TAIPEI (Taiwan News) – What makes a restaurant worth traveling for? The Michelin Guide answers that question for Taiwan on Tuesday (Aug. 19) with the release of its 2025 star list.
The Michelin Guide, often called the “Red Food Bible,” has expanded its coverage to three new cities, with over 50 restaurants earning stars from a selection of 222.
A total of 53 restaurants were awarded one, two, or three stars. The list includes eight new one-star restaurants, such as Amaze, Chuan Ya, and Frassi, along with three restaurants that were promoted from one to two stars.
Notably, Chuan Ya became one of the few Sichuanese restaurants in Taiwan to receive Michelin recognition, marking a major milestone for Chinese cuisine on the island. Chef Wang Kuo-cheng’s (王國政) refined approach presents the rich and unique qualities of Sichuan cuisine in a contemporary light.
In Taipei, Mandarin Oriental's Ya Ge restaurant earned a star for the eighth consecutive year.
Meanwhile, the French restaurant The Front House in Kaohsiung received its first-ever Michelin star. In a double celebration, the restaurant’s service manager and sommelier, Chen Yu-chi (陳玉錡), was also awarded the Michelin Guide Taiwan 2025 Service Award.
Chef Tsai Chung-ho (蔡中和) of The Front House, who trained at top restaurants like The Ledbury in the UK, draws inspiration from Taiwan's culture, climate, and local ingredients. His summer menu features produce such as Linyuan white eel, Matsu mussels, and Dongshan longan, creating a unique summer feast for Southern Taiwan.
Three Taipei restaurants were promoted from one to two stars, increasing the total number of two-star establishments to seven, which includes previous two-star winners: L'Atelier de Joel Robuchon, logy, O’Steak, and Mutan.
The new two-star list includes Restaurant A, led by Chef Alain Huang (黃以倫), which combines French style with Asian elements, as well as Yu Kapo (彧割烹).
The three-star restaurants from 2024 all maintained their ratings: JL Studio in Taichung and Le Palais and Tairroir in Taipei. Chef Kai Ho (何順凱) of Tairroir, the world's first Taiwanese-born three-star Michelin chef, continues to lead his restaurant by interpreting Taiwanese cuisine through his “mountains and seas” philosophy, blending Western techniques with local culture to tell Taiwan's story to the world.
Ho also participates in documentaries and international exchanges, using his influence to showcase the vision of a new generation of Taiwanese chefs.
Additionally, one new restaurant,Tu Pang, in Taichung received a Michelin Green Star for its outstanding sustainable commitments, bringing Taiwan's total to seven.
According to Gwendal Poullennec, the International Director of the Michelin Guide, the eighth edition of the guide reflects Taiwan's deep-rooted culinary traditions and its courageous innovation.
The list highlights three key trends: an increased visibility of Hakka cuisine, a richer selection of local street food, and a new generation of chefs bravely leaving their comfort zones to start their own businesses and reinterpret traditional techniques and flavors.
