Chef Nick Yang Returns Home: From Changbin's Sinasera 24 to Tainan's Yuguang Island After Seven Years
After training in Michelin-starred kitchens in France and spending seven years helming the acclaimed Sinasera 24 in Taitung's Changbin, chef Nick Yang is opening "YuDao" on Tainan's Yuguang Island on December 28th, bringing French technique to local ingredients like milkfish and sea salt.
Nick Yang spent seven years in Taitung's Changbin, turning Sinasera 24 into a restaurant that locals would speak of with pride. Then this February, he closed it all down and returned to his hometown of Tainan.
On December 28th, his new restaurant "YuDao" opens on Yuguang Island. This stretch of coastline is the sea he grew up knowing—and the place he chose to start again.
Nick is a Tainan native who trained in France, working at the Michelin one-star La Bonne Étape in Provence and the Michelin three-star Le Petit Nice – Gérald Passedat in Marseille. After returning to Taiwan, he spent time in Taipei and Taitung before opening Sinasera 24 in Changbin in 2017, building it into a landmark restaurant over seven years.
YuDao continues the path he's known for—applying French technique to Taiwanese seasonal ingredients—but this time the sourcing hits closer to home: milkfish from Qigu, natural sea salt from Budai, along with flavors of mountain and sea carried over from his years in Hualien and Taitung. The menu centers on seafood, shifting with the seasons, with sourcing done in collaboration with producers around the island.
The space is lit softly, with tableware and décor created alongside local artists. From plating to tea and wine pairings, everything circles back to the same idea—translating the terroir of Yuguang Island for every guest who sits down at the table.
