The Michelin Guide rates 419 restaurants in Taiwan

(22 August 2025) - The Michelin Guide has published new restaurant ratings for Taiwan. The selection for the eighth edition of the guide includes 419 establishments in the "Star", "Bib Gourmand" and "Selected" categories - a remarkable increase compared to 343 establishments in 2024. This is also due to the expansion of the test area. This edition marks the first time that restaurants in New Taipei (36), Hsinchu City (21) and Hsinchu County (22) have been rated. These add to the existing restaurant selection of Taipei (157), Taichung (63), Tainan (61) and Kaohsiung (59). This expansion marks a significant milestone in the development of Guide Taiwan, reflecting the ever-evolving food culture and its growing recognition on the global gastronomic stage.

This year's selection includes a total of 53 restaurants with one, two and three stars, of which eight are newly awarded one star and three are upgraded from two stars. Another restaurant has also been awarded a green star.

"The eighth edition of the Guide Michelin Taiwan reflects a culinary landscape that is both deeply rooted in its heritage and boldly evolving," says Gwendal Poullennec , International Director of the Guide Michelin. "With over 400 restaurants covering nearly 60 cuisines, this year's selection recognises the creativity and growing sophistication of Taiwan's culinary scene. We are delighted to see the stronger presence of hakka cuisine, the greater variety of Taiwanese small takeaways and a new generation of chefs reinterpreting traditional techniques and flavours and stepping out of their comfort zone to create independent businesses. The diverse and abundant regional ingredients have also encouraged the development of different eating styles across Taiwan. Sustainability is becoming increasingly important. Both new and established companies are increasingly emphasising environmentally conscious ways of working. Our new green star holder is a testament to this growing environmental awareness and inspires others to take meaningful steps towards eco-friendly approaches."

Three and two stars

This year, three restaurants in Taipei will be awarded two stars - a milestone for the city's gourmet scene. This brings the total number of two-star restaurants in Taiwan to seven. They join the ranks of the four establishments that have already been awarded two stars: L'Atelier de Joël Robuchon, logy, Molino de Urdániz and Mudan.

The newly two-starred A presents a gallery-like dining room punctuated by splashes of colour from a floral arrangement. Chef Alain Huang creates tasting menus with more than 10 courses that are French in origin and accentuated with Asian influences. Each dish is characterised by first-class ingredients such as king prawns, scallops and veal, which are carefully prepared and beautifully presented. The meal is rounded off with stunning amuse-bouches and petit fours.

Eika is a discreet culinary gem in Taipei, hidden behind an understated façade. A tea room-inspired lobby leads to a minimalist dining room where the open kitchen takes centre stage. The tasting menu celebrates Japanese food culture, subtly flavoured with unusual Taiwanese variations and influences from around the world. From shirako with bottarga to mussel noodles and pigeon from the wood-fired oven, every course is a feast for the eyes and a delight for the palate. Yu Kapo, which has also been awarded two stars, offers a refined Kappo experience in a minimalist setting characterised by light wood and slate grey tones. Chef Masa Chung brings over 20 years of experience in Japanese cuisine to a single seasonal tasting menu that showcases his craftsmanship and skill. While grilling is his forte, dishes such as uni and shiso tempura and the famous kamameshi course are equally impressive.

All the restaurants awarded three stars in 2024 retain their status in the 2025 selection, namely JL STUDIO in Taichung as well as Le Palais and Taïrroir, both in Taipei.

One star

Of the eight restaurants awarded a star for the first time this year, four have emerged from last year's selection, while the other four celebrate their debut in the guide directly with a star. Of particular note is FRONT HOUSE in Kaohsiung, while the remaining seven new one-star restaurants are all located in Taipei.

FRONT HOUSE in Kaohsiung is characterised by warm wood tones, soft curves and lush textures. With over 20 years of experience in fine dining, the chef and owner presents a menu that combines his travelling experiences with his Taiwanese heritage. Local ingredients such as dried cauliflower, black garlic and dried radish are skilfully woven into his recipes. In winter, fish caught with a fishing rod from his home county of Penghu is a tribute to his childhood.

aMaze : Behind its simple façade, aMaze welcomes its guests in an elegant interior with warm wood and colourful artworks by local artists. Chef Jim Yang draws on over 30 years of experience in Hangzhou and Jiangzhe cuisine to create a 10-course menu that tells his life story through reinterpreted home-style cooking. European techniques and ingredients less commonly used in Chinese cuisine - such as saffron, cheese and Japanese seaweed - characterise the menu. Matching teas are carefully selected to complement each dish.

