The inaugural Michelin Guide to Taipei has been released, with one restaurant going straight in at the top with three stars, awarded for “an exceptional cuisine.”
Le Palais in Datong, a Cantonese hotel restaurant which is renowned for it’s “sublime” roast duck, baked custard tarts and dim sum, was the only restaurant awarded Michelin’s highest honour. On the pass is chef Chan Wai-Keung, who arrived in Taiwan from Macao 20 years ago, bringing his love of Portuguese pastry with him.
Two restaurants were awarded two Michelin stars for “Excellent cooking, worth a detour” – Shoun RyuGin, an offshoot of chef Seiji Yamamoto’s three star Tokyo mecca, and The Guest House, which serves Chinese food with a particular focus on Hunan and Sichuan dishes.
There were also 17 one star ratings for restaurants with “High quality cooking,” including Mume, which is co-owned by former Quay and Noma chef Richie Lin, the Taipei outpost of chef Joël Robuchon’s Atelier empire, and André Chiang, Alain Huang and Zor Tan’s Raw concept. You may remember, Chiang told us late last year that he wouldn’t want Raw to be included in any future Michelin Guide to Taipei, so there’s obviously been a change of heart.
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