We’re noticing a new trend in fine dining here in Taipei: Western techniques using traditional Taiwanese ingredients – and we couldn’t be more of a fan!
Many of the chefs from these top-rated restaurants trained abroad and then came or returned to Taiwan to make their mark on the food scene. These restaurants are popping up left, right and center – and we’re the lucky ones that get to benefit from the chef’s culinary adventures. Here are 8 of our current favourites…
All images courtesy of @RAW_Taipei
This could well be Taipei’s hardest restaurant to get a reservation at right now and for good reason. Singaporean Chef Andre Chiang is the former head chef of the Michelin 3 star Le Jardin des Sens in France. His own restaurant, Andre, in Singapore was also the recipient of an impressive 2 stars.
Whilst there are certainly Italian, French and other European influences to be tasted here, the food at RAW can most definitely be considered Asian. If you’re thinking this comes at a high price tag you’ll be pleasantly surprised; its ‘Bistronomy’ concept means that you can expect haute cuisine at a very reasonable price.
A trio of revered chefs from Australia, Hong Kong and the US came together to create this modern gastronomy hot spot. Earlier this year the result was awarded a spot in ‘Asia’s 50 Best Restaurants 2017’!
Certainly worth a visit! Images worth of @Mume.
3. Gen Creative – A fascinating combination of chefs from Taiwan, Korea and Guatemala joined forces to found this New American-style restaurant.
Image courtesy of Gen Creative
If you’re looking for classic American dishes – albeit it with a creative twist – the Gen Creative (also known as Roots Creative) is your place. Particularly fantastic if you’re dining on a special occasion such as Mother’s Day, when a dedicated menu is guaranteed to impress loved ones.
Offering a set menu written upon a beautiful fan and housed inside a Japanese colonial home, some say a visit to Toh-A is a must for the striking interior alone!
Unlike some of the other fine dining restaurants of its kind around town, the menu doesn’t change here all that frequently, but then why mess with a good thing?
Featuring a Taiwanese chef who was formally trained in France and a French-Taiwanese Maître d‘, Ephernité brings the farm-to-table concept to Taipei. By working with local farmers and using ingredients from their own garden this is a menu that is truly environmentally-sustainable.
Ephernité offers just one seating per day and a varying menu that changes with the seasonal and locally produce available.
Chef Nicolas Chang studied culinary arts abroad and worked with world-renowned chefs in Paris before returning to Taipei to open Savor.
One of my favorite things about the cuisine is the edible flowers it features. Chef Chang works with an aboriginal lady in Hualien who is working really hard to bring back some Taiwan’s native edible wild plants. Chang visits her regularly to get inspiration and ideas for new dishes featuring these wild plants. The end result is gastronomy that both looks and tastes divine.
Images courtesy of Savor.