MICHELIN Guide Inspectors spend all year on the road uncovering the best restaurants to recommend and reveal some of their latest favorite additions monthly ahead of the annual launch event.
Restaurants in Taipei, Taichung, Tainan, and Kaohsiung will be added to the selection monthly, on the second Wednesday of every month. The newly selected venues will be featured on both the website and the app. There’s a special entry “New” created for those newly-listed restaurants and those restaurants will be highlighted with a "New" symbol, for easy identification.
Bookmark this page and check back monthly for the latest additions!
July 2024
Eight new establishments are added to MICHELIN Guide Taiwan this month in Taipei, Taichung and Kaohsiung, including a diverse spectrum of cuisine types and styles: from dishes that re-invent Taiwanese flavours, pan-Mediterranean cuisine with eclectic influences, innovative dishes that showcase the bounty beauty of Taiwanese culture and landscape, refined contemporary French cuisine, to heartwarming porridge and home-style cooking—a true reflection of the dynamic and blooming gastronomic scene in Taiwan.
Taipei
3927
3927 reimagines traditional Taiwanese food in a bold, modern and unconventional way. The head chef has extensive experience in Taiwanese cooking and has worked overseas. He draws on globally sourced produce and techniques from various cuisines to create new flavours that tap into diners' collective memories.
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Aleisha
The Argentinian-Irish owner-chef Nico Gellon crafts a new take on pan-Mediterranean cuisine with eclectic influences. The tasting menu, cooked in purebred Italian or French style and seasoned with Middle Eastern spices, alongside Greek staples such as olives and eggplant. The dishes satisfy both the eye and the tastebud. (hero image ©Aleisha)
Set.
Far from being stuffy or overly formal, this fine dining spot boasts a friendly, laid-back vibe. Inspired by personal experiences, nature and the seasons, the dishes are underpinned by solid Western technique and packed with Asian flavours. The chef couple gives kitchen scraps a new lease of life as house-made condiments, such as mushroom chilli paste with pumpkin skin, in a bid for zero waste.
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Xiao Ping Kitchen
This small shop opens until late and is a favourite spot with the locals for late-night supper. The menu features around 20 home-style dishes, most of which are cold appetisers. Freshly prepared daily, these find their perfect companions in plain congee or steamed rice. The signature red-braised pork trotter has a deep flavour imparted by the soy-based sauce without tasting greasy; the grilled eggplant and braised cabbage are also well made.
Taichung
Le Côté LM
Nestled in a quiet alley, this classical modern-style place with an opulent chandelier as its centrepiece seamlessly combines wood textures and metallic accents. The open kitchen is visible from all seats, but sitting at the counter offers a more intimate and interactive experience. The tasting menu features contemporary French dishes enlivened by spices and seasonal vegetables. (left image©Le Côté LM)
Li Xiao Lou
An old property in an alley has been remodelled to house this low-profile restaurant. A pared-down interior and casual vibe set the scene, while a Japanese-style wooden counter frames the open kitchen. Taiwanese home cooking and small plates define the concise menu. Try sorghum liquor-scented Kinmen sausages in a crisp thin casing. Salt-baked chicken leg with sweet corn is another must-try, best enjoyed with a bowl of braised pork rice.
Kaohsiung
A Fung's Harmony Cuisine
After more than 20 years away from home, Chef Lin is back in Kaohsiung, where he has opened this tiny gem with only four tables. His seasonal tasting menu champions a farm-to-table concept, showcasing produce from small local farms. Chef Lin declares his love of Taiwan, taking diners on a culinary voyage of the island as he highlights ethnic diversity in every dish.
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CRATAIN
Cratain is a portmanteau of Tasmania’s Cradle Mountain, which the owner once climbed. He draws a parallel between his restaurant and mountaineering, using the pristine white space as a blank canvas for a set menu finessed with well-honed European techniques. The meat course, typically chargrilled or pan-seared, is the main event, but the preceding pasta course is also a delight. Meat lovers can order an extra secondo á la carte.
June 2024
Eight new establishments are added to MICHELIN Guide Taiwan this month in Taipei, Taichung and Tainan, including not only the latest establishments from renowned chef Lam Ming Kin but also contemporary and kaiseki restaurants that incorporate local delicacies and flavours.
