城市餐厅榜单
103 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。
(The restaurant is temporarily closed.) JL is Jimmy Lim, a Singaporean chef who honed his skills in world-famous kitchens. His single evening set menu pays tribute to his heritage and experience with original creations that strike a fine balance of flavours. The dishes are complex, sophisticated and understated with an element of surprise. Singaporean staples like satay and chilli crab are re-imagined in ingenious forms and textures that playfully subvert expectations.
官网Concrete walls, dark green drapes, wooden furniture and local handmade pottery work nicely together in this elegant room that spans two floors. The young chef, who honed his skills in France, excels in modern French fare with an Asian twist. Try his chargrilled scallop with kombu, peas and parsley sauce for a delightful mix of textures. Desserts made à la minute and tea brewed with herbs that you pick yourself end the meal on a decadent note.
TripAdvisor 评论样本 · 4.9/5 · 100 条
L'Atelier par Yao位于阿利坎特老城，提供现代法式料理。80份评论平均评分4.9/5。食物质量获高度认可，食材新鲜且摆盘精致，部分顾客称其为亮点；少数负面评价认为口味缺乏灵感。服务专业且细致，员工能照顾特殊饮食需求并流利使用英语。氛围优雅、私密且注重细节。尽管有少量关于上菜节奏的批评，但多数游客认为性价比高，套餐内容丰富，包含多道前菜及酒水，是追求高品质用餐体验的理想选择。
适合寻求优雅氛围和高品质现代法式料理的游客。
Sur- moved to Central district in 2023 and now occupies the third floor of a quaint building. The minimalist room dotted with wooden furniture and vintage couches sports dark colours. The owner-chef elevates everyday Taiwanese ingredients to haute cuisine using traditional techniques like tempering, charbroiling and smoking in the tasting menu that changes every season. The wine and zero-proof pairings are highly recommended.
官网This paradise for beef lovers is just the ticket for discerning connoisseurs. The young owner-chef knows his cattle inside out and sources prize-winning breeds from all over Japan, including Akage Wagyu from Kumamoto and some rare ones not found elsewhere. Both the set and à la carte menus showcase premium cuts that are perfectly grilled to your order by the highly-skilled team. They also explain every cut in detail, together with where they source their produce.
TripAdvisor 评论样本 · 4.7/5 · 100 条
Oretachi No Nikuya位于大阪，以日式咖喱和炸猪排闻名。多数食客称赞其食物质量高，口味浓郁且选择多样，包括素食选项。服务方面，店主亲切且对过敏原处理严谨，但部分评论指出座位极少（约8个），用餐节奏可能受限。氛围为紧凑的邻里小店风格。尽管价值普遍受认可，但也有少数声音认为味道仅属中等，与连锁餐厅无异或米饭分量不足。整体而言，这是一家凭借地道风味和亲民态度吸引回头客的热门小店。
适合喜欢地道日式咖喱、能接受狭小空间且注重食材安全的食客。
The chef worked in France and Italy for 30 years before opening her restaurant in 2003, relocating to this elegant space in 2017. She uses mostly local ingredients in seven- to nine-course prix fixe menus with a choice of mains. Changing every season, the precisely executed menus never fail to surprise with their whimsical ideas and vivid colours. Her signature use of wine, Asian spices and herbs lends her dishes exceptional depth and aromas.
TripAdvisor 评论样本 · 4.5/5 · 100 条
Fleur de Sel提供创意法式料理，强调新鲜时令本地食材与精致呈现。服务普遍获好评，员工贴心且能灵活应对特殊需求；部分顾客提及侍酒师推荐专业。氛围传统优雅，适合纪念日。然而，价值争议较大：负面反馈指出分量偏少、口味过淡或缺乏惊喜，尤其节日定价及儿童套餐政策引发不满。尽管拥有米其林星级认可，部分食客认为其性价比不高，装潢细节亦有待提升。
适合追求精致法式体验且对服务敏感的特殊场合用餐，但对性价比和分量有较高期待的食客需谨慎选择。
The swanky setting seamlessly melds East-meets-West eclecticism with modern elegance. The chef team revisits Taiwan’s food heritage and culture, adding a sophisticated spin to family favourites. The Tasting Set Menu allows diners to pick from the main menu for each course, whereas the Chef’s Menu, served omakase style, needs pre-ordering. The iconic sweet Lukang roasted wheat flour soup is creatively mixed with almond milk imparting a creamy, nutty kick.
