Marshal Zen Garden is a taiwanese banquet and hot spring restaurant in Beitou, Taipei.
Marshal Zen Garden restored a Japanese-era Beitou inn into a heritage Taiwanese dining room above the Tamsui river bend. Hot-spring bath plus a banquet menu.
Signature dishes: Taiwanese set banquet, Hot-pot finale, Sesame oil chicken
Must order: Set-menu Taiwanese banquet finishing with sesame-oil chicken and the hot-pot rice course.
Tip: Open 12:00 to 14:00 and 18:00 to 21:00 daily. Reserve through the operator's site; pickups from Xinbeitou MRT.
Address: No. 34, Youya Road, Beitou District, Taipei City 112
Din Tai Fung's Xinyi Road original is the xiaolongbao counter that turned a 1958 cooking-oil shop into a global chain. Bib Gourmand; queues from 11:00 sharp.
Signature: Xiaolongbao, Truffle and pork xiaolongbao, Cucumber starter
Order: Ten-pleat pork xiaolongbao, niu rou mian beef noodle soup, plus the cucumber starter to share.
Tip: Take the queue ticket on arrival and shop the Yongkang Street strip while you wait; cards and mobile pay accepted.
Mountain and Sea House revives 1930s Taiwanese banquet cooking inside a restored Ren'ai Road heritage mansion. One Michelin star plus a deep wine list.
Signature: Honey-glazed pork lard rice, Roast suckling pig, Bottarga rice
Order: Honey-glazed pork lard rice and the seasonal banquet tasting; reserve the suckling pig 48 hours ahead.
Tip: Closed Mondays. Lunch and dinner sittings only; weekday lunches are the easier seat.
Yong Kang Beef Noodle has been pulling beef and braising shank since 1963. The two-floor Lane 31 counter is Bib Gourmand and the canonical visitor bowl.
Signature: Niu rou mian classic, Tendon and brisket combination, Pickled mustard greens
Order: Half-tendon, half-brisket bowl with hand-cut noodles and a side of mustard greens.
Tip: Open 11:00 to 15:30 and 16:30 to 21:00 daily. Cash and mobile pay; share the table at peak.
Lin Dong Fang's clear-broth bowl is many Taipei locals' default beef noodle, running 11:00 to 03:00 across every shift. Bib Gourmand listed since 2018.
Signature: Clear-broth beef noodle, Niu rou tang, Beef tendon
Order: Beef-tendon clear-broth bowl with extra spoon-tender brisket; pickles on the table are free.
Tip: Open Mon to Sat 11:00 to 03:00, closed Sundays. Cash only at the counter; queue runs fast.
Le Palais has held three Michelin stars since 2018, Taiwan's only 3-star room. Cantonese fine dining with Cherry Valley duck from Yilan as the marquee.
Signature: Crispy-skin roast duck, Char siu Iberico, Chinese spinach and salted-egg dumplings
Order: Cantonese roast duck served in two courses and the salted-egg spinach dumplings at dim sum.
Tip: Lunch dim sum is the easier reservation. Book online four to six weeks ahead through the hotel.
logy holds two Michelin stars under chef Ryogo Tahara, sister to two-star Florilege Tokyo (chef Hiroyasu Kawate). Asian-contemporary, deep Taiwanese sourcing.
Signature: Tasting menu, Mountain ingredients course, Hand-pulled noodle
Order: Whatever the seasonal tasting menu is built around; ask the sommelier to thread the pairing.
Tip: Closed Sundays and Mondays. Reservations open one month ahead online; one seating per evening.