A CUT Steakhouse at the Ambassador Hotel Taipei embodies the name "A CUT," with "A" signifying the highest quality steaks, style, and service. "A CUT" represents the use of the finest cuts of beef in steak cuisine, symbolizing Ambassador Hotel Taipei's philosophy and goal of bringing consumers the ultimate steak feast. The chef meticulously selects the world's finest beef, aging it for the perfect number of days based on the unique characteristics of each cut, resulting in steaks with an even richer and more enticing flavor. We also source wines from major wine regions around the world, and our products have consistently received the Award of Excellence international certification from the authoritative American wine magazine "Wine Spectator." Enjoy a top-tier steak feast at A CUT Steakhouse in both the Taipei and Hsinchu Ambassador Hotels.

Experienced chefs use smokeless electric heating plates to cook premium beef and fresh seafood, perfectly showcasing the exquisite appearance of the ingredients. Several VIP private rooms, accommodating 8 to 40 people, provide an undisturbed dining environment. You can also select a bottle of wine from the cellar that matches your vintage to further highlight your elegant and refined culinary taste.

Located within the grounds of the Palace Museum, nestled amidst lush greenery and verdant hills, the restaurant showcases a perfect fusion of ancient and modern Chinese cuisine. Its most distinctive dishes are meticulously crafted works of art, modeled after national treasures housed in the museum. The Palace Museum Regent offers a unique à la carte restaurant, ten private dining rooms, and a large banquet hall capable of accommodating 25 tables.

The head chef hails from Fukuoka and founded this restaurant, drawing upon his extensive culinary experience in Tokyo and Taipei. He is dedicated to presenting delicate and layered French cuisine. The restaurant's name, derived from French, signifies natural and unadorned beauty, embodying a back-to-basics lifestyle. It also symbolizes a neutral and inclusive earth-toned palette, creating a tranquil and harmonious atmosphere that reflects the restaurant's original intention and philosophy. The cuisine follows authentic French recipes, incorporating seasonal ingredients from Japan and Taiwan, and using carefully selected tableware and pottery from Kyushu and other regions to infuse the dishes with a subtle Japanese flair. We offer a meticulously designed menu paired with fine wines from around the world, presenting a rich and harmonious sensory experience.

A Michelin Plate recommended restaurant. Renowned for its top-notch continental cuisine, offering a variety of grilled dishes, premium steaks, and seafood delicacies. The indoor marble fountain and natural light create an elegant and comfortable dining atmosphere. The famous "Proposal Table," located in front of the romantic fountain, also offers customized services.

Brisé signifies breaking traditional frameworks and reinterpreting classics. In the summer of 2025, led by emerging chef Pili, the restaurant will reinterpret the appearance and cooking style of ingredients through skillful techniques and respect for them. The result will be dishes that are visually appealing, layered, and warm, with a space that echoes the spirit and rhythm of contemporary French style, offering a light and bright ambiance. A total of 16 tables will be available.

Since ancient times, "fragrance" has been a color used to describe skin tone. It is simple, primitive, and warm. The restaurant takes its name from this, hoping that those who step into "Fragrance" can temporarily escape the hustle and bustle of city life, return to the essence of life, and experience the purest relationship between people and space, and between people and food. Hidden away in the city, "Fragrance" is understated yet elegant. It cleverly transforms an old house, using European antiques and artifacts to create a unique and distinctive dining space in southern Taipei. The "Fragrance" team is led by Steve Chiu, who has experience in Michelin-starred restaurants. With his masterful contemporary culinary skills, he blends rich overseas experience with local Taiwanese culture, exploring the possibilities of ingredients and creating innovative taste experiences in each season's dishes, bringing surprises to gourmets.

La Vie by Thomas Bühner, a contemporary European restaurant led by German Michelin three-star chef Thomas Bühner and helmed by Hong Kong-based Executive Chef Xavier Yeung, has garnered significant attention since its opening in 2023. The restaurant not only earned a Michelin star last year but also made it into La Liste 2026's "Top 1000 Restaurants," becoming one of only five restaurants in Taiwan to be included, demonstrating its solid and mature culinary prowess. Based on Thomas Bühner's unique three-dimensional culinary philosophy, Chef Xavier, with keen insight and exquisite skills, blends top-quality local Taiwanese and international ingredients to create distinctive contemporary European dishes. These are paired with meticulously crafted wine pairings by Chief Sommelier Max Huang, resulting in a refined and unforgettable dining experience. Designed by renowned German architect Olaf Kitzig, the restaurant space aims to showcase the diversity of Taiwan's urban and natural landscapes, while emphasizing a multifaceted architectural language encompassing timelessness, elegance, contemporary style, and simplicity. The design uses earthy tones such as green, rock, and blue as a base, complemented by understated, shimmering gold inspired by Taiwan's Jinguashi stone, reflecting Taiwan's history, inclusivity, flexibility, and island character. Furthermore, the restaurant design pays close attention to seating spacing, the soundproofing effect of high ceilings, and the use of indirect warm lighting, creating a comfortable and photogenic space.

