The Public House


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Inspired by British pubs, The Public House was founded by William Wu, who previously worked at renowned Taipei bar Le Petite Chambre. Drinks, however, are far from those found at typical pubs – take for instance the Gin & Tonic elevated with hand-carved ice – along with a menu of classics and signature cocktails.

Signatures are simply numbered: #Public 1 features Chardonnay, pouchong tea and osmanthus, whereas the richer #Public 4 uses purple rice liqueur, hazelnut and pineapple. The bar – which is open until 4am – serves food such as fried chicken and risotto until late, and if you stick around after 2am, you might get to taste the famous (and free) chicken soup.