官网This 60-year-old household name is undergoing an 18-month renovation and is temporarily operating at a spot 50 metres from the original shop. From the cartoon cow on the sign to cow-shaped decorations inside, beef is obviously the staple offering here. Local yellow beef is cooked nose-to-tail in traditional Hakkanese ways and the offal is unmissable – try scallion bone marrow, and cold beef tripe dressed in sweet and sour sauce.
官网A time capsule circa 1960s and a get-together hotspot for locals, this restaurant takes you back in time with vintage knickknacks and nostalgic home cooking that is inexpensive and generously served. The gua bao set menu is hugely popular – steamed buns stuffed with braised pork belly, bamboo shoot, pickles and ground peanuts, while the stir-fried beef with Madeira wine is gingery and flavourful. Help yourself to the steamed rice with lard.
A firm favourite among many Taichungians, this noodle shop is now run by the third generation of the family. For 60+ years, the signature dish has remained unchanged – blanched egg noodles tossed in braised ground pork sauce and fried scallion. Marinated egg is optional, but a dab of the house-made sweet chilli sauce is mandatory. Equally popular are the fried tofu puff soup and the so-called ‘all at once’ soup, well-seasoned with spicy pickled mustard stems.
Founded in 1978, this shop made its name with rice steamed in a soft rush-woven pouch that imparts unique aromas. Though no longer cooked that way, quality local rice is now topped with a dab of house-made pickled potherb mustard for savoury sweetness. Their deep-fried boneless chicken thigh with a golden, crispy crust and juicy meat goes down a treat with the rice. It tends to be busy at mealtimes, so come in the afternoon for shorter queues.
In a restored century-old eye clinic, Moon Pavilion juxtaposes colourful velvet-covered banquettes with original wrought iron and red bricks for an interesting clash of industrial and Victorian styles. The food pays tribute to the old-time Taiwanese palate, showing delicate balance and shrewd judgment. Condiments from different Taiwanese counties make appearances in the recipes, including Hakkanese kumquat sauce and Taichungese Nalta jute.
官网Diners flock to this semi-self-service shop for pork trotter, hock and leg – braised in a soy-based marinade for up to four hours, the meat is gelatinous, tender and flavourful. It tastes even better with the house-made chilli sauce, cleaner and less complex than with the typical marinade and its strong herbal undertones. The braised diced pork rice and braised fried tofu are also good options. The simple decor makes for a relaxed vibe.
官网This neighbourhood noodle shop, which has been going strong for 70 years, is now run by the third generation. Over the decades, regulars have been coming for the preservative-free Shanghainese noodles. Besides crowd pleasers like pork chop or beef shin noodle soup, the pickled cabbage variety is also a best seller, especially when topped with homemade pickled scallion and chilli sauce. Don’t miss side dishes like pickled cucumber.
Many Taichungians have fond childhood memories of this shop as it has been around for some 60 years. The goose noodle soup combines the Chinese herb Dang Gui, springy goose flesh and robust flavours. If the goose runs out, try the equally enticing duck version. Smoked goose uses adult birds weighing about 6 kg, smoked with cane sugar instead of wood chips. Those craving juicier and fattier meat may ask for the hindquarters when ordering.
This genuine institution has been around since 1933 and holds a special place in every Taichungese’s heart because of its no-frills tasty food and bargain prices. There are only three items on the menu. The meatball is a big translucent dumpling stuffed with peppery ground pork, topped with thick soy and a sweet white sauce made with sticky rice and cassava flour. Pair with either fish ball soup or glass noodle soup for a satisfying meal. Irregular opening hours, so call beforehand to check.
In 2018, Shan Shin opened this spinoff serving healthy Taiwanese cooking in a cosy, sun-drenched space in a detached villa. Quality local ingredients such as Guanshan rice from Taitung and family pork from Changhua are crafted into novel Taiwanese dishes available in individual portions. The crossover between coffee and local food culture is interesting – try the coffee vinaigrette in the set menu and sip a fresh brew at the end of your meal.
