The MICHELIN Guide Taiwan 2025 shines a spotlight on 8 newly awarded One-Star restaurants and 3 promoted to Two Stars. Discover the dishes that left a lasting impression on our inspectors.
Two-MICHELIN-Star Restaurants
Petit Pois à la Française - Scallop / Teardrop / Jambon
A
The dish is prepared by the chef at our table from the trolley. At the base was a delicious, meaty scallop, accompanied by a pea soup infused with a hint of tarragon oil, a touch of jambon, and some fried dried nuggets. Fresh peas were scattered throughout, giving it a look — and, more importantly, a taste — that was pleasantly spring-like and refreshing. The nitro ice added a delicate, slightly crunchy texture and a cool touch. A pretty herbal note followed, with a medium, satisfying finish.RELATED: What is a MICHELIN Star?
Agodashi, Green Bamboo Shoot, and Rice
Eika
Presented after the main courses as the savory finale, this rice dish is crafted with Yilan duck rice and a broth made from flying fish. Slivers of ivory-hued fresh bamboo shoot adorn the silken porridge, while the grains remain distinct with a slight al dente bite. The flavors are refined and elegant, carrying a gentle umami depth. The bamboo shoots, cut into delicate slices, reveal tender fibers and a sweet, crisp freshness.RELATED: A New Culinary Voice Bridging Taiwan and Japan— Inspectors Reveal All about Two-MICHELIN-Star Eika
Grilled Eel Kamameshi
Yu Kapo
A dish of remarkable detail and technique, the kamameshi is presented tableside in its traditional pot. Inside, charcoal-grilled eel rests atop perfectly cooked rice, finished with a sprinkle of crispy eel skin slow-roasted over charcoal. The rice achieves an ideal balance of moisture — each grain distinct yet tender. The eel flesh is thick and succulent, its edges marked by the fragrance of char and gentle caramelization, while the thin, brittle eel skin offers a delightful crunch and stands out as a highlight. Fresh sansho leaves lend herbal brightness and a subtle spice, with a comforting miso soup served alongside. (Right image ©Yu Kapo)
One-MICHELIN-Star Restaurants
Fish Ball | Softshell Turtle | Bamboo Shoot
aMaze
Served in an elegant lidded bowl, this soup combines tender bamboo shoot tips, morel mushrooms, delicate fish balls, and the rim of soft-shell turtle. At the table, the server pours in a warm, amber-hued turtle broth, revealing a clear, layered depth. The heat releases subtle, wasabi-like notes from the nasturtium leaf garnish. The bamboo shoots are crisp and sweet, while the morels remain satisfyingly tender. Fish balls made from grouper paste are exquisitely delicate yet flavorful, soaking up the broth beautifully. Paired with the gelatinous richness of the turtle meat, the soup strikes a perfect balance of comfort and refinement. (Left image ©MICHELIN）
Chicken / Lobster / Egg White / Stir-Fried
Chuan Ya
This dish charms with its quiet elegance: a cloudlike mound of pure white hides bright accents of orange-red. The snowy base, a delicate blend of chicken breast and egg white, is chopped and cooked to a silken, melting texture. Though gentle in flavor, the careful knife work and technique reveal remarkable precision. Inside, springy lobster pieces are complemented by a touch of savory caviar, while thin ribbons of carrot add a crisp, refreshing bite. The result is a dish that is both elegant and exacting.Carne
FRASSI
The aged duck’s skin was nicely rendered, crispy, and delicious, while the meat was pink, tender, and full of wonderful flavor. A small slice of salami made from the leg accompanied it, with a dab of black apple adding a touch of sweetness to cut through the fattiness and richness. Particularly impressive was the glossy sauce, made from the cooking juices with a hint of beetroot. Full marks for the quality of the duck and for keeping the dish simple, without overworking it. (Hero image ©FRASSI)
Black eel / Plum / Anka
Hosu
A creative nod to Taiwan’s banquet-style soups, this dish features eel marinated in red yeast rice and plum, roasted to a crimson hue with crisp edges and tender flesh. It is served with a broth made from the restaurant’s house-brewed kombucha vinegar, offering gentle acidity and peppery warmth. Wisps of egg add smoothness, while pickled cabbage at the base lends crunch and a bit of more acidity. Finished with fresh coriander sprouts, the dish evokes a traditional Taiwanese soup yet reimagines it with originality.RELATED: What is a MICHELIN Green Star?
Seared Quail Stuffed with Scallop Mousse, Sautéed Mochi Barley | Hua Diao Cream
La Vie by Thomas Bühner
A main course of elegance and local character: quail breast, pan-seared to crisp perfection, paired with tender slices of chicken fillet that cut effortlessly with a knife. Between the breast and skin rests a mousse of scallop and mushroom, its juicy, springy texture marrying the savor of quail with the sweetness of scallop in harmonious layers. A scattering of leek flowers and sautéed mochi barley adds color and vibrancy, while a sauce of huadiao wine and okra imparts depth, gentle fermentation notes, and the rounded warmth of yellow wine — an impressive finishing touch.
Ebi
Motoichi
The course opens with a crisp-fried shrimp head, followed by a delicately battered prawn. Lightly dusted in flour and fried to an elegant arch, the coating is gossamer-thin, giving way to flesh that is succulent, juicy, and full of sweetness. Each bite grows more aromatic, showcasing frying technique executed with precision.
Kohada
Sushi Kajin
The gleaming skin of the kohada catches a silvery sheen, while the flesh is firm and precisely cut. On the palate, its bright acidity and briny depth are bold yet harmonious. Beneath, the glossy shari heightens the sharpness, with its warmth ensuring perfect balance.RELATED: The Best Sushi Restaurants in Taipei
Braised Australian Wagyu Cheek / 20-Year Aged Radish / Chickpea / Purple Cabbage / Beetroot / Roselle
the FRONT HOUSE
The dark-hued wagyu cheek is topped with coral-shaped crisps and framed by chickpea purée, pine nuts, and beetroot. Braised to tenderness yet retaining a rosy core, the beef is deeply flavorful, complemented by tendon that melts seamlessly on the palate. The purée is smooth and velvety, the pine nuts lend a gentle nuttiness, while sweet beetroot and tangy pickled cabbage provide layered contrast. The sauce — crafted from beef bone stock, black garlic, and a radish aged for 20 years — is thick and glossy, its full-bodied richness marrying meatiness with fermented depth.
