March 2024: 6 New Additions to the MICHELIN Guide Taiwan – MICHELIN Guide Feedzy

March 2024

Six new establishments are added to MICHELIN Guide Taiwan this month — from restaurants that offer Sichuan and Taiwanese dishes; as well as original creations inspired by the owners’ travels; prix-fixe menus inspired by Taiwanese cooking, yet finessed by Western techniques, to goose cuisine from local establishments that have decades of experiences — exemplified by the abundant potential and energy the island’s evolving gastronomic scene.

Taichung

Chef Ah-Hsi’s Old Time Restaurant

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.

huist

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. (hero image: huist)

Tainan

Hara Peko

The owner-chef received classic French training and worked for a time in Japan. With this joint in the artsy enclave known as Snail Alley, he champions a unique take on “French-influenced Nippon cuisine”. The single set menu changes once a month, with a choice of main from two or three options. Instead of red and white, the wine list features an array of sake from Kyushu, which the owner-chef finds matching his culinary style to a tee.

Wenpapa Goose

The goose-themed menu is the handiwork of an owner-chef who has over 20 years of experience with the bird. He opened his own joint in 2008 and moved to this location in 2018. His signature saltwater goose uses 90- to 100-day-old birds, precisely blanched in brine, left to cool and boasting juicy flesh. Classic goose meat rice is paired with braised bamboo shoots and scallion goose oil sauce for a lovely crispy crunch and deep aromas.

Kaohsiung

Tain Chu

Since 1971, the same couple has owned this nostalgic, elegant space clad in warm walnut wood. The wife helms the kitchen, and her Sichuanese and Taiwanese dishes, as well as original creations inspired by her travels have attracted a loyal following. Apart from the main menu, check out the daily specials – they never disappoint. 

Three Meals

In a quiet alley, this airy venue sports floor-to-ceiling windows and a white colour scheme. The friendly-priced set menu comes with a main dish, soup, side dish, dessert and drink of the day with a slew of mains available for solo diners. Reservations are open to parties of four people minimum; consider ordering the set menu for four or six. Deep-fried squid in peppered salt arrives crisp and tender; three-cup chicken explodes with juices.

February 2024

Six new establishments were added to MICHELIN Guide Taiwan this month, including a first venture by a renowned chef that offers cuisine that combines French cuisine and Asian influences,  an establishments that features Turkish classics, a Thai restaurant that is helmed by chef of 10-years of experiences in this domain, a eatery dedicated to Taiwanese rice, a cozy place that offers Chinese double-boiled soups, as well as a local delicacy that has a history of more than 70 years, showing the diversity of the gastronomic scene in Taiwan. 

Taipei

A

Chef Alain Huang named his first venture with his initial, promising a grade-A dining experience in an upscale, private space. Two tasting menus with 10-plus courses come with wine or non-alcoholic drink pairings. The dishes are French in origin but influenced by Asian cuisines and made to subvert preconceptions – eg the snack that looks like a cork stopper. (hero image: ©A)

Izmir Turk Kitchen

Since 2022, the Turkish chef has been in charge of this kitchen while his friendly Taiwanese wife takes care of things front of house. For starters, browse the amazing array of meze; you can even customise your own meze platter. For the main course, try the famous Turkish street food beyti kebabi – ground beef and lamb skewer wrapped in lavash bread topped with yoghurt and tomato sauce. Enjoy it with a frothy ayran and finish with Turkish sweets.

Taiwan Rice Dining Hall

An advocate of healthy and sustainable gastronomy, this eatery sources its produce from small local farms and serves only organic food. The 14-seater offers one set menu with a drink, a main, two sides, soup and dessert each day. Rice is at the core of its ethos – from the dazzling varieties of steamed Taiwanese rice, to amazake and desserts made with the treasured grain. 

RELATED: Restaurants for Rice-based Dishes in Taipei and Taichung

Zaap

With 10-plus years of experience in Thai cooking, the owner-chef insists on making all sauces and condiments from scratch. He doesn’t hold back on the chillies, so taste first before dousing your food with sauces! Certain items, including the signature chargrilled Thai river prawns, and banana roti, need to be pre-ordered. The prawns are bursting with rich, creamy roe; the flesh is springy and savoury. 

Kaohsiung

Simmer House

Converted from Taipower Company former staff housing, this tiny gem serves five Chinese double-boiled soups that come with a side, plus your choice of rice or noodles. Spicy food lovers shouldn’t miss the oyster chicken soup with chillies – vegetables nicely complement the umami of free-range chicken legs and oysters from Yunlin . For staples, try Koshihikari rice from Japan mixed with Tainan No. 16 and topped with nori pork floss.

RELATED: MICHELIN-Recommended Eats Along the Kaohsiung Metro Line

Three Wheels

From a tricycle food cart in 1961, the third-generation family business has transformed itself into a no-frills booth, open from noon till dusk. This popular venue for Taiwan-style afternoon snacks is a stickler for tradition. The best-selling chargrilled pork sausage in intestine skin is mildly laced with five spices and sorghum wine. Fried shallot and peanuts give sticky rice sausage extra aromas, best enjoyed with the hearty sparerib soup.

January 2024

Four new establishments are added to the MICHELIN Guide Taiwan selection this month — the first set of live updates after the MICHELIN Guide Taiwan 2023 was announced last August 2023.

The list features an Italian restaurant that focuses on classics with a Taiwanese twist, as well as ingredients that are sourced globally. This month’s selection also features local delights such as braised pork rice that expresses exceptional depth in flavour, and with the pork sporting a mild, gelatinous feel. The spotlight also shines on Taiwanese dishes that have a touch of sophistication despite of their homey style, as well as a heavy beef soup in Tainan that is cooked everyday for eight hours.

Taipei

FRASSI

Tuscan chef Frassi has styled his restaurant to remind diners of his roots (Leaning Tower of Pisa, church ceiling dome and Romanesque colonnade). The counter seats offer front row views of a kitchen in constant motion; the private rooms are perfect for intimate occasions.  Signatures such as spaghetti with blood clams and bottarga meld Italian traditions with local flavours.  (hero image: ©FRASSI)

Huang Chi Lu Rou Fan

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! 

RELATED: The Best Braised Pork Rice in Taipei and Taichung

Tainan

Eat to Fat

A devotee of the goddess Mazu, the owner-chef picked this space near the Grand Mazu Temple for his venture. Home-style cooking is kicked up a notch with a touch of sophistication. Leafy greens deftly meld the depth and umami of the fresh, salted and thousand-year egg trio. Try the squid and whelk soup, a classic banquet dish rarely found in Tainan. 

RELATED: All Articles about Taiwanese Cuisine

Shun Te Beef Soup

Its sign could use a new coat of paint and the room is nothing to write home about, but the regulars have been returning for its hearty beef soup for nearly three decades. The broth is made from beef bones and tendons, slow cooked for up to eight hours. Fresh local beef is shipped from the slaughterhouse three times a day to ensure freshness. Besides the soup, beef stir-fry and braised pork rice are also popular. 

RELATED: MICHELIN-Recommended Breakfast Eats In Tainan

Stay up-to-date with the latest MICHELIN-recommended restaurants and news on the MICHELIN Guide Taiwan Facebook Page, MICHELIN Guide Taiwan Website, and on the MICHELIN Guide mobile app (iOS and Android), which enables you to find every restaurant and hotel in the world selected by the MICHELIN Guide.