This unpretentious joint, tucked away in a residential alley, feels homely and relaxing. Each guest is expected to order at least one set menu with a main, rice, and either soup or drinks. The Taichungese rice works well with Taiwanese, Southeast Asian and Japanese dishes. Popular mains include Kung Pao chicken with cashew nuts or golden curry omelette. Everything is sourced and certified from small local farms.
Stained glass windows and wooden shelving contrast beautifully against the cement walls of this noodle shop. The owner used to run a private kitchen specialising in Jiangzhe cooking. The menu thus revolves around noodles from Jiangzhe area, along with some Sichuanese options. The side dishes she makes every morning are also a reason to visit – try the bitter melon simmered with rock sugar if available. Open 3 days a week. Check social media before visiting.
One of the most famous spots in town for braised pork trotters, this shop keeps the liquid gold – made with soy, rock sugar, chillis and shallots – on a gentle simmer all day, hence the comforting aroma. While trotters are prized for their gelatinous texture, upper leg cuts strike a fine balance between fat, skin and meat. Drizzle the steamed rice with a spoon of marinade. A dab of the house-made bird’s eye chilli sauce cuts through the richness.
官网The push cart out front turns back the clock and the retro vibe is pursued indoors. For over 10 years, the owner-chef has been making fish balls, wontons and sauces from scratch. He orders his noodles from his favourite shop in Shuinan Market because of their bouncy texture. Purists should try noodles tossed in scallion oil for its simple, but addictive aromas. Marlin fish ball soup with salted potherb mustard is another best-seller.
An old property in an alley has been remodelled to house this low-profile restaurant. A pared-down interior and casual vibe set the scene, while a Japanese-style wooden counter frames the open kitchen. Taiwanese home cooking and small plates define the concise menu. Try sorghum liquor-scented Kinmen sausages in a crisp thin casing. Salt-baked chicken leg with sweet corn is another must-try, best enjoyed with a bowl of braised pork rice.
This late-night supper venue is perfect for night owls, and the later it gets, the busier it becomes. Unsurprisingly, braised pork rice is the bestseller – freshly slaughtered pork is stewed in soy, sugar, wine and shallot until gelatinous and bouncy. Top with pickles or spicy dried radish to cut through the richness. Served in bento boxes, the rice comes with sides like shredded bamboo shoot, braised napa cabbage and fried tofu.
Both the owner and his wife are beef lovers, and Ke Kou is their brainchild. The signature noodle soup with red braised beef and sinew boasts a complex and rich broth – simmered for hours with 35 different Chinese herbs – that perfectly complements the springy noodles and tender Australian beef shin. Another must-try is their noodles dressed in duo sauces – the mildly sweet homemade sesame peanut paste, and the savoury bean sauce fried fresh daily.
With just 8 tables, this little gem is its owner’s pride and joy. Much effort went into the fine details – red bricks against terrazzo walls, bespoke hand-thrown ceramic dinnerware against sleek wood furniture. The aptly named ‘noodles extraordinaire’, artisan ramen dressed in a secret chilli and sesame sauce, are quite unique. Golden, crispy potstickers take 30 minutes to prepare but are well worth the wait.
A Chinese herbalist by training, the owner hails from Shanghai and was spoilt by his grandpa who made him all sorts of treats. After he moved to Taiwan, he spent three years trying to recreate the most authentic pan-fried buns from memory and opened this shop in 2009. The pork buns boast soupy filling with the perfect ratio of fatty and lean meat. The veggie buns are light and flavourful, filled with bok choy, dried tofu and mushrooms.
官网Sesame oil lover alert: this no-frills shop is famous for cooking with the earthy, nutty oil. Simmered for a whole day, the sesame oil chicken leg soup exudes intoxicating aromas of wine and herbs. Another must-try are their egg noodles tossed in Taiwanese dried shrimp sauce. Sun-dried shrimps from Keelung are ground and slow-cooked in scallion oil for 10 hours producing rounded flavours rich in nostalgic charm, alongside savoury umami.
The owner’s father was a sergeant major who learnt to make hand-rolled noodles in a village for military families. The noodles are made exactly as they were 60+ years ago, retaining a lovely chew and dressed in sesame sauce with braised ground pork. Order a soft-poached egg on top; let the yolk run and stir before eating. Also try their wontons in wafer-thin skin tossed in a special sauce – the meat filling packs a flavoursome punch.