The French word "développe" means development or creation, while "au fait" means familiarity with or thorough understanding of things. Combining these two words to create a new definition, the name "LOPFAIT" is born. LOPFAIT, a French restaurant, boasts a luxurious dining space that blends local Taiwanese ingredients with French culinary techniques. Its design heavily utilizes natural elements, featuring round arched doorways and floor-to-ceiling windows. To the north, one can see Jiannan Mountain in the distance, while to the east, the bustling cityscape unfolds. Dining while quietly enjoying the view is truly a wonderful experience. The open dining area primarily features square tables for two, elegant French tableware, bold and ornate wall textures, and crystal chandeliers by the east-facing windows, all contributing to a perfectly balanced atmosphere.

We are a new Chinese cuisine restaurant located in Taipei, with "contemporary interpretation × Chinese heritage" as our core concept. We are dedicated to creating a contemporary Cantonese dining experience with an international perspective, ensuring that every gathering, whether for business banquets, family reunions, or any important occasion, is well-prepared.

Combining classic Japanese and innovative Taiwanese robatayaki culture, we pour our sincerest emotions into every detail; this is Rakuzun's most sincere hospitality to you. Let's slow down and immerse ourselves in the izakaya's atmosphere, reminiscent of a late-night diner.

ABV Mediterranean Restaurant & Bistro ABV Mediterranean Restaurant & Bistro centers on Mediterranean culinary culture, bringing together classic dishes from Spain, Portugal, Italy, Greece, Turkey, Croatia, and other regions. It guides diners on a culinary journey across Europe, Asia, and Africa through gourmet food and craft beer. The restaurant adheres to traditional cooking methods from each country, combining local ingredients and craftsmanship to present a flavor experience closest to the local culinary culture. From Spanish paella and Portuguese seafood dishes to Middle Eastern spiced roasts and Mediterranean appetizers, each dish carries the culinary story of a different nation. ABV Mediterranean Restaurant & Bistro also boasts hundreds of craft beers from around the world. Through professional food and beer pairing concepts, diners can experience the perfect balance between different beer styles and dishes while enjoying their meals. Whether it's a family gathering, a get-together with friends, a business dinner, or for gourmets who love exotic cultures, ABV Mediterranean Restaurant & Bistro offers a culinary journey from the Mediterranean coast all the way to the Middle East and the Balkans.

ABV Caribbean Restaurant & Bistro ABV Caribbean Restaurant & Bistro is a rare gem in Taiwan, themed around Caribbean cuisine. It brings the vibrant flavors of the Caribbean islands, the coast of Central and South America, and the Latin American sphere to your table, offering an exotic culinary experience brimming with spices, fruits, seafood, and grilled delights. The menu features specialties from Jamaica, Cuba, the Dominican Republic, Puerto Rico, Paraguay, Argentina, and Mexico, ranging from classic Caribbean grilled meats and spiced stews to a variety of seafood and street food, showcasing the free-spirited and colorful culinary styles of these regions. ABV Caribbean Restaurant & Bistro also offers hundreds of craft beers from around the world, providing expert pairing advice to help guests explore the rich layers of different beers paired with Latin American cuisine. The warm atmosphere, generous portions, and festive dining culture make it a popular choice for gatherings, birthday parties, and large parties. At ABV Caribbean Restaurant & Bistro, it's not just about enjoying an international meal; it's about stepping into the sunshine, music, and passion of the Caribbean, experiencing the culinary charm of another world.

