
Tainan, Kaohsiung restaurants earn Michelin star within year of opening
This year’s Michelin Guide has been released! After just opening last year, Yu Dao in Tainan was awarded a star for its seasonal Taiwanese flavors prepared with French techniques. Hābu in Kaohsiung was also given a star after being open for less than a year. Coming from a family of traditional Chinese medicine practitioners, the founder incorporates medicinal herbs into Japanese kaiseki cuisine, making it Taiwan’s very first starred restaurant inspired by traditional medicine.
A crispy shell made from red dates complements perfectly with the date puree inside for the perfect guilt-free treat. It’s hard to imagine using medicinal herbs in fine dining, but this small bistro in Kaohsiung, Hābu, has managed to do just that. Their creativity earned them a Michelin star this year.
Shawn
Hābu owner
I was surprised of course, but I also hope that the recognition can help us continue to make traditional herbal medicine a part of people’s lives in different ways.
Coming from a family of traditional Chinese medicine practitioners, the owner, Mr. Lu, carefully selects herbs sold wholesale by his family and uses them to craft signature spice mixes, seamlessly blending them with everyday cuisine.
Shawn
Hābu owner
We use traditional medicinal ingredients along with fresh herbs. When guests take it home, it’s a bit like a scent diffuser, but it’s actually very soothing.
Just as traditional medicine emphasizes seasonal wellness, so does the chef by incorporating French marigold and thyme into the dessert. Ingredients with light and refreshing herbal scents help dispel internal heat, cementing the establishment as Taiwan’s very first “herbal medicine” restaurant with a Michelin star.
Tsai Chih-fan
Hābu executive chef
In the summer, we focus on nourishing the heart, so we use more red ingredients. As for spices, during the summer, we adopt milder, more refreshing spices and medicinal herbs.
Yu Dao in Tainan, which also opened last year, was also awarded a star by the Michelin Guide. They source about 70% of their ingredients from Tainan, which they prepare using French culinary techniques to reinterpret these seasonal foods.
Yang Po-wei
Yu Dao executive chef
Lotus seeds from Baihe, as well as pineapple and green bamboo shoots from Guanmiao are all items we frequently have on the menu.
The executive chef is a Tainan native who returned from Taitung to open the restaurant. He hopes to prove that there’s more to Tainan than just street food.
Chen Yi-ting
Yu Dao manager
I got goosebumps when I heard we got a star! I truly feel like this recognition reflects the hard work put in by every single member of the team.
From reinterpreting local Tainan flavors to pioneering uses of herbal medicine in Kaohsiung, a new generation of restaurateurs has landed Michelin stars with their creativity. They’ve not only breathed new life into traditional cuisine, but also opened a fresh chapter in Taiwan’s culinary map.
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2026-07-27