城市餐厅榜单
120 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 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.
官网A 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.
官网With 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.
官网Spanish-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.
官网A 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.
官网When 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.
官网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.
One 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 评论样本 · 4.3/5 · 100 条
L'Atelier de Joël Robuchon获两星米其林认证，主打经典法式料理。食物质量总体受好评，白芦笋、金目鲷及甜点表现突出，但部分食客反映牛排平庸、面包温度不足或前菜重复。服务方面，多数评价认为 attentive，且对单人用餐友好；亦有负面反馈指出服务不佳或餐点节奏混乱。环境融合中式红色与法式风格，氛围奢华，但座位间距较小。整体价值存在争议，部分认为物有所值，另有人觉得价格偏高且品控不稳。
适合追求经典法式美食且能接受紧凑座位布局的食客，建议提前预订并关注菜品细节。
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.
官网An 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 评论样本 · 4.7/5 · 100 条
Ad Astra位于Varzi中心，提供当代欧洲料理。食客普遍称赞其食材新鲜、菜品呈现精致，尤其是海鲜和野味处理得当，厨师常亲自介绍菜品，体现对细节的关注。氛围温馨舒适，设有多个风格各异的用餐区域及户外露台。服务团队专业且亲切，侍酒师表现突出。尽管部分评论指出上菜节奏偶有延误或个别菜品口味过于大胆，但整体体验备受推崇。少数意见认为价格偏高，尤其在节假日，性价比存在争议，但多数游客视其为值得探索的隐藏美食瑰宝。
适合追求精致当代欧洲料理与温馨氛围的美食爱好者。
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.
官网Having 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 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.
官网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.
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 评论样本 · 4.4/5 · 100 条
请客楼（The Guest House）位于台北喜来登酒店，主打淮扬、四川及湖南菜系，曾获米其林二星认证。食客普遍赞赏其优雅宁静的用餐环境及适合亲友团聚的氛围。菜品方面，百页豆腐丝、猪尾巴、樱桃鸭腿及汤包等前菜与特色菜备受好评，部分顾客认为食材新鲜且口味地道。然而，评价存在分歧：有客人指出个别主菜如台湾牛肉口感偏硬，且服务细节有待提升，例如未能充分介绍菜品或提醒坚果过敏原；另有反馈称甜点加热方式欠妥。总体而言，餐厅在氛围和特定菜肴上表现稳定，但整体体验因服务一致性和个别菜品质量波动而呈现两极化。
适合追求优雅环境和特色前菜的商务宴请或家庭聚会，但建议提前确认服务细节及过敏原信息。
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 评论样本 · 4.6/5 · 100 条
巴黎1930以法式当代料理结合在地食材著称，主厨高山英纪擅长运用鸟取和牛等优质原料，菜品如可乐球与千层酥获好评。服务细致入微，能敏锐捕捉宾客需求，氛围经典优雅。然而，部分食客认为创意酱汁搭配突兀，或茶元素未能提升口感；另有反馈指出餐厅对儿童政策执行不一，且性价比见仁见智。整体而言，这是一次感官丰富的用餐体验，但口味接受度因人而异。
适合追求精致法式体验与服务细节的食客，建议提前确认菜单偏好。
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 评论样本 · 4.4/5 · 100 条
天香楼位于台北，主打杭州菜，整体评分较高。食物方面，西湖醋鱼、龙井虾仁等招牌菜受好评，食材本味突出，但部分食客认为口味偏甜或咸，且偶有土腥味。服务总体热情周到，厨师互动频繁，但个别评论指出存在开瓶费争议、态度冷淡及上菜节奏混乱等问题。环境优雅，具有法式用餐仪式感，但位置较隐蔽。性价比评价两极，有人觉得物有所值，也有人因额外费用或分量感到不值。
适合追求精致杭帮菜体验且对服务细节敏感的食客，建议提前确认菜单与费用细节。
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 评论样本 · 3.5/5 · 57 条
该餐厅（现名Punto Sushi）在57条评论中平均评分为3.5/5。食物质量总体受认可，寿司品种丰富且分量充足，部分评论称其为区域最佳，但亦有反馈指出近期菜品变小、口味变淡或出现过敏原误配等严重失误。服务方面评价两极分化，既有“完美细节”和“优质接待”的赞誉，也有大量关于上菜缓慢、态度冷淡及预订混乱的投诉。环境适合夏季户外用餐。尽管存在管理波动，其食物多样性仍具吸引力，但需警惕服务稳定性问题。
适合追求寿司多样性的食客，但建议提前确认服务状态并避免敏感饮食需求。
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.
