Taipei Cuisine | 4 Great Places to Taste Authentic Taiwanese Cuisine From Michelin Starred Restaurants to No Price List Hot Stir Fry Shops

Mountain and Sea House: An elegant banquet blessed by Michelin

Since its opening in 2014, " Mountain and Sea House " （山海樓） has inherited the banquet craftsmanship of the renowned 1930s restaurant "Penglai Pavilion," reviving the culinary traditions of that era. In recent years, it has consistently earned a Michelin star and become one of the premier representatives of high-end Taiwanese cuisine. The so-called Penglai Pavilion was one of the most famous upscale restaurants in Taipei during the Japanese colonial period, where politicians and business elites conducted business and hosted banquets. The grandeur of those banquet-style meals can still be seen today at Mountain and Sea House. This establishment attracts not only Taiwanese diners but also many Hong Kongers who make a special trip to savor its signature dishes.

The Mountain and Sea House which relocated to Ren'ai Road, used an old archway from Dihua Street for its entrance.

The retro facade resembles the entrance to a nostalgic time tunnel, with black balconies and arched designs, exuding the splendid charm of high-end restaurants from the Japanese colonial era. Pushing open the door reveals an elegant corner of the restaurant—marble round tables, wooden stools adorned with floral and bird motifs, paired with traditional brick walls, creating an overwhelming sense of bygone eras that instantly transports you to another world. Every seat is meticulously crafted, with painted porcelain plates and hand-folded napkins, and the tables are neatly arranged as if drawn from a blueprint. The restaurant's grand master chairs and a wall displaying Michelin awards further enhance its sense of prestige.

An elegantly replicated interior corner. The tableware is exquisite and the space is elegant, showcasing the grandeur of a banquet. The grand master chair, a symbol of a wealthy family, evokes the retro elegance of the 1930s. Michelin One Star and Green Star honors.

The banquet began with a lavish seafood platter, showcasing the chef's lavish spending. The "Three-Color Egg Rolls" （三色蛋中卷） , "Dana Braised Abalone” （達那滷鮑魚） ,and chicken rolls were arranged in a row, their vibrant colors and intricate presentation resembling a fine painting. The stir-fried vegetables remained vibrant and sweet, with an enticing aroma of garlic. The highlight was the "Roasted Chicken On The Stove" （掛爐燒雞） where the chef sliced the whole roasted chicken at the table. The skin was crispy, the meat tender, and steam rose gently. The dried bamboo shoots underneath absorbed the chicken's juices, becoming sweet, fragrant, and crunchy – a truly satisfying accompaniment. Must-try dishes included the "Traditional Fried Rice Noodles" （古早味炒米粉） and the "Mullet Roe Fried Rice" （烏魚子炒飯） , each bite a testament to Michelin-recognized finesse. Finally, the desserts, "Red Bean Omelet" （紅豆煎） and "Pineapple, Kumquat and Taro Paste" （鳳梨金棗芋泥） concluded the meal like works of art.

The abundant mountain and sea deluxe platter . " Roasted Chicken On The Stove ", first marinate the chicken in a special ratio of fermented bean curd sauce before roasting. The second way to enjoy is to use braised shredded vegetables and pickled cabbage, along chicken juices that flowed down during the roasting process. The third way : stuffed with bamboo shoots, pickled cabbage and chicken in a gua bao (steamed bun). Traditional fried rice noodles are made by stir-frying Penghu's sun-dried prawns, dried octopus, log mushrooms, and cabbage. Red bean glutinous rice balls are served with golden sugar threads on top, which are cut open with scissors before eating. Pineapple, Kumquat and Taro Paste: Mix taro with jujubes, a specialty of Yilan, and steam until soft.

Here, every dish is presented with a performance element; you're not only enjoying the taste but also admiring the exquisite presentation of the dishes. Some of the more elaborate dishes take a long time to prepare, so remember to pre-order them on the official website at least two days in advance.

Mountain and Sea House （山海樓）

Address ： No.94, Sec. 2, Ren'ai Rd., Zhongzheng Dist., Taipei City 100, Taiwan

Telephone ： +886-2-2351-3345

Opening Hours: 12:00 – 14:30 、 18:00 – 21:30

Website: https://www.mountain-n-seahouse.com/en/

AoBa Taiwanese Cuisine: Shared Memories of Old Taipei People

When it comes to long-established Taiwanese restaurants, "AoBa" （青葉） is practically a collective memory for older Taipei residents. Opened in 1964, it has remained a popular choice for family gatherings, banquets, and birthday celebrations for elders. In recent years, it has also been selected as a Michelin Bib Gourmand restaurant, but for many, what matters more than the star rating is the familiar feeling of having eaten there since childhood.