For decades, this simple shop has been attracting hungry diners with its signature sliced goose platter boasting juicy flesh and wafer-thin skin. The second-generation owner intentionally leaves some bones and gristles in for diners to gnaw on. Goose offal, marinated meat and other sides are also popular. For starchier dishes, order plain noodle soup, or jazz it up with cuttlefish and thin, flat e-fu noodles.
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.
官网This 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.
官网The 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.
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.
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 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.
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.
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.
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 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.
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.
In 2006, a mushroom farmer opened this mushroom-themed restaurant in Xinshe, the mushroom capital of Taiwan. Free-range chicken soup with shiitake tastes rich and flavoursome, while dried day lily flowers and assorted mushrooms add to the complex taste profile. Try also three-cup monkey-head mushrooms, and mushroom minced pork rice. Adjacent to the Sea of Flowers and Dakeng, it makes a great stop to recharge your body after a day out.
官网On a mountainside nearly 500 metres above sea level, this Zen-inspired establishment was founded 10 years ago and opened by a renowned restaurant group. The elegant room is nestled on meticulously manicured ground that spans over 3,000 square metres. Only one 10-course omakase menu is offered, featuring tea tasting rituals and novel creations based on kaiseki traditions. Seasoning is precise and restrained for natural flavours to come through.
官网Meaning ‘my home’, this single-storey courtyard house circa 1950s set amid tall residential buildings will instantly teleport guests back to grandma’s home in the countryside. The menu is mostly Taiwanese from a bygone era, with occasional Hunan and Xinjiang offerings. Old-time steamed river perch with fermented chillies has complex savoury umami with a mild kick. Barrel chicken is chargrilled in the courtyard and needs pre-ordering.
Another venture by the owner of a famous tea parlour, enPure is tucked away in a quiet alley. Diners are escorted through the lush garden into the minimalist space done out in muted tones of brick red and cool grey. The head chef was once an interior designer and her tasting menu seduces with delicate elegance, finessed by modern techniques. Both oenophiles and teetotallers are catered to, with astute wine/tea pairings to complement the food.
Chef Ah Hsi's career in Taiwanese cooking spans more than 30 years. His family used to farm geese, which explains his skills in butchering and cooking geese. As opposed to poaching the birds in brine as most Taiwanese do, he slow roasts them in a barrel before smoking them with cane sugar. His signature roast goose boasts juicy flesh and smoky aromas. The duck sausage is meaty and tender without the greasiness of its pork counterpart.
TripAdvisor 评论样本 · 4.4/5 · 50 条
Chef Ah-Hsi's Old Time Restaurant位于阿尔戈法，提供台式及意大利风味菜肴。多数评论称赞食物质量高、口味多样且新鲜，涵盖披萨、意面及每日套餐。服务总体友好高效，员工态度热情，但部分顾客反映存在服务响应慢、点餐困难或货币转换争议等负面体验。餐厅环境舒适，设有大型露天露台，氛围轻松。尽管有少数关于上菜节奏和个别菜品质量的投诉，整体评价积极，适合寻求多样化餐饮选择的游客。
适合喜欢多样化菜单（特别是意大利菜）并重视友好服务氛围的食客。
This place with a farm-to-table concept revamps its menu monthly to highlight the freshest produce from small local farms. Shelves filled with cookbooks and locally made condiments adorn the simple room. Rustic home-style classics and long-lost recipes make up their repertoire; all items come in a single serving. Don't miss the chicken rice comprising velvety boneless chicken leg drizzled with chicken schmaltz, served with steamed local rice.
官网This cheerful restaurant is run by its Vietnamese owner. The menu tips towards the Northern end of her home country, and cilantro is used sparingly to cater to local taste. The speciality bun dau mam tom consists of rice noodle squares, pork intestines, pork feet, blood sausage, deep-fried tofu and leafy greens, alongside fermented shrimp paste, or a fish sauce dip. Nem ran (fried spring rolls) and pork skewers are also worth trying.
