City dining guide
61 guide-listed restaurants — Michelin, Bib Gourmand, Black Pearl, Must-Eat List, World's 50 Best and more. Reference quality signals; never ranked by commission, no in-app checkout.
(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.
WebsiteThis 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 review sample · 4.7/5 · 100 reviews
Oretachi No Nikuya in Osaka specializes in Japanese curry and tonkatsu. Reviews highlight high food quality, with rich flavors and diverse options including vegetarian meals. The owner is noted for friendly service and strict attention to allergen safety. However, the venue is extremely small with limited seating, which some find affects the dining pace. While most praise the value and taste, a minority describe the curry as average, comparable to chain stores, or note insufficient rice portions. The atmosphere is intimate and neighborhood-focused. It remains a popular spot for those seeking authentic, hearty curry experiences despite its modest size.
Ideal for diners seeking authentic Japanese curry who can accommodate a compact space and prioritize ingredient safety.
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.
WebsiteConcrete 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 review sample · 4.9/5 · 100 reviews
Located in Alicante's old town, L'Atelier par Yao offers contemporary French cuisine with an average rating of 4.9/5 from 80 reviews. Food quality is highly praised for freshness and finesse, though a minority found flavors uninspired. Service is professional, attentive, and accommodating, with staff fluent in English. The ambiance is elegant, reserved, and meticulously detailed. While a few guests noted pacing issues, most highlight excellent value, noting that set menus offer extensive courses including appetizers and beverages. It is a refined choice for travelers seeking high-quality dining in a sophisticated setting.
Ideal for travelers seeking a refined atmosphere and high-quality contemporary French cuisine.
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 review sample · 4.5/5 · 100 reviews
Fleur de Sel offers creative French cuisine highlighting fresh, seasonal local ingredients with elegant presentation. Service is frequently praised for being attentive and accommodating, with sommeliers providing expert recommendations. The atmosphere is traditionally elegant, making it suitable for special occasions. However, value is a contentious point. Negative reviews cite small portions, bland flavors lacking surprise, and strict holiday pricing policies, including charges for young children. While holding a Michelin star, some diners feel the cost does not justify the experience, noting inconsistencies in decor and food impact.
Suitable for special occasions prioritizing refined French dining and attentive service, but those seeking high value or generous portions should proceed with caution.
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.
WebsiteIn 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.
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.
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.
WebsiteStained 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.
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.
WebsiteThis 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.
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.
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.
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.
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.
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.
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.
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.
WebsiteThis 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.
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.
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.
WebsiteSesame 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.
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.
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.
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.
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.
WebsiteThis 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.
WebsiteDecorated 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.
WebsiteAnother 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.
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.
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.
WebsiteThe 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.
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.
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.
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.
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.
WebsiteThe 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 review sample · 3.8/5 · 80 reviews
PI is a contemporary European restaurant in Barcelona's Gothic Quarter. Food quality receives mixed reviews; while many praise authentic tapas like anchovies, croquettes, and tortilla, others report recent declines in taste, citing greasy or dry dishes. Service is generally described as friendly and professional, though some note pacing issues. The atmosphere offers a local, family-style vibe with a pleasant terrace, despite a somewhat dated exterior. Value is debated, with some finding it reasonable and others considering prices high relative to portion sizes and consistency.
Suitable for diners seeking authentic tapas who can tolerate inconsistent quality, with a suggestion to verify dish freshness.
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 review sample · 4.1/5 · 80 reviews
Located near the Fine Arts Museum, Shan Shin (West) offers a simple, warm courtyard setting. While the Taiwanese cuisine generally features high-quality ingredients and creative dishes like taro seafood rice noodles and braised pork trotters, consistency varies. Some reviewers praise the balanced flavors and attentive service, while others note issues such as soggy duck, lackluster clams, or overly soupy dishes. Ambiance is a mixed point; though cozy, the close table spacing can lead to noise, detracting from the dining experience. Service is typically polite, with specific staff members frequently commended for their hospitality. Overall, it is a solid choice for authentic local flavors, though patrons should expect potential fluctuations in food preparation and a lively, rather than quiet, atmosphere.