ABV Japanese Izakaya ABV Japanese Izakaya focuses on local Japanese food culture, recreating the most charming dining scenes of Japanese izakayas through regional specialties and artisan techniques from Kanto and Kansai to Kyushu. The restaurant offers a wide selection of dishes, including okonomiyaki, Hiroshima-style okonomiyaki, various teppanyaki dishes, straw-grilled dishes, hot pot, and appetizers. It also regularly hosts themed food festivals representing different prefectures and cities in Japan, introducing local cuisine and ingredients to Taiwanese consumers. Each dish is not just delicious, but also embodies the history, culture, and artisan spirit of various regions of Japan. In addition to its cuisine, ABV Japanese Izakaya also boasts a collection of hundreds of craft beers from around the world, breaking the stereotype that izakayas can only be paired with sake or shochu. By pairing different styles of beer with Japanese cuisine, it creates a more diverse taste experience. Whether it's a casual drink after work, a meal with friends, a late-night diner experience, or a trip for those who love Japanese culture, ABV Japanese Izakaya offers an atmosphere and authentic flavors reminiscent of various Japanese cities.

ABV American Restaurant & Bistro ABV American Restaurant & Bistro is themed around the diverse and rich regional culinary culture of the United States. It transcends the common perception of American cuisine as merely hamburgers and fried chicken, delving into the unique local delicacies and classic dishes born from immigrant cultures across the country. From Texas smoked barbecue and Louisiana Kenjung cuisine to state-specific steaks and Southern soul foods, ABV American Restaurant & Bistro continuously guides diners to discover authentic American food culture through various themed events and limited-time menus. The restaurant also offers hundreds of craft beers from around the world, allowing customers to explore the wonderful combinations between American cuisine and craft beer through food and beer pairings. The spacious and comfortable dining area, generous portions perfect for sharing, and lively and relaxed atmosphere make it a popular choice for friends gatherings, watching sports, celebrations, and corporate parties. At ABV American Restaurant & Bistro, you're not just enjoying American food, but embarking on a culinary road trip across the United States.

Located next to Dazhi MRT station, this is a low-key, quiet, and approachable casual dining restaurant. Run by a husband-and-wife team, Chef Fred received intensive training in gifted mathematics during high school and decided to pursue a career in the culinary arts before graduation, a journey that has lasted nearly 20 years. After years of experience in fine dining establishments such as Michelin-starred restaurants, in 2023 he internalized his experience in multi-person teams with detailed division of labor, combining it with his professional training in logical thinking to showcase the delicate, meticulous, and intricate processes and techniques in his "one-man kitchen." The core of his cuisine revolves around the dietary habits of the "Asian stomach," including the reliance on hot food, soups, rice, and noodles. Notably, while maintaining solid classic French techniques, he breaks away from traditional Western cooking concepts, using small amounts of butter, cheese, and whipped cream in his dishes, and constructing flavor combinations based on Chinese culinary principles, thus overturning preconceived notions about ingredients. Canwu sheds the aloofness of fine French cuisine, offering a warm, relaxed, yet sophisticated dining experience, starting with set menus so that even a solo diner can enjoy an elegant meal.

"Principal Feng's Hot Pot," originating from Chengdu's Taikoo Li, quickly became a sensation due to its authentic flavors and fresh ingredients. It not only became Chengdu's most popular restaurant, achieving a daily table turnover of 15 times, but also rapidly expanded to 400 stores, and even opened branches in Singapore and the United States. Even Huang Renxun (a famous Taiwanese entertainer) has visited the restaurant. In light of this success, we have secured the exclusive distributorship in Taiwan, combining the most authentic Sichuan-style spicy hot pot broth with the freshest local ingredients, hoping to share the delicious, spicy, and fragrant flavors with everyone!

Uo-kun Sakana-kun is renowned for its fresh seafood and is often referred to as the "Tsukiji Market of Taipei." They specialize in authentic Japanese seafood donburi and sushi. Their skilled chefs meticulously select the catch, controlling its ripening and cutting techniques to create a perfect blend of seasonal flavors on rice, presenting the purest Japanese taste. Currently, the brand encompasses three sub-brands: Uo-kun Main Store, Uo-kun Sakana-kun, and Sushi no Uo-kun.

