrroir builds its identity right into its name, fusing Taiwan with the French idea of terroir. Kai Ho's cooking treats the island's ingredients, street-food memories, tea culture, seafood, tropical fruit and local seasonings as material for contemporary fine dining rather than nostalgic quotation. The result can be polished and playful at once, with dishes that feel rooted in Taipei even when technique or presentation looks global. It is a restaurant asking what Taiwanese luxury tastes like when it speaks in its own accent.