The entrance show restaurant opened in 1964, as if declaring itself as one of the pioneering restaurants of Taiwanese cuisine.

Stepping inside, the decor is understated, but sitting down brings a sense of comfort. The menu offers a variety of affordable set meals designed for two, three, and four people, as well as banquet sets that emphasize the quality of ingredients. From casual snacks to formal banquets, AoBa's menu almost completely presents the outline of Taiwanese cuisine.

Authentic Taiwanese set meals are available for four people.

"Preserved Radish Omelet" （菜脯蛋） is a must-order dish at almost every table. The whole golden and plump piece lies in the center of the plate, round and thick like a full moon, with a soft egg inside, and the salty aroma of preserved radish rises with the steam. "Eel Rice Cake" （鰻魚米糕） is also a classic. The glutinous rice is loosened with a rice paddle, and the eel is cut into pieces and placed on top, with the oil glistening between the rice grains.

Signature thick and fluffy omelette with preserved radish. Another must-try local specialty is eel rice cake.

Another must-try is the "Spiced Chicken Rolls" （五香雞卷） ,which in Taiwanese means "roll up the leftover filling." While that may not be the original meaning, it embodies the traditional spirit of not wasting food. Chicken rolls usually don't contain chicken; they are mostly made with minced pork mixed with water chestnuts and seasonings, then wrapped in bean curd sheets, deep-fried, and sliced. They are crispy on the outside and juicy on the inside, and one bite brings back the familiar taste of a banquet. Common dishes on the table include "Pickled Gnats" （醃蚋仔） which are salty, fresh, appetizing, and refreshingly cool, instantly awakening the taste buds; "Stir-fried Pork with Chives" （韭黃炒肉絲） served with wok hei (wok aroma); "Oyster Omelet" （蚵仔煎） with its skin fried until crispy; "Matsusaka Pork" （松阪豬） with neatly sliced pieces and slightly charred edges; "Salted Egg Bitter Melon" （鹹蛋苦瓜） with the egg yolks fried until crunchy, coating the bright green bitter melon; and "Scallop Loofah" （干貝絲瓜） which is sweet and smooth... These flavors have not been deliberately changed or altered to follow trends, and have steadily stood the test of time for decades.

Handmade Spiced Chicken Rolls. Stir-fried Pork with Chives （ left ） and Pickled Gnats （ right ） . Pan-fried Matsusaka pork with lettuce. Golden and crispy Taiwanese oyster omelet

AoBa Zhongshan Restaurant （青葉台灣料理創始店）

Address: No. 10, Lane 105, Section 1, Zhongshan North Road, Zhongshan District, Taipei City

Telephone: +886-2-25713859

Opening Hours: Tuesday to Sunday11:00 – 14:30 、 17:15 – 21:30 ， closed on Monday

Website: https://aoba1964.mystrikingly.com/

Wan Man Taiwanese Cuisine ： Lively and exciting Taiwanese cuisine

" Wan Man Taiwanese Cuisine " （丸滿台灣味手路菜） has also been selected as a Michelin Bib Gourmand recommendation.The Chinese shop name 「手路菜」 is a Taiwanese Hokkien pronunciation, emphasizing the master's true craftsmanship, meticulous techniques, and unwavering dedication to the process. The red lanterns hanging at the entrance give the establishment a distinctly traditional restaurant vibe.

" Wan Man Taiwanese Cuisine " entrance filled with traditional atmosphere, red lanterns symbolize its status as a Taiwanese cuisine craftsmanship .

Stepping inside, rows of round tables are set out, with a rotating tray constantly turning. Servers move swiftly between the tables, serving dishes quickly until the table is full. A cold appetizer platter is laid out first, meticulously and neatly arranged, warming the taste buds. Next comes the "White-Cut Capon" （白斬閹雞） with its chewy skin and tender meat, the cut surface still slightly glossy, perfectly complemented by a touch of chili soy sauce. The " Salt Crispy Hot Stir Fry" （鹽酥熱炒） arrive with the aroma of fried garlic and peanuts, a savory and delicious accompaniment to drinks. The staff will cut open the "treasure bag" （乾坤寶袋） right at the table. Once cut open, the pig's stomach is filled with ingredients such as lotus seeds, barley, and fox nuts. Then it is cooked in a soup base made from pork bones. The scene caused the whole audience to exclaim in amazement.

