Taiwanese cuisine

The concept of huist is rooted in Chef Tim Chen’s warm memories of growing up in a large family and the tastes of his grandmother’s cooking. It also stems from his reflections on the post-pandemic dining market, where he boldly sought to offer something different. Here, he aims to deliver heartwarming dishes inspired by home-cooked Taiwanese flavours, with a touch of romanticized ritual.

What will be the most prominent image of Taiwan on the international stage? Its world-class ingredients and unique culinary concepts are certainly aspects that cannot be overlooked.

Three Cup Chicken is a soul-soothing and familiar dish that Taiwanese people hold close to their hearts. It also leaves a lasting impression on tourists who have sampled this irresistible dish, with its flavour and charm becoming a source of inspiration for many Taiwanese chefs.

Surprisingly, spirits like whisky, which has a rich and smooth flavour profile with fewer sharp edges, create a greater room for flexibility and exploration when pairing with Asian dishes, which has a diverse range of flavours.

We invited sommeliers from three MICHELIN-listed restaurants to elaborate on the selection and methods of wine pairing for Chinese dishes, based on two classic Lunar New Year dishes, Buddha Jumps Over the Wall and White Poached Chicken, as well as one of their restaurants’ signature dishes.

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.

At Taïrroir, Kai Ho translates his deep connection to the land into a myriad of intricacies, crafting dishes that serve as eloquent love letters. These culinary creations brim with genuine sentiment, resonating with unique expressions that mirror his own passionate persona.

The unique culture and traditions of the Hakka people have birthed a distinct cuisine that has become a highlight of Taiwan’s food landscape.

Traditional banquet cuisine is an intrinsic part of Taiwanese cuisine culture. From past to present, this way of eating celebrates the cultural characteristics and local ingredients of regional Taiwan across different eras. Banquet cuisine is a showcase of the chef's skills, local customs and the soul of Taiwanese hospitality and generosity.

The flavor of Taiwan is in the rich culture behind every ingredient; it is in the unique tapestry of the cuisine woven through space and time. Moving into the future, continuous dialogue and deep exploration will drive the evolution of Taiwanese cuisine and propel it onto the global stage.

A delicacy often eaten in Taiwan, a leg of pork is a gift that keeps on giving. Whether braised or stewed, hock or trotter, with or without its tendon, each cut of meat lends itself to different dishes and all are as delicious.

Likening himself to an athlete, head chef Ryogo Tahara talks about the discipline, determination and sacrifice it takes to bring two-MICHELIN-star logy to greater heights.

Besides bubble tea, these pork belly buns might just be Taiwan’s most world-famous street snack.

While both are quintessentially Taiwanese noodles, ta-a-mi and tshik-a-mi are two distinct dishes with unique broths and side ingredients, enjoyed in very different ways.

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