官网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.
Diners 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 评论样本 · 4.2/5 · 100 条
A Cut作为台北知名牛排馆，整体评分4.1/5。食物方面，熟成牛排和和牛备受推崇，肉质鲜嫩多汁，配菜如土豆泥和餐前面包亦获好评，但部分食客认为甜点过甜或份量偏少。服务评价两极，多数称赞贴心与专业，亦有投诉上菜节奏慢、细节失误及态度傲慢。氛围优雅高档，但偶有嘈杂或开放式厨房油烟问题。尽管价格较高，多数顾客认为物有所值，但也有负面反馈涉及低消争议及服务缺失。
适合追求高品质熟成牛排且能包容偶尔服务波动的食客。
Complete 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 评论样本 · 4.0/5 · 89 条
山海楼位于台北，主打台式新派料理与传统风味。菜品方面，佛跳墙、挂炉烧鸡及海鲜拼盘获好评，摆盘精致且食材新鲜；但部分食客认为套餐性价比一般，且存在上菜节奏不均、食物温度不足的问题。服务整体水准之上，细节如洁手水备受称赞，但也有因预订安排不当引发的不满。环境方面，老建筑氛围独特，适合安静聚餐，但部分区域灯光过暗或桌椅陈旧。总体而言，这是一家兼具惊喜与瑕疵的米其林一星餐厅。
适合追求地道台式风味且能包容服务波动的食客，建议提前确认预订细节并尝试单点招牌菜。
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.
官网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 评论样本 · 4.4/5 · 100 条
台北雅阁（Ya Ge）位于文华东方酒店内，主打精致粤菜与米其林星级体验。食物质量总体受好评，蘑菇豆腐、松露炒饭及烤猪肉等菜品备受称赞，但部分食客反映晚餐时段缺乏点心选择，或认为某些菜肴调味过重、口感单一。服务方面，Christine和Steven等员工因专业细致获高度认可，但也有反馈指出上菜节奏缓慢或存在失误。环境优雅，设有包间，但用餐高峰期可能较为嘈杂闷热。整体而言，这是一次高品质的餐饮体验，适合追求正宗粤菜风味的旅客，但建议提前确认菜单细节并预留充足时间。
适合追求正宗精致粤菜且能包容偶尔服务波动的商务或休闲旅客。
The 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.
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 评论样本 · 4.7/5 · 65 条
INITA位于内尔哈，主打当代意大利菜，在TripAdvisor上获得4.7/5的高分。多数评论称赞其友好的服务、舒适的氛围及新鲜美味的食物，尤其对无麸质选项（如华夫饼、松饼）和早餐健康选择（如牛油果吐司、冰沙）评价极高，适合乳糜泻患者。然而，部分负面反馈指出用餐节奏缓慢、上菜时间长，个别顾客抱怨分量不足或账单争议。总体而言，这是一家适合寻求轻松早午餐和无麸质饮食体验的温馨小店，但需留意高峰期的服务效率。
适合寻找舒适无麸质早午餐或休闲意大利小吃的游客，建议避开高峰时段以确保最佳服务体验。
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 评论样本 · 4.1/5 · 74 条
Kitcho作为米其林星级寿司店，以新鲜食材和板前现场烹饪体验著称，部分食客对玉子烧、扇贝肝等特色菜品及主厨的专业度给予高度评价，认为物超所值。然而，负面反馈集中在服务与性价比：有评论指出午餐套餐与高价套餐差异不大，熟食选择受限且分量不足；另有投诉提及服务态度冷淡、环境细节（如蜘蛛网）及预订优惠使用问题。整体而言，食物品质稳定但服务体验存在波动，适合追求传统江户前寿司风味且能接受板前互动形式的食客。
适合重视食材新鲜度和板前体验、对服务细节要求不高的寿司爱好者。
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 评论样本 · 4.1/5 · 57 条
该餐厅以现代台式料理为主，获米其林星级认可。食物方面，多数评价认为菜品地道且创新，蔬菜新鲜，部分特色如麻婆豆腐和菠萝蛋糕备受好评；但也有反馈指出个别菜肴（如猪脚）风味失衡或鱿鱼沙拉平淡。服务整体高效，但存在因订单量大导致换盘不及时或经理评估失误的情况。环境优雅静谧，拥有半开放式厨房和温室感户外座位，氛围舒适。价值方面争议较大，虽被赞性价比高，但亦有评论认为价格偏高，尤其酒水费用显著，不适合追求极致性价比的食客。
适合追求精致现代台式料理及优雅用餐环境的食客，对价格敏感度较低者更佳。
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.
