SENS

At SENS in Taipei, plating is about subtle elegance and storytelling. Chef Darius Wu designs each dish with a minimalist, French‑modern flair. Tiny petals, microherbs, and vibrant sauces form gentle highlights against simple white plates, creating refined compositions that draw your eye without overwhelming it.

The restaurant is a cozy 20 seats space. Portions are delicate, often built around a central mound of sauce or protein with space around it to emphasize form and color. Combos like bluefin tuna with ricotta and shiso flowers, or coral grouper with parsley purée and neroli foam, show how texture and tone are layered thoughtfully for visual balance.

Finally, there’s a hint of theatre: flowers are presented before the first bite, setting a sensory mood, and floral notes often appear within the dishes, harmonizing scent, taste, and sight. This tying together of aesthetics and emotion through plating makes each course feel like a chapter in a poetic, sensory journey.