Golden Formosa Taiwanese Cuisine

MICHELIN-Starred Restaurants in Asia With Compelling à la Carte Menus

"In Taipei’s Shilin District Golden Formosa feels like a place that’s become famous for one dish despite an enormous à la carte — the deep-fried pork ribs are addictive: choice pork belly ribs are marinated overnight in 15 spices, battered and double-fried to achieve a divine crunch with tender, flavorsome meat, a technique conceived in 1954 to elevate the humble rib." - Alvin Lim

"In the 1960s, the family started serving boldly seasoned food to go with alcoholic drinks. The third-generation owner still follows the same family recipes from those days. Their signature deep-fried ribs are made with local pork, fried twice to seal in the juices and to crisp up the crust. For a final dose of indulgence, order the prime mullet roe fried rice with a generous amount of finely diced bottarga imbued with smoky wok hei." - Michelin Inspector

3 Michelin-Recommended Banquet Restaurants in Taipei

"The roots of Golden Formosa extend all the way back to the heydays in the hot spring district of Beitou. The establishment is now led by its third-generation successor in a location elegantly decorated to accommodate large groups. The signature dish here is the deep-fried pork rib. Every day, the chef follows the original 70-year-old recipe. His only tweak—trimming the Taiwanese baby back ribs into consistent sizes. The meat is then marinated and twice fried, best eaten right off the bone with bare hands. Other technique-driven items like the Buddha Jumps Over The Wall, poached free-range chicken and steamed mud crab over rice are all great that invoke a sense of nostalgia." - MICHELIN Guide Taipei Editorial Team

3 Michelin-recommended Banquet Restaurants In Taipei

"The signature dish here is the deep-fried pork rib. Every day, the chef follows the original 70-year-old recipe, his only tweak: trimming the Taiwanese baby back ribs into consistent sizes. The meat is then marinated and twice fried, best eaten right off the bone with bare hands. Other technique-driven items like the Buddha Jumps Over The Wall, poached free-range chicken and steamed mud crab over rice are all great that invoke a sense of nostalgia. In the 1960s, the family started serving heavily seasoned 'bar food' to go with alcoholic drinks. The third-generation owner still follows the same family recipes from the old days. Their signature deep-fried pork ribs are made with local pork, fried twice to seal in the juices and to crisp up the crust. Try also Buddha Jumps over the Wall, a chicken soup with 10-plus gourmet ingredients for ultimate richness and an array of complex flavours." - MICHELIN Guide Taipei Editorial Team