TAIPEI (TVBS News) — The prestigious Michelin Guide expanded its culinary constellation across Taiwan on Wednesday (May 14), adding five new restaurants to its coveted selection. Three establishments in the capital city of Taipei (台北) — AJIMI, Lin, and Yuu — earned recognition alongside two Taichung (台中) venues — Ming Juan Lou (明娟樓) and SHINEYU (山与) — cementing central Taiwan's growing reputation as a gastronomic destination.
AJIMI, an intimate Japanese kappo-style restaurant making its international debut in Taipei, has captured Michelin's attention with its masterful fusion of Japanese techniques and Taiwan's vibrant seasonal produce. The guide's anonymous inspectors specifically highlighted the establishment's grilled miso mullet roe, describing the deceptively simple dish as a textural triumph that delivers a crisp exterior giving way to a tender, umami-rich center.
The second Taipei honoree, Lin, offers refined French classics executed with meticulous precision, reflecting its eponymous chef's unwavering commitment to culinary excellence. Completing the capital city's trio, Yuu showcases boundary-pushing contemporary cuisine informed by its head chef's extensive training in Japan. Michelin's evaluators expressed particular enthusiasm for Yuu's beef preparations, which demonstrate the restaurant's technical virtuosity and flavor development.
In Taichung, central Taiwan's largest city, Ming Juan Lou occupies a sophisticated space on the second floor of the InterContinental Hotel (台中勤美洲際酒店), where it serves refined Cantonese cuisine with an emphasis on sustainability. The restaurant's concept takes inspiration from classical Song Dynasty poetry, translating this cultural heritage into an elegant dining experience that showcases Taiwan's local agricultural bounty through the lens of traditional Cantonese techniques.
Rounding out the new selections, SHINEYU represents the latest venture from SingYa Corporation (星野集團), housed in an exclusive standalone structure featuring intimate private dining spaces that range from romantic two-person settings to larger rooms accommodating groups of up to 20. The restaurant operates on a seasonal philosophy, offering four distinct set menus throughout the year that balance traditional techniques with innovative presentations. Michelin highlighted SHINEYU's commitment to sourcing premium ingredients, including specialty Japanese shiitake mushrooms and meticulously prepared Australian dried abalone. ◼