城市餐厅榜单
36 家上榜餐厅 — 汇总米其林、必比登、黑珍珠、必吃榜、World's 50 Best 等权威榜单。榜单为品质参考,不影响排序,不在站内结账。
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.
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.
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.
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.
This 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.
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.
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.
This 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.
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.
官网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.
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.
In Asia, you take your shoes off before entering a home. “Kao Jai” loosely translates as "Kao's residence" and Kao expects guests to treat the space like their own home. Sit around the counter overlooking the open kitchen and savour home-style cooking and snacks from Northern, Central and Southern Thailand. Chef Kao also tells the story behind each course, delving deep into Thai food culture and making your meal an interactive experience.
This historical building featuring Japanese-style architecture was home to a famous local educator in the 1920s. Meticulously restored, it now houses an upscale eatery serving traditional Taiwanese fare with modern touches. Quality ingredients are used to craft refined creations that deliver satisfyingly nuanced flavours. With a cosy and warm vibe, TAIVII reimagines Hakkanese culinary heritage, imbuing it with fresh new notes.
Dining out doesn't have to mean giving up on a wholesome diet. For the health conscious, min food has home-style sets that strike a nutritional balance – a protein course such as grilled Aussie beef tongue is served alongside soup, salad, pickles, multigrain rice, fruit and a small dessert. Portion sizes are adequate and every item is beautifully presented. There are a few à la carte items, but for the full experience, go for the sets.
This household name has been sitting right next to Hsinchu City God Temple for over 30 years. At mealtimes, it is always jam-packed with hungry diners who don’t mind waiting for their signature duck rice. The must-try dish is finely shredded smoked duck over a bed of steamed rice, drizzled with a secret, umami-laden sauce. You can also order different smoked duck cuts on their own or the equally enticing duck meatball soup.
A 70-year-old house tucked away in an alley is home to this nostalgic, rustic joint. The owner-chef, who is mad about cooking, opened this shop selling stir-fried and home-style Taiwanese fare over 10 years ago to share his passion with hungry foodies. His score, free of bells and whistles, impresses with bold flavours and wok hei. The menu spins with the season and sautéed osmanthus egg with bamboo shoots is the must-try in spring.
This tiny gem decorated with mosaic tiles and dark wood trimming specialises in handmade noodles and dumplings, alongside soy-marinated meats and other side dishes. Everything is fresh and made to order, including the signature wontons in red oil that boast chilli oil infused with five different spices for complex, rounded heat. The springy pork and shrimp filling goes down a treat with the silky wonton skin. It gets extremely busy at mealtimes, so come early.
A descendant of a century-old Chinese herbal shop, the owner came up with a plant-based gua bao recipe for his vegan wife. The fluffy bun is stuffed with assorted herbs, veggies and mushrooms. Rather than rich pork belly gua bao, you will taste intriguing layers of herbal flavours and textures. The menu is concise and everything comes with herbal ingredients. Also try the fragrant Chinese angelica soup and the nourishing yam and lily bulb soup.
Floor-to-ceiling windows invite in the lush greenery and natural light from outside. For over 15 years, the Hakkanese owner has been reimagining Taiwanese fare by incorporating unmistakably Hakkanese condiments such as miso, pickled gourd and preserved winter melon. All dishes are MSG-free and low in fat and salt to let the natural flavours and sweetness shine; some need to be pre-ordered. The private room is perfect for business meals.
The owner is passionate about art and gardening, hence the murals (which she hand-painted herself) and profusion of lush greenery in her cosy, homespun joint. The head chef has been cooking professionally for over 40 years and his eight-course set menu is the quintessence of Taiwanese home-style cooking. Seasoning is on the light side so the ingredients can shout their name. The friendly service and a buzzy vibe keep diners coming back.
The chef garnered 10+ years of experience in Japan and Taiwan before starting his own venture in his hometown. The menu is essentially Japanese, but jazzed up with creative twists. Grilled fish is seasoned by salt laced with dried salmon roe for extra umami. Champion rice from Taitung is cooked in spring water from Mt Fuji in a donabe. For a sweet finale, koya tofu mousse is drizzled with toffee sauce and sprinkled with strawberries and pistachios.
