Aqua Tea Restaurant was established in 2006. The exterior and the interior architecture of the restaurant imbues a low-key, stylish atmosphere. Because of the owner's longing to live near water, and his dreams of having a dining space that fuses water and gourmet foods. The design evolved from the four seasonal changes in nature, and divides Aqua into four areas, representing Spring, Summer, Autumn and Winter. Multilayer spatial design gives the dining area added changes. Because of the restaurant's demand for gourmet food, five star hotel chefs are invited to take charge of designing a series of exotic gourmet dishes to satisfy the demands from various consumer groups, with the hope of creating a new dining format and culture for the food and beverage market in the central region.
2006 年オープン。落ち着いた雰囲気の外観と内装がお洒落。水のある生活に憧れ、水と美食を合わせた空間をと著名建築家・呉建森さんに設計依頼。四季の変化を主軸に、流 れは4 つの区域に分かれ、春夏秋冬を物語る。幾重もの空間が飲食空間の多元化に花を添える。味にこだわり5 つ星ホテルのシェフを特別招聘、さまざまな層が満足する異国 料理を提供している。
Restaurant's website : http://www.aquatea.com.tw/home.php
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