Taïrroir

Had the festive holiday menu. To be honest, not sure how it’s a 3-star restaurant. The food was quite mediocre. Most of the things weren’t anything special, the ribeye (main course) was quite lackluster. The desserts were also quite forgettable. The sommelier wasn’t very helpful in picking wines. There was 1 very interesting Taiwanese white wine though: lychee aroma but very crisp on the palette. The best thing was the celery foam on top of a warm nut-based soup. The food looks pretty though (photos attached). Also, the space was pretty small and I was surprised how close the tables were. It didn’t feel intimate, rather it felt like you could hear everyone’s conversations…

One of the best, if not the best, Michelin-starred restaurants in Taiwan we've been to. The portion sizes were more than enough—we left feeling very full. The service is also top-notch. Highly recommended!

It is a three star michelin, so I came here with the highest expectations. I had already had all of the dishes in the menu, so I was looking for their best version in the world. They were basically not, just one of them was "WOW", but the rest was just good. I, moreover, have a several small complains: - They asked us if we wanted to have an additional dish for 880 NTD. I am already paying 10000+, don't try to get easy additional money please! - We were two, so I am expecting I don't have to share the dish by myself, but to have single portions. - The service is pressing too much to bring the next dish, not letting you finish the course that they are bringing the next. - Gold is good electrical conductor, but it has no taste. At the end I believe it was more a 5000NTD than the 10k. (Water should be included in the price if you are already paying this much.)

Had the full menu + 6 glasses wine pairing. The food and pairing were just ok, nothing spectacular. I expected more since they charge more than most other Michelin restaurants (comes down to about 13000nt/person). Interior design was very basic.

The second 3 star In Taipei… worth going after the bad experience at the other one. This restaurant seems so much better… however the sommelier in this restaurant keep on pulling a towel or napkin out of his back pocket when it comes to wiping our wine bottle necks. Kind of strange that they can’t use a fresh towel or napkin for each bottle of wine they open!

Visited on 29/6/24 Chanced upon Taïrroir's 8th Anniversary menu starring reimagined Taiwanese cuisine during our visit to Taiwan. Simply exquisite - everything from service, decor, food and wine pairings. Despite elevating each dish to such high standards, they were still able to convey a sense of homeliness in their dishes, which in Asian vocabulary is high praise. Left with full tummies and hearts, Thank you Taïrroir team!

I can see how they have 3 Michelin-stars, the service and food was impeccable, good bargain for what we got, and best of all we were full at end of the night! Tairroir deserved to had popped my 3 star Cherry!

Really enjoyed the current the food (banquet and street food inspired) as we were visitors to Taiwan. However, found the room layout a bit weird as we were on a row facing the kitchen. Service was just pretty average, doesn’t feel like a three stars establishments.

First time at a 3-star Michelin restaurant! Reservations open 30 days in advance so plan ahead because you're not getting in without one. With the 6 glass wine pairing option, the total was a little over USD $400. To be honest, I had very high expectations but I didn't think my experience here was amazing. The food tasted good but nothing wow'd me and the service was as expected from a fancy restaurant. All of the workers spoke English and the sommelier was friendly and knowledgeable of all the wines. The menu might look small but by the end, we were completely full. There's even an option to add an additional course (Abalone Fried Rice?) but we declined. The dishes that I liked the most were the taro puree and Foie gras with milkfish. The bread was also very good and served with locally-sourced butter and salt! Unfortunately, the wagyu picanha was kind of tough and it's disappointing when the main course doesn't stand out. At the end, there's coffee/tea service and a cart filled with tiny desserts is presented to each table. I think each night, there's only one round of patrons because by the time we finished, it was already 10PM and we were the first guests when doors opened. It was a fun experience but I would rather try new 3-star Michelin restaurants than come back.