A delicate and elegant appetizer platter is a delightful surprise for the taste buds before the banquet begins. A classic Taiwanese round table dinner scene, with a variety of handmade dishes showcasing a lively sharing culture. "White-Cut Capon" with its chewy skin and tender meat is best enjoyed with a special chili soy sauce. Salt Crispy Hot Stir Fry , a savory and delicious dish perfect with drinks. The staff skillfully cuts the pig's stomach right at the table, showcasing the intricate craftsmanship.

Another must-try at “Wan Man” is the seafood rice noodle hot pot with baby squid. When it arrives at the table, the broth is still bubbling, with tiny bubbles rising to the surface. The baby squid are curled up in circles, their color translucent, and the rice noodles soak up the broth, leaving thin strands when you pick them up. Taking a sip, you're first greeted by the sweet freshness of the seafood, followed by the richness of the broth. You'll find yourself wanting more after finishing the first bite.

The seafood rice noodle hot pot is generously filled with fresh squid and a variety of fish balls.

Another frequently discussed dish is pineapple fry fish. Hollowed-out pineapples serve as containers, with fresh sea fish fillets dredged in batter and fried, then dipped in a special sauce from the pineapple core. The crispy exterior crumbles at the first bite, while the tender white fish flesh steams inside, perfectly balanced by sweet-tart juices that cut through the oiliness. This clever twist on traditional Taiwanese cuisine adds variety to the entire meal and makes it ideal for sharing among a group.

Dip fried fish pieces in the pineapple core's special sauce for a layered taste experience that combines sweet and sour flavors.

Wan Man Taiwanese Cuisine

Address: No. 21, Lane 353, Linsen North Road, Zhongshan District, Taipei City

Telephone: +886-2-2581-1511

Opening Hours: Tuesday to Sunday11:30 – 14:00 、 17:00 – 21:30 ， closed on Monday

Website: https://www.wanman.com.tw/

Liangyou Xiaoguan : A neighborhood eatery with no price list

Finally, if you want the most daily and local Taipei flavor, then go to Liangyou Xiaoguan （良友小館） on Jinshan South Road. This store has been opened for 46 years and is hidden in the living circle around Dongmen Market. It has no signature style or internet celebrity check-in wall, but it is always packed and has been recommended by many artists and celebrities. As I walked in, the first thing I heard was an iron pot boiling over high heat, roaring and stir frying, with the sound of a spatula tapping back and forth. The rhythm was more solid than any background music. Boss Huang came from a well-known wedding banquet restaurant in his early years, and for decades, he has been guarding in front of the fire, low-key and patient, eventually turning into a stable taste in the pot.

Enjoy a feast of authentic and affordable Taiwanese stir-fried dishes at Liangyou Xiaoguan.

Hakka stir fry is thrown up and down at high temperature. Squid, streaky pork and dried tofu are wrapped with soy sauce aroma. When they are served, the oil is bright and delicious; Ginger shreds and large intestines are stir fried until they emit a sour aroma, with white smoke rising gracefully. The sourness lingers on the tongue before it even enters the mouth. When the vegetables are stir fried, they still retain their crispness. The aroma of eggs and the heat of the wok intertwine, making it difficult to resist adding a second or third bowl of rice.

The most special thing here is that there is no price list, and the boss will prepare dishes according to the number of people. When I first came, I was a little worried, until I looked at the handwritten bill and found that the six people were well fed and it was only 1130 Taiwanese dollars. Everyone glanced at each other and smiled confidently. Home style but unusual, without exaggerated dishes and prices, this genuine civilian flavor is the real daily life of the neighborhood community.

The menu of rice noodles, vegetables and soup in Liangyou Xiaoguan. A handwritten bill for a meal for six people cost just over a thousand NT dollars.

Liangyou Xiaoguan （良友小館）

Address: 1F, No. 37, Section 1, Jinshan South Road, Zhongzheng District, Taipei City

Telephone: +886-2-2396-7277

Opening Hours: Tuesday to Sunday 11:00 – 14:00 、 17:00 – 21:00 ， Monday 11:00 – 14:00