pairings

At the Kaohsiung restaurant, nothing is ordinary — every detail, from common ingredients to the water they’re pairing, is elevated to reveal Taiwan’s flavors and culture.

Tea-drinking is an essential experience when visiting Taiwan. In many restaurants featured in the MICHELIN Guide Taiwan, tea is thoughtfully designed and incorporated into the dining experience. Serious restaurateurs have gone beyond simply offering non-alcoholic beverages to give diners the opportunity to fully appreciate the flavours of Taiwan through tea while taking the whole gastronomic journey to the next level.

Surprisingly, spirits like whisky, which has a rich and smooth flavour profile with fewer sharp edges, create a greater room for flexibility and exploration when pairing with Asian dishes, which has a diverse range of flavours.

You can savor and appreciate a fine whisky on its own, but pairing whisky with food unlocks new taste experiences and elevates any dining occasion.

For chef Kai Ho at two-MICHELIN-starred Taïrroir, food and drink are not paired by intuition or formula, but by careful choreography.

These starred restaurants in Taipei are serving up intriguing, sophisticated non-alcoholic food and beverage pairings for your booze-free days.