When we saw Taipei had a 3-star Michelin restaurant, we knew we had to take the opportunity to visit one for the first time during our trip. Sadly, they had just raised their prices right before we visited, but at $8,680 NTD (+10% service charge) for dinner, it's still pretty reasonable compared to many other 3-star Michelin restaurants. Reservations open 30 days in advance and fill up fast. If you're from a different time zone, make sure to convert to Taiwan's time zone if you want the best chance right when your desired date opens. The restaurant itself is small and intimate, as there were only a few other tables other than our own. We had reservations for 6:30PM and ended up finishing around 10PM, and noticed that they seemed to only accommodate one party per table for the entire evening slot, which is probably why reservations go so quickly. The food was aesthetically pleasing and well-presented, and while it was all good, in the end the only dish that ended up wowing me was the taro puree, which ironically was one of the more plain-looking dishes. In terms of volume of food, I left satisfied, but I also didn't come in very hungry. I think if you have a larger appetite, you might not be very full by the end. There was an option for an add-on fried rice dish that was offered that we opted out of, but just something to consider if you think you'll need more courses. Desserts were wheeled out on cart at the end (think dim sum-style) and you were able to pick 3. They offer the option for either 4-glass or 6-glass wine pairings if that's something you're interested in. All staff members spoke English, and the sommelier was extremely knowledgeable and gave detailed explanations of all the wines served. Service in general was quick and extremely attentive. When setting up the table they even noticed that someone in our party was left-handed, and whenever someone got up to use the restroom, they would re-fold their napkin. This is my first time dining at such a fancy restaurant, so this is likely the standard, I just have nothing else to compare to. Overall, I enjoyed my food and experience here, but I don't think I was wowed enough to return.

a last minute trip to taipei meant some scrambling to book restaurants! but to my surprise, the first booking that i managed to secure was actually this newly minted 3 michelin stars? should i be worried? i rationalised that it's probably due to the highish price point? in any case, it's still probably the best fine dining meal that i had in taipei, out of a line up that included, green, 2*(RAW) and non starred ones. to begin with, their service was distinctly better than RAW next door! a welcoming start, nice layout with a good staff to guests ratio. friendly yet professional as needed. clear explanations were given in english without struggling to find the correct words to describe and prompt appropriate responses when things don't quite go according to script. their conscientious choice of taiwanese centric ingredients should be lauded but at the same time may not be the best of what the world has to offer? the adventurous use of burdock in their dessert also did not impress my palate. however, the majority of the dishes will still likely do the job of pleasing even the jaded. one of the highlights has to be the dessert trolley! yet the limit of selecting only 3, felt like a downer and a lost opportunity for them to hit an even higher high! with only another 3 stars option for taiwan, but in taichung, this is still a good delectable degustation for any special occasions when you happen to be in taipei!

By our Daughter's invitations 4 of us dine here for brunch, fixed menus, Food was very interested with mostly Taiwan native ingredients but very French styles. Services was great, meet the Master chef he's professional & friendly thanks to all chefs, together they made us an awesome wonderful meals. Yes I recommended this restaurants for friends, families or even solo.

one of my favorite meals i've had in taiwan and it was thanks for tairroir. the service itself was impeccable and they had staff that spoke both english and chinese. they were so welcoming and friendly and very personable. this is a huge factor into my dining experiences as other places are more "tight" and it would feel like the staff was too scared to communicate to guests. which I totally understand bc of the clients. the food itself was presented to beautifully and meticulously. one of the dishes literally brought a smile to my face as it was brought out. everything was cooked to perfection and the wagyu beef was so tender. the dishes itself were extremely filling and probably the first michelin meal where I didn't leave feeling hungry. thank you again tairroir for the wonderful experience.

Current Prix Fixe Menu is fusion style Taiwanese cuisine, pairings are good match, It is quite difficult for the chef to sublimate Taiwanese cuisine and present it in a French style using Taiwanese ingredients. It is recommended that you forget about the taste buds of Taiwanese food and enjoy it with your heart by appreciating creativity and experiencing it.

8.5/10 My SO and I had a great meal here last month when we visited Taipei. I liked all of the dishes we were served, and there were several standout dishes (the Quail Egg, Taro puree, pork and shrimp dish, dan dan style Wonton, and pigeon were my favorites). However, given the relative "value" here compared to other places we ate at in Taipei, it's hard to see ourselves as potential repeat customers. The meal was 5,580 NTD + a 10% service charge per person. Drinks, of course, were extra, including (I think) the still and sparkling water options, which I think were around 300-500 NTD or something like that. The sparkling water we had was great, but I would have preferred a plain water option if one was available and it wasn't clear to me if one was, especially since we were already have some of their alcoholic and non-alcoholic beverages from the drink menu. Perhaps the confusion was due to the language barrier, as my mandarin is conversational at best. Compared to say, the US, a tasting menu meal for about 200 USD per person at a 2 star Michelin restaurant is a pretty good deal. But, in the context of Taipei, 200 USD per person is about what we paid for a week or two's worth of food in Taipei outside of Tairroir. Service and ambience were nice, though the room design could have incorporate the view of the kitchen much better. You can turn your head and look into the kitchen, of course, but I've been to other fine-dining restaurants that really position you so you can enjoy the show easily. I guess in the end, I'm a bit torn. The food was very good, the service was good, but there was nothing memorable enough to make me want to go back and pay 200USD per person when there are plenty of amazing options in Taipei ranging from 5 bucks or so a person at a night market to 20-30 dollars per person at a really nice buffet. If you want to eat at a Michelin-starred restaurant in Taipei, Tairroir is certainly a good one to go to, but don't expect to be blown away.

