Restaurants, hotels, bars and wineries in New Taipei from the En Primeur Club guide.
Accolades in New Taipei
These Bib Gourmand rooms in our guide cover lamb soup, dumplings, and chicken rice across Xindian District and Zhonghe District.
Lai Kang Shan is a second-generation lamb soup restaurant in Xindian District, and it holds a Michelin Bib Gourmand for 2026. The signature bowl slow-cooks Australian lamb with Chinese angelica, giving the broth a herbal warmth without heaviness. The shop has served the neighbourhood for over 20 years.
San Tung is a multigenerational noodle shop in Xindian District, open since 1975, with a Michelin Bib Gourmand for 2026. Its home-style Chinese menu moves across Jiangzhe, Sichuan, northeastern Chinese, and Hakkanese cooking. Steamed dumplings filled with French beans and glass noodles are among the most discussed dishes, and the renovated room now feels brighter and more modern.
Shang Hao is a one-man chicken rice counter in Zhonghe District, and it holds a Michelin Bib Gourmand for 2026. The cook works from six counter seats with a single focused dish, silky boneless chicken thigh on steamed rice finished with soy sauce and fried garlic. The format is close to a Japanese ichiban-style solo operation.
The Plate restaurants in our guide range from kaiseki and Hakka cooking to a French-Taiwanese bistro and regional Chinese dining.
Shi Yang is a contemporary Taiwanese kaiseki restaurant in Xizhi District, with a Michelin Plate for 2026. Architect Lin Pin-Hui designed the retreat in the hills, and the meal runs as a three-hour set-menu kaiseki experience. The kitchen uses seasonal ingredients sourced mainly from Japan, with careful preparation and little intervention.
Huí Huí is a modern French-Taiwanese bistro in Ruifang District, opened in 2023, with a Michelin Plate for 2026. The kitchen uses Taiwanese ingredients in a French-leaning style shaped by strong Asian influences, and a natural wine list sits alongside the cooking. Shandong roast chicken with grilled pickled cucumber is one of the combinations the room has served.
Shou Wu is a Hakka restaurant in Banqiao District with a Michelin Plate for 2026. A chef with over three decades of experience runs the kitchen. The centrepiece is silkie chicken soup cooked for eight hours with organic birds from Yunlin and Chinese medicinal herbs, served with handmade noodles. The room is rustic, and servers wear Hakkanese floral prints.
Xindian District has the most venues in our guide, with 7. That cluster includes Lai Kang Shan for lamb soup, San Tung for noodles and dumplings, Superman for Taiwanese small eats, and BAK KUT PAN for bak kut teh.
New Taipei has no Michelin-starred restaurants in our guide. Lai Kang Shan and San Tung in Xindian District hold Michelin Bib Gourmand awards for 2026. Shi Yang in Xizhi District and Huí Huí in Ruifang District hold Michelin Plate awards for 2026.
Shi Yang in Xizhi District serves a set-menu kaiseki meal. The room is a contemporary Taiwanese kaiseki retreat designed by architect Lin Pin-Hui, and the meal runs for three hours. The seasonal menu draws principally on ingredients from Japan, with an emphasis on natural flavour and careful plating.
Huí Huí in Ruifang District pours natural wine. The list accompanies a French-leaning bistro menu shaped by strong Asian influences and Taiwanese ingredients. It is a coastal village room that opened in 2023.
By Emmett Haley · Updated October 8, 2026 · Editorial standards
New Taipei
Selected entries from the current guide for New Taipei.
New Taipei, Taiwan
A local institution in Sanchong District, Dian Xiao Er on Datong North Road draws repeat crowds for braised pork rice built around fatty cuts lacquered in amber sauce. The shrimp soup, loaded with springy minced shrimp and fried garlic, is the logical pairing. This is the kind of counter that earns its reputation through consistency rather than ceremony.
New Taipei, Taiwan
A Hakkanese restaurant in Yonghe District, New Taipei, where the dining room looks onto a century-old camellia tree through floor-to-ceiling windows. The menu draws on Hakka and Jiangzhe traditions, with braised pork belly over dry pickled mustard greens as the centrepiece dish. Creative plating and considered flavour pairings place it a step above the neighbourhood's casual dining norm.
New Taipei, Taiwan
A no-frills duck specialist in Xinzhuang District, Jhen Pin has built its following over more than a decade on original recipes and sourcing discipline. The sliced duck platter, shredded ginger duck soup, and braised duck rice with fried shallot anchor a focused menu that rewards repeat visits. For New Taipei's working-lunch crowd, this is a reference point for Taiwanese braised duck done with consistency.
