City dining guide
120 guide-listed restaurants — Michelin, Bib Gourmand, Black Pearl, Must-Eat List, World's 50 Best and more. Reference quality signals; never ranked by commission, no in-app checkout.
This venue sports a dark colour scheme, with an eclectic mix of Chinese garden motifs and European palatial glamour. The Hong Kong chef excels in refined Cantonese fare that showcases his high-flying skill and precision. He uses Cherry Valley ducks from Yilan for his Cantonese-style crispy-skin roast duck, and Peking duck four ways. Pre-order these items to avoid missing out. For dim sum, try meticulously crafted Chinese spinach and salted egg dumplings.
WebsiteA portmanteau of Taiwan and terroir, Taïrroir is Chef Kai's love letter to his home island. Informed by his two decades of experience in Taiwanese and French cuisines, the menu captures local food culture in ingenious forms, underscored by Western techniques. Dishes that are wittily named to rhyme with idioms feature highly seasonal items from local producers; desserts made with local teas and fruit shine with unmistakably Taiwanese flavours.
WebsiteWith an understated façade, this place feels like a hidden gem for those in the know. The tearoom-like lobby leads into a minimalist dining room where a brightly lit open kitchen takes centre stage. The menu celebrates Japanese culinary culture, but with the odd Taiwanese twist and global influences. From shirako with bottarga to mussel noodles and wood-fired pigeon, every course is a beauty to behold and a delight to taste.
WebsiteSpanish-themed paintings hang in the dining area, which boasts a stunning glazed wine cellar. The two chefs take diners on a poetic culinary journey to the Pyrenees of the Basque Country with a seafood-heavy tasting menu. Produce from Taiwan and Japan is woven into edible works of art that embody Spanish traditions, Asian influences and natural beauty. The clever use of colours and seasonal ingredients makes the experience a real delight.
WebsiteA floral display provides pops of colour in this pristine white cube that calls to mind an art gallery. Chef Alain Huang's tasting menus comprise 10-plus creative courses that are French in origin but influenced by Asian cuisines, wine or alcohol-free drinks inclusive. Top-notch ingredients such as king prawn, scallop and veal are meticulously prepared and beautifully presented. Your meal is bookended by stunning amuse-bouches and petit fours.
WebsiteWhen it comes to tempura, precision is the name of the game. With decades of experience in Japanese cooking, the head chef brings out the best in every ingredient with his keen sense for oil blend, oil temperature and batter consistency, sealing in the umami with an incredibly thin, crisp and light batter. The simple, cosy room is decorated with Japanese garden details. Reservations are mandatory, with only two sittings, at 12.30pm and 6.30pm.
WebsiteOne of the 20-odd restaurants bearing the late master chef’s name, this tailored venue is instantly recognisable by its iconic red-and-black colour scheme dotted with white orchids. In addition to an à la carte menu, diners can choose each course from those on the set menu. From painstaking recipes like pâté en croute to what is said to be the most decadent mashed potato in the world, this workshop is defined by meticulous craftsmanship and balanced flavours.
TripAdvisor review sample · 4.3/5 · 100 reviews
This two-Michelin-star venue specializes in classic French cuisine. Food quality is generally praised, with standout items including white asparagus, amadai, and desserts, though some diners found the beef tenderloin average and noted issues like lukewarm bread or repetitive starters. Service is typically attentive and welcoming to solo guests, although occasional complaints cite poor service or pacing inconsistencies. The ambiance blends contemporary luxury with Chinese red accents, creating a sophisticated atmosphere, though seating can feel cramped when full. Perceptions of value vary significantly; while many find the experience justified, others consider the pricing high relative to inconsistent quality control.
Suitable for diners seeking classic French cuisine who can tolerate close seating, with advance booking recommended.
The room sports a minimalist edge courtesy of light wood and slate grey hues. Chef Masa Chung deploys his deft craftsmanship and savvy skills, drawing on a 20-year career in Japanese cooking. He serves a single season-driven kappo menu. Chargrilling is his strong suit, but his uni and shiso tempura, as well as the famous kamameshi course are equally impressive. The meal unfolds like a page-turner, with compelling highlights and breathing spaces.
logy, a sibling of the Florilège in Tokyo, moved to this location in 2025, whose handsome room is generously furnished in walnut wood. The over 10 courses omakase menu presents thrilling moments of creativity and pleasant surprises for an unforgettable experience. The kitchen seamlessly melds Japanese and Taiwanese elements, as illustrated by the ochazuke made with Taiwanese tea and Hokkaido rice that pairs expertly cooked Wagyu from Kyushu.
WebsiteThe Latin "circum-" is related to "circle", a symbol of wholeness and unity in Chinese culture. The young kitchen team traces the footsteps of Chinese emigrants throughout history, exploring how their food culture changes over time and territories. Inspired by classic recipes, childhood memories and anecdotes collected overseas, they deliver an engaging dining experience based on literature, narratives and solid French technique.
Formerly a members-only dining club, it excites not by its decor, but by shrewdly executed Huaiyang and Sichuan classics, alongside Taiwanese favourites. The veteran head chef cuts back on oil and salt without sacrificing flavour. The main room is quiet and spacious; private rooms are perfect for banquets. Arrive early if you wish to enjoy a long lunch.
TripAdvisor review sample · 4.4/5 · 100 reviews
Located within the Taipei Sheraton, The Guest House specializes in Huaiyang, Sichuan, and Hunan cuisine, holding a two-Michelin-star rating. Guests frequently praise the elegant, quiet ambiance, making it suitable for family gatherings and business meals. Signature dishes such as shredded tofu, pig tails, cherry duck legs, and soup dumplings receive high marks for flavor and quality. However, experiences vary significantly. Some diners report inconsistent service, including a lack of dish introductions and failure to warn about allergens like nuts. Occasional culinary critiques mention tough beef and poorly reheated desserts. While the atmosphere and specific appetizers are well-regarded, the overall dining experience is mixed due to service inconsistencies and uneven food quality across different courses.
Suitable for business dinners or family gatherings seeking an elegant atmosphere and distinctive appetizers, though guests should verify service details and allergen information in advance.
With a Japanese façade and a Scandinavian-inspired interior, NOBUO is all about breaking boundaries. Born in Taiwan and raised in Japan, the head chef revisits his cultural roots, marrying Franco-Japanese techniques with Taiwanese produce. The single tasting menu is visually minimalist but packed in intensity. The scallops stand out in texture and umami, the meat demonstrates well-honed French technique and the curry is inspired by his childhood memories.
WebsiteComplete with a courtyard and a high-ceilinged foyer, the interior of this luxurious mansion oozes 1930’s glamour. The menu adds a new twist to elaborate recipes available only to the elite back in the day, and which entail lashings of patience and exceptional skills. Try the roast suckling pig three ways that takes a day to prepare. Yilan speciality goza is deep-fried custard made with minced pork and shrimp. For a sweet finale, try kumquat and mashed taro.
TripAdvisor review sample · 4.0/5 · 89 reviews
Mountain and Sea House in Taipei offers Taiwanese haute cuisine, featuring signature dishes like Buddha Jumps Over the Wall and roasted suckling pig. Reviews highlight fresh ingredients and artistic presentation, though some find the set menus underwhelming. Service is generally professional, with thoughtful touches like hand-washing water, but inconsistencies in meal pacing and food temperature have drawn criticism. The ambiance, set in a heritage building, suits quiet gatherings, although lighting and table conditions vary. While the Michelin-starred status brings high expectations, experiences range from delightful surprises to disappointing lapses in execution.
