Taipei’s First “Aquarium-Style” Late-Night Dining Spot: Anyi 65 Teng Seafood Welcomes Furry Friends

This bar counter is designed to replicate the final scene from the movie *An Autumn’s Tale*, starring Chow Yun-fat and Cherie Chung. (Photo by Yao Shun)

The private dining rooms at are designed with a tent concept, accommodating 10 to 12 people at one table. (Photo by Yao Shun)

welcomes guests to bring their furry companions and even has three adorable cats of its own. (Photo by Yao Shun)

The , served in a large wooden bowl for NT$850, includes salmon, yellowtail, ruby snapper, squid rolls with cucumber and seaweed, salmon roe, and large scallops—extremely generous. (Photo by Yao Shun)

A new restaurant, , has opened across from the side entrance of Ren’ai Elementary School on Section 1, Anhe Road in Taipei. From the entrance to the interior, its design and decor resemble an “ocean-themed restaurant,” while the dining atmosphere inside feels like a “Taiwanese-style seafood hotpot eatery.”

Because the restaurant owner loves cats, not only has three extremely friendly cats roaming freely but also allows diners to bring small pets. Thus, it’s also a “pet-friendly restaurant.” Additionally, the restaurant has hired three chefs, so guests can enjoy a variety of Chinese, Japanese, and Western dishes featuring different types of seafood. Even more special is its operating hours until 12:30 a.m., making it a true “late-night食堂.”

“Aside from hotpot joints, it’s hard to find a place to eat seafood after 9:30 p.m.!” The person in charge of , Huang Xiu, is a filmmaker. He said that people in the film industry don’t have regular schedules, and most restaurants are already closed by the time filming wraps. Since he loves seafood and the original landlord, who ran a restaurant, wanted to pivot, he teamed up with fellow filmmaker Liu Jinde and like-minded friends to co-invest and open .

The at includes seven types of seafood—ruby snapper, Argentine red shrimp, grass shrimp, Japanese sea bass, surf clams, scallops, and more—all cooked together. With such abundance, it’s no wonder the broth is rich and sweet. (Photo by Yao Shun)

The features 800 grams of anchovies. Besides their tender and delicious flesh, the rich oil content makes them especially fragrant after salt-grilling. (Photo by Yao Shun)

The in are prepared in a Western style. The dish includes tiger prawns bursting with garlic aroma, paired with tomatoes and king oyster mushrooms that have absorbed the sauce. (Photo by Yao Shun)

“Crispy Beef,” which yields only 3 to 5 catties per cow, comes from the chest area of Taiwan’s fresh beef. The chef slices it thinly and stir-fries it quickly with garlic sprouts and chili, resulting in a texture with a bit of crunch and a taste of buttery beef. (Photo by Yao Shun)

The is made with Taiwan No. 9 rice, marinated yellowfin tuna cubes (also known as “tuna”), diced century eggs, chive blossoms, and pine nuts, all stir-fried quickly over high heat. Its flavor can rival that of . (Photo by Yao Shun)

People in film and entertainment have plenty of creative ideas. To highlight the “ocean” theme, they decorated the restaurant entirely in “ocean blue.” The bar area was designed by Huang Xiu with the help of a friend who makes movie props, replicating the final scene from the movie *An Autumn’s Tale* starring Chow Yun-fat and Cherie Chung—very artistic.

In addition, Huang Xiu asked his prop-making friend to create large FRP models of blackfin tuna, swordfish, manta rays, and yellowfin tuna using fiberglass-reinforced plastic. These lifelike, specimen-like models hanging on the restaurant walls make it feel like stepping into an aquarium. Since the original owner already had three adorable cats in the shop and entrusted Huang Xiu with their care, after discussions with shareholders, they decided to allow guests with pets to bring their small furry friends along.

has a strong thematic identity, with decor that leans slightly into the hipster vibe. But the dining atmosphere here feels like “gathering for a meal at a stylishly decorated Taiwanese-style fast-food eatery”—no need to sit stiffly or speak in hushed tones. It’s very relaxed and unpretentious.

The biggest selling point and highlight of is its incredibly “broad” and “varied” menu. To deliver a diverse culinary experience, the restaurant hired three chefs specializing in Chinese, Japanese, and Western cuisines. As a result, diners can enjoy Cantonese-style , Taiwanese and , , as well as Japanese , , , and . There are also Western options like and , offering a wide variety of dishes.

In addition to breaking the boundaries of culinary traditions and offering diners a more diverse and expansive dining experience, the three young chefs have all trained in international hotel restaurants and learned some signature dishes from world-renowned chefs. Under the guiding principle of “making it as delicious as possible,” the restaurant also offers some “hidden dishes” that are even more intriguing.

For example, the made with Taiwan’s fresh beef chest meat, the with marinated yellowfin tuna, century eggs, and chive blossoms, and the handmade dessert —made by boiling trimmed toast in fresh milk, cooling it, coating it in flour and deep-frying it, then wrapping it in peanut powder and pairing it with ice cream—are all incredibly tempting and highly recommended.

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Aside from various seafood dishes, also serves seasoned with blackcurrant sauce and purple sweet potato puree, with exceptionally tender meat. (Photo by Yao Shun)

The has firm, delicious flesh. Its silver body with black stripes might initially make you think the chef steamed a tropical fish. (Photo by Yao Shun)

The at is fragrant, springy, and over 5 cm tall—dubbed the “thickest baked egg on Earth.” (Photo by Yao Shun)

The is a creative handmade dessert. What appears to be a hot treat when paired with ice cream is actually a slice of toast soaked in fresh milk, cooled, coated in flour, deep-fried, then wrapped in peanut powder and served with ice cream. The contrast of temperatures and textures is extremely unique. (Photo by Yao Shun)

To allow more friends to “enjoy seafood after 9 p.m.,” Huang Xiu (second from right), who works in the film and entertainment industry, partnered with friends to invest in and hired chefs skilled in Chinese, Japanese, and Western cuisines. (Photo by Yao Shun)