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.
‘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.
官网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.
官网The 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.
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.
In 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.
官网The 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.
官网In 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.
官网The 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.
官网From 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.
Chef 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.
官网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.
官网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 评论样本 · 4.3/5 · 78 条
Golden Formosa位于台北士林，获米其林一星认可。菜品以地道台菜为主，佛跳墙、香酥鸭及排骨广受好评，但部分菜肴如鱼或白菜评价普通。餐厅环境安静雅致，适合家庭聚会，但宴会氛围较嘈杂且限时两小时。服务总体到位，偶有响应迟缓或上菜节奏问题。虽价格偏高，但多数食客认为物有所值，需提前预约且预订门槛较高。
适合追求地道台菜风味且能接受较高消费与严格预约制度的家庭聚餐。
The 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.
Chicken 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.
Taiwan'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.
官网A 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.
官网This 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.
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.
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.
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.
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.
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.
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.
官网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 评论样本 · 4.1/5 · 76 条
Mao Yuan在台北拥有较高声誉，平均评分4.1/5。食物方面，卤白菜、白斩鸡、炸花枝丸及蚵仔广受好评，食材新鲜且具传统风味；但部分食客认为整体表现平庸，个别菜品如炒水莲口感偏干或猪肝味道单一。服务普遍礼貌周到，经理友好，但亦有反馈上菜节奏需改进。环境整洁舒适，二楼楼梯较陡需注意。尽管被米其林推荐，部分游客觉得性价比一般，认为其并未显著优于其他台菜馆，适合寻求传统口味且能接受中等评价的旅客。
适合希望体验传统台式家常菜且对极致美味无过高期待的旅客。
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 评论样本 · 4.1/5 · 62 条
位于台北西门町万年大楼地下一层的老山东手工面馆，虽位置隐蔽但人气旺盛，常现排队景象。招牌牛肉面汤头浓郁，牛肉软烂入味，面条厚实有嚼劲，部分食客建议搭配芝麻酱和辣椒提味。整体环境为无装修的传统风格，宽敞舒适但略显嘈杂。服务方面，尽管客流密集，出餐速度较快。口味评价两极，有人赞其美味实惠，也有人认为汤底偏咸或味道普通。仅支持现金支付，适合追求地道手工面食且能接受基础环境的游客。
适合喜欢地道手工面和热闹氛围、不介意基础环境的食客。
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.
官网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.
官网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.
官网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.
官网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.
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.
官网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.
A 60-year-old shop selling buns stuffed with marinated pork belly, pickles, ground peanuts and coriander.
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.
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.
官网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.
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.
As 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.
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.
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.
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.
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.
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.
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.
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.
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.
Poised 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.
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.
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.
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.
Popular 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.
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.
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.
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 评论样本 · 4.4/5 · 80 条
Saffron Fine Indian Cuisine位于新北市，平均评分4.4/5。食物方面，北印度料理风味浓郁独特，烤饼和咖喱备受好评，但部分评论指出近期肉质偏干、酱汁变淡，且存在上菜节奏不均的问题。服务整体专业热情，员工讲解细致，但也有个别关于态度冷淡或对待儿童噪音反应过度的负面反馈。环境温馨舒适，色调温暖，座位舒服，适合追求精致体验的食客。尽管有“米其林级”赞誉，部分顾客认为性价比一般，存在价格偏高争议。
适合追求精致北印度风味和温馨用餐环境的食客，建议提前确认上菜节奏。
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.
