One week ahead of announcing the full restaurant selection of the MICHELIN Guide Taiwan 2025, Michelin is delighted to unveil today the food establishments recognized with a Bib Gourmand distinction by the famously anonymous and independent MICHELIN Guide inspectors.
The Bib Gourmand distinction celebrates establishments that stand out for their exceptional value-for-money gourmet experiences. At these establishments, restaurant-goers can enjoy very good food at a moderate price.
The MICHELIN Guide is delighted to present a total of 144 Bib Gourmand establishments across Taiwan — including 37 in Taipei, 23 in Taichung, 30 in Tainan, 24 in Kaohsiung, and, for the first time ever, 15 in New Taipei City, 8 in Hsinchu County, and 7 in Hsinchu City. The addition of the three new cities to the selection further shines the spotlight on Taiwan’s rich culinary scenes.
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Among the total, 37 establishments are newly awarded Bib Gourmand distinctions, with nearly 60% highlighting beloved Taiwanese specialties and small eats that showcase the heart of local cuisine.
“The inclusion of New Taipei City, Hsinchu County, and Hsinchu City in this year’s selection is a meaningful milestone that reflects both the geographic and cultural richness of Taiwan’s culinary landscape. Our inspectors were delighted to uncover an impressive range of local specialties—from comforting bowls of beef noodles and lu rou fan (braised pork rice) to vegetarian fare that continues to gain momentum among diners,” says Gwendal Poullennec, International Director of the MICHELIN Guide. “In Hsinchu County in particular, the deep-rooted traditions of Hakka cuisine stood out, with bold, savory flavors and recipes passed down through generations. These additions shine a well-deserved spotlight on the everyday excellence and regional diversity of Taiwanese cuisine.”
3 new Bib Gourmand establishments in Taipei
Famous for its ba-wan and taro cake, Su Lai Chuan is a beloved institution that celebrated its 70th anniversary with a fresh renovation in 2024. Currently run by the third-generation owner, he continues to make ba-wan like his grandparents did — freshly ground rice milk is poured into a bowl before a filling of pork shin, shiitake, chestnut and bamboo shoot is added. The dumpling is steamed, then poached in oil, and drizzled with a sweet bean paste and miso sauce. Diners can add garlic purée or house-made chilli sauce for an extra kick of flavor.
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Tableau by Craig Yang – lead by Chef Craig Yang who was born into a family of restaurateurs with decades of experience in traditional Taiwanese banquets, he puts a new spin on these classics. Drawing on French techniques that he has honed in his previous roles, the restaurant offers a 5-course set menu with optional add-ons. A standout dish is the honey-glazed pork ribs, made with locally sourced cacao bean-fed pork, that boasts crisp skin and juicy flesh. (Right image ©Tableau by Craig Yang)
1 new Bib Gourmand addition in Taichung and Tainan respectively
In Taichung, Kung Fu Shanghai Fish Ball evokes a sense of nostalgia with a pushcart out front and a retro interior. For over a decade, the owner-chef has been making fish balls, wontons, and sauces from scratch. Noodles are sourced from a preferred shop in Shuinan Market, chosen for their bouncy texture. Diners are recommended to try the noodles tossed in scallion oil for its simple yet addictive aroma, or the marlin fish ball soup with salted potherb mustard which is also another best-seller.
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In Tainan, Lien Wu Chiao Lamb Soup - founded over 70 years ago, is renowned for its signature lamb soup, simmered for at least four hours before Chinese angelica is added for fragrance and invigorating effects. Lamb sourced from central Taiwan is slaughtered and delivered on the same day to ensure optimal freshness. Raw sliced lamb is cooked to medium rare with scalding soup is poured over it. Other dishes to try include the bouncy lamb skin roll, available only on holidays, and braised pork rice made with lamb fat.
2 new Bib Gourmand establishments in Kaohsiung
This year, Kaohsiung adds 2 new Bib Gourmand establishments in its selection, both of which offer Taiwanese cuisine.
Nestled in a department store, Pale Jade Pavilion stands out with its turquoise walls and striking light fixtures. Operating since the 1960s, this family-run business has been serving traditional banquet dishes, best enjoyed with alcohol. Now in the hands of the fourth-generation owner, the restaurant continues its legacy, serving big-flavored dishes in generous sharing portions. A standout is braised cabbage, stewed for three hours with dried shrimps, dried plaice, and chicken bones for a rich taste.
The other new addition is Yung Yen, formerly known as Yun Lai Fang. Yung Yen was renamed and relocated to its current address in 2024. The light-filled, two-level space features wooden furnishings that create a home-like atmosphere. Regulars will find all their favorites on the menu, each made to order by the chef — son of Yun Lai Fang’s founding chef. Do not miss his signature scrambled egg, featuring bouncy, umami-laden shrimps enrobed in silky half-set egg.
15 new Bib Gourmand eateries in New Taipei City
This year, 15 establishments in New Taipei City made their debut in the Bib Gourmand selection, with more than 10 of them offering local small eats, reflecting the city’s rich street food culture and culinary heritage.
These include breakfast options like Yonghe Chia Hsiang Soy Milk. Popular among locals since 2016 for its breakfast offerings, Yonghe Chia Hsiang Soy Milk appeals to regulars with cordial service and rustic, traditional flavors. With over 20 years of experience in the F&B industry, the owner personally prepares the soya milk, flatbread, egg crepe rolls, and xiao long bao. His signature pastry bun filled with spring onion and peppered pork, satisfies with its bouncy texture and aromatic filling.