The three initial shareholders of "Ben" were all born in the Year of the Ox, hence the name "Ben" (奔). Founded in 1991, Ben has focused on teppanyaki cuisine, blending Japanese and French techniques with innovative methods to create its own unique style and establish itself as a top-tier teppanyaki restaurant. We have long-term partnerships with Wagyu beef farms in Kumamoto and Hokkaido, ensuring a stable supply of premium beef aged for 18 days and chilled for 365 days. In addition to meat, we also carefully select the finest live seafood, ensuring that the best ingredients are treated and presented with the utmost care on the teppanyaki grill. Since its founding in 1991, Ben has established itself in the industry within a decade, becoming one of Taiwan's leading teppanyaki restaurants. Providing the highest quality ingredients and professional teppanyaki techniques, with consistent quality as the core of our brand, we are dedicated to making every dish the best it can be.

Hygge – a Danish expression for a simple yet beautiful life. Here, you'll find warm candlelight, mellow coffee, fragrant wine, and exquisite pastries, along with your loved one and a relaxed, comfortable self. [Maolnn] invites you to experience the philosophy of Hygge through dining. As a steak and lobster restaurant specializing in top cuts like ribeye, New York strip, gourmet, and T-bone, we uphold classic traditions and refine our dry and wet aging techniques, allowing the rich aroma of American beef to be released slowly in Tianmu. We also offer a "live lobster" feast, perfectly crafting an ultra-fresh double main course seafood and turf extravaganza. In an elegant atmosphere filled with wine, aroma, flowers, and books, whether for a romantic date, a warm birthday celebration, or a business dinner, Maolnn will preserve the most beautiful and elegant moments for you.

Lao Jing Supreme BBQ, known for its "Taiwanese-style barbecue with a human touch," selects top-quality ingredients and combines local flavors with professional tableside grilling services, making it a favorite among gourmets. Established for twelve years, the brand adheres to high-quality standards, consistently achieving excellent results in SGS environmental audits and winning numerous awards. In 2024 and 2025, it was voted the champion of the Taichung Hot Pot BBQ Festival in a public vote.

PRIME ONE Steakhouse, a premium restaurant under the Taipei Garden Hotel, has been awarded a Michelin Plate recommendation in the Taipei Guide. It blends local ingredients with the spirit of New Cuisine to create exquisite dining experiences that are both creative and aesthetically pleasing. The restaurant features private dining rooms and a million-dollar aging room using Himalayan salt bricks, and regularly invites guest chefs who have received both Michelin and local accreditations. The culinary team selects top-quality meats from the US and Australia, combining dry and wet aging methods, and searing them over a direct fire with longan wood to achieve a crispy exterior and tender interior. The result is a rich and balanced experience, with layers of flavor between the charcoal aroma, the fat, and the meat's texture. The restaurant also offers a selection of premium pork chops, lamb chops, and seafood main courses. Through the experienced culinary team's superb skills and attentive service, the restaurant presents a complete high-end luxury dining experience in a tranquil space, offering a captivating and sophisticated dining experience.

ICHI is an izakaya that blends the spirit of Japanese cuisine with modern dining and drinking culture, creating a layered dining experience with seasonal ingredients, meticulous dishes, and creative drinks. From delicate small plates and the aroma of charcoal grilling to tea, liquor, and classic cocktails, ICHI aims to make every gathering more than just a meal, but a relaxing, slightly tipsy, and memorable urban dining experience.

Spanish Mediterranean cuisine restaurant

Hui Room is more than just a restaurant; it's a space for hospitality that carries history. We've crafted Taiwanese flavors into readable stories, allowing memories to resurface through "contemporary Taiwanese cuisine." Family reminiscences, city hustle and bustle, the warmth of friendship—all are brought to life again at the dining table. ✦ Every dish is a Taiwanese narrative ✦ Every gathering is a dialogue between historical sites and memories

In partnership with a renowned Italian meat supplier, Ciao by Fratelli Pennisi Macelleria Sicilia offers authentic Sicilian steakhouse cuisine, presenting the traditional direct-fire grilling style of southern Italy's Sicily. We also exclusively offer 21 Italian craft beers, inviting you and your family and friends to enjoy the pleasures of Sicily's culinary delights.

We adhere to our three founding principles: "To bring customers delicious food, better value for money than other restaurants, and a joyful dining experience." We aim to let Taiwanese customers experience the truly delicious traditional Japanese cuisine.