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.
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.
Established 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.
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.
官网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 评论样本 · 4.3/5 · 80 条
Superman位于特尼市中心，主打现切披萨，提供全天营业的多样化选择。多数评论认可其食物质量，称赞披萨口感酥脆、味道鲜美且种类丰富，是当地人的常去之地。然而，服务体验评价两极分化：部分顾客认为员工亲切周到，但也有人反映高峰期人员短缺、态度冷淡或催促感强，导致等待体验不佳。整体氛围休闲便捷，适合快速用餐。尽管有少数负面反馈提及披萨质地偏软或选择有限，但总体而言，它被视为特尼市值得一试的平价美食地标。
适合寻求市中心便捷现切披萨的食客，建议避开高峰时段以获更佳服务体验。
As 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.
官网Three 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.
官网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 评论样本 · 4.1/5 · 80 条
Mume位于台北，主打融合欧洲现代技法与台湾在地时令食材的当代料理，曾入选亚洲最佳餐厅及拥有米其林星级。多数食客赞赏其食物品质、精致的摆盘解释及舒适的极简氛围，尤其推荐甜点和部分海鲜如墨鱼料理。然而，负面评价指出部分菜品味道平淡、上菜节奏不佳，且存在服务不专业或过于缓慢的情况。关于性价比，意见两极：有人觉得物有所值，也有人认为价格偏高且酒单选择有限。整体而言，这是一家注重体验但表现偶有不稳定的高端餐厅。
适合追求创新融合料理和沉浸式用餐体验的食客，建议提前预订并管理对服务节奏的期望。
Tucked away in a busy shopping and dining area, Sasa welcomes customers with its massive cypress counter and seats ergonomically designed for unbeatable comfort. Omakase menus at different price points feature both cooked dishes and raw fish flown straight from Tokyo's Toyosu market. The fish, mostly white, is aged for different lengths of time to enhance taste and texture. Tuna belly smoked with cherry wood seduces with its unique fragrance.
Chinese calligraphy etched on glass screens is the perfect foil to the elegant cuisine. The Hong Kong head chef has over 30 years of Cantonese cooking under his belt. In addition to his specialty barbecue meats, seafood also features prominently. Xishi soup rice sees king crab blanched in a golden lobster stock tableside before crispy deep-fried rice is sprinkled on top. For dim sum, try the flaky puff pastry with a savoury radish filling.
TripAdvisor 评论样本 · 4.2/5 · 80 条
晶華軒（Silks House）位于台北晶华酒店三楼，主打精致粤菜与点心，曾获米其林推荐。食物质量普遍获好评，烤鸭现片现做、西施泡饭用料丰富，点心如萝卜丝酥饼亦受推崇；但部分食客认为口味偏重或个别菜品表现平平。服务整体专业温和，具备高级酒店水准，偶有因沟通失误引发的不满。环境气派舒适，适合家庭聚餐或商务宴请。整体而言，体验稳定，但个别负面反馈涉及服务细节与菜品一致性。
适合追求正式用餐体验、喜爱粤菜及点心，且重视环境与服务的宾客。
One of the best known teppanyaki places in town, named after a long-serving maître d’, enjoys an enthusiastic local following. The show-stopping teppan tricks are something to behold, but they don’t outshine the perfectly cooked seafood, premium steaks from the U. S. , or the Wagyu from Japan and Australia. The six-course dinner unfolds according to your pace as experienced chefs time things just right. An excellent wine list also features.
官网The sister restaurant of the Osakan yakitori institution Ichimatsu sports a dark colour scheme, reminiscent of an opera house. The young Japanese chef sources local poultry such as Hsinchu free-range chicken, and Wenchang chicken for his kebabs along with local herbs like prickly ash and maqaw. The set menu with 10+ courses showcases an array of textures and flavours. Consider paying extra for rare cuts such as shiro reba and kinkan.