Not gonna lie, I settled for Tairroir because I wasn't able to book RAW. It was a solid second choice as I was intrigued by the concept of Taiwanese-French fusion. Overall, it was a good experience and I enjoyed the meal. There were a few things I didn't except for a 2-Michelin star restaurant, but maybe things are different overseas. It's a very small restaurant, and you have to book at least a few weeks in advance to secure seats. My boyfriend's birthday occurred during our travels, and I wanted to celebrate somewhere with a more elevated ambience. For a party of 2 with some beers, the total came out to be just under $500. We enjoyed most of the courses and my dietary preferences were able to be accommodated. I could definitely see where the dishes were influenced by Taiwanese cuisine and appreciated the creativity. For water, we had the option of sparkling or still and they charged us by the bottle (prices not listed). I was fine with that. The thing I was a little taken aback with was being charged for a small birthday cake (which I NEVER asked for and we also DID NOT finish because it was too rich). The fee was nominal, but in the States, birthday cakes/treats provided by Michelin starred restaurants are always complimentary. Additionally, the dessert cart was fun, but you're only allowed to pick 3 per person. When I dined at other fine dining restaurants, I was given the luxury of choosing whatever I wanted.

Servers' attitude were nice, but the team was not well-prepared and the overall dining experience was below the average expectation for a Michelin two stars restaurant. First, I guess the host of the building were not working for Tairroir because they were pretty rude when they saw me taking off from an Uber with a carry on luggage. Secondly, I have put the allergy requests on the reservation, yet they still clarified with me again and said that they would "try to see what else ingredients they have today." It was nice to double check with the customer, but it seems they did not prepared my dishes. Instead, it was more like an impromptu performance, which was not an usual case in Michelin restaurants. More examples showed that the team was not coordinated well. However, the fruit platter, contained cream brûlée, dried berries, sponge cake, and can fruits, was really good. When they first told that they would change my desert to a fruit platter because of my allergy, I was disappointed since it was how restaurants usually skimp.

Taïrrior is remarkable in 2 aspects: the appallingly mechanical service, and the confusion over the food. The service was an injustice to the food. The food isn't bad but it could be a disappointment depending on your expectations. There is an appalling mismatch in how the restaurant "marketing" tries to define itself, from what is actually served, as if the two never communicated. 1 The marketing defines itself as Taiwanese-French fusion cuisine. "Taïrroir, a simple but meaningful compound word, is fused by ''Taiwan'' in English and ''Terroir'' in French. It expresses a new spirit about Taiwanese cuisine of this generation, ''Locally-Global". Tairrior "fuses terrior and French cooking skill, transforms Taiwanese cuisine spirit with global taste, Taïrrior leads each global taster to experience the exclusive delicate of Taiwanese cuisine" (Tairrior website). The bigger trouble is, the Taiwanese element in the presented food is MINIMAL at best. The food is simply pan-Chinese, NOT Taiwanese. The most Taiwanese thing about this is the occasional mention of local ingredients, like duck from Jiayi. We are served a rather Cantonese soup, Suzhou style noodle (蘇式煨麵, which, by the way, was the only dish clearly subpar), 紹興style sauced duck. The chef's own interview describes a signature dish as Shanghainese and Cantonese duck ("經典招牌菜「迷魂香芋泥鴨」（65°C Silkie Egg, Taro "en Purée et Kueh", Yilan "Ya shang", Sakura Shrimp）就是把上海菜的八寶鴨與廣東菜的芋泥鴨解構" -Michelin website). How exactly is this "Let the world see Taiwan" ("讓世界看見台灣"? How is this "讓台灣料理的聲音，被全球聽見" -Tairrior website)? There is nothing wrong with masterful Jiangzhe/Shanghainese cuisine, and nothing wrong with Cantonese cuisine--both my favorite. But the restaurant is apparently as confused about the difference between Taiwan and China as the rest of the world. It's fine to serve Chinese food, just don't fake it as Taiwanese. The confusion can also be seen in the name of the set. The menu calls this "Qiu Lu Cai", meaning chef's special is incomprehensible to any Taiwanese, as it is the Mainland pinyin Romanization of the Mandarin pronunciation of the last 2 words and the mimic Mandarin pronunciation of the 1st word of the Taiwanese phrase "手路菜" (in proper Taiwanese Romanization: tshiú-lōo-tshài). The biggest irony in this is that the chef, in an interview, denies this is even French-Taiwanese fusion cuisine. "外界雖然將他的菜色歸類為創意法式菜，然而他不認同被歸類，他就是他自己，「那不是法菜、中菜或台菜，那就是何順凱的菜」". (https://guide.michelin.com/tw/zh_TW/article/people/first-day-i-got-my-michelin-stars-Taïrroir) Looks like everyone is simply confused about the cuisine. This is my interpretation of Tairrior. Running confused on philosophy, Tairrior's dishes simply appear to be a random combination of gimmicks. Our waitress's introductions are purely a memorized list of ingredients which clarify none of the confusion. For serious creative dishes, they need to more properly explain what the dish is supposed to represent, and the thinkings being conveyed through the dish. Otherwise, since there is no menu to choose from, it'd feel like being served whatever gimmicks are in the kitchen. The food itself though, is mostly fine, except for the disastrous noodles "蘇式煨麵" which is nothing like 蘇式煨麵 and more like soggy instant noodles, but I can overlook a dish. My own impression of Tairrior is that they primarily serve gimmicky food, resorting to Mainland gimmicks as they have run out of ideas from Taiwan.

