Mountain and Sea House is a taiwanese banquet restaurant in Zhongzheng, Taipei.
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 dishes: Honey-glazed pork lard rice, Roast suckling pig, Bottarga rice
Must 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.
Address: No. 94, Section 2, Ren'ai Road, Zhongzheng District, Taipei City 100
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.
T+T holds one Michelin star for a contemporary tasting menu rotating every three to four months. The name reads tapas-tasting; the cooking reads pan-Asian.
Signature: Tapas-tasting course, Asian ingredient parade, Small plates
Order: The seasonal tasting; small plates of pan-Asian ingredients with wine or non-alcoholic pairings.
Tip: Closed Sundays. Reservations open six weeks ahead by phone; weekday dinner is the easier seat.
Yang Shin opened 2013 as Taipei's first vegetarian dim-sum tea house. An all-meat-free Cantonese menu beside Songjiang Nanjing MRT, three sittings daily.
Signature: Vegetarian xiaolongbao, Vegetarian char siu bun, Truffle dumpling
Order: Vegetarian xiaolongbao filled with mushroom-stock jelly, plus the truffle dumpling.
Tip: Open 11:30 to 14:30, 14:30 to 16:30 and 17:30 to 21:30 daily. Reserve through Klook for weekends.
