14 January 2026
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Restaurants in Taipei, Taichung, Tainan, Kaohsiung, New Taipei and Hsinchu 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.
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January 2026
Unveiled after the annual ceremony, the first wave of additions brings five new selections to Taipei and Hsinchu. The list spans a Sichuan restaurant that reinterprets regional ingredients for local palates, a third-generation Taiwanese stir-fry establishment, and in Hsinchu, an inventive blend of barbecue and grill with Asian twist, a vegetarian concept rooted in Hakka culture, and a rice-vermicelli specialist that has been a local favorite for more than four decades. Together, they capture the breadth and vitality of the region’s evolving food culture.
Taipei
Sansan Bistro
The modern room, done up in burgundy red with wood and metal trim, is both refined and trendy at the same time. The chef champions a concept that melds neo-Sichuan cooking with unusual cocktails and alcoholic beverages. His chicken with fresh Sichuan peppercorns is a poultry version of the classic Shuizhu beef, layering meaty flavors with mild tingling heat. Spices and sauces imported from Sichuan add unrivalled oomph.
Yu Yu 1969
Since the third-generation owner took over this shop that dates back to 1969, wooden booths and track lighting have been added to give it a warm, cosy vibe. The menu focuses on stir-fries made with veg, meat and seafood, boasting remarkable wok hei. Portion sizes are intentionally small, so diners can sample a wide variety of dishes. Try the deep-fried dough stick stuffed with minced shrimp and cuttlefish, and grandma’s braised pork rice.
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Hsinchu
HOYA
With a stone veneer and wooden counter, the moody room melds modern design with subtle Chinese motifs. The same philosophy prevails in the score, as grill and barbecue recipes are imbued with Asian twists. The 6-cut grilled meat selection includes pork belly marinated with red koji and served with salted mustard greens. Diced Wagyu flap steak is smoked in pine needles, hay and Chinese herbs. Everything is even better with the house-made harissa-XO sauce dip.。(Hero image ©HOYA)
Monsoon
After a two-year hiatus, the restaurant formerly based in Taipei reopened here in 2025. The menu has evolved from meat to vegetarian, reinterpreting Hakkanese food culture with plant-based ingredients. Inspired by a hurricane, the chef pays homage to the classic Hakkanese taro basil soup with mashed grilled taro grown by his mother in Miaoli, laced with tea tree oil and garnished with dried basil. Mum’s pickles add a homely taste.
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Yi Ge Rice Vermicelli
Complete with a garden and pond, this eatery outside the city can claim over 40 years of history. Local snacks, stir-fries and marinated meat define the score, together with their eponymous signature rice vermicelli. Be they stir-fried or in soup, the fine noodles are bouncy and loaded with rice aromas. You can also opt for a mix of ribbon rice noodles and rice vermicelli for varied textures. Pair with a bowl of pork ball soup for an authentic Hsinchu meal.
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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.