Suitable for diners seeking authentic Taiwanese flavors who can tolerate service variability; consider ordering à la carte signature dishes.
Chef Paul Lee leads a talented young kitchen team in presenting a tasting menu that elevates Taiwanese street food to the level of haute cuisine. Asian and European flavours mingle harmoniously in refined dishes made with quality local produce and imported ingredients are perfected by modern techniques. Non-alcoholic beverage pairings by the mixology virtuoso enhance the experience. On top of the tasting menu, add-ons are available.
WebsiteAn alumnus of several world-renowned restaurants in New York City, the head chef recounts his eclectic journey with a 10- or 14-course omakase-style tasting menu. From your counter seat, watch the hushed team skilfully prepare every dish with Asian ingredients and a Japanese culinary ethos. A standout is the kamameshi course that melds Japanese and European techniques. For the full experience, try the wine pairings or temperance flight.
TripAdvisor review sample · 4.7/5 · 100 reviews
Located in central Varzi, Ad Astra offers contemporary European cuisine praised for fresh ingredients and meticulous presentation. Guests highlight the chef’s personal engagement and the skilled sommelier’s expertise. The ambiance is welcoming, featuring varied indoor rooms and a square terrace. While most reviews commend the attentive service and high-quality dishes like seafood and game, some note occasional pacing issues or overly bold flavor combinations. A minority find the pricing excessive, particularly on holidays, questioning the value. Nevertheless, it is widely regarded as a hidden gem with an unforgettable dining experience, suitable for those seeking refined local flavors.
Ideal for diners seeking refined contemporary European cuisine in a warm setting.
A Taiwanese cypress counter, Japanese lacquerware and warm lighting set the mood for a feast of edomae sushi made with the freshest catch flown in from Tokyo's Toyosu Market. With almost 30 years of experience, the head chef ensures each fish is properly aged for optimum flavour. In spring and summer, his silky kohada marinated in salt and vinegar is not to be missed. Even his rice and vinegar blends are meticulously fine-tuned to excellent effect.
WebsiteHaving had almost 30 years’ experience working in renowned sushi restaurants in Taipei, the owner-chef opened here in 2017. The décor is traditionally Japanese, with solid wood countertops imported from Canada. He insists on shipping the fish from Japan three times a week and his rice is seasoned with three different kinds of vinegar. Only omakase menus are available; the monk fish liver sushi is a standout.
A buzzy spot for home-style food, Ming Fu serves big portions ideal for sharing with friends and family. Taiwanese fare is the star, including items seldom found elsewhere, such as mullet tripe and fresh fish maw. Their signature ‘Buddha jumps over the wall’ requires pre-ordering, however, unlike traditional recipes which call on pork ribs and taro, this version of the gourmet soup uses matsutake mushrooms, gingkoes and abalone.
This long-standing favourite appeals to locals with Edomae sushi made with Hokkaido rice dressed in veteran chef’s own blend of red vinegars, and the finest fish that he ages himself. The tuna stands out in particular, while various zensai ranging from unagi to abalone work up your appetite for the main course. Counter seats let you stay close to the action, but the room allows for more privacy. Often fully booked, but it’s worth persevering.
TripAdvisor review sample · 3.5/5 · 57 reviews
Based on 57 reviews averaging 3.5/5, this establishment (now Punto Sushi) presents mixed results. Food quality is generally praised for variety and abundance, with some calling it the best in the area, though recent complaints cite smaller portions, diluted flavors, and serious allergy mishaps. Service is highly inconsistent; while some guests experienced impeccable attention, others reported significant delays, poor attitude, and reservation errors. The ambiance is pleasant, particularly for outdoor dining in summer. Despite its reputation for good sushi, operational instability and service failures significantly impact the overall experience, making it a risky choice for those requiring precision.
Suitable for diners seeking sushi variety, but verify service reliability and avoid sensitive dietary requests.
Dark green velvet, red walls and accent lights showcase the bare concrete walls in this chic space. A sister establishment of Tei by O'bond, famous for Taiwanese tea cocktails, Wok excels in deconstructing the flavours of Taiwanese and Asian cooking, and reimagining them in astounding forms with modern French techniques. The themed tasting menu changes every season. The Taiwanese teas and herb-infused cocktails are always a delight.
The pristine interior exudes understated elegance. Expect a local take on executive chef Takayama-san's refined French-Japanese culinary vision. The head chef, an avid tea lover, cleverly incorporates local teas into his cooking – it features in his sauces, amuse-bouches, dinner rolls and his version of Takayama's signature seasonal vegetables with sushi rice. The experience involves all the senses – perfect for romantic dates and special occasions.
TripAdvisor review sample · 4.6/5 · 100 reviews
Paris 1930 offers contemporary French cuisine utilizing local ingredients, notably featuring Tottori Wagyu beef under Chef Hideki Takayama. Dishes like the croquette and mille-feuille receive praise for their creativity and execution. Service is consistently described as attentive and refined, matching the classic, elegant atmosphere. However, some guests find certain innovative sauces jarring or feel that tea infusions did not enhance the flavor. There are also mixed reviews regarding value for money and inconsistent enforcement of child policies. While the sensory experience is generally high-quality, individual taste preferences significantly influence satisfaction.
Ideal for diners seeking refined French service and culinary artistry, with prior menu preference checks recommended.
The Ten scenes of West Lake – iconic spots in Hangzhou – are the inspiration behind this hotel restaurant's modern decor. The head chef reimagines traditional Hangzhou recipes with new ideas. Try his fairy duck soup or Dongpo pork with a trio of sides. Eating here is a multifaceted experience, with tea sommeliers who are well-versed in tea pairings and, at dinnertime, calligraphers who turn your order into artwork for you to take home.
TripAdvisor review sample · 4.4/5 · 100 reviews
Tien Hsiang Lo specializes in Hangzhou cuisine in Taipei, generally receiving high ratings. Food highlights include West Lake Vinegar Fish and Longjing Shrimp, praised for ingredient freshness, though some find flavors too sweet, salty, or earthy. Service is usually warm with chef interactions, but complaints exist regarding corkage fee disputes, poor attitude, and erratic pacing. The ambiance is elegant with French-style rituals, though the location is modest. Value perceptions vary; while many appreciate the Michelin-standard experience, others cite hidden costs or portion sizes as drawbacks.
Suitable for diners seeking refined Hangzhou cuisine who should verify service details and fees in advance.
‘De nuit’ in French translates as ‘by night’ and the room aptly sports a black, grey and blue colour scheme, dotted with brass trim and velvet upholstery. The young kitchen team is led by the Hong Kong head chef, whose 8- and 10-course set menus are rooted in French traditions and driven by the seasons. They cleverly layer textures and flavours with aplomb and a light hand in signatures like lamb with harissa, or salmon with gooseberry.
WebsiteDiners are escorted past the open kitchen into an airy room bathed in natural light, perfect for power lunches or social gatherings. For a surcharge, all the à la carte steaks can be made into a set. Australian Mayura Full-blood Wagyu ribeye tastes milkier than typical grass-fed beef, and with the cut, you get to enjoy the robust flavour of New York strip and the even marbling of ribeye cap. Wine buffs should check out the rare vintages.
