MICHELIN Guide highlights Taiwan’s diverse gastronomic landscape
By Mewati Sitaram
Taiwan is rapidly establishing itself as a premier global culinary destination, drawing attention for its unique blend of traditional flavours, modern innovation, and international influences. The island’s growing gastronomic appeal is exemplified by the MICHELIN Guide Taiwan, whose latest edition showcases the evolution of the country’s food culture.
The 2025 edition, now in its eighth year, features 419 establishments across Starred, Bib Gourmand, and Selected categories, up from 343 in 2024. The Guide covers seven cities, including Taipei, Taichung, Tainan, Kaohsiung, and the newly added New Taipei City, Hsinchu County, and Hsinchu City. This expansion reflects Taiwan’s rich culinary heritage and its rise as a sought-after destination for food-focused travellers.
Taiwan’s cuisine is shaped by thousands of years of indigenous traditions, global exchanges, and multicultural influences. The 2025 MICHELIN selection includes 53 Starred restaurants, with eight new One Stars and three promoted to Two Stars. Additionally, one more establishment earned a MICHELIN Green Star, bringing the total to seven restaurants recognised for sustainability and eco-friendly practices.
Paul Shih, Director of Taiwan Tourism Administration’s Singapore Office, said Taiwan’s food culture is fast emerging as a global culinary capital. He highlighted its appeal to Indian tourists, noting a wide range of Hakka dishes, vegetarian options, seafood, and the island’s iconic bubble tea. “Our culinary tradition blends authenticity and innovation, and we are excited to share this with Indian guests,” he said.
Spanning nearly 36,000 square kilometres, Taiwan’s cities offer diverse dining experiences — from bustling night markets and street food stalls to high-end restaurants recognised internationally. With its evolving gastronomy and vibrant food culture, Taiwan is positioning itself as a must-visit destination for global travellers seeking unforgettable culinary experiences.
Shih concluded, “I am confident more Indian visitors will be drawn to Taiwan to savour our world-class culinary offerings.”
Editor in Chief : Mewati SItaram