Located on the second floor of the hotel, GUSTOSO Italian Restaurant is designed with the olive tree, a symbol of Italy's terroir and abundant vitality, in mind, presenting the pure flavors of classic Southern Italian home-style cuisine. Adhering to the culinary spirit of "returning to the essence of ingredients," the restaurant does not use complex techniques to mask the original flavors of the ingredients, but rather showcases the sincerity and simplicity of Southern Italian food culture through carefully selected high-quality ingredients and delicate seasonings. "GUSTOSO" means "delicious" or "tasty" in Italian, symbolizing the restaurant's respect for and inheritance of Italian culinary culture. Starting with each dish, the restaurant hopes to guide guests to experience the classic flavors closest to those of local Italian dining, offering an authentic and heartwarming experience of Southern Italian cuisine.

Located near the Taipower Building/Guting Station in Da'an District, Taipei City, this restaurant offers high-quality food and wine pairings, professionally cooked dry-aged steaks, thick-cut ribeye steaks, crispy roasted cherry duck breast, and a wide variety of French-style steaks. Established in 2019, the restaurant consistently provides high-quality customized catering services. Suitable for birthday celebrations, romantic dates, small and medium-sized enterprise gatherings (under 70 people), and company/event bookings.

"San San Chuan Jiu" officially opened in December 2024, located in the core business district of Dunhua South Road, Da'an District, Taipei City. From its inception, the brand positioned itself as a "new-style Sichuan cuisine restaurant," quickly establishing a distinctive identity in the highly competitive catering market by blending traditional Sichuan flavors with modern culinary thinking. Within just one year and four months of its opening, "San San Chuan Jiu" demonstrated strong brand growth and market acceptance. Through precise control of ingredient flavors, innovative application of cooking techniques, and meticulous design of the overall dining experience, it has successfully attracted a large consumer base with high demands for food quality and style, gradually accumulating a stable and loyal customer base. In 2025, "San San Chuan Jiu" was recommended by the 5th "500 Dishes" awards, with its signature dish, "Glazed Curry Soft-Shell Crab," winning the judges' favor and showcasing its high degree of balance between flavor creation and market acceptance. This recognition not only enhances brand visibility but also further solidifies "San San Chuan Jiu's" professional image in the new-style Sichuan cuisine sector. Furthermore, its inclusion in the Michelin Guide in January 2026 demonstrates its high level of maturity in terms of culinary quality, overall performance, and brand integrity, thanks to its rapid recognition by an international restaurant rating system. For a newly established restaurant brand less than two years old, this milestone is significant and lays a more solid foundation for its future development. As word-of-mouth continues to grow, "San San Chuan Jiu" has gradually become a media focus, accumulating numerous media interviews and reports since its opening, covering aspects such as lifestyle, restaurant reviews, and city-wide topics. The brand's voice is steadily growing, creating a natural diffusion effect among social media and consumers, further boosting its overall market influence. In terms of actual operational performance, restaurant reservations remain consistently high, with seats in high demand during peak hours and consistently high occupancy rates, indicating that the brand not only generates buzz but has also successfully translated into stable revenue and consumer behavior. This positive cycle of "reputation-traffic-conversion" reflects the accuracy of the brand strategy and market positioning. Overall, "San San Chuan Jiu" has achieved phased growth from brand establishment and style positioning to market validation in a very short period of time, gaining recognition from both professional critics and the consumer market. In the future, it will continue to focus on modern Sichuan cuisine, deepening culinary research and development and brand experience to further expand its influence and development potential in the contemporary catering market. In recent years, modern Sichuan cuisine has gradually become an important trend in the catering market. "San San Chuan Jiu" is precisely in this trend, reinterpreting the possibilities of Sichuan cuisine in the contemporary era with a more distinctive and recognizable approach. Modern Sichuan cuisine is not simply about superficial innovation of traditional dishes, but rather, while retaining the essence of Sichuan cuisine's "numbing, spicy, fresh, and fragrant" flavors, it achieves a deeper level of integration and re-creation through cross-cuisine techniques, the reconstruction of modern culinary logic, and a more nuanced understanding of ingredients and flavors. "San San Chuan Jiu" (弎弎川酒) takes Sichuan cuisine as its root, extending to a more open culinary vocabulary. From ingredient selection, flavor layering, cooking techniques to visual presentation, it incorporates contemporary culinary thinking, ensuring that the dishes not only satisfy the taste buds but also meet modern people's expectations for quality of life and dining experiences. Within this framework, the brand has gradually established its own flavor system and aesthetic language—familiar yet full of surprises; preserving tradition while continuously pushing boundaries. The core spirit of all this is condensed into one sentence: "A feast, a color and aroma, a Sichuan spirit; the beauty of mountains and rivers, the elegance of fine cuisine, three colors and three aromas." This is not just a slogan, but San San Chuan Jiu's interpretation and practice of modern Sichuan cuisine—traditional methods as the foundation, new flavors as the form, authenticity as the soul, every dish embodies the heart. Between inheritance and innovation, it extends and shapes the Sichuan flavor of this generation.

