7 Articles found for “Taiwan Rice Dining Hall”

From street stalls to MICHELIN-Star menus, Taiwan’s rice dumplings showcase the diverse flavors, traditions, and stories behind this beloved island staple.

MICHELIN-recognized sommelier Yoyo Tseng of Taiwan’s One-MICHELIN-Star YUENJI shares the ultimate wine for elevating sweet and savory rice dumplings.

Chefs Richie Lin of MICHELIN-listed MUME and Zaiyu Hasegawa of two-MICHELIN-starred and Green-starred Den in Tokyo have recently gone on an exploratory trip designed to Tainan and Kaohsiung for Hasegawa to rediscover Taiwan. The mission is to decode the Taiwanese texture of Q. A term originating in Taiwan and usually used to describe the joyful texture of something satisfyingly chewy and elastic such as the chewy sensation of pearls in milk tea, elastic noodles, bouncy fish balls and the soft bite of glutinous rice balls.

Chicken rice with no chicken and tau suan encased in a sugar dome—Explore the memories behind Jimmy Lim’s soulful mod-Sin plates and the original dishes that inspired them.

A meal in Taiwan is rarely complete without a humble bowl of braised pork rice.

Braised pork rice, beef noodles, Taiwanese fried chicken, gua bao – The foods of Taiwan have taken root across the world, blossoming in unique expressions from city to city. We check out the Taiwanese delicacies that have captured the attention of our Michelin inspectors from Los Angeles and New York to London, Helsinki and Hong Kong.

This family-run restaurant is a Taipei favourite for its healthy home-style cooking and signature chicken soup and glutinous oil rice.