A basement bar on Asia's 50 Best two years running. Founder Pei Liu runs it like a lab — tea-forward, flavour-first cocktails, with a Sunday-only tasting menu of drinks and small plates.
unDer lab keeps showing up on Asia's 50 Best Bars — #72 in 2024, #73 in 2025 — and the consistency is the tell. A basement room this young (it opened in 2022) doesn't hold a regional ranking two years running on novelty alone; the program earns it.
Founder Pei Liu came to bartending from chemical engineering, and the name does double duty: "lab" for the experimental method, the capital D for the shape of the counter you sit at. The room reads laboratory in the literal sense — clean lines, focused light, a spotlight over each place setting and not much else. You face the team while they work, which is the point.
The cocktails
Liu calls the house approach a "Taiwanese cocktail style": classic structure, local ingredients, tea treated as a building block rather than a garnish. The everyday menu is tea-paired cocktails — pick a flavour, pick a Taiwanese tea to run alongside it. Drinks lean experimental without losing their balance. Order something off the menu you don't fully understand and let the team give you the brief first; the drinks make more sense once you have it.
The Sunday set menu
The fuller experience is the seasonal tasting menu, served only on Sundays in two reserved seatings (roughly 7-9pm and 10pm-12am, around 14 seats each). It runs as a chef-style progression — wine, a run of cocktails, canapés, a non-alcoholic course — built around a theme that changes every few months. It's all-reservation and starts on time. Book through the bar's inline.app system or its Instagram; the theme, seat count and price shift each season, so check before you go.
Recognition
Beyond Asia's 50 Best, unDer lab took a top-three placement at the Taiwan Bar Awards in 2023, and in 2025 was named Best Innovation Bar by Tatler Best Taiwan, with Pei Liu recognised as a Rising Star.
unDer lab
A basement bar on Asia's 50 Best two years running. Founder Pei Liu runs it like a lab — tea-forward, flavour-first cocktails, with a Sunday-only tasting menu of drinks and small plates.
unDer lab keeps showing up on Asia's 50 Best Bars — #72 in 2024, #73 in 2025 — and the consistency is the tell. A basement room this young (it opened in 2022) doesn't hold a regional ranking two years running on novelty alone; the program earns it.
Founder Pei Liu came to bartending from chemical engineering, and the name does double duty: "lab" for the experimental method, the capital D for the shape of the counter you sit at. The room reads laboratory in the literal sense — clean lines, focused light, a spotlight over each place setting and not much else. You face the team while they work, which is the point.
The cocktails
Liu calls the house approach a "Taiwanese cocktail style": classic structure, local ingredients, tea treated as a building block rather than a garnish. The everyday menu is tea-paired cocktails — pick a flavour, pick a Taiwanese tea to run alongside it. Drinks lean experimental without losing their balance. Order something off the menu you don't fully understand and let the team give you the brief first; the drinks make more sense once you have it.
The Sunday set menu
The fuller experience is the seasonal tasting menu, served only on Sundays in two reserved seatings (roughly 7-9pm and 10pm-12am, around 14 seats each). It runs as a chef-style progression — wine, a run of cocktails, canapés, a non-alcoholic course — built around a theme that changes every few months. It's all-reservation and starts on time. Book through the bar's inline.app system or its Instagram; the theme, seat count and price shift each season, so check before you go.
Recognition
Beyond Asia's 50 Best, unDer lab took a top-three placement at the Taiwan Bar Awards in 2023, and in 2025 was named Best Innovation Bar by Tatler Best Taiwan, with Pei Liu recognised as a Rising Star.