Chuan Ya: The immaculate dining room offers breathtaking views of the city and the famous Taipei 101. The three menus are a testament to the kitchen team's polished skills and boundless creativity, covering different styles of Sichuan cuisine - from home-style cooking to ancient recipes once served to imperial officials. Guests can also customise their own menu. Highlights include the speciality cabbage in consommé and snowflake chicken with lobster.

FRASSI: The restaurant was designed by chef Frassi to remind his guests of his Tuscan roots. It is only open in the evening. A tasting menu offers around seven courses of creative, contemporary Italian cuisine. Artfully prepared dishes such as lobster risotto and rabbit tagliatelle impress with their excellent flavours and textures. The kitchen matures its own meat, with the matured duck standing out in particular.

Motoichi: This is the place to go for an upscale omakase experience with a curated selection of tempura. Hand-picked seasonal ingredients are coated in a light, golden-brown, crispy batter that locks in flavours and juices. The result is delicate textures and a finish that is never greasy. With just 16 counter seats spread over two rooms, guests can admire the art of tempura preparation up close.

La Vie by Thomas Bühner: In a palette of muted greens and greys, the high-ceilinged room is a masterpiece of understated elegance. The restaurant is the brainchild of German former three-star chef Thomas Bühner, while a chef from Hong Kong runs the kitchen on site. It offers a menu that reinterprets European classics with ingredients from the region. The dishes are elaborate and visually stunning, with game such as New Zealand venison prepared with aplomb and finesse. Desserts such as chocolate cake round off the culinary experience.

Sushi Kajin: Sushi Kajin sets the mood with a Taiwanese cypress counter, Japanese lacquer work and warm lighting, creating the perfect setting for edomae sushi made from the fresh catch flown in from Tokyo's Toyosu market. With almost 30 years of experience, the chef ensures that each fish is properly matured for optimum flavour. In spring and summer, his silky cohada marinated in salt and vinegar is an absolute must. Even the rice and vinegar mixtures are carefully balanced to achieve an outstanding flavour.

Hosu: After moving to the new premises in 2024, the décor reflects eco-friendly principles - from a native five-needle pine in the courtyard to walls painted with oyster shell paint. The chef's 14-course menu is a compilation of the best dishes from Taiwan's five largest ethnic groups and is prepared with seasonal ingredients from the region's mountains and waters. Hosu is also known for its commitment to sustainability and has been awarded the Green Star three times in a row.

In addition to the restaurants that retained a star last year, there are now 43 establishments worth visiting (34 in Taipei, 5 in Taichung and 4 in Kaohsiung).

Green star

Taichung-based Tu Pang uses its menu to draw attention to environmental issues and uniquely raise awareness about marine resources, environmental protection and reducing CO2 emissions. The team also visits farmland across Taiwan and raises awareness about food and farming in schools and communities. Each seasonal menu includes a millet dish. The aim is to revitalise this important food crop and create a connection between the guest and the land by tracing the origin of the food on the plate. It will now be awarded a green star.

The other restaurants retaining their recognition are: EMBERS, Hosu, Little Tree Food (Da'an Road), Mountain and Sea House and Yangming Spring (Shilin) - all in Taipei; and Thomas Chien in Kaohsiung.

Recommendations

In addition to the Michelin-starred restaurants and Bib Gourmand establishments, the Michelin Guide inspectors also recommend many restaurants whose high-quality cuisine has impressed them. This year, no fewer than 222 restaurants are recommended, including 74 new additions - 13 in Taipei, 4 in Taichung, 5 in Tainan, 3 in Kaohsiung, 21 in New Taipei, 13 in Hsinchu County and 15 in Hsinchu City - and can be found in the "Selected" category.

