The Top 100 Restaurants Near Temperature Studio

1. Michelin Guide Selected Restaurant

1. Michelin Guide Bib Gourmand

1. Michelin Guide Bib Gourmand

1. Michelin Guide Bib Gourmand

1. Michelin Guide Bib Gourmand

1. Michelin Guide Bib Gourmand

There's no sign on the door, which is either very cool or a genuine navigation problem, depending on your mood. Inside, this fine dining tasting menu restaurant blends French technique with Taiwanese traditions and Japanese ingredients through a seasonal menu that shifts with what's good. A Michelin star. The dice on the table, marked with percentages for your preferred level of server interaction, is either charming or a little on the nose, but it does break the ice.

1. Michelin Guide 1 Star

1. Michelin Guide 1 Star

1. Michelin Guide 1 Star

A wooden counter wraps the open kitchen at this Japanese-influenced fine dining room in Kaohsiung, white walls and shoji screens keeping things calm while the team works through seasonal ingredients sourced from Japan and Taiwan. The menu moves through subtle, layered courses, with kamameshi built around glossy Taitung rice as a recurring anchor. A Michelin star hangs on the wall, and the kitchen earns it quietly, without fuss.

1. Michelin Guide 1 Star

The camel-and-neutral dining room reads calmer than most Kaohsiung evenings, which suits the cooking: a Michelin-starred Cantonese restaurant where the Hong Kong chef, with decades in Hong Kong and Beijing kitchens, pulls classic technique in a quietly modern direction. Set menus run at a few price tiers, or there's à la carte. The crispy young pigeon, sourced from southern Taiwan and basted to a lacquered crackle, is the detail people mention on the way out.

1. Michelin Guide 1 Star

A one-Michelin-star restaurant in Kaohsiung where the kitchen builds flavor from broths and house-made sauces rather than butter or salt, leaning on Chinese medicinal herbs and global spices to do the heavy lifting. The kaiseki-influenced tasting menu shifts with the seasons, and the tea-based non-alcoholic pairings are the move. It's a quiet, considered room, the kind where subtlety reads as confidence rather than timidity.

1. Michelin Guide 1 Star

Set on a quiet island in Anping, this Michelin-starred contemporary Taiwanese restaurant takes its name from a phrase meaning "giving you an island," which turns out to be a fair description of what arrives at the table. The chef farms some of the produce on site and sources the rest locally, building a set menu around Tainan's communal banquet traditions. The non-alcoholic drink pairing leans into local teas and seasonal fruit in ways that make the wine list seem unadventurous.

1. Michelin Guide 1 Star

1. Michelin Guide Bib Gourmand

1. Michelin Guide Bib Gourmand

1. Michelin Guide Bib Gourmand

The braised pork knuckle here has been pulling in Kaohsiung locals for decades, lacquered in a spiced, herb-dark sauce that leaves a long peppery finish. It's a no-frills rice and noodle shop where the pork bone broth is quietly serious business, and even the pan-fried egg has regulars debating its merits. The Michelin Guide awarded it a Bib Gourmand, which feels about right for a place this stubbornly focused on doing a few things well.

1. Michelin Guide Bib Gourmand

1. Michelin Guide Bib Gourmand

1. Michelin Guide Bib Gourmand

1. Michelin Guide Bib Gourmand

1. Michelin Guide Bib Gourmand

1. Michelin Guide Bib Gourmand

1. Michelin Guide Bib Gourmand

1. Michelin Guide Bib Gourmand

Fresh local beef arrives daily from Tainan and gets hand-cut in-house before it hits the pot, which tells you what you need to know about where NIU LAO DA's priorities lie. This is a shabu-shabu hotpot spot built on Tainan's beef soup tradition, with a bone-and-fruit broth that runs clean and lightly sweet. The stir-fried beef dishes hold their own too, and a self-service vegetable station keeps things informal. It holds a Michelin Bib Gourmand.

1. Michelin Guide Bib Gourmand

1. Michelin Guide Selected Restaurant

The wooden tables are covered in what looks like a kindergarten art project, and the room is packed before you've found a seat. This is an old-school Taiwanese rice shop built around one thing: smoked duck over steamed rice with a sauce the family isn't explaining. The duck leg rice sells out daily, which means arriving with a plan. A bowl of duck offal soup alongside is the move regulars already know.

1. Michelin Guide Selected Restaurant

1. Michelin Guide Bib Gourmand

1. Michelin Guide Bib Gourmand

1. Michelin Guide Bib Gourmand

Rattan pendant lights and deep red walls give this cosy vegetarian restaurant in Zuoying a warmth that matches the cooking, which leans on grilling and fermentation to pull real depth from vegetables. The menu is carefully labeled for vegan and other dietary needs, so the table can sort itself out without fuss. A plant-based meal that takes technique seriously, in a room that doesn't feel like a compromise.

1. Michelin Guide Selected Restaurant

1. Michelin Guide Bib Gourmand

1. Michelin Guide Bib Gourmand

1. Michelin Guide Bib Gourmand

1. Michelin Guide Bib Gourmand

1. Michelin Guide Bib Gourmand

1. Michelin Guide Bib Gourmand

A noodle shop tucked down a winding lane, with the kind of plastic classroom chairs that suggest someone's grandmother is running things. The egg noodle soup comes in a clear kombu broth, veggie or clam, no fried toppings, no hot pot theatrics, just clean and simple in a way that draws long lunchtime queues. The Michelin Bib Gourmand is its only decoration. Noodle firmness is negotiable, which regulars have strong opinions about.

