TABLEAU by Craig Yang: French sauces meet Taiwanese food memories in a NT$1,850 menu, plus service
Craig Yang connects French mother sauces with Taiwanese banquets, thick soups and night-market memories. The seasonal menu costs NT$2,035 including 10% service; drinks and extras are separate.
ORII MATCHA in Taipei: strawberry, horchata and coconut cream bring new references to matcha
Uji, Yame and Kagoshima matcha meet light meals and dark wood interiors. Find the Taipei address, current 09:00–15:30 hours and the distinction between today’s menu and future evening plans.
Mingoo Kang’s SEOK in Paris: fermentation, shared dining and a space by Hugo Toro
The chef of Mingles connects Korean jang and fermentation with French ingredients. An open kitchen, dining bar and 10-seat private room offer different ways to dine.
Choosing a whisky gift by flavor: Solera, sherry casks, bourbon and peat
Recent Korean selections span several whisky styles. Start with the recipient’s preferences, then compare flavor, strength and packaging; overseas prices do not establish Taiwan pricing.
Lawson’s Halloween Desserts: A Blue Eye, Purple Sweet Potato and Pumpkin Layers
Five Uchi Café desserts are scheduled for October 23, priced at ¥254–405 in Japan. Four items exclude Okinawa; availability varies by store.
Twinings Advent Tea Calendar 2026: 24 Windows Inside a Book-Shaped Christmas Scene
The Japanese release begins October 20 at ¥2,139 including tax. Each of 24 varieties contributes one tea bag, with brewing guidance beside the openings.
Ken Bakery Designs Bread for Restaurants: The Work Behind More Than 50 Recipes
At its Zhonghe production space, custom sourdough, focaccia and buns respond to dishes and service needs. Repeated development is as important as the finished loaf.
INGE’S and Smokin’ BBQ Extend Four Texas-Style Dishes Through October 31
Following a three-day guest event, brisket, bone-in short ribs and two sausages remain on the Taipei Marriott menu for a limited period.
Rubi Family in Jianshi: A Weekly Bread Day Within Mountain Life
Savi and Yawu combine a B&B, restaurant and small-scale baking. Bread is not available on a fixed daily schedule, so check the week’s arrangements before visiting.
Hong Kong travel notes: Ahn Sung-jae’s Mosu, Happy Valley night racing and Central bakeries
Review of recent hot-button attractions and dining spots in Hong Kong, including Mosu Hong Kong, the first overseas restaurant opened by Korean celebrity chef Ahn Sung-jae at the M+ Museum, the Wednesday night race at Happy Valley Centenary Racecourse, and the Eileen Chang special exhibition in Repulse Bay that ended in March 2026.
Kunihiro Hagimoto and Joyce’s Tokyo dining map: an eight-seat Italian restaurant and a 100,000-record bar
Inita chef Yamato Hagimoto and his wife Joyce returned to Tokyo in the spring of 2026, visited the old commuting routes, and pieced together a date map belonging to them between Nishi-Azabu, Roppongi and Nakameguro, from a secret Italian table to a vinyl bar, recording the familiarity and freshness this city gave them.
A restaurant farewell in Italy: chef Pasti and his wife’s four-day journey
Hans and Rita, the chef couple of Taipei Italian restaurant Pasti, temporarily flew to Italy during the Lunar New Year due to the closure of their friend’s restaurant Lido 84 without warning, and embarked on a four-day taste tour connecting Milan, the Alps and Lake Garda.
Mandarin Oriental, Taipei and ICSA bring eight chefs together for a one-day dining collaboration
Mandarin Oriental, Taipei collaborated with the Asia Chefs Summit (ICSA) on April 25 to hold a one-day limited "Starlight Gathering and Fan Feast" at the "Bencotto" restaurant, bringing together eight famous chefs from Korea, Italy, and Taiwan to create an eight-course set menu for NT$18,888 per person plus a 10% service charge.
Dining recap: Daniel Calvert’s Chez Calvert plans and Yu Chocolatier’s 11th-anniversary collection
Looking back at the dining news for the week from July 13 to 19, 2026: Tokyo's three-star chef Daniel Calvert announced at that time that he was scheduled to open his first personal restaurant in October, Yu Chocolatier launched an 11th anniversary limited chocolate gift box, and many Taipei restaurants also announced their closure and transformation plans.
