L’ATELIER represents a workshop and serves as a stage for chefs to showcase their skills. The trendy, modern bar-style design, paired with an open kitchen, allows diners to enjoy their meals while watching the chefs meticulously prepare their dishes. Against a backdrop of vibrant, fresh ingredients and a striking black and red color scheme, the restaurant offers a stunning visual feast even before the meal begins. With its immense popularity and renowned creative cuisine, L’ATELIER tantalizes the taste buds of Taiwanese gourmets. Enjoy the joyful atmosphere of L’ATELIER de Joël Robuchon and build a unique culinary relationship through interaction, breaking down stereotypes about dining and reconstructing a multi-sensory experience.

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 finest cuts of beef used in steak dishes, symbolizing Ambassador Hotel Taipei's philosophy and goal of providing consumers with the ultimate steak experience. 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 from the prestigious American wine magazine "Wine Spectator." Enjoy a top-tier steak experience 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 pick a bottle of wine from the cellar that matches your vintage to further highlight your elegant and extraordinary 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.

Earnestos, founded by Singaporean chef Ernest Toh, is a restaurant with the core concept of "Modern Singaporean Cuisine Inspired by Taiwan." It combines Southeast Asian cultural roots with Taiwanese terroir, seasonal ingredients, and diverse Asian culinary memories, presenting a dining experience that is both culturally profound and modern through delicate and creative culinary language. Unlike the aloofness of traditional fine dining, Earnestos emphasizes the warmth and comfort of being invited to the chef's home, blending high-quality cuisine, a comfortable atmosphere, and sincere hospitality to create a modern dining style rarely seen in Taiwan—one that combines sophistication with intimacy. Since its establishment in late 2023, the restaurant has consistently used the seasons as its narrative axis, exploring the cultural intersection between Taiwan and Southeast Asia. It has received recognition from *500 Dishes* magazine, gradually establishing its unique position in the Taiwanese culinary market with its cultural distinctiveness, creativity, and hospitality. Chef Ernest Toh hails from Singapore and has over ten years of culinary experience spanning Europe and Asia. Early in his career, Ernest honed his skills at world-renowned restaurants such as Saint Pierre (two Michelin stars) and Nouri (one Michelin star) in Singapore, as well as Relæ and Amass in Copenhagen, Denmark, where he was deeply influenced by contemporary cuisine, sustainability, and cultural narratives. After arriving in Taiwan, Ernest served as head chef at nkụ (Michelin Plate recommended restaurant) and MUME (one Michelin star restaurant), continuing to deepen his exploration of Taiwanese terroir and modern culinary vocabulary. During his tenure at MUME, he led the team to win the Asia's 50 Best Sustainable Restaurants award.

It has been awarded a Michelin star for four consecutive years since 2022. It was one of the first restaurants in Taiwan to introduce authentic French fine dining, showcasing the French culinary art's pursuit of perfection and attention to detail.

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.

Aleisha (Arabic: علیشا, Romanized: 'Alīshā') is a cognate of the female name Alicia and a variant of Alice, derived from the Old English names Æthelhādas or Æðelhādas, meaning "noble nature"—a rare and precious quality. We blend the spirit of the Old English name Aleisha with its Arabic meaning of "a beautiful dining space," naming this unique space Aleisha'. We hope guests will enjoy a novel Mediterranean culinary experience in a warm and comfortable atmosphere, feeling the unique elegance and beauty of Aleisha'. Our Vision: Stepping into Aleisha', you will instantly feel the sunny Mediterranean atmosphere—warm and comfortable. This is not just a "dining space," but an "immersive experience space" exclusively for you. We focus on food, using the chef team's culinary techniques to create an interactive experience, unveiling the prelude to a sensory feast. You can imagine yourself being transported to different times and spaces, where every moment is unique and private, and where people gather to freely express themselves.

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 to develop or create; "au fait" means familiarity with or full understanding of things. Combining these two words gives the new name "LOPFAIT" a fresh definition. A luxurious dining space, LOPFAIT French restaurant blends local Taiwanese ingredients with French techniques. The design style heavily utilizes natural elements, with round arched windows and floor-to-ceiling windows. To the north, one can see Jiannan Mountain in the distance, while to the east, the bustling city skyline 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, creating a perfectly balanced atmosphere.

Bird Sho is a no-menu restaurant specializing in yakitori, offering seasonal ingredients and various chicken dishes and skewers, aiming to promote Taiwanese yakitori to the world.

Established in 2014, Restaurant Ephernité prioritizes quality ingredients and features simple, refreshing seasonings. It primarily utilizes farm-fresh organic produce in its no-menu French cuisine. Since its opening, Ephernité has been featured in major French food media outlets such as Food and Sens and Omnivore, as well as the American magazine Travel+Leisure. It has also been interviewed by international media outlets including Tatler Asia in Singapore and Hong Kong television. Ephernité's head chef, Vanessa Huang, was invited by the French Institute in Taiwan to serve as the head chef of the French Pavilion at the 2018 Taipei International Food Show and served as the demonstration chef for the French Institute in Taiwan's "Delicious France" event in 2020. Furthermore, it has been selected for four consecutive years as one of the best modern French restaurants in Taiwan by the French Ministry of Foreign Affairs' "Good France" program. The restaurant has also received awards in "500 Dishes: A Taiwanese Food Review" for three consecutive years and has been recommended by the Taipei Michelin Guide since 2018. In 2024, it was awarded the Tatler Dining Awards 'Taiwan TOP 20 Restaurants' by Tatler Asia, and the 'Tatler 100 BEST of Asia' recognition as one of the 100 best restaurants in Asia.

MiraWan, a rooftop French restaurant and bistro with stunning views, interprets classic French country cuisine in a relaxed and casual dining style. Its stylish and elegant ambiance, coupled with breathtaking city vistas, makes it ideal for lunch, afternoon tea, and dinner.

Origin: "There's a kind of deliciousness that lingers in the mind, unforgettable, and so wonderful that one wants to share it with the whole world." This is the heartfelt feeling of the founder of "Long Yue" after first tasting the exquisite culinary skills of renowned Hong Kong chef, Jian Jieming. They were brought together by food and became close friends. In order to bring this pure deliciousness and emotion to Taiwan, and to allow more gourmets to experience this happiness anytime, the founder meticulously planned and in 2021 hired Chef Jian Jieming and recruited several other experienced Hong Kong chefs, including Hu Fuchun, to open a restaurant in Taiwan, thus giving birth to "Long Yue".

Fon-Cé is more than just a restaurant; it's a feast for the soul of Latin America. Chef Leonardo Fonseca Celis interprets Contemporary Latin American Cuisine from a contemporary perspective, blending his understanding of native cultures with innovative spirit. Through bold flavor combinations and soulful cooking techniques, he incorporates local Taiwanese ingredients and seasonal characteristics to present the rich tapestry of contemporary Latin American cuisine. We believe that food is not merely sustenance, but a medium that carries stories, connections, and memories. Fon-Cé aspires to be a space where flavors evoke emotions and hospitality feels like home. Every visit is a journey filled with passion and exploration.

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.