New Taipei, Taiwan
A second-generation lamb soup shop on Zhongzheng Road in Xindian that has been feeding the neighbourhood for over two decades. The signature skin-on lamb soup slow-cooks Australian ovine with Chinese angelica root, producing a broth that carries subtle herbal warmth without medicinal heaviness. Arrive before the morning rush; the soup sells out and the kitchen does not restock mid-service.
New Taipei, Taiwan
A converted family courtyard house in the mountains of Wanli District, San Chieh Mei Nung Chia Le is run by three sisters who grow much of the produce served in their fixed set menus. The cooking covers the canon of Taiwanese home cuisine, with the sautéed vegetables with mashed taro drawing particular attention. Getting there requires a car or taxi, which makes the meal feel all the more deliberate.
New Taipei, Taiwan
Open since 1975, San Tung in Xindian District is a multigenerational noodle shop that has grown into a full home-style Chinese kitchen. The menu spans Jiangzhe, Sichuan, northeastern Chinese, and Hakkanese cooking, with steamed dumplings stuffed with French beans and glass noodles among the more discussed dishes. A recent renovation brought a brighter, more modern interior while the kitchen's regional range remains intact.
New Taipei, Taiwan
A six-seat counter in Zhonghe District where one cook produces a single, focused menu: silky boneless chicken thigh on steamed rice, finished with soy sauce and fried garlic. The format is closer to a Japanese ichiban-style solo operation than a standard Taiwanese lunch counter. Arrive early, the kitchen closes when the rice runs out.
New Taipei, Taiwan
Operating from a dim alley off Fuxing Street in Yonghe District since 2022, SÒNG JHAO delivers a concise menu of Taiwanese classics and Sichuan-inflected dishes prepared by a young, focused team. The cold chicken in mala sauce has drawn consistent attention, and the upstairs counter seating lets solo diners watch service unfold in real time. A compact, carefully run neighbourhood spot in New Taipei's less-trafficked residential south.
New Taipei, Taiwan
A second-generation family business on Beixin Road in Xindian District, Superman has spent more than two decades earning the loyalty of regulars who return specifically for its milkfish-based sea bass soup and soy-braised pork trotter. The kitchen works without oil or cooking wine in the broth, a discipline that distinguishes it from the broader Taiwanese comfort-food category. For New Taipei's neighbourhood dining circuit, it sits closer to tradition than trend.
New Taipei, Taiwan
Tsai Chia Beef Noodles operates from a residential lane in Zhonghe District, where a husband-and-wife team serves two precisely executed versions of Taiwan's most debated bowl: red-braised and clear broth. Australian beef shin and local brisket anchor each variety, with noodles made fresh each day. This is the kind of address that requires a map and rewards the effort.
New Taipei, Taiwan
Operating from Jiufen Old Street since the 1960s, A Gan Yi Taro Balls is among the more enduring taro ball shops in northern Taiwan. Hand-made chewy taro balls arrive over shaved ice or in red bean soup, with the shop's hillside position offering valley and sea views that make it a reference point for understanding Jiufen's food culture as much as its scenery.
New Taipei, Taiwan
A converted red-brick house on a slope in Jinshan District, Amajia draws from the Huanggang port catch and the logic of home cooking. The name translates as 'grandma's home' in Mandarin, and the menu follows that premise with braised pork belly and seafood dishes that prioritise familiarity over spectacle. It is a useful counterpoint to the formal dining circuits elsewhere in Taiwan.
New Taipei, Taiwan
A Xindian District fixture a short walk from the MRT, Bak Kut Pan focuses on a single dish done in two registers: the herb-forward braised broth that defines the Taiwanese approach to bak kut teh, and a drier claypot version where fall-off-the-bone pork is sautéed with aromatics. Cuts run from spareribs to trotter, with offal and tofu puffs available on the side.
New Taipei, Taiwan
A husband-and-wife operation running for over 30 years beside the provincial highway in Gongliao District, Chia I draws its stock from the live tanks and display shelves filled daily from Aodi and Keelung ports. The oil-braised squid and sautéed seaweed with shredded pork are the dishes that keep regulars returning. This is roadside seafood at its most direct and well-practised.