Newly-selected restaurants for this month also feature a hipster breakfast spot known for its egg fritter of south-Taiwanese style; a vegetarian restaurant that offers creative dishes infused with Asian flavours such as satay, Sichuan pepper, and Korean kimchi; there is also a popular Taiwanese oden stall inside a corrugated iron hut in Tainan that serves fish cakes stews and famous snacks such as pork sausage wrapped in a sticky rice sausage. From exquisite fine dining to Jiangzhe platters, each restaurants in the selection showcases the meticulous pursuit for perfection and details as well as the boundless creativity of Taiwanese chefs.
Taipei
AKIN
Chef Ah-kin hails from Hong Kong and Akin is a love letter to his homeland. The single tasting menu changes with the seasons, but the distinctive Hong Kong influence remains. His deep-fried sea urchin and purple shiso puff pastry is a nod to Hong Kong’s dim sum radish puff. Next to the Yitong Park, the understated elegant interior exudes natural earthy tones around an open kitchen. (hero image: AKIN)
Komboi
Komboi is the homophone of the Taiwanese phrase for ‘empty plates’, as the chef hopes his guests enjoy their meals down to the last bite. Modern dishes embody his novel ideas, finessed by techniques acquired when travelling in France. While a shorter set menu is offered at lunch, we recommend the unabridged ‘experience’ menu to best appreciate his vision.
Shi
The miniature Japanese garden at the entrance aptly sets the mood for a cosy, tranquil dining experience. The two head chefs prepare dishes in the kappo tradition, with occasional sushi courses and some minor adjustments to cater to the Taiwanese palate. Most of the ingredients are sourced in Japan, but super fresh seafood from Taiwan’s northeastern coast also makes it to the dining table.
Soft Power
This hipster breakfast shop prides itself on its egg fritters in south Taiwanese style with a crisp crust and fluffy, soft centre. There are more than 10 fillings to choose from, such as Sichuan pepper sausage, or soymilk chicken. Some of the fillings are also served in the form of rice balls or sandwiched in a steamed dark brown sugar bun like a Taiwanese burger.
Taichung
Ajisai
The owner used to run a private kitchen specialising in Jiangzhe cooking. The menu thus revolves around noodles from Jiangzhe area, along with some Sichuanese options. The side dishes she makes every morning are also a reason to visit – try the bitter melon simmered with rock sugar if available. Open 3 days a week. Check social media before visiting.
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VARMT (West)
Now on premises next to PARK2 Caowu Square, this hipster noodle shop is still attracting younger diners. The menu is divided into three sections: garlicky and hot, spicy and tingling, and the chef's special; the kitchen especially prides itself on the generous use of Sichuan pepper. For layers of rich, bold flavours, try the dan dan noodles with thousand-year egg.
Tainan
A Hai Tawianese Oden
This shop started out as a tricycle food cart almost 50 years ago. Around the year 2000, it moved into the corrugated iron hut where it is still to be found today. It's often packed with diners craving not only the Taiwanese-style fish cake stew on its sign, but also bargain snacks, such as the famous small sausage in large sausage: pork sausage wrapped in a sticky rice sausage. The sticky rice is toothsome; ground peanuts provide crunch.
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Mao Su
Run by a Tainanese catering group, this restaurant is aimed at omnivorous diners who wish to reduce their carbon footprint by forgoing meat once in a while. The lacto-ovo-vegetarian dishes are loaded with Asian spices and condiments, such as satay, Sichuan pepper and kimchi. Try the classic stir-fried king oyster mushroom with basil.
May 2024
Eight new establishments are added to MICHELIN Guide Taiwan this month in Taipei, Tainan and Kaohsiung, highlighting Mexican cuisine to be included in the Taiwan selection for the first time.
From refined Cantonese cuisine that showcases premium ingredients, heart-warming dim sum by the Hong Kong owner, creative noodles, home-styled Taiwanese classics to local small eats, the latest recommendations by the inspectors are diverse and full of surprises, offering a rich array of options worth trying.
Taipei
Lin Ju
This restaurant at Illume Taipei exudes understated elegance. It serves fittingly refined Cantonese food that showcases premium ingredients and the chef's well-honed skills. The veteran Hong Kong chef, in his 70s, specialises in season-driven dishes and dried seafood. The baked crab shell is stuffed with crabmeat, roe and cheese, and boasts deep umami.
Páng
An Americanophile, the owner-chef worked in a Latam fine dining restaurant before opening this casual joint to realise his culinary vision of refined Mexican fare with Taiwanese ingredients. His signature cochinita pibil taco has layers of flavours with slow-cooked pork, house-made habanero salsa and hibiscus-pickled onion. He even makes his own soft corn tortillas.