TripAdvisor 评论样本 · 4.6/5 · 58 条
fumée位于Talsano，主打烤鸡肉串，综合评分较高。食物方面，海鲜与肉类品质普遍受认可，柠檬虾烩饭、炸鱼及甜点备受好评，但个别评论指出部分主菜烹饪过度或菜单选择矛盾。服务整体热情专业，但存在订单处理混乱、等待时间较长及预订取消未通知等负面反馈。环境现代舒适，适合小型聚会。尽管有折扣优惠，部分顾客认为性价比一般，且位置稍偏，需权衡交通成本。
适合追求高品质烤肉与海鲜、能接受稍远地理位置的食客。
Uosho was founded in Japan’s Saitama Prefecture in 1883. This establishment is the century-old unagi-ya’s only outpost outside Japan. The signature una-jyu uses Taiwanese eel that is steamed before being grilled to order à la Kanto, and then served in a lacquered box over a bed of rice, drizzled with a sweet-savoury kabayaki glaze. A pinch of sansho pepper adds extra fragrance. Alternatively, go for the shirayaki version, grilled plain to highlight the eel’s umami.
官网Far from being stuffy or overly formal, this fine dining spot boasts a friendly, laid-back vibe. Inspired by personal experiences, nature and the seasons, the dishes are underpinned by solid Western technique and packed with Asian flavours. The chef couple gives kitchen scraps a new lease of life as house-made condiments, such as mushroom chilli paste with pumpkin skin, in a bid for zero waste. The wine list comprises natural choices only.
TripAdvisor 评论样本 · 4.8/5 · 80 条
Set位于巴塞罗那，以创意塔帕斯闻名。食物方面，奶酪拼盘、布拉塔芝士及茄子菜肴备受好评，食材新鲜且调味出色；但部分顾客反映炸土豆口感不佳，且菜品选择相对有限。服务整体友好专业，员工乐于提供建议，但偶有因上菜节奏或过度推荐导致的不满，个别评论提及态度问题。环境时尚质朴，氛围宜人，但桌椅间距较小，私密性不足。性价比评价两极，部分认为物有所值，另有观点指出甜点价格偏高或分量不足。
适合追求创意美食与独特氛围的食客，建议提前确认座位间距偏好并谨慎点餐。
Since moving here in 2024, the queues in front of this eatery have far from dwindled. In a cheerful, cosy interior, the regulars, who used to enjoy watching the chefs making dim sum behind a glazed partition, can still do so thanks to the semi-open kitchen. Crispy pancake roll filled with beef, scallion and sweet soybean sauce remains the hottest choice on the menu. Those who don’t eat beef, can order the dried small fish instead.
Opened in 2010, the original shop across the street now focuses on take-aways, while this three-storey venue is the place for dining in. 90-day-old geese from Yunlin County, slaughtered daily, are prepared two ways – boiled or smoked, the latter being the most popular. We recommend the gizzard, liver and heart, braised in a soy-based marinade with 10+ Chinese herbs, while the rare cut butterfly gizzard is only available on weekends.
TripAdvisor 评论样本 · 4.5/5 · 80 条
阿城鹅肉（中山店）拥有三十余年历史，以烟熏鹅肉闻名。食客普遍称赞其鹅肉风味独特、口感顺滑，搭配鹅油饭及内脏部位亦受好评。然而，部分评论指出用餐体验存在不足：等候时间较长，服务响应不够及时；环境较为拥挤嘈杂，缺乏舒适感；另有反馈认为鹅肉脂肪含量较高或骨头较多，性价比见仁见智。整体而言，这是一家美食与等待并存的传统台式餐厅。
适合愿意为地道风味忍受长时间排队和嘈杂环境的食客。
Has been making its tasty omelettes, with oysters from Tainan drizzled in homemade sweet hot sauce, since 1965.
