Taiwan

From tender fern shoots to prized Makino bamboo, Taiwan’s spring harvest inspires a fresh wave of creativity.

Taiwan is home to stunning natural landscapes, and food offers a perfect gateway to appreciating its beauty. If you are a nature lover, start your journey with Taiwan’s MICHELIN-recommended restaurants and discover the flavours that reflect the beauty of the land.

The MICHELIN Guide announced its expansion to three additional destinations for the upcoming 2025 Taiwan selection.

Blooming landscapes, fresh flavors and perfect weather — spring is the best time to explore Taiwan. From flower-filled picnics to street food feasts, here’s how to soak up the season’s magic.

With its deep-rooted vegetarian tradition, growing focus on health and sustainability, and chefs constantly pushing the boundaries of plant-based cuisine, Taiwan has become a true paradise for vegetarian dining. From innovative ingredients to creative techniques, the diverse and exciting options make plant-based eating not just a lifestyle, but a delightful part of the travel experience here.

Offal dishes have a cherished spot in traditional cuisines worldwide, but in Taiwan, they’ve been elevated to an art form. From tender poultry to hearty pork, beef, and lamb, and no matter you’re savoring bold flavours at a bustling street stall or indulging in the finesse of a Taiwanese restaurant, each bite is a journey through textures and tastes like no other.

Running the gamut of styles and traditions, breakfast is a unique meal in Taiwan not to be missed.

Tea-drinking is an essential experience when visiting Taiwan. In many restaurants featured in the MICHELIN Guide Taiwan, tea is thoughtfully designed and incorporated into the dining experience. Serious restaurateurs have gone beyond simply offering non-alcoholic beverages to give diners the opportunity to fully appreciate the flavours of Taiwan through tea while taking the whole gastronomic journey to the next level.

Embark on a tantalizing culinary adventure in Tainan, where rich history meets mouthwatering street food! From vibrant breakfast bites to irresistible late-night snacks, discover the must-try classic eats that will leave your taste buds craving more. Get ready for a delicious day in this food lover’s paradise!

A self-declared introvert, S Hsu nonetheless finds joy and accomplishment in her role as the manager of Taipei's one-MICHELIN-Starred Taipei restaurant Ban Bo. She serves as a bridge between the kitchen and the diner, likening each service in the front of the house to a one-off performance to be enjoyed to the fullest.

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.

After seven years of closely observing Taiwan's culinary landscape, a MICHELIN inspector shares the touching moments he has encountered on this charming island over the past years.

Here is the full list of the MICHELIN Guide Taiwan 2024 that includes all the Starred Restaurants and selected restaurants. The newly awarded restaurants are highlighted in bold.

Michelin is pleased to present the full restaurant selection of the MICHELIN Guide Taiwan 2024. A total of 343 establishments makes this year’s selection, with 49 restaurants shine with One, Two and Three MICHELIN Stars, and MINIMAL in Taichung is the first ice cream establishment awarded with One MICHELIN Star globally.

The MICHELIN Guide Taiwan Bib Gourmand 2024 Selection is out! 16 establishments have been newly awarded the Bib Gourmand in Taipei, Taichung, Tainan, and Kaohsiung, bringing the total number of establishments on the Bib Gourmand list to 126, spanning over 20 cuisine types.

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.

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.

An edible tapestry of delectable ingredients, culinary ingenuity and time-honored craftsmanship, peanut ice cream roll’s value goes beyond its great flavor. There is something pure and heartfelt in it that encapsulates what Taiwanese snacks are.