1. Michelin Guide Bib Gourmand

1. Michelin Guide Bib Gourmand

1. Michelin Guide Bib Gourmand

A Tainan institution that claims to have invented calamari rice noodle soup, which is exactly the kind of claim a third-generation family shop earns the right to make. The thick rice noodles are hand-made from brown rice for fragrance and bite, and the clear broth runs peppery, clean, and slightly sweet. It holds a Michelin Bib Gourmand. Small, air-conditioned, and packed on holidays, so arriving early is the move.

1. Michelin Guide Bib Gourmand

1. Michelin Guide Bib Gourmand

1. Michelin Guide Bib Gourmand

1. Michelin Guide Bib Gourmand

1. Michelin Guide Bib Gourmand

1. Michelin Guide Bib Gourmand

1. Michelin Guide Bib Gourmand

1. Michelin Guide Bib Gourmand

1. Michelin Guide Bib Gourmand

1. Michelin Guide Bib Gourmand

1. Michelin Guide Bib Gourmand

1. Michelin Guide Bib Gourmand

1. Michelin Guide Bib Gourmand

1. Michelin Guide Bib Gourmand

1. Michelin Guide Bib Gourmand

1. Michelin Guide Bib Gourmand

1. Michelin Guide Bib Gourmand

1. Michelin Guide Bib Gourmand

1. Michelin Guide Bib Gourmand

A beef shabu-shabu restaurant in Rende that runs its broth for eight hours before the doors open, so the golden, clear stock already tastes like someone else did the hard part. Hand-sliced beef from nearby Shanhua is the whole point, swished briefly through the pot. You fill out a form to choose your cuts, then help yourself to the sides and the braised beef rice that everyone ends up with anyway. No reservations, so arrive with patience and low blood sugar.

1. Michelin Guide Selected Restaurant

1. Michelin Guide Bib Gourmand

1. Michelin Guide Selected Restaurant

1. Michelin Guide Selected Restaurant

1. Michelin Guide Selected Restaurant

1. Michelin Guide Selected Restaurant

1. Michelin Guide Selected Restaurant

1. Michelin Guide Selected Restaurant

1. Michelin Guide Selected Restaurant

1. Michelin Guide Selected Restaurant

Meat arrives at the table inside a wooden smoking box, which is one way to make sure you're paying attention. MU is a cozy tasting menu restaurant drawing on Taiwanese, Hakka, and Indigenous recipes, with most dishes cooked over charcoal and sauces kept clean of starch. The menu turns with the seasons, leaning on local herbs and spices. The interior is calm and monochromatic, the kind of room that manages to feel considered without trying to impress you.

1. Michelin Guide Selected Restaurant

1. Michelin Guide Selected Restaurant

Smoke from the cooking pits reaches you before the menu does. This semi-open-air restaurant sits on a mountainside outside the city, framed by green hills, and the kitchen's centerpiece is lamb slow-cooked for a full day in rice wine and a rotating blend of Chinese herbs, tuned warmer in winter and cooler in summer. The broth is dark and medicinal in the best way. Wild greens and game meats round things out, and the savory rice runs weekends only.

1. Michelin Guide Selected Restaurant

1. Michelin Guide Selected Restaurant

1. Michelin Guide Selected Restaurant

1. Michelin Guide Selected Restaurant

1. Michelin Guide Selected Restaurant

1. Michelin Guide Selected Restaurant

1. Michelin Guide Selected Restaurant

1. Michelin Guide Selected Restaurant

1. Michelin Guide Selected Restaurant

1. Michelin Guide Selected Restaurant

1. Michelin Guide Selected Restaurant

1. Michelin Guide Selected Restaurant

A restored 1960s mansion houses this intimate omakase counter, where the price of your meal is set by the ingredients rather than a fixed menu, an arrangement that keeps things honest and slightly suspenseful. Seafood is sourced from partner fishing boats around Taiwan and select Japanese imports, and first-timers tend to anchor the meal around crab or lobster. The wine list leans French, but BYOB is welcome.

1. Michelin Guide Selected Restaurant

1. Michelin Guide Selected Restaurant

1. Michelin Guide Selected Restaurant

1. Michelin Guide Selected Restaurant

1. Michelin Guide Selected Restaurant

1. Michelin Guide Selected Restaurant

1. Michelin Guide Selected Restaurant

1. Michelin Guide Selected Restaurant

1. Michelin Guide Selected Restaurant

1. Michelin Guide Selected Restaurant

1. Michelin Guide Selected Restaurant

1. Michelin Guide Selected Restaurant

1. Michelin Guide Selected Restaurant

1. Michelin Guide Selected Restaurant

1. Michelin Guide Selected Restaurant

A restored red-brick mansion on Sinyi Street sets the stage for an omakase experience built around old Taiwanese banquet cooking. The chef works from traditional recipes, letting local seasonal ingredients carry the meal through seven dishes and a soup. It's the kind of formal, unhurried dinner where the room and the food are making the same argument about how things used to be done.

1. Michelin Guide Selected Restaurant

1. Michelin Guide Selected Restaurant