TripAdvisor 评论样本 · 4.0/5 · 80 条
该店位于台北宁夏夜市，以蚵仔煎闻名，获米其林必比登推介。多数食客认为食材新鲜，蚝肉鲜甜且份量足，酱汁与口感获得认可，部分评价提及搭配蛤蜊汤亦佳。店铺人气旺盛，常需排队，但翻台率较高。服务方面，店员态度客气，点餐流程简单直接。不过，亦有少数反馈指出部分菜品酱汁偏多或淀粉感较重，且外卖可能导致口感变软。整体而言，这是一家提供传统地道风味、性价比尚可的知名小吃店，适合追求台湾本土美食的游客尝试。
适合想体验宁夏夜市地道蚵仔煎及传统台湾小吃的游客，建议堂食以保最佳口感。
Tucked away in an alley, this omakase sushi-ya sports a low-key façade that gives way to a wood-rich interior with an itamae counter, in keeping with the cuisine. Chef Lai, a veteran of Japanese cuisine, brings out the natural umami of the best fish in season with rice dressed in akazu vinegar for stronger acidity and crafts a great lineup of cooked dishes. The dinner menu features more upmarket fish than the simpler lunchtime menu.
Booking is recommended at this spacious restaurant boasting a contemporary decor, in which Chinese details, tan wood finishes and comfortable chairs foster a sense of serenity. The kitchen is run by experienced chefs specialising in Cantonese cuisine, and diners are spoilt for choice – from Cantonese-style Peking duck to crispy char siu. There is also an array of set menus so that smaller parties can sample a variety of dishes.
TripAdvisor 评论样本 · 4.5/5 · 80 条
辰园（The Dragon）位于台北喜来登酒店，主打高品质粤菜与港式料理。食物方面，广式片皮鸭、烧鹅及黑松露竹笙素饺广受好评，食材新鲜且口味地道；但部分食客认为叉烧过甜、炒饭口感干柴，烤鸭偶有偏干情况。服务整体出色，员工友善高效，个别评论指出出菜节奏不均及前台态度问题。环境明亮高档，设有私密包厢，适合商务宴请或家庭聚餐。综合来看，餐厅在菜品精致度与用餐氛围上表现稳定，虽有个别服务瑕疵，但仍属值得尝试的星级餐饮选择。
适合追求精致粤菜体验、商务宴请或注重私密环境的食客。
After moving to this spot in 2024, the interior now sports a raw yet chic vibe. The head chef of Amis descent has over 30 years of experience of Japanese cuisine. He uses techniques like chargrilling, warayaki, stewing and tempura to transform local produce sourced from markets and small farms into edible gems. The menu changes regularly and native herbs add unique fragrances. First-timers will appreciate the gyutan kamameshi with an onsen quail egg.
After honing his skills in an establishment of classic Taiwanese cooking for over 20 years, the head chef opened his own restaurant with only three tables in an alleyway hectic with street food stalls. Taiwanese all-time favourites are given a new spin here and his chicken soups are hugely popular. Try also sautéed shrimps with scrambled eggs in lettuce wraps. Book a table on social media and discuss the menu with the owner in advance.
The Japanese chef once owned a ramen shop. He open this joint to promote the beauty of Taiwanese beef noodles. His kombu beef bone broth is seasoned with sea salt and soy, not the herbs and aromatics that dominate the typical taste profile of the Taiwanese speciality. The beef cured in kombu and soy is tender and juicy; the springy noodles pick up the broth well. It tends to sell out, so come early.
Lamb hotpot here differs from others thanks to its special soup base which is fragrant and nourishing – it’s made with shellfish, lamb bones, goji berries and ginger, plus mustard cabbage stems in winter or white radish in summer. Order an extra portion of sliced lamb belly or loin to be blanched in the soup. Lamb trotters braised in spiced marinade are also worth trying. Choose between the wood-clad dining room and al fresco seating.
The residence of Taiwan Central Bank's first CEO (1950s) now houses a European restaurant on the ground floor, plus an exhibition space upstairs. The airy dining room is lavishly furnished, its modern light fixtures complementing the exposed wooden beams. The head chef has years of experience in French cooking; in the 10-course dinner tasting menu and three-course lunch set, he imbues the classics with his original touch and the unique flavours of each season.
官网Walnut wood furniture sits nicely against the blue-grey upholstery and subway tiles in this space with bustling street views. The Hong Kong chef's set menus, with optional add-ons, comprise dishes rooted in Cantonese traditions but updated with creative twists and condiments from across the globe. His signature char siu uses tenderised local pork belly marinated in barbecue sauce with Malaysian dark soy, balanced by the acidity of pink grapefruit.