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Tainan
BUĒ MI . LAB
With bar stools, a show kitchen and a soundtrack of Mandarin golden oldies, this self-proclaimed lab experiments with noodle recipes from around the world, serving up bold creations that impress with depth and layers of flavours. The menu changes with the seasons, and the same bowl can include produce from different culinary cultures – bopi chillies, red miso, sambal, green papaya and even ratatouille, to name but a few.
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Jyu Dim
The owner from Hong Kong opened this dim sum restaurant in 2018. The room is simple and cosy; full-length windows let in natural light. Open only for breakfast and lunch, it prides itself on bite-sized gems crafted in-house from scratch. Seasoning is slightly tweaked for the local palate, but the owner strives to stay true to his childhood memories. Try the steamed tofu skin roll with chicken, fish maw and taro.
Yeh San Duck Thick Soup
Xingang, in Chiayi County, is famous for its duck thick soup – at Yeh San, you can taste the real thing without travelling there! The owner used to run a duck thick soup shop in Xingang and, when he relocated to Tainan in 2021, he decided to introduce his treasured recipe to locals. The duck is stir-fried in a small pot for lovely wok hei; garlic and bamboo shoots are added for extra depth and aromas. The duck rice is another top choice.
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Kaohsiung
AW
Helmed by a Taiwanese head chef, the kitchen delivers a tasting menu that effortlessly unites local produce with influences from around the world. A dietician by training, the chef advocates healthy eating and a balanced diet, while keeping prices affordable. In addition to the main room, there are private rooms for parties and banquets. (hero image: AW)
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Chun Lan Gua Bao
Since 2000, this shop has been famous for its oversize steamed bun sandwiches packed with tasty fillings. The must-try is definitely the assorted gua bao stuffed with crisp pickled cabbage, half-fatty soy-braised pork, ground peanut sugar, and the secret red chilli sauce, all working miraculously together. There is even a plant-based version for vegan customers. Healthy drinks such as Job's Tears milk or almond soy milk are also on hand to quench your thirst.
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Mai Yen Shun
Memorabilia and vinyl records mingle with glamorous portraits and obsolete farming tools in this nostalgic interior. In the same spirit, the menu compiles a list of some much-missed home-style Taiwanese classics of yesteryear. For the perfect companion to a bowl of steamed rice, order the fried chicken leg with old ginger in three-cup sauce, which delivers deep soy, basil and sesame flavours.
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April 2024
Six new establishments are added to MICHELIN Guide Taiwan this month. Among the newly selected restaurants, several have incorporated the flavor and art of tea or cocktail pairings to create unique experiences. Traditional local delicacies — some passed down for more than 20 years and some newly-opened in recent years, inheriting classic flavors for generations — are added to the list, including pork offal paired with noodles, pig knuckle rice, and steamed bowl rice cake.
Taipei
Noodle House
This tiny shop tucked away in a back street has been around since 2007. Their signature is taro rice noodle soup, a breakfast and lunch favourite for many. Instead of rice vermicelli, which are more popular in Taiwan, the owner uses thick rice noodles for their texture and flavour. The broth is redolent with fried shallots, and the starchy taro is tender and flavourful.
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Wok by O'BOND
Dark green velvet, red walls and accent lights showcase the bare concrete walls in this chic space. A sister establishment of Tei by O'bond, famous for Taiwanese tea cocktails, Wok excels in deconstructing the flavours of Taiwanese and Asian cooking, and reimagining them in astounding forms with modern French techniques. The themed tasting menu changes every season. The Taiwanese teas and herb-infused cocktails are always a delight. (hero image: Wok by O'BOND)
Taichung
enPure
Another venture by the owner of a famous tea parlour, enPure is tucked away in a quiet alley. Diners are escorted through the lush garden into the minimalist space done out in muted tones of brick red and cool grey. The head chef was once an interior designer and her tasting menu seduces with delicate elegance, finessed by modern techniques. Both oenophiles and teetotallers are catered to, with astute wine/tea pairings to complement the food.
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Zai Lai
Just a stone's throw from the hipster neighbourhood known as Shen Ji New Village, this shop is named after the variety of rice used to make wa gui, or steamed bowl rice cake. White wa gui (as opposed to Tainan's black version) is served at room temperature to accentuate the rice aromas and springy texture. Feel free to top with spicy dried radish or garlic sauce for extra flavours. Round off your meal with brown sugar wa gui and milkette.
