Dine on the deck！The ark-shaped restaurant in Taichung makes you feel like you're at sea

Text & photos byBig Mouth

Aside from its abundance of delicious food, Taichung's restaurant designs are getting more and more impressive — they've even brought ship cabins and decks right into the dining space. Located on Section 2, Gongyi Road, Nantun District, Taichung, "Fidé Ark" is a new brand that just opened last December. Not only does it feature Spanish chef Daniel Negreira, formerly of a Michelin three-star restaurant, at the helm, but it also offers a fine-dining restaurant themed around high-end American, Italian, and French cuisine & premium seafood ingredients. The most eye-catching aspect is its ark-shaped design — you can dine either on the deck or in the cabin area.

On Friday, Saturday, and Sunday nights, there’s also live music, combining visual, auditory, and culinary experiences for a triple delight that satisfies your mind, body, and soul. It’s worth mentioning that the first floor offers à la carte American and Italian cuisine, while the second floor provides reservation-only European-inspired creative fine dining — suitable for both small and large groups, and perfect for proposals or special occasion celebrations.

% The main building is not located within the mall, but rather in a corner location. As soon as you step out of the building, you’ll see this eye-catching structure standing under the sunlight.

% As you approach the entrance, you'll notice the ark's bow is adorned with a giant fish sculpture. The combination of metal textures and seafood motifs gives off a strong maritime vibe, sparking our curiosity.

% There's also a cozy bar area inside. Not only is the decor unique, but it also features ultra-high transparent glass paired with cascading water curtains, giving off a really cool vibe. At night with the lighting added, it must be even more dreamy and beautiful.

% As you walk further inside, you’ll find that the interior design is divided into sections. One side has a more open layout, while the other has partitioned areas. The high-end private dining area is decorated with luxurious leather seats, exuding a sense of exclusivity.

% For now, the first floor offers simple dishes such as appetizers and pasta, and not only are there various grilled items and salads, but there are also many wine cabinets that serve both as decoration and allow you to pair drinks with your meal. The most unique part is the aquarium here, which houses Boston lobsters, king crabs, sturgeon, tiger grouper, and other fresh seafood — all alive and guaranteed to be super fresh. The ship wheel posters on the wall are signed by celebrities and artists, showing how much attention and popularity the place has gained in just a short time since opening.

% Next, let’s head up to the deck we saw earlier.

% The upper deck is made using recycled wood materials, giving it a rustic yet stylish look, which I think is quite suitable for themed restaurants.

% What’s even better is that the seats on the deck offer more privacy — there won’t be any neighboring tables to disturb you, so you can fully enjoy a romantic date.

% We also chose a seat inside the themed cabin area, which looks very atmospheric and gives off a nautical feel.

% There’s also a section here that offers various wines and cocktails, which you can choose from based on your personal preferences.

● ETtoday News Cloud reminds you: Don’t drink and drive, and don’t drive after drinking.

% The upper deck can accommodate up to about 10 people, and each area is named after different cruise ships — for example, the Titanic XD, which is quite fun. This area is somewhat like a private room concept. If you don’t want to be disturbed, you can also draw the curtain to enjoy a more private dining experience.

% The windows on the deck have already been equipped with curtains and sunshades, making it even more comfortable.

% The seats in the themed cabin area also have ocean-themed decorations, and these were all personally selected by the staff.　

● ETtoday News Cloud reminds you: Don’t drink and drive, and don’t drive after drinking.

% The Acqua Panna mineral water served here is also the premium dining water chosen by 80% of Michelin restaurants worldwide. If you prefer sparkling water, they also have that available.

% After being seated, we were quickly given bread, butter, and olive oil. The staff also placed wet towels on the table, which added a nice touch.

% When asked if we needed sparkling water, the staff recommended trying their house brand. A glass costs NT$100, so we went ahead and ordered one to pair with our meal. With a slice of lemon, it tasted quite refreshing — definitely cooling and invigorating.

% The bread served here is baked on-site. We got the focaccia type, and we chose the butter option. The bread here is made using imported flour, allowing us to experience the authentic taste of European bread.

% They also have another menu available for reference, offering a wider selection of choices.

