"Kai Ho's three-Michelin-star modern Taiwanese — book Taïrroir in Zhongshan to propose over the Pu'er egg and mashed-taro sakura shrimp."
Taïrroir sits on the sixth floor on Lequn 3rd Road in the Dazhi area of Taipei's Zhongshan District. Chef Kai Ho, from Taichung, opened it in 2016, earned his first Michelin star in 2018 and a second in 2019, and went on to make it the world's first modern-Taiwanese restaurant to hold three Michelin stars.
It sits among Taipei's finest tables. Compare the modern RAW, the Japanese-influenced MUME and the Cantonese Le Palais, or browse the wider fine-dining picks.
Kai Ho's nine-course tasting menu threads Taiwanese ingredients and cultural reference through French technique, with dishes named to echo local idioms. The Pu'er organic egg — a tea-infused egg with runny yolk, dried radish, crispy tuile and chicken porridge — recalls childhood tea eggs at highway rest stops; the mashed taro with sakura shrimp is the course critics return to, a Taiwanese staple treated with fine-dining precision.
It is a Taipei special-occasion spend: tasting menus only, lunch from NT$5,880 and dinner from NT$8,880, plus a 10% service charge, with drinks extra.
The room pairs a Western fine-dining setting with an open kitchen, calm and contemporary, where the courses arrive with their stories. Service is polished and fluent in the menu's references and its wine and tea pairings. The pace is unhurried — set aside an evening — and the mood quietly grand. Book well ahead.
Taïrroir suits the biggest nights — the three-star tasting menu makes it a place to propose, mark an anniversary or host a guest in Taipei. For more of the city's tables, see RAW or browse the full Taipei dining guide.
Not for a casual, quick or budget meal — Taïrroir is a tasting-menu-only three-star room built for a long, dressed-up evening, not a spontaneous bite.
It is chef Kai Ho's three-Michelin-star restaurant in Zhongshan, Taipei — the world's first modern-Taiwanese kitchen to hold three stars — known for the Pu'er organic egg and the mashed taro with sakura shrimp.
Kai Ho, a Taichung native who opened Taïrroir in 2016; he won his first star in 2018, a second in 2019 and a third soon after.
It serves tasting menus only: lunch from NT$5,880 and dinner from NT$8,880, plus a 10% service charge, with drinks extra.
There is one set tasting menu; the signatures are the Pu'er organic egg with runny yolk and the mashed taro with sakura shrimp.
On the sixth floor at No. 299, Lequn 3rd Road, in the Dazhi area of Zhongshan District, Taipei.
Book via the restaurant; tables release in advance and go quickly.
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