Taipei Restaurant Week 2026: Fine-Dining Menus to Try Across the City

Taipei Restaurant Week 2026 brings together 19 fine-dining restaurants for limited-edition menus inspired by the city, with chefs combining Taiwanese ingredients, international techniques and creative design.

The 2026 Taipei Restaurant Week, themed “Flavor Design”, is offering limited edition set menus (NT$2,600 per person, approx. SG$104) in 19 fine dining restaurants across the city until 30 September. This year, chefs collaborate with designers from AGI (Alliance for Graphic Design), drawing on Taipei’s imagery and colours, while combining techniques and ingredients from Taiwan and around the world. Here are three of the participating restaurants worth trying:

Xiang Se (No. 1-2, Hukou Street, Zhongzheng District)

Tucked away on a quiet street in the Zhongzheng District, Xiang Se serves contemporary cuisine by Chef Steve Chiu, who fuses classic European techniques with Taiwanese and Hakka influences. Before returning to Taipei, Steve worked at Chicago’s Michelin-starred Alinea and Melbourne’s Attica.

For this year’s Taipei Restaurant Week, he presents an inventive menu showcasing largely Taiwanese ingredients. The meal begins with a delicate tart layered with lychee, fermented green bamboo shoot and Hokkaido scallops, bound with a sour and spicy tiger’s milk dressing  and topped with Iranian caviar.

This is followed by a refreshing dish of hamachi with watermelon and beetroot. Kale is salted, dusted with cocoa powder and air-dried, while marjoram lends a subtle bitterness that tempers the sweetness of  the watermelon. Beetroot is marinated in a mulled wine spice mixture and accompanied by a pink coloured sorbet made with apple, tomato and beetroot marinade. The dish is complete with watermelon dressing fused with yuzu olive oil.

Next is Kaohsiung mountain chicken, cooked at low temperature until succulent, then glazed with miso and grilled yakitori style. It is partnered with white asparagus from Erlin, Changhua, simmered in scallion oil chicken sauce, alongside white wine apple sauce and pickled apples that lend sweetness and acidity. Enjoy the dish with fluffy brioche bread served with five types of savoury spread (cream cheese, pesto, truffle, corn and tomato) – symbolising Tibet’s five-coloured prayer flags.

For the main course, diners can choose from aged Australian lamb rack with fig and cardamom; Australia M9 wagyu strip steak with beef cheek and perigord sauce; or aged duck breast with figs, grapefruit and tuberose shoots. For the latter, the duck is soaked in spiced brine, air-dried then roasted to achieve crispy, caramelised skin. It is than basted with spiced butter, grilled over charcoal and finished with spice powder infused with smoky longan wood. A summery dessert showcases the sweetness of fresh mango and mango sorbet, balanced with savoury goat’s cheese mousse, and a shower of marigold shaved ice.

The meal concludes with delicate petit fours paired with four roasted teas representing different regions of Taiwan. Each treat is matched with a corresponding tea, taking diners from south to north and west to east, as if tracing a circuit around Taiwan’s tea-growing regions. Lightly sweet water chestnut tea is paired with a mini coconut pineapple tart inspired by Taiwan’s tropical south. A cold brew red oolong tea from Taitung (east of Taiwan) is served alongside cloud-like marshmallow filled with traditional Yilan Hakka kumquat jam. In the north, traditional Hakka sour tangerine tea with lemon and honey complements the fragrance of a fragrant lei cha madeleine. Representing the west is Nantou cinnamon milk tea matched with a peanut and white chocolate confection.

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Robin’s Teppanyaki at Regent Taipei (No. 3, Lane 39, Section 2, Zhongshan North Road, Kang Le Li, Zhongshan District)

Located on the second floor of Regent Taipei, Robin’s Teppanyaki centres the dining experience around the teppan counter, where guests can watch the chefs prepare their meals at close range. Premium ingredients are cooked with precise control of heat and timing, bringing a sense of theatre to each course without distracting from the food itself.

Blending traditional teppanyaki craftsmanship with modern presentation and international influences, this elegant restaurant is helmed by Chef William Tsai who created a five-course menu inspired by the contrasts of the city for this year’s Taipei Restaurant Week. The  flavours, textures and visual details reflect two sides of Taipei: its understated historical character and its vibrant contemporary energy.

Start your meal with a chilled sparkling oolong tea while you tuck into tuna perked up with shiso, yuzu vinaigrette and crispy onion. This is followed by a heartwarming creamy mushroom soup. Next up is a dish of perfectly executed king prawns livened up with Basque pepper sauce and vegetable ragout.

The main course of succulent US Prime sirloin steak comes with a drizzling of port wine sauce, garlic chips and asparagus. Pistachio and strawberry pavlova provides a light, refreshing end to the dining experience.

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Restaurant Ephernité (No. 233, Section 2, Anhe Road, Da’an District)

At Restaurant Ephernité, French-trained head chef-owner Vanessa Huang presents a series of refined dishes for Taipei Restaurant Week.  Established in 2014, the intimate restaurant places particular emphasis on quality ingredients, including farm-fresh organic produce, with a touch of inventiveness.

Kick off with naturally sweet Hokkaido scallop with Keitt mango, green papaya and oscietra caviar, sandwiched between crisp monaka wafers. Next comes a composition of 16 varieties of seaweed, prepared in different ways to highlight contrasting textures and flavours. Sharing plate space are wild Penghu clams, radish, sea asparagus and airy lemongrass foam.

Another beautifully plated course takes inspiration from Taipei 101: creamy Tainan No. 26 rice forms the base for bamboo, baby corn and purple potato, arranged to evoke the city landmark.

For the main course, Roaring Forties lamb shank is slow-cooked in olive oil and accompanied by a solo shishito pepper stuffed with lamb, olive and tapenade. Dessert brings an equally unexpected combination of handmade chamomile glass noodles, Taiwanese white asparagus ice cream and sweet local peach.

For more information on the participating restaurants, visit: https://restaurant-week.flavornews.com.tw/design-taipei

Photos courtesy of: @flavornews.tw and Regent Taipei