Partner Restaurants

Nestled beside Guandu Nature Park at No. 52 Waterbird Park, is a restaurant and wine establishment that blends European cuisine, natural scenery, and a sense of lifestyle. From the afternoon light streaming through the floor-to-ceiling windows to the gentle evening wine sips, it feels like a European-style bistro hidden on the edge of the city. With 25 years of accumulated fans, it specializes in handcrafted European cuisine and a sharing-style dining culture, using fresh ingredients, delicate sauces, and a warm, inviting style of cooking, accompanying many on dates, gatherings, and celebrations. From classic French and Italian appetizers, risotto, and pasta, to signature meat dishes paired with wine, No. 52 Waterbird Park believes: Food is not just about taste, but also about the scenery that makes you want to slow down and enjoy life. Amidst the Guandu wetlands and the evening breeze, we invite you to enjoy a European-style dining experience in autumn.

92 Waterbird's Mediterranean cuisine is the kind of place where everyone's first thing to do is take a picture, and after one bite, they can't help but exclaim, "Wow, this is so delicious! I'll definitely bring everyone back next time!" The super-sized seafood rice in a cast iron pot, the aroma of the salt-grilled premium steak—it's simply irresistible! Plenty of seafood, tapas, and a little wine to share—every dish makes you happy while you eat. There's a special magic here; it's not just about the food, but about that feeling when friends gather, chat, laugh, and have a few drinks, and you silently think, "Today was truly blissful." The atmosphere is relaxed and full of Southern European charm, making it easy to spend the whole evening there, leaving satisfied and wondering, "Who should I bring next?" During Taipei Restaurant Week this September, I highly recommend 92 Waterbird for a joyful, unforgettable Mediterranean dining experience that you'll be eager to share with your friends.

"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 ourselves. 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 our ideal proportions. 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.

Founded in 2017, "Wishing You Good Fortune" focuses on "modern Hong Kong cuisine," aiming to bring Hong Kong's cha chaan teng (Hong Kong-style cafe) culture to Taiwan, allowing more people to savor authentic Hong Kong flavors and helping Hong Kong residents living in Taiwan rediscover the familiar taste of home. We believe that food is the most direct cultural language. Therefore, while preserving the classic flavors of Hong Kong cha chaan teng, we incorporate modern cooking techniques and innovative ideas to reinterpret classic dishes such as stir-fried beef noodles, French toast, scrambled egg and char siu rice, and Hong Kong-style milk tea, presenting a Hong Kong dining experience that combines traditional heritage with modern style. We hope that every guest who comes to "Wishing You Good Fortune" can feel the charm and warmth of Hong Kong's food culture through each dish.

After taking root in the United States, pizza transformed from a staple dish of Italian immigrants into a globally popular classic American cuisine. Pizza Americano, located on Anhe Road in Taipei's Da'an District, was created to pay homage to this remarkable journey of Italian immigrant American culinary culture! To present the most authentic New York style, Pizza Americano specially invited legendary global pizza consultant Anthony Falco to oversee the process, reimagining the classic New York style with modern culinary techniques. Ingredients are imported directly from the US, ensuring the most authentic and high-quality pizza base. We use handmade flour and natural yeast, undergoing a 48-hour slow fermentation at a low temperature; then we combine it with California organic vine-ripened tomatoes and perfectly aged mozzarella cheese, finally baking it in a high-temperature stone oven to create a fluffy crust with a signature caramelized leopard print edge, and an incredibly thin, crispy, and chewy texture! 🏆 Recommended by "500 Bowls" magazine! A Bowl of Unforgettable Classic Flavor American Pizza is not only beloved by Taipei street foodies and expatriates, but it also shone brightly in the Taiwanese local food review program "500 Bowls"! Star Player: Spicy Vodka Pizza Received unanimous high praise from the judges! Based on a smooth and rich Bianco DiNapoli organic tomato vodka sauce, interwoven with the creamy layers of mozzarella and silk cheese, and finally drizzled with homemade basil oil for added flavor. Oily on the outside, thin and crispy on the inside, every bite is a perfect balance that's simply irresistible!

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.