Hidden in a quiet alley in Taipei's Zhongshan District, CEO1950 is an art and cultural space formerly the official residence of Hsu Po-yuan, the first governor of the Central Bank in the 1950s. This 70-year-old wooden house, a blend of Japanese and Western architectural styles, has been transformed into a multi-functional space combining "gourmet food, aesthetics, and a beautiful life." The first floor is helmed by a Michelin-recommended chef, who boldly integrates local flavors with contemporary French cuisine; the second floor is an art gallery and exhibition space. Push open the vermilion doors, and you'll find historical elegance intertwined with modern creativity, offering a sensory feast for the senses.

LanPengYou, initially just the name of a chat group for a bunch of friends, became the reason we wanted to create this brand because of the values it represented. We believe everyone should have one or two "bad friends" in their lives—friends who will laugh at you when you embarrass yourself, but will stand by you through thick and thin when you're truly down. "Butcher by Lanpengyou" is our first brand. For us, "a burger is never just a simple fast food meal, but a calculated combination of flavors." The true essence of a burger is to bite into all the elements and experience the different layers of flavor. Butcher by LanPengYou is a burger specialty shop that uses Choice-grade chilled Angus Wagyu beef, handling the entire process of trimming, grinding, and pounding the meat themselves. To achieve this, we visited various meat chefs, learning about the source, cuts, fat-to-lean ratio, and spices. All this was to create the burger patties with the ideal proportions in our minds. Our goal has always been to create a burger specialty shop that brings together friends, food, and drinks, offering a variety of burger flavors with different meats, seasonings, and styles.

**NO.641 Bistro | Making Every Ordinary Night Memorable.** NO.641 Bistro is an Italian bistro located in Taipei's Xinyi District. It offers Italian cuisine, signature cocktails, and weekly live music performances, creating a dining space that combines delicious food, music, and a sophisticated lifestyle. We hope the restaurant is more than just a place to enjoy food; it's a place where people can unwind from their busy lives and comfortably gather with family, friends, and partners. From pasta and freshly baked pizzas to chef's menus, to a selection of wines and creative cocktails, every dish is designed around the themes of "sharing" and "gathering." Warm lighting, a comfortable space, live music, and attentive service make NO.641 Bistro an ideal choice for dates, gatherings, birthday celebrations, and commemorating every important moment. We look forward to inviting more people to NO.641 during this Taipei Restaurant Week to enjoy delicious food, fine wines, music, and an evening worth spending time with.

Continuing the brand spirit of Li Chiu, a parent company that emphasizes the importance of alcohol, Rachel offers a full-day selection of brunch, dinner, coffee, and natural wines. Incorporating Chef Yi Nong's years of culinary expertise, Rachel presents unique and delicious brunch options in a relaxed setting, setting them apart from other options available on the market.

A sensory feast atop the city, defining Taipei's ultimate nighttime experience, La Sommet (French for "peak") is a landmark rooftop restaurant and bar located on the top floor of the "Rainbow Creative Building" in Taipei's Huashan Creative Park. Adhering to the philosophy of "finding the ease of dialogue with the world at the top of the city," the brand offers a 360-degree panoramic view of Taipei 101 and the city's dazzling lights. Whether it's the semi-open outdoor rooftop design or the fantastical planet-projection space, La Sommet perfectly blends urban chic luxury with a relaxed and comfortable resort atmosphere. For this Taipei Restaurant Week, La Sommet will feature a powerful collaboration between world-class bartender Kao Yung-Pei and renowned chef Adam, reimagining Taipei's classic culture, free spirit, and exquisite food and wine aesthetics, bringing diners a "peak" feast that illuminates the Taipei night sky and thrills all five senses.

Wufang doesn't just serve dishes; it aims to transform a comfortable way of eating into a shareable everyday experience. We appreciate the natural state of ingredients and believe a meal is more than just filling our stomachs. It allows people to sit down again, enables families to have meaningful conversations, and provides a moment of care amidst a busy day. Wufang believes that cooking is more than just taste. It also encompasses color, sound, aroma, temperature, and texture—those subtle yet authentic differences that are gradually perceived at the table.