% The pasta here is made using imported flour, so it doesn’t have that heavy greasy feeling. You can also see the freshness of the seafood used.



% The seafood pasta includes two types: tomato sauce and cream sauce. Both come with generous portions of seafood, and the flavors are well-balanced.



% The garlic bread has a crispy texture, and when dipped in sweet pepper sauce, it’s sweet and delicious. The grain bread is soft and chewy, and tastes even better when paired with butter.



% The clam pasta uses clams imported from France. The sauce combines the flavors of the Mediterranean Sea, and the pasta is cooked al dente. Paired with herbs, lemon zest, and a bit of chili, it creates a perfect Mediterranean flavor profile.

What if there’s an issue with the seafood here?

The sushi here is quite fresh, and the sashimi platter is even more abundant in variety.

The grilled scallops are delightfully tender and crispy, and pairing them with sea urchin sauce enhances the flavor even more. Additionally, the mussels are also very sweet, soft, and tender, and when dipped in the sauce, they become even sweeter and tastier.

The scallop sashimi is very fresh, and the grilled scallops here have a crispy exterior. The sweet aroma of the rice is also just right. Also, the sea urchin sauce can be used as a bread dip—paired with French bread, it tastes sweet and savory, with a soft yet slightly chewy texture that’s really delicious.

They’ve "redefined" Spanish paella here, which is to say it’s a modified version of the classic dish. It uses Italian rice and is cooked with red shrimp, giving the slightly orange-hued rice an enticing appearance.

The taste of the rice here is really excellent—the moment you take a bite, your mouth is filled with a rich, sweet umami flavor from the sea.

The bottom part of the dish isn’t just regular rice grains but also includes crispy rice crackers, adding an extra layer of texture. There's no overly fishy smell either.　

The seafood here is relatively fresher than usual, and the grilled scallops, after absorbing a generous amount of shrimp paste essence, taste even sweeter and more delicious—like shrimp dancing in your mouth. The crispy rice crackers on the side are crunchy and can also be enjoyed with the seafood rice, adding more diverse layers to the dish.

They’ve run out of this dish today, but you can still try their alternative version with a more aromatic shrimp flavor.

Another dish features “mushrooms from the forest.” This dish is inspired by the image of mushrooms drawing nutrients from the soil, making it look as though the mushrooms are truly growing in a forest—offering both a visual and flavorful treat.

The dish uses carnaroli rice, which has low stickiness, so even after cooking, it doesn’t get too sticky or gluey.

The carnaroli rice itself has a uniquely chewy yet smooth texture, somewhere between rice and noodles—an unexpectedly delightful taste. Paired with mushrooms and white sauce, it becomes rich and smooth without being greasy.

The carnaroli rice is also seasoned with a bit of truffle oil, complementing the flavors of the other ingredients. The chewiness is just right, and every grain of rice is distinct. The umami taste is incredibly rich.

The black ball in the middle is a surprise item (available irregularly), and it’s said to bring a different surprise each time. The black ball is made by deep-frying cheese mixed with bamboo charcoal, topped with Iberico ham, and the bottom “soil” part is made from Colomba biscuits, offering a mildly sweet and salty taste. The ball is crispy on the outside and creamy inside, bursting with cheesy aroma, and paired with the subtle saltiness of the ham, it adds even more flavor. The entire dish is full of creativity and surprises.

The “little bucket,” as the name suggests, actually comes with a small bucket—and we were pretty puzzled at first. The highlight is that the bucket also contains fresh flowers and plants, making it feel like a little potted plant, haha.

At first glance, it doesn’t look like soup at all, but rather like something planted in a pot—but it’s actually a soup made by simmering various fruits and vegetables, which really opened our eyes.

The soup of the day is a pumpkin soup that’s sweet, rich, and smooth, and when paired with breadcrumbs, it offers a richer texture. It’s said that the soup changes every season, so the flavor you get may differ each time you visit.

One of the more expensive dishes is the wagyu cheek meat, quinoa, tacori-flavored red onion, and matcha sauce (1480 TWD). The presentation is exquisitely beautiful, and although the portion looks small, it’s actually quite filling.

There are also some appetizers and a rich abalone mushroom (not shown), which is one of the more affordable mushroom dishes. It’s tender and juicy, and you can pair it with a bit of the sauce.　

