Taiwan has announced addition of six Michelin starred restaurants to its existing collection of 43, as the new restaurants bring to the table Taiwan's dynamic and ever-evolving food scene to delight the tastebuds of every kind of traveller.

In a significant boost to Taiwan’s culinary landscape, the Taiwan Tourism Administration (TTA) has announced the addition of six new restaurants to the Michelin Guide Taiwan’s line-up online.

According to a press statement by the Taiwan Tourism Administration, the Michelin Guide Taiwan, which was first released in 2018 with an emphasis on Taipei, has swiftly grown to include other important cities in Taiwan.

TTA says that these new listings add to Taiwan’s 43 Michelin starred restaurants and 139 establishments that have been awarded Michelin’s “Bib Gourmand.” This distinction that signifies ‘good quality, good value cooking’, where one may enjoy a three-course meal for less than about USD 30.

TTA says that this month’s additions highlight the island’s dynamic and evolving food scene, showcasing a diverse range of gastronomic talents. Michelin Guide Inspectors, dedicated to traversing the globe in search of culinary excellence, selected the new establishments based on their unique contributions to Taiwan’s delicious delights.

Chef Ah-Hsi’s Old Time Restaurant

Chef Ah-Hsi’s Old Time Restaurant offers a unique slow-roasted goose, a family tradition. Chef Ah Hsi’s career in Taiwanese cooking spans more than 30 years and his family used to farm geese, which explains his skills in butchering and cooking geese. As opposed to poaching the birds in brine as most Taiwanese do, he slow roasts them in a barrel before smoking them with cane sugar to bring his signature roast goose boasts juicy flesh and smoky aromas to the table.

Huist

Huist blends Western techniques with Taiwanese contemporary homeliness. The fixed price menu is inspired by Taiwanese cooking, finessed by Western techniques and has lots of home-style touches, appetising raw scallops marinated in chilli garlic kombu soy, smoked marlin in sugar rub with sliced chicken comb sandwiched between the silky fish for contrasting textures.

Hara Peko

Hara Peko merges French and Japanese cuisine in Tainan’s Snail Alley, complemented by exclusive sake. The owner-chef received classic French training and worked for a time in Japan. With this, he champions a unique take on ‘French-influenced Nippon cuisine’. The single set menu changes once a month, with a choice of main from two or three options. Instead of red and white, the wine list features an array of sake from Kyushu, which the owner-chef finds matching his culinary style to a tee.

Wenpapa Goose

Wenpapa Goose specialises in a signature saltwater goose, served with goose meat rice. The goose-themed menu is the handiwork of an owner-chef who has over 20 years of experience with the bird. Classic goose meat rice is paired with braised bamboo shoots and scallion goose oil sauce for a lovely crispy crunch and deep aromas.

Tain Chu

Tain Chu provides a blend of Sichuanese and Taiwanese flavours. Since 1971, the same couple has owned this nostalgic, elegant space clad in warm walnut wood. The wife helms the kitchen and her Sichuanese and Taiwanese dishes, as well as original creations inspired by her travels have attracted a loyal following. Apart from the main menu, also popular are the the daily specials.

Three Meals

Three Meals impresses visitors with its value-for-money set menu in a minimalist, airy space. In a quiet alley, this airy venue sports floor-to-ceiling windows and a white colour scheme. The friendly-priced set menu comes with a main dish, soup, side dish, dessert and drink of the day with a slew of mains available for solo diners. Reservations are open to parties of four people minimum. Deep-fried squid in peppered salt arrives crisp and tender, three-cup chicken explodes with juices.