TripAdvisor review sample · 4.2/5 · 100 reviews
A Cut, a Taipei steakhouse with a 4.1/5 rating, offers high-quality aged steaks and wagyu praised for tenderness and flavor, alongside delicious sides like mashed potatoes. However, some find desserts too sweet or portions small. Service is generally attentive, though complaints exist regarding pacing, errors, and staff attitude. The ambiance is elegant, occasionally marred by noise or kitchen smoke. While many view the high cost as good value, negative experiences involve reservation issues and perceived arrogance. It remains a top choice for steak lovers, despite inconsistent service details.
Suitable for diners seeking high-quality aged steak who can tolerate occasional service inconsistencies.
Chef Wachi Isao is known for his insistence on freshness and his skilful layering of flavours. He serves omakase menus only, with items varying daily. The menus feature mostly raw fish and nigiri sushi at lunch; more cooked kappo dishes are served at dinner. The soup course stands out for its detail-oriented preparation – the minced fish dumpling made with seasonal produce forms the perfect marriage with the kelp bonito stock's nuances.
Hosu moved here in 2024, and the decor revolves around eco-friendly principles – a native five-needle pine adorns the courtyard; the walls are covered in oyster shell paint. The chef's 14-course set menu is a compilation of the greatest dishes of Taiwan's five major group of population. Featuring gems from local mountains and waters, it follows the seasons. Interactive elements make for a fun experience.
WebsiteThe Argentinian owner-chef reimagines Latam cuisine through a distinctly Taiwanese lens. His tasting menu pays tribute to his cultural and culinary heritage, layering contrasts and flavours with all the finesse of haute cuisine. Locally sourced produce plays a pivotal role in dishes from short-neck clams in a tangy sauce made with chilli, parsley, coriander and pepper to salad greens dressed in wasabi leaf oil, or guava dusted with plum powder.
The interior follows Japanese tradition with pale wood, warm lighting and fabric-wrapped panels. Niigata rice is seasoned with three vinegars, including akazu that gives depth and umami. The owner also imports sake and the list changes constantly to match the seasonal ingredients available. This relaxed sushi spot also serves cooked dishes if pre-ordered. Note that it is not related in any way to its namesake in Tokyo.
TripAdvisor review sample · 4.1/5 · 74 reviews
Kitcho, a Michelin-starred sushi restaurant, is praised for its fresh ingredients and immersive counter-side dining experience. Reviewers highlight exceptional dishes like tamagoyaki and scallop liver, appreciating the chef's professionalism and authenticity. However, criticisms focus on inconsistent service and value. Some guests noted that lunch menus offer little difference from premium options, with limited cooked choices and reduced portions for non-raw eaters. Additional complaints cite poor staff attitude, environmental oversights like cobwebs, and confusion regarding reservation discounts. While the food quality is generally high, the service experience varies significantly. This venue suits diners seeking traditional Edo-style sushi who prioritize culinary craftsmanship over consistent service standards.
Recommended for sushi enthusiasts prioritizing ingredient freshness and counter-side experiences over consistent service.
INITA, a portmanteau of Italy, Nippon (Japan) and Taiwan, delivers victuals that are underscored by Italian technique, jazzed up with Japanese twists and crafted with Taiwanese ingredients. The season-driven tasting menu consists of 10-plus courses inspired by the Japanese chef-owner’s culinary roots and experience. His dorayaki is a castella pancake sandwich filled with a tartare of local yellow beef, alongside an Italian tuna dip packed in briny umami.
TripAdvisor review sample · 4.7/5 · 65 reviews
INITA in Nerja specializes in contemporary Italian cuisine, holding a 4.7/5 rating on TripAdvisor. Reviews highlight friendly service, a relaxed atmosphere, and high-quality food, particularly praising its extensive gluten-free options like waffles, pancakes, and fresh smoothies. It is noted as a cozy spot for healthy breakfasts. However, some guests reported slow meal pacing, long wait times for simple items, and occasional billing disputes. While most find the staff efficient and pleasant, a minority experienced mediocre food quality or unfriendly interactions. The restaurant is generally well-regarded for its dietary inclusivity and ambiance, though service speed can vary.
Ideal for travelers seeking a comfortable gluten-free brunch or casual Italian bites, preferably visiting during off-peak hours for better service.
This is the place for a high-end omakase-style experience with a curated selection of tempura. Cherry-picked seasonal ingredients are coated in a light, golden, crispy batter that seals in the flavours and juices. The final product doesn’t taste at all greasy, is perfectly cooked with delicate textures. With 16 counter seats in two rooms, all the guests can admire the art of tempura up close.
Well versed in the culinary arts of Japan and France, founder Hiroki Nakanoue devises omakase menus that meld Edomae sushi traditions and incorporate some Western ingredients like caviar. The kitchen excels at realising his vision with finesse and precision. While nigiri sushi dominates the lunch menus, the team's creativity, astuteness, and skills shine brightest on the higher-priced dinner menu.
A corridor dotted with Chinese antiques leads to a classically appointed square dining room, in keeping with the style of its luxury host hotel. The menu is also rooted in tradition, and the Hong Kong head chef's team demonstrates remarkable precision in dishes like braised Australian abalone with goose web. Try their dim sum at lunch, and their hairy crab menu in autumn. An extensive beverage list of wines, teas and drinks is available.
TripAdvisor review sample · 4.4/5 · 100 reviews
Located within the Mandarin Oriental Taipei, Ya Ge offers refined Cantonese cuisine with a Michelin star. Food quality is generally praised, with standout dishes including mushroom tofu, truffle fried rice, and grilled pork. However, some guests noted limited dim sum options at dinner or found certain flavors too intense. Service is highlighted as impeccable by many, particularly staff members like Christine and Steven, though occasional delays in pacing and service errors were reported. The ambiance is elegant with private rooms, but the main dining area can become stuffy and noisy during peak hours. While the value is considered decent for the quality, some find portions large enough for sharing. This restaurant suits travelers seeking authentic, high-end Cantonese dining experiences, provided they manage expectations regarding meal timing and specific dish preferences.
Suitable for diners seeking authentic, high-end Cantonese cuisine who can tolerate occasional service inconsistencies.
The 20-seater is not particularly spacious, but the clever use of shiny materials and vertical lines more than compensates. It only opens for dinner with a single tasting menu that changes according to the season (although the ever-popular pâté en croûte remains a firm fixture). The chef’s sauces are second to none and he uses fresh herbs to great effect. In echo of traditional French meals, small cheese bites are served after the main course.
WebsiteThe modern and simple design of T+T exudes relaxed chic, à la French bistronomy. The name is an abbreviation of ‘tapas tasting’, but rather than Spanish in origin, the small plates show strong Asian roots. Miso, ginseng, Dang Gui, Shaoxing wine and red bean cake are juxtaposed ingeniously to create gustatory nuances that pleasantly surprise. The tasting menu, which changes every 3 to 4 months, offers great value; the eclectic wine list carries some interesting choices.
Tainan cuisine is known for its sugary taste profile; the Tainanese founder thinks outside the box to reinterpret the cooking of his hometown. The end product always goes well with champagne. The menu changes regularly to reflect what's in season, while specialities such as stir-fried leafy greens with wax apple, and scrambled eggs with tomato and lobster never fail to pleasantly surprise. Clever use of plant art gives the room a greenhouse vibe.