Traditional Taiwanese flavors reinvented with a French twist! The food was solid (though maybe not always mind blowing) and the value can't be beat - I think it was around NT 2000 per person for the lunch menu. It's a little out of the way from the rest of Taipei but I will be back the next time I'm in Taiwan!

The concept here reminded me a little bit of RAW, which we tried about 1 year ago - traditional Taiwanese dishes with local ingredients but presented in a more modern way. The sommelier was knowledgeable, and they had a pretty reasonable selection (high mark up on some bottles). By the glass, pours were a bit on the small side. Onto the food.. Amuses: - Vegetarian "duck" (素鵝): tofu skin wrapped around vegetables - impressive smoked flavor - Caviar and apple filled puff - Thousand year old egg and chestnut fritter: like the taro pork fritter at dim sum 1. Barley veloute with winter black truffle; mustard greens and peanut bao: the flavors of the bao together were kind of like guabao. The soup was very smooth and had some pretty mountain yam swirled into it. The two together was a bit random, but it worked ok. 2. Bread service: mini baguette, fermented tofu pastry snail (like croissant dough in a roll), and egg bread with house butter. The fermented tofu one was the standout for me - rich and flaky with just the right amount of fermented tofu (豆腐乳), which has a cheesy flavor. 3. Taiwanese Beluga caviar, dragon beard vegetables, chayote, clam, bonito flakes, citrus. Who knew Taichung produced caviar?! This was an interesting way to have caviar since you don't usually have it with acidic things; that said, the other flavors were quite strong and overpowered the caviar unless you tried it on its own. On its own, it tastes less like the sea than regular caviar. 4. Oyster "pancake": soft cooked duck egg with duck egg floss and seasonal greens, topped with oyster pancake sauce. 5. Heirloom tomato collection, lotus root, stracciatella, basil sorbet, olive dust: 7 types of Taiwanese heirloom tomatoes including dehydrated, candied, peeled, and fresh tomatoes. This was a great, fresh dish. 6. Daikon flower, yuba cream, spare rib, aged dried daikon, carrot shaoxing bouillon - like a rich deconstructed spare rib soup. 7. Chicken wing stuffed with braised abalone, served over a Taiwanese vegetable "chimichurri". I felt like a seafood only menu for the night, so instead of the chicken wing, I got a plate of seared abalone served with kale, tender broccoli stems, and house sesame sauce, which I was happy with. 8. Red coral grouper, preserved vegetable, celery sofrito, squid: tender but a bit under salted. (Not sure why I got a different dish for the seafood menu, but I'm glad I did.) For mine, I had poached lobster topped with a fried emmental cheese crisp. Underneath was an aioli that reminded me of Burger King whopper mayo - it was supposed to be reminiscent of a shrimp and mayo salad. 9. Miyazaki wagyu beef with truffle sauce, Brussels sprouts, kale. The beef was tougher than expected. For my fish option, I had a local fish with shaoxing foam, pea risotto, and broccolini. 10. Hawthorn sorbet in the center of a smoked plum floating island, crisp blueberry topping - a unique palate cleanser, but the ume floating island had kind of a medicinal taste that lingered. 11. Tairroir "pineapple cake": salted egg square cookies with chocolate cream and pineapple cream sandwiched inside, dehydrated pineapple, and pineapple sorbet. This was a great dessert featuring local flavors but a very different presentation. I loved this dessert. 12. Petit four cart: each person picks 3 from a really impressive cart that they wheel table-side to go with your coffee or tea: - Canele: a mini one with great texture and solid rum flavor - I wish I had gotten 3 of these! - Starfruit pate de fruit: interesting take on the traditional french petit four - Corn puff: like kettle corn and salted caramel in a cream puff - Chocolate almond: not too sweet, rich chocolate - Raspberry madeline - Candied strawberry shortcake In my experience, the Michelin starred experience in Taiwan has been fairly different from what you expect for 2 starts in SF/NY or in Europe. When Tairroir got their 2nd star this year, I was curious to check it out. They really stepped up the experience compared to most of the other Taiwan places we tried, and it was much more on par with what you would expect for a similar experience in Japan or Europe. I appreciate the concept of highlighting local ingredients and flavors in a refined setting. If you're looking for a change of pace in Taipei (I'm usually there more for street food and casual stuff), Tairroir is definitely worth visiting.