TripAdvisor 评论样本 · 4.8/5 · 80 条
Hello VietNam位于Lo Sui Tong，以家庭经营和地道越南风味著称。多数评论称赞食物新鲜、口味传统且分量充足，推荐尝试木瓜沙拉、海鲜春卷及当地米酒。服务普遍友好高效，部分员工能流利使用英语，甚至提供免费水果。餐厅氛围温馨，拥有山景视野，适合寻求家常体验的旅客。尽管整体评分高达4.8分，少数负面评价指出个别菜品存在肉质干柴、上错单或温度控制不佳的情况，但此类反馈较少。总体而言，这是一家在萨帕地区备受旅行者认可的高性价比餐厅。
适合追求地道家常风味和山景氛围的旅行者，建议避开高峰时段以确保最佳用餐体验。
This quaint shop with over 40 years of history stands at the end of a winding alley. The second generation of the family prides itself on its signature dish – chicken braised in rice wine with Chinese herbs. No water is added and the broth bursts with deep umami. The chicken tastes especially good after being dipped in chilli soy sauce and ground pepper. For a complete meal, pair with blanched noodles to soak up the broth.
In a factory-turned cultural park, traces of its former vocation are still visible in the high-ceilinged room. The head chef has over 20 years of experience and he highlights the best local ingredients with European techniques. His tasting menu values sustainability as much as flavour, capturing the terroir and season with culinary gems. Each course is presented by the staff via a narrative that adds to the overall experience. Check out the selection of local millet wines.
官网Chef Rong opened this little gem tucked away in an alley in 2021. The room is reminiscent of a Japanese diner, with its wooden counter enclosing an open kitchen. The eclectic menu covers Taiwanese, Japanese and Western dishes in smaller portions so that guests can sample more variety. Signature items include braised pork rice with sakura shrimps – the hand-diced pork is fatty and melty, Job’s tears and rice that’s rich and creamy. Reservations are mandatory.
Decorated with rattan screens and embroidery art, the interior drips understated luxury. The kitchen is helmed by an experienced chef whose CV boasts many years in upmarket hotels. His menu is pedigree Cantonese, but Taiwanese produce like fruit and tea leaves imparts a distinctive local tang. Oolong tea smoked char siu in sticky pineapple honey glaze boasts juicy, tender meat. Save room for the taro sago with coconut milk.
官网The owner-chef used to run an izakaya and honed his yakitori skills in Japan. After walking through a mini Japanese garden, diners are ushered to their seats at a U-shaped counter to witness the chefs' grilling tricks. Only local Gui Ding chickens are used and not a single part goes to waste. Diners are expected to opt for a set menu, to which other rare cuts can be added. Call ahead to pre-order chicken sashimi, squab or Silkie chicken.
A professional angler opened this joint over 10 years ago, naming it after his favourite fishing spot. It serves a menu similar to other stir-fry restaurants, but with an emphasis on line-caught fish from offshore islands, plus some original creations and specialities from the Matsu Islands. Must-tries include steamed fish in a house-made winter melon sauce, or sautéed squid with pickled cabbage. If in doubt, ask the owner's wife for recommendations.
The owner of a Japanese barbecue restaurant opened this locale to serve creative small plates underpinned by European, Chinese and Japanese techniques. Marbled Wagyu beef is of course a highlight on the menu, but it's items such as grilled ox tongue in char siu glaze, and sugar-smoked pork offal that make the experience unique. If you do not fancy beef, local breeds of duck and chicken are also available. Order the day's special on the board.
After graduating from culinary school, the owner-chef honed his skills in different places before opening huist (Dutch for "home") in 2023. His prix-fixe menu is inspired by Taiwanese cooking, finessed by Western techniques and has lots of home-style touches: appetising raw scallops marinated in chilli garlic kombu soy; smoked marlin in sugar rub with sliced chicken comb sandwiched between the silky fish for contrasting textures.
Chef Ricky from Hong Kong honed his skills in prestigious kitchens in Europe and in his home city. From this unique vantage point, he champions modern Franco-Asian cuisine featuring locally sourced produce and seafood in season. His love for Taiwan also manifests itself in the papier mâché light fixtures, cutlery and tableware by local artisans. His tasting menu is seasonal and always includes a version of his signature claypot rice.