New Taipei, Taiwan
Open since 1971 and positioned steps from the historic Fort San Domingo in Tamsui, Dark Palace Taiwanese Gourmet has grown from a modest street-side shop into a full-scale neighbourhood institution. The exposed brick interior and metal tube furniture set a low-key tone that matches the food: generous portions of golden fried pork chop rice, soy-marinated meats, and noodle soups that draw queues at every mealtime.
New Taipei, Taiwan
Set on a mountainside in Bali District, Happy Garden operates from a rustic farmhouse where a mother-and-son team grows organic produce and ferments homemade sauces on-site. Unlike urban Taiwanese restaurants, this is a place shaped by agricultural rhythm rather than city dining convention. Regulars return for the deep-fried chicken leg with bamboo ginger and tea tree oil, and for a setting that shifts character with the seasons.
New Taipei, Taiwan
A coastal village bistro in Ruifang District that opened in 2023, Huí Huí pairs a zero-waste kitchen philosophy with a French-leaning menu shaped by strong Asian influences. Dishes rotate frequently, with combinations like Shandong roast chicken alongside grilled pickled cucumber appearing alongside a well-natural wine list. The rustic-modern interior and quiet seaside setting make it one of the more distinctive dining rooms in New Taipei's outer districts.
New Taipei, Taiwan
Housed on the third floor of the Caesar Park Hotel in Banqiao District, JIA YEN brings together two distinct Chinese culinary traditions under one roof: the refined, delicate register of Jiangzhe and Cantonese cooking alongside the bolder, wheat-forward flavours of Shaanxi. The hand-rolled noodles and 48-hour marinated Silkie chicken are the clearest expression of what the kitchen does well.
New Taipei, Taiwan
On the shore of Jinlong Lake in Xizhi District, Joy Vegetarian Restaurant occupies a room dressed in dark wood and modern Chinese detail, where a chef with more than two decades of experience builds vegetarian menus that cross Chinese, Japanese, Southeast Asian, Indian, and Western traditions. The sweet potato leaves in sesame peanut sauce and the Longan floral tea are the dishes most cited by regulars. It sits within a broader New Taipei dining scene that rewards those who look beyond the city centre.
New Taipei, Taiwan
A three-decade institution in Xindian District, Lao Hsu brings together Taiwanese staples and Jiangzhe traditions through the hands of a Jiangxi couple who have worked the same address since 2015. The sticky rice dumplings, built on a Cantonese recipe and requiring three days of preparation, and the six-hour slow-cooked tiger-skin pork trotter define what this kitchen does at its most deliberate.
New Taipei, Taiwan
A 12-seat counter restaurant in Xindian District, Le Mei Studio operates as a family-run kitchen where seasonal menus are built around upper-tier sourcing and precise execution. The open kitchen format places the cooking on full display, while the concise menu shifts with what ingredients are at their prime. Rack of lamb, cooked with the fat crisped through carefully, is among the dishes that draw repeat visitors from across New Taipei.
New Taipei, Taiwan
A husband-and-wife operation in the mountains of Pinglin District, Le Yeh serves home-style Taiwanese cooking with a strong emphasis on organic vegetables and seafood, structured across three omakase-style menus at different price points. The format is communal, the setting is intimate with only a few tables, and reservations are essential. Chargrilled or steamed whole chicken must be pre-ordered.
New Taipei, Taiwan
The defining plate is braised Dongpo pork belly with iron buddha tea, best paired with steamed Pouchong tea buns. For visitors willing to travel beyond Taipei's centre, it occupies a category of its own.
New Taipei
Selected entries from the current guide for New Taipei.
New Taipei, Taiwan
Positioned on Jiufen's famous 基山街, the old street that draws visitors from across the island, Something Easy Inn occupies one of New Taipei City's most atmospheric addresses. The inn sits within a neighbourhood where Qing-dynasty stone steps, tea houses, and lantern-strung alleys define the built environment, placing it squarely in Taiwan's heritage guesthouse tradition rather than the international hotel circuit.
New Taipei, Taiwan
Set along the Nanshi River in Wulai District, 馥蘭朵烏來渡假酒店 occupies a stretch of mountain gorge where hot spring culture and forest architecture converge. The property sits inside a broader tradition of Taiwan's nature-immersive resort category, where elevation from urban Taipei is measured in both kilometres and atmospheric contrast. For travellers moving beyond the city's hotel corridors, it represents a considered alternative.
New Taipei
Selected entries from the current guide for New Taipei.
No venues found.
New Taipei
Selected entries from the current guide for New Taipei.
No venues found.
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