TripAdvisor review sample · 4.1/5 · 57 reviews
This Michelin-starred restaurant offers modern Taiwanese cuisine with a focus on authenticity and innovation. Food quality is generally praised, with highlights including fresh vegetables, distinctive Mapo Tofu, and pineapple cakes, though some dishes like pork knuckle or squid salad received mixed feedback. Service is typically efficient, but occasional lapses in plate changing or order assessment have been noted. The ambiance is serene and stylish, featuring a half-open kitchen and greenhouse-like outdoor seating. Value perceptions vary significantly; while some find it reasonable, others consider the pricing, particularly for wine, high compared to standard options. It caters to diners seeking a refined culinary experience over budget-friendly meals.
Ideal for diners seeking refined modern Taiwanese cuisine and a sophisticated atmosphere, rather than budget-conscious travelers.
The pristine room affords stunning views of the city and Taipei 101. The three set menus highlight the well-honed skills and boundless creativity of the kitchen team covering various styles of Sichuan cuisine, ranging from home cooking to ancient recipes for imperial officials. You may also create your own set menu according to your preferences. Signatures like cabbage in consommé and snowflake chicken with lobster are subtle and delicate.
WebsiteIn contrast with the austere façade, the plush interior is adorned with warm wood and colourful art by local artists. Chef Jim Yang has been cooking Hangzhou and Jiangzhe fare for over 30 years. In his 10-course set menu, he tells his life story with home-style recipes reinvented using European techniques. Expect ingredients that are less common in Chinese cuisine (e.g. saffron, cheese and Japanese seaweed). The tea pairings bring out the best in the food.
WebsiteThe former head chef has been promoted to executive chef and the kitchen is now helmed by his long-standing protégé. Rest assured that the menu has not changed and is as meticulously crafted as ever. The signature dish, stewed Chinese cabbage with fish skin, is topped with a fried crunchy garnish made with duck eggs from Yilan, while the honey mustard-glazed ribs exude tangy fruitiness thanks to black jujube dates in the sauce.
WebsiteIn a palette of muted greens and greys, the lofty space is a masterclass in understated elegance. La Vie is managed by German chef Bühner and a Hong Kong chef presides in the kitchen. The prix-fixe reimagines European classics using locally sourced ingredients – dishes are elaborate and visually striking. Game, such as New Zealand venison, is prepared with aplomb and finesse. Desserts such as the chocolate tart end the meal on a high note.
WebsiteThe encyclopaedic proportions of the menu may be a bit daunting, but the familiar and much-loved dishes of the group’s flagship outlets feature prominently. This branch serves the brand’s greatest hits from the past 40 years, such as the 70s classic, fish-shaped minced shrimp toast, alongside new creations like almond tofu dessert with peanut mochi and pu’er tea. Also check out the hidden items, previously only available to those in the know.
WebsiteChef Frassi has styled his restaurant to remind diners of his Tuscan roots. It is only open in the evenings, serving one tasting menu that rolls out some seven courses of creative, contemporary Italian fare. Dishes like lobster risotto or rabbit tagliatelle are artfully plated, delivering excellent flavours and textures. The kitchen ages its own meat and its aged duck stands out in particular. Wine pairing in half or full glasses at sensible prices.
WebsiteFrom the chirping of birds and crickets to the custom-made tableware by local artisans, everything in this strikingly designed room paints a vibrant portrait of Taiwan. In the same vein, a historic map of Taiwan adorns the origami-folded menu. The young chefs turn the locals’ favourite beer snacks, banquet dishes and rustic treats into memorable gems that are visually creative and delicious, such as quail with mushrooms or pork belly with fermented cabbage.
In the 1950s, the family started serving boldly seasoned food to go with alcoholic drinks. The third-generation owner still follows the same family recipes from those days. Their signature deep-fried ribs are made with local pork, fried twice to seal in the juices and to crisp up the crust. For a final dose of indulgence, order the prime mullet roe fried rice with a generous amount of finely diced bottarga imbued with smoky wok hei.
TripAdvisor review sample · 4.3/5 · 78 reviews
Golden Formosa in Taipei's Shilin district holds a Michelin star, offering authentic Taiwanese cuisine. Dishes like Buddha Jumps Over the Wall and crispy duck receive high praise, while others are considered average. The ambiance is elegant yet busy, suitable for families, though dining is limited to two hours. Service is generally attentive but occasionally slow. Despite higher prices, most find the experience worthwhile. Reservations are essential and difficult to secure, often requiring local contact details.
Ideal for families seeking authentic Taiwanese cuisine who can accommodate strict reservation policies and higher costs.
This one-man shop sells chicken rice – silky, skin-on boneless chicken thigh on steamed rice, drizzled with soy sauce, and sprinkled with fried garlic bits. Add an over-easy egg to make it extra creamy with the runny yolk. Sides like marinated tofu or cucumber salad are also available. With just six seats around the chef’s station, expect to queue and allow for slower service. It closes when the food is sold out, so come early to avoid disappointment.
In business since 2012, this simple shop moved from the main drag to a quiet side street in 2023, but that hasn't stopped regulars coming for the famous herbal lamb soup. Australian lamb is chosen for its mild flavor; the stock is simmered for a day to extract the aromas and tonifying compounds from the Chinese angelica herb. Call to pre-order the skin-on lamb soup, which tends to sell out. The "black gold" braised pork rice is equally enticing.
A returnee launched a second career over 10 years ago by opening this no-frills joint that specialises in duck dishes. Perseverance and eagerness to learn helped the shop establish a presence on the food scene, and his original recipes of shredded ginger duck soup, and braised duck rice with fried shallot have secured a loyal fan base. The sliced duck platter made with mule ducks from south Taiwan, slow cooked for 2 hours, is juicy and tender.
Established for over 10 years, this shop offers a menu specializing in medicinal stews. His signature pork ribs, simmered in claypot, remains highly popular for its unique blend of Chinese herbs and mild wine aromas. In addition to the pork ribs, lamb and chicken are also on offer. Don’t forget to dip in the fermented tofu sauce, which seduces with a rich soybean flavour. Free refills of broth mean no soup craving goes unsatisfied.
Famous for ba-wan and taro cake, this institution celebrated its 70th anniversary with a facelift in 2024. The third-generation owner still makes 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 steamed dumpling is then poached in oil, and drizzled with a sweet bean paste and miso sauce. Add garlic purée or home-made chilli sauce for an extra kick.
Taro shaved ice is a popular Taiwanese dessert, but the ritzy taro extravaganza sold here 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 that imparts a faintly smoky flavour. And if that's not decadent enough for you, order extra toppings! Their hot red bean soup is another comforting classic that warms the heart and soul.
After starting out as a street stall in the night market over 45 years ago, it has since morphed into a full-blown restaurant with a bright, spruce interior. The room is filled with the heady aromas of its signature item – ‘black gold’ braised pork rice with a gelatinous sauce that tastes savoury-sweet. The rice goes well with stewed cabbage that cuts through the richness. Minced pork and pickled cucumber in broth are bouncy in texture and loaded with flavour. As well as minced pork and pickled cucumber in broth, try their steamed rice with ‘black gold’ pork sauce.
WebsiteA 60-year-old shop selling buns stuffed with marinated pork belly, pickles, ground peanuts and coriander.
This pushcart near the end of the market may lack a sign but it always attracts a queue. Their shaobing, fried in oil then baked in a clay oven, comes in two sweet and two savoury varieties – try the minced pork or sugar filling.