Vegan Amore is a creative vegetarian brand under Shan Guo Catering. Inspired by the spirit of Italian cuisine, it interprets the creative Mediterranean diet, creating a dining experience that combines flavor, aesthetics, and health. It insists on using natural ingredients and reinterprets vegetarian dishes through innovative cooking techniques, showcasing the rich and diverse possibilities of vegetarian cuisine, from pasta and risotto to salads and specialty drinks.

Zen Breeze Teahouse is a refined vegetarian brand under the Shan Guo Catering Group. Centered on the profound "Jiangzhe Kung Fu Cuisine," it blends classic tea culture with traditional methods, overturning common stereotypes about vegetarian food. Inheriting the complex techniques of "braising, simmering, roasting, and stewing" in authentic Jiangzhe cuisine, it insists on using no processed vegetarian ingredients, carefully selecting local, wholesome ingredients to perfectly showcase the freshness and layers of flavor in its vegetarian dishes.

Honke Sports Village - BBQ Restaurant

Our Longevity Village - Ginseng Chicken Korean Cuisine

Unlike in Taiwan, in Japan, izakayas are places where people who are stressed in their daily lives can relieve the tension of the day after get off work and connect with colleagues and friends in private. This is also the original intention of creating this store, hoping to bring the culture of Japanese izakayas to Taiwan.

Modern-style izakaya

The owners, a husband and wife team from Hong Kong, have incorporated authentic Hong Kong elements into the restaurant's decor and food and wine design. They are dedicated to blending traditional Hong Kong dishes with international cuisine to create innovative Hong Kong flavors. The restaurant's manager, a former member of Asia's Top 50 Bars, has created a series of signature cocktails representing different parts of Hong Kong, each drink showcasing the local character through sensory experiences.

Yue Liang Cantonese Cuisine at the Courtyard by Marriott Taipei focuses on creative Cantonese dishes, combining traditional Cantonese cuisine with local Taiwanese ingredients and contemporary culinary thinking to showcase the aesthetics of Cantonese cuisine that blends classic heritage with innovative style. Renowned for its signature roast duck and roast goose, Yue Liang continuously draws inspiration from Taiwan's terroir through seasonal ingredients, expert cooking techniques, and meticulous processes. By reinterpreting local ingredients using Cantonese culinary methods, each dish not only preserves classic traditions but also showcases a contemporary Cantonese style unique to Taiwan.

Genghis Khan Daikokuya, originating from Asahikawa, Hokkaido, is a renowned mutton barbecue restaurant that many visitors to Hokkaido choose as a must-try. Now opening its first overseas branch in Taiwan, Genghis Khan Daikokuya selects only fresh, chilled Australian mutton, air-freighted directly without freezing, and has its tendons and membranes removed daily by hand by skilled artisans to ensure a tender, delicate, and pure flavor. Paired with authentic Hokkaido-style seven-round barbecue and a Japanese-style dining space, you can enjoy the delicious taste of authentic Hokkaido Genghis Khan without flying to Japan.

Shang Shan Dou Jia, a flagship vegetarian brand under Shang Guo Catering, is a popular Chinese vegetarian restaurant themed around "beans." The brand has been awarded a Bib Gourmand recommendation in the Taipei Michelin Guide, completely overturning the public's preconceived notions of traditional vegetarian cuisine. Upholding a spirit of handcrafted excellence, the restaurant meticulously selects pure, natural, non-GMO soybeans to make fresh tofu, soy milk, bean curd sheets, and tofu pudding daily, offering classic organic bean dishes and exquisite bean-based cuisine along with Chinese dim sum. The restaurant's interior space blends Taiwanese and Japanese Zen styles in a warm atmosphere, allowing vegetarians and meat lovers alike to enjoy a warm and high-quality culinary experience.

The name rooTi is inspired by the multi-rooted nature of "rooty," much like the "Ti" in the musical scale, a musical note pointing towards "home," ultimately returning to the stability of "Do." It's like a melody and rhythm that starts from the earth and eventually returns to the heart. rooTi advocates slow food, with "Slow × Soothing" as its core. It removes unnecessary seasonings and packaging, allowing cuisine to return to its most authentic form, reconnecting with the land beneath our feet in every bite of slow food.