官网Health-conscious diners come to this well-lit eatery with views of a manicured garden for creative Taiwanese food made with reduced oil and sodium and, for the most part, traceably sourced ingredients. Some dishes are amusingly named, e.g. "When Huadiao Meets Cherry Valley Duck" (duck sliced and cooked in the famous liquor). The seasonal offerings are worth trying; set menus are great for big parties. The trilingual menu makes tourists feel welcome.
TripAdvisor 评论样本 · 4.1/5 · 80 条
Shan Shin (West) 位于美术馆附近，为独立宅院风格，环境简朴温馨但部分顾客反映桌椅间距过近导致嘈杂。菜品以台湾料理为主，食材品质普遍获认可，创新做法如芋头海鲜米粉、大元蹄及五辛醋味花生备受好评，口感平衡且下饭。然而，服务与出品稳定性存在波动：有评论指出酒蒸蛤蜊新鲜度不足、香酥鸭不够酥脆，且部分汤品过多或味道失衡。整体而言，餐厅适合追求地道风味与家庭聚餐的食客，但需对用餐环境的私密性及菜品一致性保持合理预期。
适合喜欢地道台湾创意料理且能包容嘈杂环境的家庭聚餐。
No matter where you sit in this glass-clad space occupying two floors, a good view onto the lush Japanese garden is guaranteed. The Japanese chef team strives to recreate authentic Fukuoka flavours. The two set menus comprises of sashimi, hot dishes and dessert, with the niigata rice steamed in a rustic claypot with assorted seasonal ingredients being the highlight. Pre-order the itamae or chef's menu if you have a big appetite.
After stints at some top restaurants in Japan, chef-owner Yuan opened this dining concept in 2013. In 2024, it moved to this spot with a compact dining room gracefully decorated with floral arrangements. The single menu with three main course options is inspired by Taiwan's culinary history. Banquet classics such as eel rolls with salted egg yolk and ham are given a fresh spin. House-grown herbs and edible flowers add colour to the attractive plating.
官网This restaurant is spread over two floors, complete with a vaulted ceiling and a courtyard. Bare concrete and brick walls contrast well with the wood-rich interior. You can expect a single tasting menu, with a varying number of courses at lunch and dinner. The exact items change with the season, but they all celebrate Taiwan’s produce and culinary culture with creative techniques and plating. The cold-brewed tea pairings are also worth checking out.
Named after Lin Yutang's novel and channelling the style of northern China's grand mansions with its gable roof and grey tiles, this well-known restaurant has been building a loyal following since 2002. The menu revolves around northern Chinese classics such as stir-fried shredded pork and vegetables in an omelette "hat" or sautéed lamb loin with a sweet soybean glaze that marries well with rice. There are also Jiangzhe and Taiwanese choices.
TripAdvisor 评论样本 · 4.0/5 · 80 条
Moment in Beijing（大理）综合评分4.0/5，以整体用餐体验见长。菜品方面，核桃鸭酥、老豆腐、脆皮鸭腿及驴打滚等甜点受好评，强调无味精、保留原味，但部分食客认为口味偏清淡或个别菜品偏油。服务总体迅速且灵活，如生日赠送猪脚面线、协助换座；但也有投诉指出服务缺乏同理心，导致婴儿座位安排不当。环境舒适适宜拍照与聚餐，氛围良好。份量适中，虽单道不多但组合后饱腹感强。少数负面评价提及近期品质下滑，如鸭皮瑕疵及出菜过快赶客感。
适合追求舒适环境与地道清淡京味的家庭聚餐或朋友小聚。
The room exudes a relaxed vibe with its faux-industrial décor, semi-open kitchen and full-length windows. The owner named it Pi as a circle with no beginning or end is a good metaphor for the boundless possibilities in cooking. The head chef has worked in some prestigious kitchens in Taiwan, and his 6-course prix-fixe menu offers excellent value, featuring novel creations in European traditions, and one speciality from the charcoal grill.