The decor may feel a little dated, but the room is clean and well maintained. Taiwanese classics are the strong suit here; traditional recipes with authentic local flavours keep diners coming back. Their sautéed beef with scallion stands out for its tender meat and spot-on seasoning. Prompt service keeps the wait time to a minimum. Note that the restaurant has irregular days off, so check their website before heading there.
官网Despite having moved and changed name more than once, the regulars return in droves. The owner-chef of Atayal descent shines at creative Taiwanese fare jazzed up with his personal spin. Native herbs, game meat, wild greens and even Southeast Asian condiments are used to build layers of flavour. The signature venison in sesame oil is incredibly succulent and tender. Pre-order their appealing rice vermicelli soup with hairtail and taro.
The owner-chef used to run a lunchbox business which morphed into a full-blown restaurant with dine-in service in 2015. The no-frills space and the friendly service team contribute to its charm, but the main event remains its inexpensive, delicious Taiwanese home-style cooking. Try the deboned chicken in scallion oil – the skin is bouncy, the meat is succulent and silky, while the Hakkanese kumquat dip and garlic soy add an extra tang.
Since 1962, this tricycle food truck has been selling oil-blanched ba-wan – Taiwanese translucent dumplings with a pork filling, dressed in sweet chilli sauce and thick soy, and topped with minced garlic. The springy dough is made with rice and sweet potato flours and the pork filling is marinated with red yeast. Another highlight is the sausage stuffed and grilled on the spot that impresses with wine aromas and a nice balance between lean pork and fat.
A firm favourite with professional drivers, this simple shop sells Taiwanese snacks and is depicted by warm, friendly service. The concise menu stars classic comfort food like braised pork rice, meatballs, sticky rice dumpling, and pork blood cake. Their eponymous gua bao is a steamed lotus leaf bun stuffed with flavourful, soft, yet bouncy pork belly slow-cooked for 3 hours. Pork meatball soup boasts springy textures and meaty umami.
This secluded eatery is the quintessence of Japanese style, courtesy of a profusion of cypress wood and elegant tableware. The chef who used to work in Taipei offers three omakase menus that strike a balance between raw and cooked courses, Japanese classics and creative gems. Fish from Toyosu market is paired with rice dressed in a mellow blend of white and red vinegars. The crispy spring roll filled with crabmeat, crab roe and tomalley is an umami extravaganza.
The décor mirrors the Wabi-Sabi philosophy of finding beauty in imperfect and temporary things. Natural elements like stone, wood and water are softly lit for a tranquil vibe. The food is a nod to Japanese culture, but familiar flavours are combined creatively in unusual forms and textures thanks to modern techniques such as molecular gastronomy. Watching the culinary artworks ‘unfold’ at the counter is a genuine experience.
TripAdvisor 评论样本 · 5.0/5 · 80 条
SABI位于塔马林多，以现代料理和新鲜寿司著称。80份评论均分5.0/5。服务备受赞誉，员工热情且具包容性，曾协助儿童使用筷子或提供替代选项。食物质量高，食材新鲜，姜卷和芥末酱获好评。氛围低调舒适，适合家庭及寻求轻松用餐体验的游客。尽管部分评论提及上菜节奏和价值感存在波动，但整体体验极佳，许多顾客多次光顾并强烈推荐。
适合追求高品质新鲜寿司、享受亲切服务及轻松低调用餐环境的游客。
After honing his skills in Europe for a few years, the head chef has returned to his hometown and opened ZenA, championing a single tasting menu, heavily based on seafood and vegetables. The showstopper fish Wellington is layered with salmon and monk fish fillet and stuffed with monk fish liver, boasting oily richness and deep umami. The counter seats encourage interaction with the chef – ask him to recommend a wine to pair with your food.
TripAdvisor 评论样本 · 4.6/5 · 80 条
ZenA位于多尔切阿夸，由旧磨坊改造而成，氛围温馨质朴。食客普遍赞赏其食物质量，特别是新鲜食材、本地菜肴（如兔肉、猪肉）及甜点，部分招牌菜获极高评价。服务通常被描述为友好、快速且专业。尽管多数体验正面，少数评论指出菜单选择有限，存在上菜节奏不均、分量不足或计价争议等负面反馈，整体价值感因人而异。
适合寻求地道本地风味和舒适历史氛围的旅客，建议提前预订并确认菜单细节。
This yakiniku restaurant, prized for its Japanese Wagyu menu, is just the ticket for beef lovers. The well-curated set menus are ideal to sample a range of different cuts, including rare morsels like chateaubriand and zabuton. Everything is grilled to perfection at your table, and served with condiments like wasabi and garlic chips to complement the buttery notes. Wagyu sausage is another must-try. There is also a non-beef menu with seafood, pork and lamb.