This shop has been selling the same tasty popiah rolls for over 30 years, though it was renamed and changed location. The fillings, including braised pork belly, tofu skin, ground peanuts and pork floss, impart rich texture. Vegetarian version available.
Thanks to floor-to-ceiling windows, diners can sit back and appreciate the beauty of a century-old camellia tree in the yard. The menu is mostly Hakkanese, with some Jiangzhe dishes, jazzed up by creative touches and elegant plating. The signature braised pork belly with dry pickled mustard greens boasts tender texture and succulent flavours, while pickled cucumber cuts through the richness. Also try braised napa cabbage with pork-stuffed tofu.
Now run by the third generation, this family shop is known for its authentic Tainan street food. Made from scratch daily, the must-try stewed pork belly shows alternate layers of fat and meat and comes with dried radish, pickles, cucumber and marinated dried tofu on a bed of steamed Tainan rice. The complex, aromatic sauce goes down a treat with the rice. The pork is just as good in gua bao sandwich. The madou rice cake tends to sell out early, so pre-order by phone.
WebsitePopular among locals for its breakfast since 2016, this spot appeals to regulars with cordial service and rustic, traditional flavours. In the food sector for 20+ years, the owner makes the soya milk, flatbread, egg crepe rolls and xiao long bao himself. His signature pastry bun filled with spring onion and peppered pork satisfies with its bouncy texture and aromatic filling. Ask the owner when the freshly baked flatbread is due out of the oven.
Tucked away in a small, dimly lit alley, this cosy spot has been serving up Taiwanese favourites and Sichuan-inspired fare since 2022. The concise menu is wonderfully legible, and the young enthusiastic team prepares each item with great care. Their mouth-watering chicken is a cold dish with silky succulent meat in a secret nutty mala sauce. Head upstairs to the main dining room; solo diners may opt for counter seats to watch the chefs at work.
This household name on the beef noodle scene has been building up a loyal following since 1949. The broth is slow cooked with beef bones and a blend of 10 Chinese herbs. Its exceptional flavour and depth perfectly complement the delicious ribbon noodles, which are hand-pulled to order. The tender local and Aussie beef is of course a highlight. Cold sides such as pork ear in aspic and pickled cabbage are made fresh daily.
TripAdvisor review sample · 4.1/5 · 62 reviews
Lao Shan Dong Homemade Noodles, located in the basement of the Wannian Building near Ximending MRT, is a bustling spot often featuring queues. The signature beef noodle soup is praised for its rich broth, tender beef, and chewy, thick handmade noodles, with suggestions to add sesame sauce and chili. The atmosphere is no-frills and traditional, spacious yet noisy, reflecting its popularity among both locals and tourists. Service is efficient despite high traffic, with fast turnover. Reviews on food quality are mixed; while many enjoy the flavor and texture, others find the soup too salty or the taste ordinary. The restaurant accepts cash only. It suits travelers seeking authentic, hearty noodles in a casual setting.
Ideal for diners seeking authentic handmade noodles and a lively atmosphere.
This noodle joint tucked away among residences is run by a married couple. Their signature beef noodle soup comes in two varieties: red braised and clear broth. For the former, Australian beef shin is cooked in a spiced soy-based marinade until tender. The latter is a golden ox-bone soup with thick slices of local beef brisket with a soft but toothsome texture. The flavoursome broth clings to the bouncy noodles, which are made fresh daily.
A favourite spot among locals for braised pork rice, this joint uses mostly fatty pork for its signature dish. The amber sauce has a glossy sheen and the diced pork melts in your mouth like sweets. A drizzle of house-made garlic chilli sauce adds an extra savoury, piquant dimension to the rice. Pair it with the shrimp soup, which boasts chunks of springy minced shrimp, fried garlic bits and a sweet, umami-laden broth.
San Tung opened its doors in 1975 and the most recent facelift has resulted in a bright, modern vibe. The owner’s father founded the shop which initially only sold noodles. The menu then expanded to cover home-style dishes from Jiangzhe, Sichuan and northeastern Chinese provinces, alongside a few Hakkanese choices. Steamed dumplings stuffed with French beans and glass noodles impress with natural sweetness; the tart chilli dip is the icing on the cake.
This popular soup dumpling shop was born over 20 years ago after its owners were taught how to make xiao long bao by a Shanghainese chef. Only the freshest pork hind leg cuts are used as the filling and the dumpling ‘skin’ is made simply with flour and water. Their soup-squirting dumplings are also known for their lightness. The red bean pancake uses two kinds of red beans in its silky filling which is complemented by a crisp sesame pastry crust.
WebsiteA family vibe sets the scene in this shop serving healthy home-style cooking. Their signature chicken soup is made daily with freshly slaughtered free-range chicken, whose stock is simmered for hours with extra chicken added at the end so it stays juicy and tender. Blanched noodles dressed in sesame paste and Sichuan pepper oil sport a bouncy texture and nutty, mildly spicy flavours. Don't miss their glutinous oil rice, which tends to sell out early.
WebsiteTaiwan's first Sichuan vegetarian restaurant is headed up by two chefs, one specialising in vegetarian cooking, the other well versed in Sichuan cuisine. As half of the shop is enclosed in glass panes, the place feels airy and bright. Meat-free dishes imbued with deep flavours and plenty of heat can be made vegan or ovo-lacto vegetarian. Must-try items include the basil-scented vegetarian crisp "tripe" – deep-fried king oyster mushrooms.
WebsitePoised by the entrance to the night market for over 30 years, this stall prides itself on its pancakes. Crispy on the outside, soft on the inside, they are perfect with honey mustard and basil.
Nestled in the Dadaocheng area, this family business is now run by the third-generation owners. It opens at 7am for traditional Taiwanese breakfast – egg or rice noodles served in a flavoursome stock made with pork bones, offal and chicken, or dressed in a sweet sauce. Side dishes like pork offal, boiled chicken and blanched squid are also worth trying, but their signature crispy skin braised pork is only available after 10am.
Opening its doors in 1998, this tiny gem has stood the test of time. The short but sweet menu is packed with well-made small bites at competitive prices: gelatinous and flavoursome braised pork trotter, tender and juicy pork knuckle, and fatty and toothsome braised pork chitterlings. Dine-in customers can order bento boxes with a portion of meat, three sides and rice. Fans of spicy food should not miss the house-made anchovy chilli sauce.
The story of the international chain famous for xiao long bao dates back to 1972 when its first shop opened on Xinyi Road. The former flagship eatery is now takeaway-only, but dine-in service is available on the other side of the street in a 330-seater four-storey venue inaugurated in 2020. Besides the aforementioned soup dumplings, also try the sweet and sour pork, bitter melon pork rib soup and steamed taro buns.
WebsiteEstablished for over 20 years, the restaurant expanded in 2026 into a bright, comfortable two-storey space. The signature lamb soup, slow-cooked in Chinese angelica, comes in five different cuts, such as thinly sliced meat and skin-on parts. Amber in colour, the broth is clean and refreshing with a mild sweet finish. The soup is best paired with rice or noodles – both topped with the house-made braised pork sauce, slow-simmered from pork skin and fat for rich, savoury depth. Braised pork rice and dry egg noodles are standouts.
Though technically in a night market, this third-generation family business is only open from dawn till dusk. Since 1973, the regulars have been returning for its steamed sticky rice that is chewy but never mushy. Year-old aged rice is mixed with fried scallion and garlic before steamed with lean or fatty pork. It tastes best with homemade sweet chilli sauce and spicy radish sauce. Also try the oyster soup steeped in umami and plump oysters.
