Longtail
- 174, Section 2, Dunhua South Road, Da'an District, Taipei, 106, Taipei & Taichung
- 2,480 - 3,000 TWD • Innovative
Reserve a table
Longtail
- 174, Section 2, Dunhua South Road, Da'an District, Taipei, 106, Taipei & Taichung
- 2,480 - 3,000 TWD • Innovative
MICHELIN Guide’s Point Of View
More ambitious than its sister Chou Chou, this is the brainchild of owner-chef Lam who spent years in some of the world’s best kitchens. The menu changes every three months and features local seasonal produce alongside the finest ingredients from around the world. Specialities include uni on crispy rice, pork chop in sukiyaki sauce, and Kaya French toast with espresso ice cream. Cocktail pairings are also available.
- m One MICHELIN Star: High quality cooking, worth a stop!
Boon Or Bane: Restaurant Reservation Deposits
We have no qualms paying ahead for movie tickets and air fares, so why not a meal?
The First Day We Got Our Stars: Lam Ming Kin
Trace this Hong Kong native's two-decade journey to a MICHELIN star for contemporary French joint Longtail in Taipei.
On The Menu: The Inspiration Behind Lam Ming Kin’s Creation At The MICHELIN Guide Taipei 2019 Gala Dinner
The chef-proprietor of one-Michelin-starred Longtail in Taipei finds inspiration for his cuisine through art.
In Pictures: Highlights Of The MICHELIN Guide Taipei 2019 Gala
Last evening, chefs of Michelin-starred restaurants, industry insiders and well-suited diners were out in full force at the MICHELIN Guide Taipei 2019 Gala dinner held at the Mandarin Oriental, Taipei.
Valentine’s Day: Three Chefs From Michelin-Starred Eateries On Their Romantic Creations
Love is universal as three chefs from Singapore, Hong Kong and Taipei share their favourite dishes from the heart.
Authentic Thai meets Modern Fusion
The third edition of the MICHELIN Guide Dining Series highlights a challenging collaboration between Saneh Jaan and Longtail.
On The Menu: The Inspiration Behind Lam Ming Kin’s Appetiser At The 2018 MICHELIN Guide Singapore Gala Dinner
Indian rojak left such a deep impression on chef Lam Ming Kin of Longtail that he created a chutoro tartare fashioned after the mixed fritter salad.
