Taiwan

Got leftover steamed fish? These silky savoury scrambled eggs are the perfect way to use it up, shares Ken Chen of Taipei's three-MICHELIN-starred Le Palais.

Likening himself to an athlete, head chef Ryogo Tahara talks about the discipline, determination and sacrifice it takes to bring two-MICHELIN-star logy to greater heights.

Besides bubble tea, these pork belly buns might just be Taiwan’s most world-famous street snack.

Of the many varieties of Chinese dim sum, soup dumplings, or xiao long bao, is one that requires a high level of craftsmanship to make. Here's where to go in Taipei for the best.

Uncovering the hard work that goes into preparing a plate of traditional Taiwanese smoked goose at this beloved Bib Gourmand establishment.

Chef Wu Hoi Ming of Taipei MICHELIN Plate restaurant Silks House demonstrates the art of steaming a whole fish from prep to plate.

While both are quintessentially Taiwanese noodles, ta-a-mi and tshik-a-mi are two distinct dishes with unique broths and side ingredients, enjoyed in very different ways.

The executive chef of Paris 1930 de Hideki Takayama talks about his journey to Taiwan's renowned tea-growing region of Pinglin and how it has impacted his interpretation of food.

This family-run restaurant is a Taipei favourite for its healthy home-style cooking and signature chicken soup and glutinous oil rice.

Behind this simplest of comfort foods lies great technique. Executive chef Tsai Rui-Lang of one-MICHELIN-starred Mountain and Sea House in Taipei shares his top tips for the perfect plate of fried mi fen.

This is the tale of the son of Taiwanese immigrants who stumbled into the restaurant business out of obligation, and ended up earning him and his family a MICHELIN star in the United States.

From omakase menus by celebrity chefs to yakiniku and tempura made with the highest quality ingredients, the Da'an District in Taipei boasts a plethora of MICHELIN-recommended restaurants.

The innovative dishes served at one-MICHELIN-starred Longtail in Taipei are a reflection of executive chef Lam Ming Kin’s vibrant global experiences.

The 2020 edition of the MICHELIN Guide will include Taichung, a city known for its diverse culinary culture.

This hybrid cooking technique of pan-frying then simmering is often used in Taiwanese cuisine to give fish a textured appeal.

Chef Lin Ju-Wei, head chef of two MICHELIN star The Guest House in Taipei believes in having a solid culinary foundation, relentless practice and a focused attention to detail.

Good food does not have to be expensive. The MICHELIN Guide Bib Gourmand Restaurants was created to allow everyone to eat well without spending more than NT$1,000.

The chef of two-MICHELIN-starred RAW in Taipei takes us on a one-day exploration in Penghu, where he discusses his summer menu and the contemporary gastronomic dynamics between Taiwan and the world.