For hearty meals, try Guang Xing Pork Knuckle, that has stood the test of time since opening its doors in 1998. Its compact menu offers a variety of well-made small bites at competitive prices, including gelatinous and flavorsome braised pork trotter, tender and juicy pork knuckle, and fatty, toothsome braised pork chitterlings. Dine-in guests can enjoy bento boxes featuring a portion of meat, three sides, and rice. Spicy food lovers should not miss the house-made anchovy chilli sauce.
Another spot not to be missed is Tsai Chia Beef Noodles. Tucked away among residential buildings, this noodle joint is run by a married couple. Their signature beef noodle soup is available in two varieties: red braised and clear broth. The red braised version features tender Australian beef shin cooked in a spiced soy-based marinade, while the clear broth is a golden ox-bone soup paired with thick slices of local beef brisket, offering a soft yet toothsome texture. The flavorsome broth clings to the bouncy noodles, which are made fresh daily.
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For sweets, A-ba's Taro Ball is the place to go. While taro shaved ice is a popular Taiwanese dessert, the ritzy taro extravaganza at A-ba's Taro Ball is hard to beat. Creamy mashed taro, chewy taro balls, mini mochi, molasses pearls, and Job’s tears are piled onto a bed of finely shaved sugarcane ice, which imparts a faintly smoky flavor. For an even more indulgent treat, opt for extra toppings. They also offer hot red bean soup, a comforting classic that warms the heart and soul.
8 new Bib Gourmand eateries in Hsinchu County
This year, 8 new establishments in Hsinchu County make their debut in the Bib Gourmand selection, including three that celebrate the region’s deeply rooted Hakka culinary traditions, and one dedicated to vegetarian fare, reflecting the area’s diverse and culturally rich dining landscape.
The 3 establishments offering Hakkanese cuisine are:
Bebu: Tucked in a quiet alley, Bebu occupies a béton brut villa with a lofty, minimalist vibe and an open kitchen. The family has been selling bantiao, or flat rice noodles, for over 20 years, and the third-generation owner has expanded the offering with a broader Hakkanese menu. The braised pork stands out with its melting, gelatinous skin and savory-sweet soy flavor. (Left image ©Bebu)
Hung Chin: Simple and rustic, this century-old house is the epitome of nostalgic charm. The owner-chef sources his produce from small nearby farms to craft a seasonal Hakkanese lineup. His Hakkanese stir-fries are a must – every ingredient is cooked to perfection and retains its crisp texture, while imparting big-boned flavors and wok hei.
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Shou Wu EAT: This unsophisticated eatery champions home-style Hakkanese fare whose low fat and sodium content is rich in healthy benefits. The welcome drink, sicklepod tea, is said to promote bowel and eye health. Their signature Silkie chicken herbal soup is slow-cooked for eight hours with over 30 Chinese herbs. To highlight its herbal aromas, the health tonic is intentionally unseasoned. For starch, try their fried rice with home-made pickles loaded with savory depth.
Vegetarian fare gain momentum, with Shan Guo Tang joining the Bib Gourmand family as well. Founded by a vegetarian F&B group in 2020, Shan Guo Tang boasts a lofty space drenched in natural light. The Japanese-inspired wood-rich interior feels serene. Unlike many vegetarian joints, the menu brims with creative gems based on Taiwanese, Sichuanese and Jiangzhe cuisines. Stir-fried vegan pork with French beans and pickled gourd seduces with crisp textures and big-boned flavors, ideal with steamed burdock rice.
7 new Bib Gourmand eateries in Hsinchu City
Hsinchu City makes a strong debut in the Bib Gourmand selection with 7 new eateries, offering a well-rounded variety that includes noodles, local small eats, and traditional Hakka fare — along with a notable inclusion of Jiangzhe cuisine.
He Jih Hsiang (Minzu Road) offers popular staple Taiwanese dish – lu rou fan (braised pork rice). Since moving into this space in 2022, their signature braised pork rice topped with a sunny-side up egg has won the hearts of local gourmets. The glistening sauce is slow-cooked for 10 hours, allowing the flavors to mingle and the hand-diced pork to soften; the runny egg yolk is the centerpiece, enrobing every grain of rice with custardy nectar. Add a dab of dried radish chilli sauce with anchovies for an added spicy kick.
Dongmen Rice Noodle Soup has long been around Dongmen Market, and it specializes in thick rice noodles in a clear broth made with chicken bones. Try the signature seafood taro rice noodle soup, with deep-fried sea bass fillet, milkfish balls, shrimps and fried egg bits that impart robust flavors. Topped with freshly deep-fried scallions for extra fragrance, the chunk of creamy and starchy taro that melts in your mouth is the icing on the cake.
The complete restaurant selection of the MICHELIN Guide Taiwan 2025 will be released on 19 August 2025 directly on MICHELIN Guide’s official website and the MICHELIN Guide mobile app (iOS and Android). Prior to 19 August 2025, the entire restaurant selection (including Bib Gourmand addresses) shown on the website and app are from the 2024 edition.
Hero image: Tsou Chi Cai Bao (Zhongzheng Road) ©Tsou Chi Cai Bao (Zhongzheng Road)
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