Taïrroir
Taiwanese restaurant · Xikang ·
Modern Taiwanese cuisine with French techniques and local ingredients
Modern Taiwanese cuisine with French techniques and local ingredients
"A standard‑bearer for modern Taiwanese fine dining, this Michelin‑starred restaurant channels classic Taiwanese cuisine through local ingredients and contemporary technique without losing its soul." - Travel + Leisure Editors Travel + Leisure Editors Since 1971, Travel + Leisure editors have followed one mission: to inform, inspire, and guide travelers to have deeper, more meaningful experiences. T+L's editors have traveled to countries all over the world, having flown, sailed, road tripped, and taken the train countless miles. They've visited small towns and big cities, hidden gems and popular destinations, beaches and mountains, and everything in between. With a breadth of knowledge about destinations around the globe, air travel, cruises, hotels, food and drinks, outdoor adventure, and more, they are able to take their real-world experience and provide readers with tried-and-tested trip ideas, in-depth intel, and inspiration at every point of a journey. Travel + Leisure Editorial Guidelines
"A portmanteau of Taiwan and terroir, Taïrroir is Chef Kai's love letter to his home island. Informed by his two decades of experience in Taiwanese and French cuisines, the menu captures local food culture in ingenious forms, underscored by Western techniques. Dishes that are wittily named to rhyme with idioms feature highly seasonal items from local producers; desserts made with local teas and fruit shine with unmistakably Taiwanese flavours." - Michelin Inspector
"Angela Lai of Taïrroir and her signature dessert, "Pong Pia"." - MICHELIN Guide Asia
"Taiwanese foodways and storytelling animate Pong Pia, which reimagines the traditional hollow puff with brown sugar crumbles, brown‑sugar bubble tapioca, ginger ice, sesame oil ice cream, and Madong chocolate crémeux to evoke dried longan; ingredients tied to postpartum confinement weave cultural memory into a dessert of layered textures and aromas." - MICHELIN Guide Asia
"The 1,876 copper tiles hanging from the ceiling are quite a spectacle, but they don’t outshine the Taiwanese cuisine on the table – reinvented with local produce, French techniques and artful plating." - Le Guide MICHELIN
