15 April 2026
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Restaurants in Taipei, Taichung, Tainan, Kaohsiung, New Taipei and Hsinchu will be added to the selection monthly, on the second Wednesday of every month. The newly selected venues will be featured on both the website and the app. There’s a special entry “New” created for those newly-listed restaurants and those restaurants will be highlighted with a "New" symbol, for easy identification.
Bookmark this page and check back monthly for the latest additions!
April 2026
In April 2026, the MICHELIN Guide Inspectors welcomed five distinctive new establishments from Taipei and Kaohsiung into the selection.
From a seafood-focused restaurant serving fish and shellfish flown in directly from Penghu, prepared with a light, seasonal touch, to a counter-style venue where French techniques meet contemporary washoku in bold yet balanced expressions, the selection highlights a refined culinary dialogue between East and West. Another restaurant builds a multisensory experience around a season-driven kaiseki-inspired menu, layered with fresh and dried herbs and spices, while a small shop surprises with its signature chicken soup, freshly made daily from locally slaughtered chicken and offered in more than 10 variations of flavor. Rounding out the selection is a hawker stall set within a wet market, where refined plant-based cooking is elevated through Western techniques.
Wet market meets fine dining, Chinese herbs meet Japanese kaiseki tradition — these new entries reflect Taiwan’s ability to constantly surprise — where hidden gems transform familiar ingredients and everyday settings into thoughtful, detail-driven dining experiences.
Further Reading: The MICHELIN Guide 101
Hijo
Here at Hijo, freshness is everything. Most seafood is shipped from Penghu, an outlying island known for its clean waters, which explains why the fish and shellfish taste better here. The kitchen keeps the cooking simple and seasoning light-handed. The space is divided into private rooms, and diners pick their seafood from the live fish tanks next door.
Further Reading: Best Seafood Restaurants in Taiwan
KUR
The discreet entrance has an elegant feel; the wood-rich interior with 16 counter seats makes for a relaxed, intimate vibe. In his tasting menu, the young Japanese chef applies French techniques to contemporary washoku to deliver bold but balanced flavours. In his surf clam with wakame and rose tosa vinegar, fruity, floral depth complements the bouncy, umami-laden clam.
Hābu
In keeping with the name – hābu is the Japanese transliteration of the word "herb" – the space and dishes are decorated with herbaceous plants. The chef devises a season-driven menu based on the kaiseki tradition, using fresh and dried herbs and spices. Thanks to Western techniques and temperature variations, the herbal flavors are rounded and subtle. (Right image © nero_sui隋/Hābu；hero image © chenlee_studio/Hābu）
This eatery in a simple white room with wooden furniture is much-loved by locals. The signature soup – made daily with freshly slaughtered local chicken – comes in over 10 flavors, including pickled fried chili, Chinese Angelica root or golden cordyceps. The lean pork version with sesame oil is especially popular – the depth and nutty notes work wonders with the pork and cabbage.
The Borage
Fitted with an orange counter, this hawker stall in a wet market specializes in refined plant-based cooking underpinned by Western techniques. Diners pick each course of his four-course seasonal set menu from a number of vegan options. Local produce such as black nightshade berry, prickly pear fruit and kumquat is crafted into colorful creations that are both tasty and nutritious.
Stay up-to-date with the latest MICHELIN-recommended restaurants and news by subscribing to the MICHELIN Guide newsletter and following the MICHELIN Guide Taiwan Facebook Page as well as the Asia 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.
March 2026
In March 2026, the MICHELIN Guide inspectors welcomed five distinctive new establishments from Taichung and Tainan into the selection, each reflecting the region’s strength in blending the old with the new, tradition with modern twists — from inventive cuisine served in century‑old houses to long‑standing stalls that continue to shine in modern times.
These additions span an impressive range of culinary perspectives: a sushiya helmed by a chef with more than two decades of experience; a creative small‑plates restaurant that intertwines Western, Chinese, and Japanese techniques with an array of meats — from wagyu to offal to locally sourced duck and chicken; a beloved duck specialty shop that has been delighting diners since 1942; a refined restaurant housed in a century‑old historic building, celebrating local ingredients through French culinary craftsmanship; and a third‑generation shop, founded in 1962, dedicated to serving freshly slaughtered goat daily.
Together, these establishments showcase a remarkable breadth of ingredients, culinary styles, and creative expression — a vivid testament to the dynamic and ever‑evolving gastronomic landscapes of Taichung and Tainan.
Further Reading: Everything You Want to Know About the MICHELIN Guide Inspectors
NIKU RYOURI FUKU
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.
Sushi Noru
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. (right image © Sushi Noru)
RELATED: The Best Sushi Restaurants in Taipei
BAA Wanli Goat
This simple room doubles as a mini museum for cookware and relics dating back to 1962, when it first opened its doors. The third-generation owner still insists on using freshly slaughtered goats from Shanhua, Tainan for their tender, flavoursome meat. The signature hotpot comes with a rich and well-rounded goat broth simmered for about 5 hours without any condiments added. Depending on your preference, order the leaner loin, or the fattier skin-on belly.
Lumière
In stark contrast to the century-old façade, the interior juxtaposes local serpentine stone and cypress wood for a sleek, Nordic vibe. The owner remodelled the family manor she inherited and manages the business; her partner, who received formal training in France, helms the kitchen. The menu showcases local ingredients such as Muscovy duck or glue berries into culinary gems using French techniques. To honour the family's roots in poultry farming, the menu includes a signature egg dish that celebrates their history. (hero image: © Lumière)
RELATED: Best Restaurants in Taiwan for History Buffs and Lovers of Historical Buildings
Zhu-Ji Dong Tsai Ya
The shop has been selling sliced duck since 1942. Four-month-old ducks from Pingtung County are boiled or smoked; the latter tend to sell out around lunchtime. The duck glass noodle soup with preserved cabbage is also a treat.
