The Bib Gourmand selection of the MICHELIN Guide Taiwan 2024 has just been revealed, and among the four cities spanning the MICHELIN Guide Taiwan — Taipei, Taichung, Tainan, and Kaohsiung — the total number of restaurants and street food stalls offering exceptional value-for-money gourmet experiences is 126.
Of these, there are a total of 16 newly awarded Bib Gourmand establishments, with many restaurants offering Taiwanese cuisine specialties and local small eats.
We invited our MICHELIN Guide inspectors to share with us the eight dishes that impressed them the most. Make sure you check them out on your next visit to Taiwan!
RELATED: 126 restaurants Awarded Bib Gourmand in the MICHELIN Guide Taiwan 2024
Taipei
Huang Chi Lu Rou Fan
Braised Pork Rice
This establishment puts great effort and care into selecting and preparing its rice. The grains are soft, glossy, and distinct in texture, with just the right amount of braised sauce drizzled on top. Paired with the slightly fatty braised pork, each bite bursts with rich, savory flavor. The slow-cooked sauce draws out the collagen from the pork rind, leaving a delicate, irresistible stickiness on the lips.
Noodle House
Taro Rice Noodle Soup
As the establishment proudly states, this dish embodies a truly authentic traditional flavor. The broth, slowly simmered with taro, develops a light purple hue and a slight thickness. It also contains fried shallots, tofu skin, mushrooms, thick rice noodles, and whole taro chunks with a tender and substantial texture. The broth is warm and comforting, combining the creamy texture of taro with the fragrance of fried shallots and the rich depth of the broth. The thick rice noodles have absorbed the broth yet remain firm and retain their rice aroma even after long cooking. The taro stands out in the dish—soft and tender from slow cooking, yet still holding its shape, offering a wonderfully creamy texture. The dish delivers a simple, wholesome, and deeply satisfying taste.
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Taichung
Li Xiao Lou
Shio Koji-Marinated Corn-Fed Chicken
The dish showcases corn-fed chicken, distinguished by its vibrant yellow, glossy skin and minimal fat. The meat is both firm and juicy. Expertly marinated with shio koji, it achieves a perfect balance of sweetness and seasoning. Accompanied by pickled cucumber slices and homemade kumquat soy sauce, it offers a refreshing contrast with a subtle fruity fragrance.
RELATED: The Best MICHELIN-Recommended Restaurants in Taichung Perfect For Celebrations
Tainan
BUĒ MI . LAB
Tainan Shrimp/Homemade Sambal Sauce/Peeled Chili Peppers
The dish features perfectly cooked fine noodles—moist yet not overly soft, with a pleasing texture and a hint of crispness. The noodles are served with a rich brown homemade sambal sauce, sliced peeled chili peppers, rehydrated seaweed, crisp pickled cabbage, and small white shrimp from Tainan, coated in a crispy layer. Freshly sliced red onions and cilantro are artfully arranged on top, adding visual appeal to the detailed plating. Accompanied by a warm cup of rich shrimp broth, the dish offers an intense shrimp flavor with a silky finish. The robust, savory sauce complements the noodles, balancing salty, intense flavors with a touch of acidity, crispness, and a hint of spiciness. This is truly a bowl of excellent noodles! (hero image: 莊貴閔/BUĒ MI .LAB)
RELATED: Must-try MICHELIN-recommended Eats Near Tainan Art Museum
Eat to fat
Stir-Fried Pork Neck with Green Onions
Thinly sliced onions, green onions, and pork neck slices are stir-fried over high heat, bringing the dish a glossy finish and a tantalizing aroma of sautéed spices. Despite the high heat, the onions and green onions retain their vibrant color and crisp texture. The pork is tender with a slight chew and well-seasoned. The presentation showcases the chef's cooking skills. A larger portion of meat would enhance the dish even more.
Mai Yen Shun
Stir-Fried Chicken Thighs with Aged Ginger
The restaurant has enhanced the classic Three-Cup Chicken by incorporating more aged ginger. Thick slices of ginger are sautéed until dry and aromatic. The chicken thighs are cut into bite-sized pieces and coated with a sauce that features a rich blend of sesame oil and savory soy sauce. Garnished with basil for an additional burst of fragrance, this dish requires time and effort to prepare but is definitely worth it. Its savory and delicious flavor makes it an ideal pairing with rice.
RELATED: The Many Lives of Three Cup Chicken, a Taiwanese Classic
The full Bib Gourmand selection will be updated on the MICHELIN Guide’s digital platforms on the same day as the full restaurant selection to be presented on 27 August 2024, during a physical MICHELIN Guide Ceremony event. Prior to 27 August 2024, the entire restaurant selection (including Bib Gourmand addresses) shown on the website and app are from the 2023 edition.
The MICHELIN Guide’s recommendations in Taiwan will be published only in digital format on the MICHELIN Guide’s official website and the MICHELIN Guide mobile app (iOS and Android).
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