Founded in the 1980s, Wang Cheng Laoma is the originator of Taiwan’s Fly Head and old-school Sichuan flavour. With the character of old Chengdu, the restaurant blends cultural refinement with the warmth of the kitchen; every table reflects the founder’s devotion to the art of food. Our refined Sichuan cuisine, fused with Taiwanese character and served with the warmth of home, has forged unforgettable memories for gourmets and writers alike.