RELATED: 24 Hours in Tainan: A Classic Day Tour of Best Small Eats
Stay up-to-date with the latest MICHELIN-recommended restaurants and news by subscribing to the MICHELIN Guide newsletter and following 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.
February 2026
In February 2026, MICHELIN Guide inspectors added five new establishments across Taipei, New Taipei City, and Kaohsiung. The additions include a restaurant showcasing the rich diversity of Latin American flavors; a Malaysian-run eatery serving bak kut teh with a "dry" version as well; a rustic farmhouse restaurant highlighting the natural sweetness of ingredients; a sushi restaurant celebrating the freshness of seasonal produce; and a long-established venue that has been serving beloved Taiwanese home-style classics for over forty years.
From vibrant cities to mountain settings, and from north to south, these selections showcase a dynamic array of cuisines and culinary styles in Taiwan.
RELATED: Our MICHELIN Guide Inspectors Share Their Best Fine Dining Tips
Fon-Cé
The warm-hued room sports rustic LATAM charm, depicted by cacti against a terracotta backdrop paired with vibrant, sensual touches. Named after the chef’s parents, Fon-Cé captures the varied culinary landscapes of LATAM with passion and delicacy. Inspired by buñuelo, a fried dough fritter enjoyed throughout the continent, the chickpea with chicken liver pâté and caramelized coconut sauce stands out with a bold, flavorful twist. (hero image: ©Fon-Cé)
RELATED: Here's Why Asia is Becoming a Hotspot for Latin American Cuisine
BAK KUT PAN
This cheerful joint near an MRT station specializes in bak kut teh. On top of the typical braised pork in Chinese herbal soup, the menu also rolls out a ‘dry’ version – fall-off-the-bone pork is sautéed with aromatic herbs and seasoning in a claypot. The broth here boasts mellow herbal instead of peppery aromas. You can specify the cut you prefer, such as spareribs, leg or trotter; optional add-ons include tripe, intestines, tofu puffs and mushrooms.
Happy Garden
Tucked away on a mountainside, this rustic house behind a farm is dripping in nostalgia and the smell of fermenting homemade sauces heralds an experience connected to nature. The mother-and-son team crafts organic produce from their own farm into culinary gems packed in natural sweetness. Deep-fried chicken leg with bamboo ginger and a drizzle of tea tree oil embodies the essence of rural life. The scenic setting is idyllic during warm weather.
Sushi Mikoshi
With an ice cellar for storing fish and a profusion of hinoki wood, the interior is steeped in Japanese charm. The owner-chef hails from Tokyo and his omakase menu starts with cooked zensai dishes that showcase the best seasonal produce, followed by the freshest catch flown in from Japan over sushi rice dressed in two kinds of akazu. Custard-like tamagoyaki and Taiwanese black tea make the perfect conclusion. In autumn, the sanma shiso spring roll is unmissable.
RELATED: The Best Sushi Restaurants in Taipei
Tien Shan (Sinsing)
In business for over 40 years, this no-frills spot is now run by the second-generation owners. On top of Taiwanese home-style favorites like bean noodle soup and taro balls, the menu also offers rare gems such as gizzard or swim bladder of grey mullet. Simmered for hours, their signature Silkie chicken claypot soup entices with rounded aromas of Chinese herbs and rice wine. For a sumptuous variation, add chicken testicles or abalone.
RELATED: The Many Lives of Three Cup Chicken, a Taiwanese Classic
Stay up-to-date with the latest MICHELIN-recommended restaurants and news by subscribing to the MICHELIN Guide newsletter and following 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.
January 2026
Unveiled after the annual ceremony, the first wave of additions brings five new selections to Taipei and Hsinchu. The list spans a Sichuan restaurant that reinterprets regional ingredients for local palates, a third-generation Taiwanese stir-fry establishment, and in Hsinchu, an inventive blend of barbecue and grill with Asian twist, a vegetarian concept rooted in Hakka culture, and a rice-vermicelli specialist that has been a local favorite for more than four decades. Together, they capture the breadth and vitality of the region’s evolving food culture.
Taipei
Sansan Bistro
The modern room, done up in burgundy red with wood and metal trim, is both refined and trendy at the same time. The chef champions a concept that melds neo-Sichuan cooking with unusual cocktails and alcoholic beverages. His chicken with fresh Sichuan peppercorns is a poultry version of the classic Shuizhu beef, layering meaty flavors with mild tingling heat. Spices and sauces imported from Sichuan add unrivalled oomph.
Yu Yu 1969
Since the third-generation owner took over this shop that dates back to 1969, wooden booths and track lighting have been added to give it a warm, cosy vibe. The menu focuses on stir-fries made with veg, meat and seafood, boasting remarkable wok hei. Portion sizes are intentionally small, so diners can sample a wide variety of dishes. Try the deep-fried dough stick stuffed with minced shrimp and cuttlefish, and grandma’s braised pork rice.
RELATED: 10 Must-Try Street Foods in Taiwan
Hsinchu
HOYA
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.。(Hero image ©HOYA)
Monsoon
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.
RELATED: Taiwan Layover? Explore Taipei and Beyond in One Day from Taoyuan Airport
Yi Ge Rice Vermicelli
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.
RELATED: Restaurants for Rice-based Dishes in Taipei and Taichung
Stay up-to-date with the latest MICHELIN-recommended restaurants and news by subscribing to the MICHELIN Guide newsletter and following 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.