Brand Philosophy: We believe that a dish can pass down the flavors of a family. A restaurant can preserve the memories of generations. From grand feasts to small dishes, we insist on using fresh ingredients and following traditional methods, ensuring that every bite reflects the warmth and hospitality of Taiwan.

Brand Philosophy: We believe that a dish can pass down the flavors of a family. A restaurant can preserve the memories of generations. From grand feasts to small dishes, we insist on using fresh ingredients and following traditional methods, ensuring that every bite reflects the warmth and hospitality of Taiwan.

TRANSIT, a dining brand under Marais Home Furnishings, is a chic space inspired by the European subway, where white leather and natural wood intertwine, exuding a casual yet elegant feel. With lifestyle aesthetics at its core, 'TRANSIT' signifies a seamless connection between taste buds and the senses, combining food with sipping-style cocktails to create a diverse yet harmonious atmosphere.

With music and arts as its core spirit, it combines local cuisine and beverage culture with Western culture in a traditional Taiwanese house.

Built from an old house, this multi-functional dining and art space creates a retro and nostalgic atmosphere. It continues the brand's original concept of a community activity center, introduces the imagery of foreign firms, and breathes new life into the old soul of the old apartment, bringing together a platform for art, performances, and cross-disciplinary exchanges.

Opened in Taipei in December 2006. Our Italian restaurant, "TRASTEVERE," is a direct translation of the Chinese name, meaning "Toraste," and is an Italian restaurant originating from Rome, passed down through Tokyo to Taiwan. We continuously strive to continue the passion from Rome and the consistent spirit of the original restaurant in our Taipei location. ~Enjoying good food is enjoying life~ We hope to have a place in our customers' hearts where this Italian restaurant, committed to quality, is remembered. Seeing our customers' satisfied smiles is our greatest sense of accomplishment.

The first Somtum Der flagship store in Bangkok originated in 2012, founded by Thanaruek Laoraowirodge, inspired by the cuisine of his mother's hometown, Khon Kaen, Thailand. He describes Somtum Der as "authentic recipes that can be presented in different atmospheres." To date, there are nine branches worldwide (Thailand, Vietnam, Japan, New York, and Taiwan). The New York branch was awarded a Michelin star in 2016 and was listed in the Michelin Guide New York edition in 2015, 2017, 2018, 2019, 2020, 2021, and 2022, as well as in the 2020 Bib Gourmand recommendation. The Bangkok Saladaeng branch received Michelin awards in 2018, 2019, and 2020. In addition to its Michelin Guide recognition, SOMTUM DER has also received the "Thailand Selection" award from the Ministry of Commerce of the Royal Thai Government for its high-quality food and unique, authentic Thai flavors, signifying its prestige and credibility. These accolades further guarantee the same culinary experience at all SOMTUM DER branches.

Shanghai cuisine, born on the docks, has always been inclusive and diverse. Bei Fu Lou, rooted in classic Shanghai dishes, incorporates culinary techniques from around the world, reimagining nostalgic flavors with modern methods, earning it a place in the Taiwan Michelin Guide for two consecutive years. The depth of culinary skill lies not in the moment spent in front of the oven, but in the countless steps taken outside: selecting ingredients, air-drying, controlling color, and maintaining the fire—each step is a matter of time. The Peking duck is prepared two days before entering the oven; the amber-colored goose is colored three times—too dark and it becomes bitter, too light and it becomes bland; the Dongpo pork is simmered over low heat for a long time, the lid not lifted before it's done. Bei Fu Lou never compromises on dishes that cannot be rushed. The head chef maintains the habit of going to the market early in the morning, using seasonal ingredients, while the principles of cooking time and temperature remain traditional. The main private room, "Hu Ting," features a round table for twenty people, perfect for three generations or large family gatherings, where there's no need for separate seating, and Taipei 101 is right outside the window as you raise a glass. Important matters should be handled with care.

Taipei's connection with American cuisine runs longer than most people realize. Slab Stone continues this tradition: San Francisco fishermen's cioppino, Bay Area family-inherited crab and garlic noodles, Louisiana Kentucky Fried Chicken, Texas charcoal grilling—each dish was first recalled, then understood, before being prepared. As night falls, the connection remains; Old Fashioned, Manhattan, Whiskey Sour, prepared with the same old recipes; California wineries, pouring a glass for Bay Area memories. Taste remembers things longer than people; some friendships are hidden in the flavors.