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Kaohsiung
Hsiu Ming
Installed next to Cishan Old Street since 1986, this neat little shop has stood the test of time. Pork offal can be paired with egg noodles, glass noodles or steamed rice. The fleshy and springy pork tongue is the popular dish – best enjoyed with a dab of grated garlic for a kick. Braised ground pork rice topped with a sunny-side-up egg is also a must: pierce the yolk so it runs down over the rice for a mouthful of tasty goodness.
Liang Chia Pig Knuckle
For 20+ years, locals have been swooning over the pork knuckle rice here – ham hock braised in a marinade with spices and Chinese herbs, served with a glistening amber sauce; the peppery aftertaste is spellbinding. Steamed rice from Hualian and a julienne of crispy bamboo shoots cut through the richness. Marine fish cooked to order are also a firm favourite. Noodle lovers can't get enough of the umami-laden pork bone broth lifted by veggie sweetness.
March 2024
Six new establishments are added to MICHELIN Guide Taiwan this month — from restaurants that offer Sichuan and Taiwanese dishes; as well as original creations inspired by the owners' travels; prix-fixe menus inspired by Taiwanese cooking, yet finessed by Western techniques, to goose cuisine from local establishments that have decades of experiences — exemplified by the abundant potential and energy the island's evolving gastronomic scene.
Taichung
Chef Ah-Hsi's Old Time Restaurant
Chef Ah Hsi's career in Taiwanese cooking spans more than 30 years. His family used to farm geese, which explains his skills in butchering and cooking geese. As opposed to poaching the birds in brine as most Taiwanese do, he slow roasts them in a barrel before smoking them with cane sugar. His signature roast goose boasts juicy flesh and smoky aromas. The duck sausage is meaty and tender without the greasiness of its pork counterpart.
huist
After graduating from culinary school, the owner-chef honed his skills in different places before opening huist (Dutch for "home") in 2023. His prix-fixe menu is inspired by Taiwanese cooking, finessed by Western techniques and has lots of home-style touches: appetising raw scallops marinated in chilli garlic kombu soy; smoked marlin in sugar rub with sliced chicken comb sandwiched between the silky fish for contrasting textures. (hero image: huist)
Tainan
Hara Peko
The owner-chef received classic French training and worked for a time in Japan. With this joint in the artsy enclave known as Snail Alley, he champions a unique take on "French-influenced Nippon cuisine". The single set menu changes once a month, with a choice of main from two or three options. Instead of red and white, the wine list features an array of sake from Kyushu, which the owner-chef finds matching his culinary style to a tee.
Wenpapa Goose
The goose-themed menu is the handiwork of an owner-chef who has over 20 years of experience with the bird. He opened his own joint in 2008 and moved to this location in 2018. His signature saltwater goose uses 90- to 100-day-old birds, precisely blanched in brine, left to cool and boasting juicy flesh. Classic goose meat rice is paired with braised bamboo shoots and scallion goose oil sauce for a lovely crispy crunch and deep aromas.
Kaohsiung
Tain Chu
Since 1971, the same couple has owned this nostalgic, elegant space clad in warm walnut wood. The wife helms the kitchen, and her Sichuanese and Taiwanese dishes, as well as original creations inspired by her travels have attracted a loyal following. Apart from the main menu, check out the daily specials – they never disappoint.
Three Meals
In a quiet alley, this airy venue sports floor-to-ceiling windows and a white colour scheme. The friendly-priced set menu comes with a main dish, soup, side dish, dessert and drink of the day with a slew of mains available for solo diners. Reservations are open to parties of four people minimum; consider ordering the set menu for four or six. Deep-fried squid in peppered salt arrives crisp and tender; three-cup chicken explodes with juices.February 2024
Six new establishments were added to MICHELIN Guide Taiwan this month, including a first venture by a renowned chef that offers cuisine that combines French cuisine and Asian influences, an establishments that features Turkish classics, a Thai restaurant that is helmed by chef of 10-years of experiences in this domain, a eatery dedicated to Taiwanese rice, a cozy place that offers Chinese double-boiled soups, as well as a local delicacy that has a history of more than 70 years, showing the diversity of the gastronomic scene in Taiwan.
