T+T

An unforgettable dining experience at T+T Taipei with our group of ten. From start to finish, the service was impeccable. Special thanks to the sommelier, who recommended an outstanding yet affordable wine selection that paired beautifully with the meal. The entire serving team also delivered excellent service throughout the evening, attentive and warm without ever being intrusive. We opted to swap the wagyu beef option for lobster, and it turned out to be a highlight of the evening. Each course was an exquisite interpretation of Taiwanese classics, elevated with creative infusions of Malaysian flavours. Every dish told a story, combining bold taste with stunning presentation. T+T Taipei delivered a perfect blend of hospitality, creativity, and flavour — a true 5-star experience. Highly recommended.

T+T is a Michelin-recognized restaurant, but in my experience the overall dining was rather ordinary and did not leave a strong impression. The food was well-presented, yet the flavors felt quite standard and not particularly memorable. I believe it is worth experiencing once, but one visit is sufficient. Reservations are recommended.

IG: @jojo_gourmand T+T stands for Tapas Tasting—but don’t expect anything Spanish here. This bistro-esque spot serves a procession of small plates that take your palate on a trek across Asia. During my visit, the menu leaned heavily Southeast Asian. Sweet prawn noodles in coconut milk and spiced oil echoed the tang of Thai curry, while the surf clam soup recalled the flavors of tom yum. Fried oyster vermicelli with a mystery sauce delivered deep umami, and the black truffle foie gras wheel cake was rich and indulgent. Even the mango dessert, unexpectedly topped with dried shrimp, struck a playful balance between opposing flavors. It’s a creative, well-executed take on pan-Asian flavors—with a few clever surprises along the way. 🗺️ Asian Contemporary ⭐️ Michelin One-Starred 🏷️ NT$2680+

Where to start... We went to T+T as all research identified this restaurant was one of the best in Taiwan. The commentaries were absolutely wrong, as T+T is one of the best in the world. Let us elaborate - First of all, the service was nothing less than spectacular. The staff was multi-lingual and were able to articulate clearly as they described each dish and wine with detail. Our waiter Chim and sommelier Kennedy were savvy, charming and professional representatives. Now the food - Chef Johnny executed a menu full of culinary creations with flavors that will expand all of your senses. The dishes were perfectly paired with some fantastic wines from various regions of the globe. The tasting menu included Malaysian stingray, oyster in shell with spicy mayo, sweet prawn with coconut milk, tofu in red curry garnished with fried chicken skin, snow crab in Singaporean chili sauce, charbroiled surf clam, duck wheel pie, wagyu beef with pear and scallion, atka mackerel and mango and lychee desserts. If ever in Taiwan, T+T is a must!

An amazing dining experience. Refined yet playful take on contemporary Asian cuisine. Our highlights were the bold reinterpretations of Singaporean classics laksa & chili crab, all served in a relaxed, modern space that channels French bistronomy vibes.

A cozy Michelin 1-star spot in Taipei, such a local gem! The restaurant is elegant but not stuffy, and the menu is carefully thought out, full of creative twists on classic flavors. My favorite dish was the wheel pie, a perfectly crisp pastry, golden and flaky, wrapped around a filling of rich foie gras with earthy truffle taste. It’s pure luxury, but it doesn’t feel heavy or over-the-top. The rest of the meal is also delicious. Highly recommend!

Food was mediocre with maybe one or two relatively better dishes. Wait time between each course was on the long side (at least 10 minutes, dessert took 20 minutes) so for their concept of multiple small dishes this was not something they seemed to handle well - I saw two chefs frantically trying to assemble the dishes, showed someone who could be the head chef who shook his head, then they had to redo/fix them. If they don’t have enough headcount of competent chefs, then this menu is too ambitious esp for lunch time. We had to ask them to speed up twice and it still took us 2 hours to go through 10 courses, the first 6 of which were entree. Most michelin starred restaurants at this level would have been much more smooth and coordinated between each course. Overall it was fine but just not Michelin level.

This is a Michelin restaurant with memory spot. First of all, the Taiwanese creative tasted meals that flaunt the spirit of French cuisine have the originality of the chef character. Therefore, the current price is still acceptable. The dining environment is lively and popular. In other words, won't hear soft music or sounds of food being prepared in the kitchen. When the waiter serves dishes, the customers at the same table need to be considerate and give up some space. 5th OCT. is the new menu for fall starting. From making a reservation to confirming a mealtime, every contact goes over the kitchen's food allergy alternatives. The tableside service is a gentleman, and each meal carefully explains the ingredients and the rationale for the dish creation. Normally, lunch time should be 12:00 ~ 14:30, but it was already close to 15:30 when the last dessert was served. Very French. Chef starts getting ideas from Taiwan's food elements and cuisine characteristics, and then formulate meals one after another. Each of the chef's creative meals is beautiful and meaningful. Taste depends on personal preference.