After 20+ years, this family business is now run by the second-generation owner. The must-try sea bass soup uses a stock made with milkfish, tomato, onion and clams, and without oil, cooking wine or other seasoning. The sea bass is then poached in the stock until half-done for a velvety texture. If you are not good with bones, ask for the trunk instead of the head or tail. And be sure to try the pork trotter braised in soy with charcoal-roasted maltose.
TripAdvisor review sample · 4.3/5 · 80 reviews
Located in central Terni, Superman specializes in pizza al taglio, offering a wide variety of slices throughout the day. Reviews generally praise the food quality, highlighting crispy crusts and tasty flavors, making it a local favorite. However, service experiences vary significantly; while some find staff friendly, others report rudeness, haste, or lack of attention during peak hours. The ambiance is casual and convenient for quick meals. Although a few critics mention soggy textures or limited choices at certain times, it remains a notable, affordable spot for travelers seeking authentic local pizza.
Ideal for travelers seeking convenient central pizza, best visited off-peak for better service.
Formerly a private dessert lab open by appointment only, Hugh turned into a sleek, minimalistic restaurant with regular hours in 2021. The 6- to 7- course dessert dining menu includes the best sweets in season, not only exquisitely plated, but also subverting preconceptions. Courses flow elegantly from one to another, presenting a variety of depth and textures. It’s also worth paying extra for the hidden improvised course. Booking is mandatory.
WebsiteChicken features heavily on the menu and the owner is picky about them – he uses only pullets from 5 to 6 months old for their tender meat. Specialities include the classic three-cup chicken that imparts rich aromas, perfect with the chewy pork blood cake. The crispy deep-fried chicken rolls, and the rich, flavourful chicken soup are also worth trying. Don’t forget to end the meal with their homemade egg pudding. Service is warm and friendly.
Since 1956, this restaurant has been attracting loyal fans with its authentic Yunnan fare made with produce shipped from the province – some recipes were inherited from the owner’s mother. Scaly hedgehog fried rice with shredded chicken stars a rare mushroom from Yunnan that imparts earthy aromas. Another must-try, string bean knots stuffed with minced shrimp, are painstaking to craft and deliver exceptional umami and lovely textures.
Without flashy branding and publicity stunts, this decades-old shop has gained the patronage of foodies through word of mouth. Its signature braised pork rice leans more towards the fatty side, but strangely enough, doesn’t taste greasy. The pork sauce packs exceptional depth and a mild gelatinous feel. The thick soup made with bonito flakes and Sa Cha sauce, as well as its braised napa cabbage are to die for! Always busy, despite long opening hours.
Tucked away in a quiet alley, the reputation of Inn’s+ is entirely word of mouth. The owner-chef, who used to manage a bistro, re-interprets Taiwanese classics with less fat and less sodium for a health-conscious clientele, without sacrificing flavour or freshness. Her signature baby oyster omelette uses plump, creamy bivalves from Chiayi County, as well as free-range chicken eggs that boast rich flavours. Tailored menus possible for large parties.
A far cry from your average cramped noodle shop, this is lavish and glam spot. Better still, it also delivers on flavour – the signature beef noodle soup with oxtail, shank, tendon and heel muscle lets you sample a range of beef textures. The broth (free refills available) is made with beef backbones and ribs plus four kinds of tomato and two types of onions for extra depth and dimensions. The hand-pulled noodles come in three thicknesses.
WebsiteThis small shop opens until late and is a favourite spot with the locals for late-night supper. The menu features around 20 home-style dishes, most of which are cold appetisers. Freshly prepared daily, these find their perfect companions in plain congee or steamed rice. The signature red-braised pork trotter has a deep flavour imparted by the soy-based sauce without tasting greasy; the grilled eggplant and braised cabbage are also well made.
There’s no shortage of vegetarian restaurants in Taipei, but not many position themselves as a vegetarian equivalent of an American bistro. The head chef has experience in Sichuan and western cuisines, so his menu shows eclectic influences in addition to pastas and pizzas. Spicy dumplings with tofu filling are Sichuanese inspired; fried cauliflower is enrobed in Korean gochujang glaze; pad krapow burning bowl is a Thai-style salad.
WebsiteAs the name suggests, the owner is a die-hard fan of the American rock band. But in stark contrast with the band’s postmodern sound, the room feels warm and homely thanks to the generous use of wood. On the menu, home-style MSG-free cooking from Hunan and Jiangzhe takes centre stage. Also check out the catch of the day on the blackboard, including steamed coral grouper with sweet, bouncy and flavourful meat.
Service is friendly at this joint, which has been cooking home-style dishes since 1971. The dining area spreads across two shops, each with two storeys; customers with mobility issues can ask for a table on the ground floor. Most diners pick the catch of the day at the seafood stand, next to which a chalkboard menu lists all the signature dishes – such as baby oysters with minced garlic, and steamed seasonal fish with salted winter melon.
TripAdvisor review sample · 4.1/5 · 76 reviews
Mao Yuan holds a solid reputation in Taipei with an average rating of 4.1/5. Food highlights include braised Chinese cabbage, white-cut chicken, fried squid balls, and oysters, praised for freshness and traditional preparation. However, some diners found the overall experience mediocre, noting issues like dry water spinach or bland pork liver. Service is generally polite and attentive, though meal pacing received mixed feedback. The venue is clean and comfortable, with a steep staircase to the second floor. Despite Michelin recognition, some visitors felt the value was average and the dining experience unremarkable compared to other local options. It suits travelers seeking authentic Taiwanese flavors who are open to a standard, rather than exceptional, culinary experience.
Suitable for travelers seeking traditional home-style Taiwanese cuisine without expecting exceptional gourmet experiences.
This little gem with only five tables opened its doors in 1995 and moved to this address in 2010. The chef has been cooking professionally for over 40 years and he excels in making additive-free, simple but delicious Taiwanese dishes with the freshest catch from the sea. Regulars also come for abalone silkie chicken soup, double-boiled with Chinese herbs for two hours. Grilled pork trotter with gelatinous skin and juicy flesh is also unmissable.
Chef Craig Yang was born into a family of restaurateurs with decades of experience in the field of traditional Taiwanese banquets. He puts a new spin on these classics, using French techniques honed in former establishments. The set menu offers 5 courses, with a few optional extras. The honey-glazed pork ribs are made with local cacao bean-fed pork and boast a crisp skin and juicy flesh. Don’t miss the refreshing seasonal fruit-based mocktail.
Orange tables add a pop of colour to this simple room done out in wood tones and neutrals. An Americanophile, the owner-chef worked in a Latam fine dining restaurant before opening this casual joint to realise his culinary vision of refined Mexican fare with Taiwanese ingredients. His signature cochinita pibil taco has layers of flavours with slow-cooked pork, house-made habanero salsa and hibiscus-pickled onion. He even makes his own soft corn tortillas.
This hipster breakfast shop was founded in 2017 before moving to a quiet alley near Xingtian Temple. It prides itself on its egg fritters in south Taiwanese style with a crisp crust and fluffy, soft centre. There are more than 10 fillings to choose from, such as Sichuan pepper sausage, or soymilk chicken. Some of the fillings are also served in the form of rice balls or sandwiched in a steamed dark brown sugar bun like a Taiwanese burger. Everything is made to order.