The team at Tairroir was amazing from start to finish. They were thoughtful, courteous, and engaging. The food was so creative, fresh, and delicious. One of the best Michelin restaurants we have ever been to!

This restaurant is overrated. I'm surprised it has two Michelin stars. It's about the equivalent of a no-star Michelin recommended restaurant in a place like NYC or Paris or San Francisco. The food is fairly typical modern, Californian-French cuisine with Taiwanese ingredients. The space is average, what can you expect from a place on the 6th floor of a mall? On the plus side, it's relatively inexpensive at 3000NTD per person for the 7 course set menu.

In Feb, a farewell dinner. I had an fantastic food journey testing here, Taïrroir 態芮, a new creative restaurant in Taipie. Chef Kai aims to traditional local ingredients with Taiwanese spirit to express splendid art of French technique presentation. I had been impressed by each dishes own their spiritual stories which meant chef Kai transferred the combination/ permutation of ingredients from original Chinese dishes as you may know. I strongly recommend you that please reserve your one night of dinner time starting a worth journey-terrific food in Taïrroir when you visit Taipei city.

One of the best tasting menus we've tried in quite a while, and for a great price as well (about 3000 NTD per person)! About 15 courses, including the amuse, bread course, supplement of foie, and surprise additional courses not listed on the menu. What I l loved about Tairroir was their ability to instill childhood memories of my aunt and grandmas cooking while transforming them into a very modern (and delicious!) piece of art. In fact, the main steak course, while flavorful, was perhaps the least memorable dish because it was one of the most western of the night. The bitter melon "risotto" that came with the beef was my favorite part of the plate. Among the highlights were the wintermelon soup/clam foam (=comfort soup + clam chowder!), foie/lychee terrine supplement, taro/duck/85C egg. Also, they wheeled this cart filled with tiny mignardise at the end, and the two of us split 6 out of the 12 tiny pastries to end our meal. A few things to note- make a reservation ahead of time. It was like eating in a fancy living room that seated maybe 20-30 people total. Wine pairing was ok, would probably not do it again next time. They did have 2 types of sparkling water and let us try both! Also, for the ladies, even if you are wearing heels, they will have you change your shoes if they are open toed. Can't wait to come back to see what else they come up with!

This was an outstanding dining experience for me and my family. We dined in the private room (with its own private bathroom!) The service was great; attention to detail was very high. Food, delish. The sommelier, who spoke English comfortably, selected some very nice wines with my courses. The space was well-appointed. The ambience was more relaxed, and less hectic. (The New York Times review was spot-on.) For first-timers, it'd be easy to miss the restaurant - it is located on 4th(?)- floor of this building; take the elevator, which opens into the small restaurant lobby.

An absolutely delightful dining experience at Tairroir. The chef uses traditional Taiwanese flavorings, local ingredients and French techniques then turn them into fine pieces of edible modern art. Each dish has a special name, meaning and story attached.