With a stone veneer and wooden counter, the moody room melds modern design with subtle Chinese motifs. The same philosophy prevails in the score, as grill and barbecue recipes are imbued with Asian twists. The 6-cut grilled meat selection includes pork belly marinated with red koji and served with salted mustard greens. Diced Wagyu flap steak is smoked in pine needles, hay and Chinese herbs. Everything is even better with the house-made harissa-XO sauce dip.
After a two-year hiatus, the restaurant formerly based in Taipei reopened here in 2025. The menu has evolved from meat to vegetarian, reinterpreting Hakkanese food culture with plant-based ingredients. Inspired by a hurricane, the chef pays homage to the classic Hakkanese taro basil soup with mashed grilled taro grown by his mother in Miaoli, laced with tea tree oil and garnished with dried basil. Mum’s pickles add a homely taste.
TripAdvisor 评论样本 · 3.4/5 · 80 条
位于哈韦亚阿雷纳尔海滩的Monsoon是一家素食泰餐厅，拥有20年历史。食客对食物评价两极分化：部分人称赞其新鲜美味、色彩丰富且氛围温馨；但另一部分人批评菜品平淡、分量少、米饭需额外付费，甚至出现食材不新鲜或烹饪过度的情况。服务方面，有员工被赞热情周到，但也有反馈称上菜缓慢（如等饮料25分钟）及菜单获取不便。环境方面，新址装饰精致且设有加热器，适合晚间用餐，但部分评论指出室内噪音过大，声学效果不佳。整体体验因批次和时段差异较大。
适合追求特定泰式风味且能接受服务波动的食客，建议提前确认菜单并避开高峰时段。
For well over a decade, this venue has been the place to go for authentic Italian food made with local and Italian ingredients. From handmade pasta to creative takes on Italian classics, the rotating menu unveils a lineup of stellar dishes, packed in oomph and underpinned by refined craftsmanship and exquisite plating. The wine list boasts over 450 labels to the joy of wine buffs. For a sweet finale, try their freshly made tiramisu.
TripAdvisor 评论样本 · 4.2/5 · 65 条
Piccola Enoteca位于竹北，主打精致意大利料理与葡萄酒体验。食物方面，厨师擅长运用在地食材，猪排、战斧牛排及猫耳面等菜品备受好评，橄榄油冰淇淋亦具特色；但部分顾客认为意面口感未达预期，且整体份量偏小。服务上，员工态度友善专业，但个别情况下对菜品推荐不够主动。环境装潢时尚，拥有特色酒墙与酒窖，氛围适合庆祝节日或商务用餐。价值方面，尽管食物品质获认可，但因份量较少且单价较高，部分食客觉得性价比一般，建议多点几道菜以饱腹。
适合追求精致用餐体验、喜爱葡萄酒且能接受小份量的情侣或朋友聚会。
This simple shop tucked away in an alley is famous for its glistening braised pork rice. Fatty pork is hand-sliced with the skin on, and braised for hours until tender and gelatinous. Those looking to keep a grip on their fat intake can opt for the minced pork rice with a mix of fatty and lean pork. Pickled cabbage on the side further cuts through the richness. The assortment soup with pork blood curd, pork balls, fried tofu and pickles is deeply satisfying.
Warm light, limewash walls, a wooden counter and an open kitchen make for a cosy space that encourages interaction with the two Taiwanese chefs, who met in Australia. Firoo specialises in wood-fire cooking, using different wood for different ingredients – Formosan koa, longan or lychee. The rotating menu leans towards seafood from the island's northeastern coast, which exudes smoky depth, served with fermented sauces and rare spices such as strawberry gum.
官网The birch panels and counter brighten up the darker hues adorning the space. After honing his skills in Japan, the chef returned to his hometown to open Sushi An. Most of the fish is shipped straight from Tokyo's Toyosu Market, and he orders the freshest catch from the northeastern coast of Taiwan (e.g. ishidai and nodoguro). The single omakase menu comprises 10+ pieces of sushi, rounded out by tamagoyaki and freshly brewed Oriental Beauty tea.