🕐 Su-Th 12:00-15:30,17:30-22:00; Fr,Sa 12:00-15:30,17:30-24:00
官网Taiwan's first crab-themed kaiseki restaurant has live matsuba and taraba crabs shipped from Japan every week. Kegani crabs and puffer fish also feature when in season. Set menus at different price points showcase two kinds of crabs in all their glory, using up to six different preparations and cooking techniques. Ask for counter seats to be close to the action or a room for more privacy, and book at least a week ahead.
官网A smart Italian restaurant whose passionate owner and team strive to ensure that “everything is good”. In both the set and à la carte menus, the chef reinterprets traditional recipes with creative touches and varied flavour profiles. The well-curated wine list sees a vast array of interesting vintages. The wine flight tray serves eight glasses at the same time, perfect for wine buffs who want to sample different labels by the glass.
TripAdvisor 评论样本 · 4.1/5 · 50 条
Tutto Bello位于台北，主打当代意大利料理，以精致摆盘和优质肉类海鲜著称，自制意面亦受好评。氛围适合商务宴请或纪念日，但部分顾客反映位置较偏且需耐心等候。服务总体良好，但存在出菜节奏慢、介绍不详及个别员工态度不佳的情况。负面评价集中于性价比低、甜点品质一般（如冰淇淋口感问题）以及环境嘈杂时缺乏管控。整体而言，这是一家水准在线但体验偶有波动的餐厅。
适合追求精致意大利风味且预算充足的商务人士或情侣，建议提前预约并预留充足用餐时间。
A household name in Taiwanese cuisine since 1977, it specialises in authentic home-style cooking that seems simple, but requires scrupulous care – just try the egg omelette with dried radish, pan-seared pork liver and flatbread rolls. Even their almond tofu dessert is made by three chefs from scratch. This branch boasts 110 tables and is ideal for banquets and parties of all sizes.
TripAdvisor 评论样本 · 4.1/5 · 80 条
Shin Yeh Taiwanese Cuisine在台北拥有数十年历史，部分分店获米其林推荐。食客普遍赞赏其传统台湾菜肴，如蟹肉粥、甜薯粥、蚵仔煎及各式海鲜，食材新鲜且口味地道。餐厅氛围通常舒适放松，适合家庭或朋友聚餐。然而，体验存在显著差异：部分顾客反映服务参差不齐，经理态度可能不佳，且高峰期噪音较大、上菜节奏不稳定。另有负面评价指出卫生问题（如茶壶不洁）及座位安排失误。总体而言，这是一家人气旺盛但服务质量波动较大的老牌餐厅。
适合追求地道台湾风味且能容忍服务波动的食客，建议提前预订并避开高峰时段。
Founded in the 1960s, Shih Chia is synonymous with savoury glutinous rice balls with juicy pork and vegetable filling in Miaoli Hakkanese style. The second-generation owner strictly follows his mother's recipe and uses only year-old, round-grain sticky rice to make the toothsome elastic dough; the broth seduces with the umami of bonito flakes and the tangy depth of preserved cabbage. There are also snacks from Fujian and other Chinese provinces.
Here at Hijo, freshness is everything. Most seafood is shipped from Penghu, an outlying island known for its clean waters, which explains why the fish and shellfish taste better here. The kitchen keeps the cooking simple and seasoning light-handed. The space is divided into private rooms, and diners pick their seafood from the live fish tanks next door. Generous portion sizes make it the perfect spot for family dinners and get-togethers with friends.
官网Since the third-generation owner took over this shop that dates back to 1969, wooden booths and track lighting have been added to give it a warm, cosy vibe. The menu focuses on stir-fries made with veg, meat and seafood, boasting remarkable wok hei. Portion sizes are intentionally small, so diners can sample a wide variety of dishes. Try the deep-fried dough stick stuffed with minced shrimp and cuttlefish, and grandma’s braised pork rice.
The third-generation owner still makes Peking duck the way his grandpa did over 50 years ago. Antibiotic-free Muscovy ducks from Yilan County are kept 100 days more than their counterparts for extra fattiness. Delivered daily and air-dried for a day to crisp up the skin before roasting in a wood oven, each duck is carved into 36 pieces and served with flatbread. Don’t miss the made-to-order pan-fried shredded radish dumplings with a soupy filling.