Helming the kitchen of Tsui Feng Yuan for almost 20 years, chef Peng honours his family’s culinary traditions and handcrafts a Cantonese lineup. Must-tries include crispy duck stuffed with mashed taro, and crispy skin chicken. Exuding divine aromas, his famous beef glass noodles in a claypot need pre-ordering. The glass noodles are seasoned with umami-laden, house-made XO sauce. The portion sizes are good for sharing.
With only 6 tables and a private room, securing a reservation at this little gem can be a challenge. What it lacks in scale, it more than makes up for with the owner-chef’s refined take on Taiwanese cooking, ranging from stir-fried beef with coriander and crispy garlic bits, to home-style poached chicken. Bottarga fried rice impresses with exceptional wok hei, buttery richness and deep flavours. Certain items need pre-ordering.
Noodles dressed in sesame sauce impart a hint of lemony fragrance, a perfect match for egg drop miso soup.
This stall at one of Taipei's busiest night markets sells Shanghai-style pan-fried buns with crispy bottoms, fluffy tops and a choice of cabbage or pork filling. Visiting the buzzy market is a fun experience for locals and tourists.
Warm colours and asymmetrical curves lend the room a welcoming casual vibe, but it’s the picture windows overlooking a patio of lush greenery and a winding path that make a meal here a true respite from the hustle and bustle. Come for lunch as the views are especially charming during the day. The à la carte menu prominently features Taiwanese plant-based whole foods, jazzed up with delicate Asian flavours and modern plating.
A spinoff of Old & New Taiwanese Cuisine in Kaohsiung, the name is a homophone for "new fried rice", which is a menu staple here. Signatures such as bottarga and seared scallop fried rice, and veggie fried rice with thick-cut pork cutlet exemplify the kitchen's creative take on tradition. Stir-fries are loaded with wok hei; desserts cleverly incorporate local flavours. The wood-rich decor inspired by US Chinatown diners circa 1920s adds to the fun.
Terracotta floor, textured walls, burgundy lanterns and dark wood furniture make for a rustic and elegant decor. On the menu, North Indian fare takes centre stage, characterised by unique spice blends that impart rich, complex flavours. Signatures such as murgh Nawabi (chicken curry) and gosht Lahori (mutton curry) feature succulent meats that have been nicely charred in the tandoori – and go down perfectly with piping hot naan made to order.
TripAdvisor review sample · 4.4/5 · 80 reviews
Saffron Fine Indian Cuisine in New Taipei City holds an average rating of 4.4/5. Food quality is generally praised for its rich, layered North Indian flavors, with standout naan and curries, though some recent reviews note dry meat and diluted gravies. Service is typically professional and attentive, with staff providing detailed introductions, although isolated incidents of cold attitudes and strict noise control regarding children have been reported. The ambiance is cozy and warm, featuring comfortable seating that contrasts with larger, noisier venues. While some describe it as Michelin-level, value is mixed; a minority find it overpriced relative to portion sizes and consistency, particularly noting uneven meal pacing during peak times.
Ideal for diners seeking refined North Indian cuisine in a cozy setting, with attention to meal pacing.
A sister concept spun off from the household brand, it caters to small groups and families with a menu designed for sharing, and champions low-fat and low-sodium Taiwanese cooking. Signatures such as stir-fried thousand-year eggs with green chillies, and omelette with angled luffa and dried scallops are original recipes not found elsewhere. The airy and elegant space is bathed in daylight and adorned with wood and neutral greys.
WebsiteAs well as rearing its own free-range chicken, the restaurant is famous for wild vegetables such as betel flowers, Madeira vine and Okinawa spinach. The must-order chicken is available in limited quantities daily – steamed, smoked or deep-fried, the latter standing out on account of the appealing contrast between its crispy golden skin and flavoursome, juicy meat. Located in the city's backyard, it's the perfect spot for a post-hike meal.
WebsiteThree sisters restored the family courtyard house, turning it into a restaurant with a retro farmhouse feel. The bubbly, friendly siblings serve dishes made using produce grown on their own farm. Comprising four to six dishes and soup, the set menus cover all the greatest hits in Taiwanese cooking, a particular stand-out being the sautéed vegetables with mashed taro. It's tucked away in the mountains and only accessible by car or taxi.
WebsiteThis shop began as a street stall over 60 years ago. Into the third generation, the family business still attracts diners in droves with good old comfort food. Its eponymous ang gu noodles see springy and thick oil noodles tossed in aromatic scallion oil with chives and bean sprouts. Ribbon rice noodle soup is another crowd stopper. For a range of textures, try three-brother soup with taro, mushrooms, and squid ink pork balls in pork bone broth.
WebsiteThe owner returned to his hometown in 2022 and remodelled this riverside warehouse into a rustic joint specialising in traditional Hakkanese rice cakes made from scratch. Local seasonal ingredients, such as taro, red beans, mugwort and pumpkin, are added to the rice batter for extra flavour. Steamed rice cake is the must-try, coming in sweet and savoury varieties. The latter is seasoned with in-house dried radish, shredded dried tofu and soy sauce.
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 savoury depth.
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 flavours, ideal with steamed burdock rice.
WebsiteThis offshoot of a 30-year-old dumpling shop exudes rustic charm with warm wood and rattan features. In tribute to the unique food culture in villages for military families, the menu offers steamed dumplings, side dishes and marinated meat, all characterised by fresh, balanced flavours. Noodles are served in soup or tossed in sauces, with a choice between knife-cut noodles and fine noodles. Also try their steamed pork ribs in spiced ground rice.
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. There isn’t a set menu, but you can call ahead to check what is available and pre-order. His Hakkanese stir-fries are a must – every ingredient is cooked to perfection and retains its crisp texture, while imparting big-boned flavours and wok hei. Booking recommended.
This béton brut villa in a quiet alley sports 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 added a bigger Hakkanese menu on top of the signature noodles. The family favourite, braised pork, stands out with melting, gelatinous skin and a savoury-sweet soy flavour. Popular dishes tend to run out, so come early.
WebsiteThis shop with a retro hipster vibe sells chhau-a-koe, a soft, chewy Hakkanese bun made with sticky rice and long-grain rice flours. The savoury version is generously stuffed with shredded white radish, dried shrimps, lard and ground pork. The sweet version with taro or red bean filling is also drool-worthy. Faithful to his grandma’s recipe, the chef adds Chinese mugwort to the dough of sweet version for a green colour and a unique herbal aroma.
WebsiteThis bright, cosy shop moved into this space in 2022. Their signature item of braised pork rice topped with a sunny-side up egg has won the hearts of many local gourmets. The glistening sauce is slow-cooked for 10 hours to allow the flavours to mingle and the hand-diced pork to soften; the runny egg yolk is the centrepiece, enrobing every grain of rice with custardy nectar. Fans of spicy food should add a dab of dried radish chilli sauce with anchovies.
For 20+ years, Garden.V has been valued by locals for its authentic Jiangzhe fare served in generous portions. The three-storey space feels airy and bright thanks to full-length windows. Certain items, such as cabbage rice with Jinhua ham, need to be pre-ordered. Be sure to check out the glass display case for cold appetisers and sides – the kao fu, or fried wheat gluten with mushrooms and bamboo shoot, is savoury-sweet and incredibly appetising.
