澀 Sur-

We sometimes refer to restaurants as being a gem, and if this term has any validation and accuracy, then this gorgeous restaurant certainly is a diamond. This is superbly prepared food, with exquisite ingredients, and presented by very capable and charming people in beautiful surroundings, and the price is right as well. Absolutely scrumptious homemade bread, with homemade miso butter and a salty citrus pineapple jam, followed by one of the most beautiful salads I've ever had as an appetizer, with grilled squid and bamboo shoots and tender leaves and wonderfully yummy dressing, and that is followed by one of the most tender pork hind leg bones I've ever eaten, again beautifully seasoned and dressed, and served with juicy grilled vegetables. A cup of tea and a banana madeline finished one of the most memorable meals I've had in a long time. Make a reservation early, they have limited seating, and be guided through a western influenced Taiwanese brunch like no other in this city. 👏🫰👏

IG: @jojo_gourmand I usually walk into restaurants serving contemporary takes on traditional cuisine with skepticism—too often, European techniques dilute the character that gives it identity. But Sur- proved me wrong. Chef Ed Lin deftly applies the French approach of building depth through sauces, reductions, and precise seasoning to amplify Taiwanese flavors without severing their roots. It’s nuanced, modern, and unmistakably local. The highlight? Honestly, the whole tasting menu—which is a rarity. What happens when you teach Taiwanese flavors to speak a little bit French? 🗺️ Taiwanese Contemporary ⭐️ Michelin One-Starred 🏷️ NT$4000+

Great place for a creative Taiwanese dinner. Fresh seasonal ingredients, warm and professional service, and mixture of old and modern interior design.

I didn’t set any expectations before visit Sur, but its services and food quality really made up good dining experiences. I was impressed by the non-alcoholic mocktail pairing where it’s gave me another level of understanding of Taiwanese teas. My favorite non-alcoholic drink of the night was 3rd drink - Jinxuan tea mixed with white gourd,bergamot and orange blossom. As for food, I would recommend the Spring roll, and Goose dish 😋.

Sur is undoubtedly my top three favorite restaurants in Taichung. I’ve been dining at Sur ever since their soft opening couple years ago and the menu has really gone through a huge evolution. There is always so much excitement into discovering a new ingredient that I’ve never eaten before..not to mention very out of the blue combinations that just turns out amazing! The Chef puts in so much hard work and effort in creating new dishes that I’ve been coming back every season to try what’s new. I’m really in awe in his effort to educate his customers about the culture of Taichung (through new immigrant flavor), sustainability, and what type of food to each during each season. I highly recommend Sur!

This is a Taiwanese cuisine with some creative thinking. The chef does work hard to present the creative ideas. However, it’s still a long way to go for further improvement. It’s supposed to be 4 stars, but without wine pairing so losing one star. Good food should be paired with suitable wines. All the names of plates are with typical Taiwanese familiar dishes. If it was opened in Taipei, it might have attracted more customers with the current price range.

A cozy and beautiful space with a creative prix fixe menu and both alcoholic and non-alcoholic pairing options. A lot of elements of local culture and ingredients are incorporated in the food and drink which makes it almost a little nostalgic. Everything was good and the presentation was beautiful. The staff is super friendly as well.

Brilliant and talent young chef cooking modern cuisine of Taiwan style flavored. New season menu could taste over than 15 dish , each one had amazing experience! I am recommend you to dining in restaurant sur ! Especially your are foreigners ><