Michelin Taiwan 2026: 9 new one-star restaurants, two stars on debut for Mizue and a promotion for NOBUO
In 2026, 9 new one-star restaurants were added to Michelin Taiwan. Mizue was awarded two stars for the first time, NOBUO was promoted from one star, and restaurants in Hsinchu County and Tainan received stars for the first time; the new green stars are Yujima and Sur-.
Kisentei in Taipei: The Okura Prestige Taipei’s Kuroge Wagyu teppanyaki collaboration with Ningyocho Imahan
"Kisentei", a teppanyaki brand owned by Tokyo Ningyocho Imban, came to Taiwan for the first time from July 23 to August 2 this year for a guest-chef collaboration, performing at The Okura Prestige Taipei for a limited time of 11 days. The Japanese chef was personally on hand to recreate famous dishes such as Kuroge Wagyu beef and signature clam soup.
MICHELIN Guide Taiwan 2026: 61 starred restaurants and a ninth consecutive three-star rating for Le Palais
The "Taiwan Michelin Guide 2026" was announced on July 21. A total of 61 restaurants have received stars, and Le Palais in Taipei has achieved three stars for the ninth consecutive year; at the same time, Zhou Yuan Tiantura announced that it will be stationed in Zhubei, Hsinchu in September, Terra Land and the Forestry Conservation Department launched conservation-themed chocolate gift boxes, and Unnecessary, a newly opened cocktail ice cream shop in New York, was created with the participation of the Tainan Wanwei family team.
Mia C’bon’s third MICHELIN Guide Taiwan partnership explores premium ingredients at the awards event
Mia C'bon has been the top fresh food partner of the "Taiwan Michelin Guide 2026" for three consecutive years. Through the "Folds of Light" exhibition area, exclusive Takumi Wagyu ingredients and the Young Chef Award, it demonstrates the supermarket's role in connecting production areas and star-rated dining tables.
Summer dining recap: Ladurée’s Taiwanese chef wins a world title, Polux Taipei opens and Sushi Saito visits Taiwan
Review of Taiwan’s catering highlights during the week from July 27 to August 2, 2026: Ladurée’s Taiwanese pastry chef Ann Li won the brand’s global chef conference championship, three-star celebrity chef Paul Pairet’s Polux Taipei officially opened, and Tokyo Sushi’s first guest-chef collaboration in Taiwan.
Early-August dining recap: Kur closes, Embers publishes sustainability data and Blue Bottle expands in Bangkok
Looking back at the news in the restaurant industry during the week from August 3 to 9, 2026, Taipei Kur restaurant said goodbye to business, Embers announced its four-year sustainability results, Tokyo coffee brand cross-sea cooperation pop-up, and Blue Bottle opened two stores in Bangkok on August 21 and 28.
ZWILLING partners with chef Ian Li as official cookware partner of the MICHELIN Guide Taiwan 2026
ZWILLING with nearly three hundred years of knife-making skills, became the official kitchenware partner of the "Taiwan Michelin Guide" in 2026. They collaborated with Ian Li, the chef of the one-star restaurant Haoyu, to show how knives and cast iron pots achieve the details and heat of star-rated cuisine. (This article is brand partnership content)
The Public House and FUTURA by TPH: Wu Shuwei on bartending, creativity and running a bar
Wu Shuwei, the co-founder of The Public House and FUTURA by TPH, started from his aesthetic training in the French Department and worked with eight other friends who have known each other for nearly ten years to create two bars in Taipei with different styles but the same emphasis on "security".
August dining recap: Yuan Ji’s guest-chef dinners, Kaneko Hannosuke’s Taipei plans and Pam’s 2027 Australian expansion
Review the key news in Taiwan and Asia’s restaurant scene from August 10 to 16, 2026, including Taichung’s one-Michelin-starred Taiwanese Cuisine and Torien Yakitori, Astēa’s planned three-day guest-chef dinner, Kaneko Hannosuke’s tempura brand expanding beyond Japan to Taipei for the first time, and Bangkok celebrity chef Pam’s announcement to open a store in Australia in 2027.
September dining recap: Wancha’s autumn tea gathering, André Chiang’s guest-chef dinners and Écru’s chef handover
Review the latest developments in the restaurant industry in September this year, including the autumn launch of Miaoli Wancha Party, the second season of André Chiang's "Neo-Locale" guest-chef collaboration, the resignation of the chef of Taipei French restaurant Écru, as well as news about the transformation and suspension of operations of many stores.