Taipei

The second Bib Gourmand selection for Taipei includes 12 new entrants, 10 of which are new to the guide.

The second Bib Gourmand selection for Taipei includes 12 new entrants, 10 of which are new to the guide.

Lab Man Mano’s Isabella Chen produces mozzarella, burrata and more in her tiny workshop in Taipei.

Classic Taiwanese banquet cuisine is a union of Japanese, Fujian and Cantonese traditions harking back to Taiwan's colourful past.

These cute chocolate pigs and luscious flowing cakes are some of the most photogenic Chinese New Year creations from Hong Kong, Taiwan and Singapore.

These five Michelin-recommended restaurants in Taipei are putting their best foot forward when it comes to delightful vegetarian dishes.

The confident young chef serves up a cuisine with personality at two-Michelin-starred Taïrroir in Taipei.

Oenophiles can follow the MICHELIN Guide’s Interesting Wine List logo to navigate the world of wines.

Good food doesn't have to be expensive. The Bib Gourmand rating exists to recognise friendly establishments that serve good food under NT$1,000.

Chef Yang Kuang Tsung of Taipei's one-Michelin-starred Hangzhou restaurant Tien Hsiang Lo shares an authentic recipe for Hangzhou fish ball soup.

Three Coins is one of 17 restaurants that gained their first star in the inaugural Michelin Guide Taipei. Chef Lei Hsiao Ping shares his joy.

Despite his late start in the restaurant industry, Richie Lin of MUME in Taipei worked his way up the kitchens of acclaimed restaurants Quay and Noma and today does numerous collaborations with recognised chefs around the world.

Taïrroir is one of the 17 restaurants that was recognised with one star in the inaugural Michelin Guide Taipei. Its chef-owner Kai Ho tells us about coming into his own.

Countless street food stalls line this famous road in Taipei City, but head to these stalls if you’re short on time or stomach space.

At two-MICHELIN-starred The Guest House in Taipei, the head chef does not shy away from rolling up his sleeves for the smallest tasks.

We get the world's most celebrated chefs to spill what it was like when their restaurants received their first Michelin stars.