TripAdvisor 评论样本 · 3.8/5 · 80 条
PI餐厅位于巴塞罗那哥特区，提供地道的当代欧洲美食。食物质量评价两极分化：部分食客盛赞其鳀鱼、炸丸子、土豆饼和芝士蛋糕等Tapas美味且正宗；但也有批评指出近期菜品味道平淡、炸物油腻或面包干硬，品质下降。服务方面，多数评论称员工友好、专业且高效，但亦有反馈提及上菜节奏不佳。氛围被描述为具有当地特色和家庭感，内部装饰温馨，露台舒适，尽管外观略显陈旧。性价比争议较大，有人认为物有所值，也有人觉得价格偏高且分量不足。
适合寻求地道Tapas体验且能接受品质波动的食客，建议提前确认菜品新鲜度。
This restaurant set amid luxurious apartment towers is famous for its precisely cooked wet-aged US steaks, especially the Certified Angus Beef USDA prime rib eye cap, prized for its tenderness, flavour and succulence. Consider ordering the set menu that includes an appetiser, side and sweet; opt for the umami-laden bottarga sauce to go with your steak. The house-made desserts – such as silky crème brûlée with fresh berries – are also a must.
Set against a textured wall, the hinoki counter stretches the full length of the room. The chef has been making sushi for over 20 years and he fashions a menu that features Hokkaido fish and small plates to go with alcoholic drinks in equal measure. Traditional techniques are used to highlight natural flavours and textures. Try his slow-cooked ankimo – a pinkish, melt-in-the-mouth morsel loaded with savoury umami. Check out the well-curated sake menu, too.
Forchetta is popular with those in the know, but it's easy for first-timers to miss the sign. A vet by training, the head chef has a real passion for food and gardening, as demonstrated by his East-meets-West creations and miniature garden. The single set menu includes a choice of two mains. With prior notice, the chef can prepare different mains for returning customers. His tasty house-made tagliolini works beautifully with the Taiwanese sauce.
TripAdvisor 评论样本 · 3.6/5 · 80 条
Forchetta位于Carvico，主打欧洲当代风格，以披萨闻名。多数评论称赞其披萨分量巨大、口感轻盈且烹饪得当，部分顾客视其为首选。服务方面评价两极：常客和年轻员工常获表扬，态度友好；但也有投诉指出服务不完美、上菜节奏慢，甚至出现长时间等待或餐具不足的情况。环境明亮舒适，适合家庭聚餐。然而，价值感争议较大，部分顾客认为价格偏高，尤其是甜点品质未达预期，导致整体体验打折。
适合追求大份量披萨的家庭聚餐，但需对服务节奏和性价比有合理预期。
The tables sport ultramarine glass screens in keeping with the maritime theme. There is no menu: guests pick something from the live fish tanks and the staff recommends how best to cook it. The local catch from Yilan and Penghu and imported seafood are prepared Taiwanese style, namely steamed or pan-fried with garlic to highlight their natural flavours. Those who prefer their fish as natural as possible can opt for sashimi.
官网This restaurant changed hands in 2022, but the festive interior with its red and black colour scheme stayed the same – as did the kitchen team. Rest assured that their signature Taiwanese home-style cooking, along with some novelty Sichuanese dishes, still taste as good as always. Popular choices include three-cup “springy” pork trotter, steamed fourfinger threadfin with pickled bamboo shoot, and sakura ebi fried rice.
This modernist mansion features a profusion of raw natural stone creating a stark contrast between sleek finishes and rugged surfaces. All the dining is in intimate private rooms only. The Hong Kong chef works with a Chinese repertory, ranging from traditional to creative. Four menus, at different price points, showcase luxurious ingredients such as Japanese shiitake and Tasmanian dried abalone.
Una, formerly the pastry chef of some distinguished restaurants in town, opened her own venture to serve a multicourse dessert tasting menu, complete with wine and non-alcoholic beverage pairings. Done out in beige and light wood tones, the space feels elegant; counter seats allow diners and the chefs to interact. The menu focuses on modern, sophisticated interpretations of Taiwanese sweets with a French twist and the occasional savoury undertone.
A restaurant equally great for family dinners and banquets, Chien Wei Seafood boasts exceptional service and has private rooms in varying sizes. Perfumed by rice wine and ginger, female mud crabs in sesame oil are braised with assorted mushrooms; while live shrimps doubanyaki with Chinese herbs are prepared tableside. If your party is large enough, then order rice vermicelli soup with pomfret and garlic sprouts to share.