Taipei
A
Chef Alain Huang named his first venture with his initial, promising a grade-A dining experience in an upscale, private space. Two tasting menus with 10-plus courses come with wine or non-alcoholic drink pairings. The dishes are French in origin but influenced by Asian cuisines and made to subvert preconceptions – eg the snack that looks like a cork stopper. (hero image: ©A)
Izmir Turk Kitchen
Since 2022, the Turkish chef has been in charge of this kitchen while his friendly Taiwanese wife takes care of things front of house. For starters, browse the amazing array of meze; you can even customise your own meze platter. For the main course, try the famous Turkish street food beyti kebabi – ground beef and lamb skewer wrapped in lavash bread topped with yoghurt and tomato sauce. Enjoy it with a frothy ayran and finish with Turkish sweets.
Taiwan Rice Dining Hall
An advocate of healthy and sustainable gastronomy, this eatery sources its produce from small local farms and serves only organic food. The 14-seater offers one set menu with a drink, a main, two sides, soup and dessert each day. Rice is at the core of its ethos – from the dazzling varieties of steamed Taiwanese rice, to amazake and desserts made with the treasured grain.
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Zaap
With 10-plus years of experience in Thai cooking, the owner-chef insists on making all sauces and condiments from scratch. He doesn't hold back on the chillies, so taste first before dousing your food with sauces! Certain items, including the signature chargrilled Thai river prawns, and banana roti, need to be pre-ordered. The prawns are bursting with rich, creamy roe; the flesh is springy and savoury.
Kaohsiung
Simmer House
Converted from Taipower Company former staff housing, this tiny gem serves five Chinese double-boiled soups that come with a side, plus your choice of rice or noodles. Spicy food lovers shouldn't miss the oyster chicken soup with chillies – vegetables nicely complement the umami of free-range chicken legs and oysters from Yunlin . For staples, try Koshihikari rice from Japan mixed with Tainan No. 16 and topped with nori pork floss.
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Three Wheels
From a tricycle food cart in 1961, the third-generation family business has transformed itself into a no-frills booth, open from noon till dusk. This popular venue for Taiwan-style afternoon snacks is a stickler for tradition. The best-selling chargrilled pork sausage in intestine skin is mildly laced with five spices and sorghum wine. Fried shallot and peanuts give sticky rice sausage extra aromas, best enjoyed with the hearty sparerib soup.
January 2024
Four new establishments are added to the MICHELIN Guide Taiwan selection this month — the first set of live updates after the MICHELIN Guide Taiwan 2023 was announced last August 2023.
The list features an Italian restaurant that focuses on classics with a Taiwanese twist, as well as ingredients that are sourced globally. This month's selection also features local delights such as braised pork rice that expresses exceptional depth in flavour, and with the pork sporting a mild, gelatinous feel. The spotlight also shines on Taiwanese dishes that have a touch of sophistication despite of their homey style, as well as a heavy beef soup in Tainan that is cooked everyday for eight hours.
Taipei
FRASSI
Tuscan chef Frassi has styled his restaurant to remind diners of his roots (Leaning Tower of Pisa, church ceiling dome and Romanesque colonnade). The counter seats offer front row views of a kitchen in constant motion; the private rooms are perfect for intimate occasions. Signatures such as spaghetti with blood clams and bottarga meld Italian traditions with local flavours. (hero image: ©FRASSI)
Huang Chi Lu Rou Fan
Without flashy branding and publicity stunts, this decades-old shop has gained the patronage of foodies through word of mouth. Its signature braised pork rice leans more towards the fatty side, but strangely enough, doesn’t taste greasy. The pork sauce packs exceptional depth and a mild gelatinous feel. The thick soup made with bonito flakes and Sa Cha sauce, as well as its braised napa cabbage are to die for!
Tainan
Eat to Fat
A devotee of the goddess Mazu, the owner-chef picked this space near the Grand Mazu Temple for his venture. Home-style cooking is kicked up a notch with a touch of sophistication. Leafy greens deftly meld the depth and umami of the fresh, salted and thousand-year egg trio. Try the squid and whelk soup, a classic banquet dish rarely found in Tainan.
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Shun Te Beef Soup
Its sign could use a new coat of paint and the room is nothing to write home about, but the regulars have been returning for its hearty beef soup for nearly three decades. The broth is made from beef bones and tendons, slow cooked for up to eight hours. Fresh local beef is shipped from the slaughterhouse three times a day to ensure freshness. Besides the soup, beef stir-fry and braised pork rice are also popular.
Stay up-to-date with the latest MICHELIN-recommended restaurants and news on the MICHELIN Guide Taiwan Facebook Page, MICHELIN Guide Taiwan Website, and on the MICHELIN Guide mobile app (iOS and Android), which enables you to find every restaurant and hotel in the world selected by the MICHELIN Guide.