This stall in Dongmen Market has long been around and it specialises in thick rice noodles in a clear broth made with chicken bones. The signature seafood taro rice noodle soup is the must-try: deep-fried sea bass fillet, milkfish balls, shrimps and fried egg bits impart robust flavours; scallions deep-fried on site add extra fragrance; the chunk of creamy and starchy taro that melts in your mouth is the icing on the cake.
With a calligraphy mural and carved wooden wall art, the white interior exudes an arty vibe. The owner named it after his mother’s nickname and the mindfully prepared healthy score is also inspired by his mum. The menu sees mostly noodle dishes from Chinese provinces in MSG-free vegetarian broth rich in natural sweetness, whilst steering clear of heavily processed foods. Also try fried tofu skin roll filled with basil omelette and pork cartilage.
This simple shop has been around for 30-odd years. Folding tables and plastic stools under the building’s overhang may not sound sexy, but its signature duck with a mild smoky flavour, served either with steamed rice, fried noodles or Hsinchu rice vermicelli soup, is more than worth the trip. The locals adore their sautéed duck blood curd with chives and pickles – the jelly-like curd works well with the sweet, sour and spicy sauce.
Come here for the island's favourite food – Taiwanese beef noodle soup. Unlike for your typical red braised variety, this shop doesn't add spicy bean sauce and Sichuan spices to the broth. Boneless short ribs are braised in a soy-based stock with vegetables and fruit for at least 3 hours. The resulting broth imparts a deep meaty flavour and a mild fruitiness; a knob of homemade beef fat takes the umami up a notch. The marinated meats are also worth trying.
With a career in Chinese cooking spanning more than 40 years, the chef opened this family-friendly restaurant a decade ago. The small menu captures the greatest hits of Hakkanese cuisine, but classics such as braised pork belly with shredded bamboo shoot are given a healthy spin thanks to the low-fat, low-salt recipe and a lighter sauce. Portions can be tailored to your party size; booking is recommended due to the limited number of seats.
In line with its name (the Latin word for ‘plum blossom’), the relaxed and friendly MUME generously garnishes dishes with fresh herbs and flowers – in somewhat stark contrast to the dimly-lit faux-industrial interior of the restaurant itself. On the menu, seasonal Taiwanese ingredients are melded with Nordic influences and modern techniques are used effectively to create dishes that provide contrasts in tastes and textures.
TripAdvisor review sample · 4.1/5 · 80 reviews
Mume in Taipei offers contemporary European cuisine utilizing seasonal Taiwanese ingredients, recognized for its Asian ranking and Michelin star. Positive reviews highlight excellent food quality, artistic presentation, and a cozy, minimalist atmosphere, with desserts receiving particular praise. Conversely, negative feedback cites inconsistent flavors, slow pacing, and occasional unprofessional service. Opinions on value are divided; while some find the experience justified, others consider it overpriced with limited wine options. The restaurant features a mandatory tasting menu with optional pairings. It delivers a high-end dining experience that varies in execution, appealing to those seeking innovation but potentially disappointing those expecting consistent perfection.
Suitable for diners seeking innovative fusion cuisine and an immersive experience, with advance booking recommended.
With brick walls and wooden beams, the space exudes a rustic cabin vibe. Friendly servers dressed in Hakkanese floral prints provide thoughtful, detail-oriented service. The chef has over 30 years of experience, and his tonic soups are especially popular. Slow cooked for 8 hours, the Shou Wu Silkie chicken soup is made from 5kg organic birds bred in Yunlin and dozens of Chinese herbs and comes with hand-made noodles to soak up the soup.
With muted green walls and a grid-pattern carpet, the space feels modern, with a hint of oriental beauty. The large menu is mostly Cantonese, and portion sizes are generous – enough for a few to share. For the signature scarlet roast goose four ways, 5kg birds from Yunlin County are grilled to perfection over longan wood and carved tableside (pre-order yours at least three days in advance). The sofa seats by the windows offer the most prized vantage point.
TripAdvisor review sample · 4.3/5 · 68 reviews
Qing Ya, located within the Hilton Taipei Sinban, specializes in Cantonese cuisine and dim sum. Guests frequently praise the food quality, highlighting the roast goose, specific pork ribs, and various dim sum items. The ambiance is described as elegant and comfortable, with spacious seating suitable for family gatherings. However, service consistency is a notable concern; reviews cite issues such as slow pacing, staff shortages during peak times, and occasional order errors. While some diners find the high price justified by the culinary experience, others criticize heavy seasoning and poor service interactions. The restaurant offers a refined setting, but visitors should anticipate potential variability in service efficiency.
Suitable for families seeking refined Cantonese cuisine in a comfortable setting, though visiting during off-peak hours may ensure better service.
Wooden screens and butterfly mobiles lend the space a dynamic yet serene feel. The two head chefs contribute to the eclectic menu in different ways – one specialising in Jiangzhe and Cantonese cuisine, the other in noodles and Shaanxi fare. Try the garlicky crispy skin Silkie chicken, which is marinated for 48 hours, blanched and air-dried then deep-fried. The noodles, hand-rolled à la minute, boast bouncy texture and wheaty nuttiness.
WebsiteWallpaper of Malaysian street scenes and herbal aromas immediately transport diners to the home country of this father-and-son team. For over 10 years, the son has been presiding in the kitchen, the father front of house. Made with over 10 different Chinese herbs, as well as peppercorns from Sarawak, their signature Fujian-style bak kut teh reveals many layers. Try the special minced pork and shrimp rice, too, and enjoy its rustic flavours.
Opened in 2000, this place has a retro and rustic feel. The chef from Kaohsiung, whose culinary career spans over 30 years, is of half Hakkanese descent and a keen advocate of Hakkanese food preservation culture: he incorporates various dried, pickled and fermented condiments into his menu. Try his steamed sea bass with the house-made pineapple sauce – pineapple and fermented soybeans are aged with liquorice and salt for three months to develop tangy depth.
This long-standing joint used to be a speakeasy-style establishment. Now the room is decorated with ink paintings and calligraphy against a soundtrack of classical music. The concise menu is mostly Jiangzhe in origin, focusing on natural, fuss-free flavours. Local emerald chillies are stuffed with ground pork, deep-fried and dressed in a sweet sauce. Well-layered flavours make them the perfect companion to steamed rice.
That the owner is also an antique dealer explains the abundance of exquisite pieces dotting the room. The terrazzo and reclaimed wood flooring also echo with the overall vintage feel. The young chef creates only one fixed price menu based on European traditions, but heavily influenced by South Asian and Tibetian cultures. The intimate ambiance makes it perfect for date nights or casual get-togethers.
WebsiteLocated at a transport hub between Taipei and its neighbouring industrial zones, this simple shop has been serving its now-famous braised pork rice for over 20 years. Diced fatty pork is slow cooked in a sweet soy base until meltingly tender, and tangy pickles cut through the richness. For extra aromas, sprinkle white pepper. Pork rib soup double-steamed in a ceramic jar accompanies the signature dish perfectly. Expect to queue during peak hours.
Lush greenery adds to the relaxing feel of this restaurant that is flooded with natural light thanks to full-length windows. It is famous for its rice vermicelli soup in casserole, the seafood variety of which is especially popular. The fish stock is made fresh daily; the starchy, creamy taro chunks and rice vermicelli soak up the flavoursome broth nicely. For a novel take on Taiwanese food (and a giggle), try their creative recipes with amusing names. Minimum charge applies.