Family-run restaurant in Wanli receives Michelin recommendation

Family-run restaurant in Wanli receives Michelin recommendation

2025-11-06

A restaurant in New Taipei’s Wanli District received a Michelin recommendation this year, becoming the only restaurant in the district to make the list. The restaurant is run by three sisters, who turn fresh, local ingredients into exquisite meals. The ingredients may be simple, but using cooking skills passed down by their father, they make delicious dishes that keep customers coming back for more.

Mushrooms and radishes are stir-fried in a wok, then paired with fresh, local taro to create a simple yet exquisite home-style dish. It is one of many popular choices at this restaurant.

Freshly made sweet potato balls and biscuits are served hot, filling the air with their sweet scent. Taro and sweet potato may be common ingredients, but here, the chefs preserve their purest flavors, creating dishes that make customers smile after one bite.

Customer
It’s dense, so delicious and sweet, with a great texture. I’ve never had one this good before.

Voice of Chien Shu-fen
Restaurant manager
Sweet potatoes have been closely linked with our lives since we were young. We decided to turn them into dishes because continuous research and innovation are essential when running a restaurant.

The three Chien sisters run this restaurant in New Taipei’s Wanli District. Building on cooking skills inherited from their father, their restaurant was recommended by the Michelin Guide this year.

Voice of Chien Shu-fen
Restaurant manager
We were very surprised to be recommended by Michelin this time, because for two years in a row, we were selected as a famous restaurant by New Taipei City. Then in May, I received the first email from Michelin asking me for information about the restaurant. At first, I thought it might be a scam. It was too good to be true! I quickly told my father up in heaven, "Dad, we won an award."

After returning home to take care of their mother, these three sisters decided to open a restaurant inspired by their father’s cooking. Using fresh, seasonal foods, they turn everyday ingredients into delicious dishes, bringing pure flavors of the countryside to people in the city. This year, their innovation was recognized by the Michelin Guide.

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新北「三姐妹農家樂」入選必比登　秉持純粹農家風味廣受好評

2025-11-06

新北有一間三姐妹開的餐廳，獲得了今年的米其林必比登推介，更是萬里區唯一上榜的餐廳。三姊妹承接礦工父親的好手藝，把自家的放山雞、黑毛豬，以及當季蔬果入菜，看似平凡的農家日常料理，變身成為精緻美食。讓品嘗過的客人，一吃就難忘。

油鍋裡香菇、蘿蔔下鍋炸香，再搭配當地產的芋頭，細心料理，化身一道樸實又精緻的家常料理。這道「芋頭糕炒時蔬」美味上桌。

好料可不只如此！地瓜球、地瓜餅熱騰騰上桌，香氣四溢。常見的芋頭和地瓜，但廚師卻做出，保留食材最純粹的滋味，客人一吃就愛上。

[[民眾]]
"好綿密好好吃很甜，口感很好，沒有吃過這麼好吃的(地瓜)"

[[聲源: 餐廳業者(三妹) 簡淑芬]]
"這地瓜的東西其實跟我們從小到大都是息息相關的東西，那因為會把它改良變成菜色，也是因為我們在開餐廳的時候，一定要有一些不斷的研發跟創新。"

好味道出自新北萬里區，簡家三姐妹一手好廚藝，都傳承礦工阿爸。餐廳還獲得了今年的米其林必比登推介。

[[聲源: 餐廳業者(三妹) 簡淑芬]]
"這次得到米其林也是很意外，因為我們是連續有兩年，得到我們新北嚴選的名店，然後在今年的5月的時候，我收到米其林給我的第一封電子信箱，要我準備一些餐廳的資料，然後我想說這會不會是詐騙集團啊?真的是太幸運了，趕快跟天上的阿爸講說，阿爸我們已經得獎了。

三姐妹回老家開店，從最初陪母親的孝心，演變成用「愛的傳承」。把隨處可見的食材，變成經典佳餚，秉持「原當季、原食物」，把農村最單純的味道，端上餐桌，也端進國際的必比登的榜單。

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Hu Jong-i
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Participants engaged in creative workshops, producing paintings, beadwork, and fashion accessories. Their artworks are featured on various denim garments. This is part of an employment training program launched by a zero-waste fashion brand, a global e-commerce platform, and the Taiwan Cerebral Palsy Association to empower youth with cerebral palsy through sustainable fashion and e-commerce training.

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This middle school in Tainan encourages students to finish their meals to avoid wasting food. This table tracks the amount of leftovers from each class.

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