官网The high-ceilinged dining room imparts an imposing sense of space while the gold-and-black colours and dew-like strings of pendant lamps exude drama. The kitchen team from Hong Kong reinvents Cantonese cooking with creativity. Grouper fillet poached in lobster bisque over crisp rice uses live seafood from Penghu. Cherry Valley duck is roasted in a longan wood oven and needs pre-ordering. Dim sum is served at lunch and private rooms are available.
TripAdvisor 评论样本 · 4.0/5 · 58 条
Yu Yue Lou以粤菜闻名，烤鸭获普遍好评，其他如萝卜糕、流沙包及港式点心亦受认可，但部分食客反映调味过重或个别菜品（如豆花）品质波动。环境优雅舒适，拥有湖景与松树景观，空间宽敞且停车便利，但室内光线偏暗。服务整体良好，但存在人手不足导致响应慢、结账时柜台态度欠佳及餐具瑕疵等问题。总体而言，是一家适合家庭聚餐或重要场合的餐厅，虽有小瑕但不失为品尝地道粤味的选择。
适合追求地道粤菜风味及湖景环境的家庭聚餐或商务宴请。
A Taichung-based brand opened MeatGQ in 2014 and the steaks surpass mere good quality (or "GQ"). The glass room for aging occupies a prominent position in the restaurant, complementing the lofty ceiling and elegant decor. The menu features various prime cuts from the US, Australia and Japan – those that are dry-aged in-house are especially prized. Stay tuned for the creative appetisers that are added to the menu now and then.
Before the owning couple opened this restaurant in 1989, they had been fishers and fishmongers. Now a household name and managed by the second generation, Meidz still prides itself on quality seafood mostly imported from Penghu. Oval squid in soy, three-cup grouper, rice vermicelli soup with pomfret, and catch of the day such as dusky stingfish are all excellent choices. Reservations are recommended at weekends.
官网Perched on a hillside, the rustic room commands sweeping valley views. For over 20 years, customers have been making their way to this countryside cabin for traditional Hakkanese cooking with subtle creative touches. Simple but tasty, the scrambled egg with wild chayote boasts a chewy texture, sweet flavour and eggy aromas. Their hallmark mochi is made in-house by pounding sticky rice, before being tossed in sugar and ground peanuts.
The owner’s family used to run a tea leaf factory and some 30 years ago, he remodelled the factory building into a Hakkanese restaurant. Red bricks, wooden beams and wood-fired ceramics impart a rustic edge. Traditional Hakkanese fare defines the menu, starring unique ingredients like red shiso. Slow-cooked succulent braised pork belly with homemade preserved mustard greens allows the flavours to meld and intensify.
Since 1999, diners have been coming to this no-frills joint for black pepper duck, a revamped traditional banquet classic. The owner seals in the juices with complicated steaming steps and imbues the bird with rich peppery aromas using a secret marinade. Other home-style Hakkanese dishes may look unassuming, but are all meticulously prepared. Come with a posse as the potion sizes are generous. Reservations recommended on weekends.
Converted from a century-old courtyard residence, the room offers an insight into a bygone way of life. Since 1999, the owner-chef has been serving his grandma’s Hakkanese recipes. His signature poached free-range chicken boasts golden, bouncy skin and firm, juicy meat with a kumquat dip to cut through the richness. Golden sweet potato is added to local rice for fluffiness, fragrance and sweetness. Portion sizes can be tailored to your party size.
This noodle shop started in a wet market in 2003. It moved to its current address near a train station in 2021, while growing in size. As the name suggests, it prides itself on its fried sparerib noodles served with crisp bean sprouts and starchy taro in a broth rich in scallion aromas. The choice of noodles is almost head-spinning; try the locally made ribbon noodles which are springy in texture and are ideal to soak up the flavourful broth.
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.
Complete with a garden and pond, this eatery outside the city can claim over 40 years of history. Local snacks, stir-fries and marinated meat define the score, together with their eponymous signature rice vermicelli. Be they stir-fried or in soup, the fine noodles are bouncy and loaded with rice aromas. You can also opt for a mix of ribbon rice noodles and rice vermicelli for varied textures. Pair with a bowl of pork ball soup for an authentic Hsinchu meal.
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.
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 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.
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.
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.
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.
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.
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.
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.
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.
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.
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。
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.
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.
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.
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.
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。
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.
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。
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。