Suitable for families seeking authentic Taiwanese creative cuisine who can tolerate a noisy environment.
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.
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 review sample · 4.4/5 · 50 reviews
Located in Algorfa, Chef Ah-Hsi's Old Time Restaurant offers a diverse menu featuring Taiwanese and Italian cuisine. Reviews highlight high food quality, with fresh pizzas, pastas, and steaks being frequently praised. The atmosphere is welcoming, featuring a large outdoor terrace. Service is generally described as friendly and efficient, though some guests reported issues with slow response times, difficulties placing takeaway orders, and occasional inconsistencies in meal pacing. While most diners appreciate the variety and pleasant staff, a minority noted negative experiences regarding service professionalism and specific dish quality. Overall, it remains a popular choice for those seeking varied dining options in a relaxed setting.
Suitable for diners seeking a varied menu, particularly Italian dishes, in a friendly atmosphere.
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 review sample · 4.8/5 · 80 reviews
Located on Lo Sui Tong, Hello VietNam is a family-run establishment known for authentic Vietnamese cuisine. Most reviews highlight fresh ingredients, generous portions, and traditional flavors, recommending dishes such as papaya salad, seafood spring rolls, and local rice wine. Service is generally friendly and efficient, with some staff speaking English and occasionally offering complimentary fruit. The atmosphere is welcoming, featuring mountain views suitable for travelers seeking a home-style experience. While the TripAdvisor rating averages 4.8/5 based on 80 reviews, a minority of negative feedback mentions isolated issues like dry meat, incorrect orders, or temperature control problems. Overall, it remains a highly regarded option in Sapa for quality food and value.
Ideal for travelers seeking authentic home-style cuisine and mountain views, best visited during off-peak hours.
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.
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.
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.
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.
WebsiteNamed 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 review sample · 4.0/5 · 80 reviews
Moment in Beijing (Dali) holds a 4.0/5 rating, praised primarily for its overall dining experience. Food highlights include Walnut Duck Crisp, Old Tofu, Crispy Duck Leg, and Donkey Rolling dessert, with many noting the authentic, MSG-free flavors. However, some find the taste too light or oily. Service is generally efficient and accommodating, offering birthday gifts and table changes, though isolated complaints cite poor handling of infant seating and rushed service. The ambiance is comfortable and photogenic, suitable for groups. Portions are moderate but satisfying when combined. A few negative reviews mention declining quality, such as defective duck skin and overly fast plating.
Suitable for family gatherings or friends seeking a comfortable atmosphere and authentic, light Beijing cuisine.
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.
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 review sample · 3.6/5 · 80 reviews
Forchetta in Carvico specializes in European contemporary cuisine, with pizza being the standout item. Reviews highlight its large, light, and well-cooked pizzas, often described as a reliable choice. Service is mixed: while young staff and regulars praise the friendliness, others report slow pacing, long waits, and occasional logistical issues like insufficient high chairs. The atmosphere is bright and suitable for families. However, value for money is a frequent point of contention, with some finding prices high relative to portion satisfaction, particularly regarding dessert quality. Overall, it offers good food but inconsistent service and value.
Suitable for families seeking large pizzas, but manage expectations regarding service speed and value.
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.
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.
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.
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.
WebsiteA 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.
WebsiteThe 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 review sample · 4.0/5 · 58 reviews
Yu Yue Lou is renowned for its Cantonese cuisine, with roast duck receiving consistent praise alongside dim sum and traditional dishes like radish cake. However, some guests note overly heavy seasoning or inconsistent quality in specific items. The ambiance is elegant and spacious, featuring lake views and ample parking, though interior lighting can be dim. Service is generally good but suffers from understaffing during peak hours, occasional attitude issues at checkout, and rare incidents of damaged tableware. Despite these minor service lapses, the restaurant offers a relaxing dining experience suitable for family gatherings or special occasions, balancing high-quality food with a scenic environment.
Suitable for family gatherings or business dinners seeking authentic Cantonese cuisine and a lakeside setting.
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.
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.
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.
WebsiteIn 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.
WebsiteBefore 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.
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