The new additions to the selection showcase a wide variety of cuisine styles, including Japanese cuisine such as AJIMI, Dasuke, Fumée (Yakitori), Kiku, Sushi Kaori, Tempura Sugimura (Tempura) in Taipei; Cantonese cuisine such as Ming Juan Lou and SHINEYU in Taichung; European contemporary cuisine such as FUKAI and Liang Liang Table in Tainan; and creative cuisine such as J Parc and Li.nu in Kaohsiung.

In New Taipei City, Taiwanese cuisine and local small eateries shine, with places like A Gan Yi Taro Balls, Chin Ta Lu Rou Fan ,Dark Palace Taiwanese Gourmet, NATURAL TEA MANOR and Zhang Ji Fish Ball. A similar trend can be seen in Hsinchu City, with eateries such as Hai Kou Guabao, Miao Kou Ya Xiang Fan (Zhongshan Road) , Yeh Shu and Ying Wang Meatball offering local delicacies.

While in Hsinchu, eateries serving Hakkan cuisine such as Geng Ye Yue Mei, Ko Chia Pen Se, Lao Tou Pai and Mud Brick House stand out.

Of note are two newly opened restaurants that offer contemporary Taiwanese cuisine that puts a new twist on traditional local heritage. These are Shi Yang in New Taipei City, where nature, design and food come together in a set menu that highlights the natural flavours of seasonal ingredients imported from Japan, and TAIVII in Hsinchu City, which serves traditional Taiwanese dishes with modern touches, reinterpreting Hakkane's culinary heritage and giving it fresh new notes.

Special awards

The Michelin Guide not only recommends first-class restaurants, but also aims to highlight talented individuals who contribute to enhancing the culinary experience. In this way, it also recognises the diversity of professions and expertise in gastronomy.

Guide Michelin Service Award: The Guide MICHELIN Service Award 2025 aims to recognise and promote qualified and talented service professionals who significantly improve the customer experience. This award goes to Kiky CHEN from the one-star FRONT HOUSE restaurant in Kaohsiung. Kiky, the restaurant manager and wife of the owner and chef, has over 20 years of experience in the hospitality industry in Taiwan and abroad. She leads a predominantly female service team and provides a courteous and friendly service that reflects the passion of the city.

Sommelier Award in the Michelin Guide: The Sommelier Award 2025 recognises the skills, knowledge and passion of talented sommeliers in the industry. This year, the Sommelier Award goes to Yia Yia CHEN from the newly starred restaurant Hosu in Taipei. Before joining Hosu, Yia Yia spent some time in the mountains, where she developed a deeper understanding of terroir, seasons and nature. As a sommelier, she curates thoughtful pairings that emphasise both Taiwanese wines and environmentally conscious selections while appealing to the Taiwanese palate and collective cultural memory. Their warm and enthusiastic service and carefully selected wines add depth and vibrancy to the modern Taiwanese dining experience.

Guide Michelin Young Chef Award: The award goes to 2025 Yung Yen HSIA from the new Bib Gourmand restaurant Yung Yen in Kaohsiung. At just 31 years old, chef Hsia was strongly influenced by his father from a young age. He honed his skills in the family kitchen of Yun Lai Fang (Bib Gourmand 2022-2023) and later honed his craft at the National Kaohsiung University of Hospitality and Tourism. Today, he has opened a new business under his own name, bringing new vitality to the family restaurant and gaining the trust of old and new customers. As a young chef, he brings passion and care to Taiwanese home cooking, transforming simple flavours and excellent skills into unforgettable experiences and conveying deep emotions.

The Michelin Guide's "Opening of the Year" award is given to individuals and teams who have successfully opened a restaurant in the last 12 months and whose creative tasting concept and culinary approach has made a lasting impact on the local gastronomy scene. This year, the Guide Michelin Opening of the Year Award goes to the newly starred restaurant aMaze. aMaze opened in August 2024 under the direction of chef Jim Yang, who has over 30 years of culinary experience. Although past retirement age, Chef Yang remains passionate and eager to learn, leading the young service and back-of-house teams with renewed energy and vision. True to the concept of "reviving classics with a modern twist", aMaze's menu combines the essence of various local cuisines with Western techniques and ingredients. Since its opening, aMaze has impressed with creative variations, sophisticated flavours, delicate presentation and warm, dynamic service - and has quickly established itself as one of the city's most exciting new restaurants.