The rich abalone mushroom is one of the more pricey items, with a slightly firmer texture. It’s topped with fresh vegetables arranged in a vine-like design, which also ties into the overall theme of the dish.

The food here is quite good—we ordered the steak set and were also given a knife and fork, which we initially found a bit confusing. But you don’t really need chopsticks anyway, which is quite convenient.

The wagyu steak here has a beautiful marbling pattern. The steak is cooked just right, with a slightly charred exterior but very juicy inside. Not only does it not have any gaminess, but it also has a unique sweetness. It’s recommended to dip it in the matcha sauce on the side—it’s not only more delicate and fragrant but also has a faint white chocolate aroma that pairs surprisingly well with the beef.

The duck breast with truffle sauce (1280 TWD) has a delicate and dreamy presentation, and when served on a wooden plate, it elevates the dish’s sense of quality even more.

The duck breast is marinated with plum and then pan-seared, giving it a crispy skin and juicy interior. The truffle sauce underneath adds even more aroma. It’s a dish that’s visually pleasing and also very satisfying to eat. The portion might seem a bit small, but it’s actually quite fulfilling.

The truffle sauce used here is a black truffle sauce, which naturally has a strong truffle aroma. The sauce complements the flavor of the duck breast perfectly, making the taste even more captivating.

The portion of mushrooms here is also not small, and the mushrooms are served with a rich umami flavor.

The chicken here is also one of the daily specials. It’s marinated in a soy-based glaze and then roasted, resulting in a shiny and fragrant exterior. The umami from the bottom layer of truffle sauce adds even more aroma, making the chicken flavor even more enticing.

The texture of the chicken isn’t too soft; instead, it’s slightly firm and bouncy. The more you chew, the more the aroma comes out, and the fat is rendered out, so it’s not greasy at all—it’s quite refreshing and smooth.

The texture of the chicken isn’t as tender as the duck breast, but it’s also not dry. If you prefer a firmer texture, you can go for the chicken. Both have their own unique flavors and are of quite high quality.

% Jia Yidi's "Crème Brûlée", where this dessert actually reimagines and presents the ingredients of classic crème brûlée, allowing everyone to remix and freely pair their favorite ingredients!

% The combination of sweet and savory at the bottom of the dish creates a wonderful explosion of flavors — wouldn't you be tempted? And the price isn't high either, so it's great value for money!

% The dish can be customized in terms of ingredients and cooking style, offering a lot of variety. It's not only rich in taste but also very satisfying!

% The final main course lets you choose between steak or seafood. We opted for the seafood, which came with king crab. The meat was sweet and tender, especially the crab roe, which had a luxurious texture that felt both retro and modern. The way it was presented was really unique — even the salad had an unexpectedly refreshing flavor. The lamb was also very good, and you can add a bit of truffle oil for extra aroma.

“Fei Dai Ark” not only has an elegant and beautiful ambiance, but its ship-like design makes you feel as if you’re on a luxury cruise sailing the open seas, allowing you to fully relax and enjoy a wonderful dining experience. The European-inspired creative fine cuisine we tried this time was not only visually stunning, but also creatively delicious, offering both visual surprises and a rich taste experience. The deck area on the second floor is not only perfect for an elegant meal, but also offers attentive tableside service, giving diners a sense of luxury. For those who prefer not to be disturbed, there are also seating areas on either side — just pull the curtain for your own private dining space. This place is ideal for get-togethers with friends, family gatherings, or work meals, and it’s also perfect for proposals or special celebrations — you're guaranteed to have a beautiful and unforgettable day. Those interested should definitely come and give it a try!

Fei Dai Ark
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Address: No. 689, Section 2, Gongyi Road, Nantun District, Taichung City (street parking available, with a reserved parking lot at the back)
Phone: 04-23806968
Business Hours: 1st Floor Cabin Area: Western & Italian cuisine (à la carte), 11:30–22:30 (Sun–Thu), 11:30–24:00 (Fri–Sat)
2nd Floor Deck Area: European Creative Fine Dining (Set Menu / by reservation)
11:30–15:00 (last order at 13:30), 17:30–22:00 (last order at 20:30) (no days off)

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