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Tainan, Kaohsiung restaurants earn Michelin star within year of opening

Tainan, Kaohsiung restaurants earn Michelin star within year of opening

2026-07-27

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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#MichelinGuide #Michelin #restaurants #Tainan #Kaohsiung #Yudao #Habu #traditionalChinesemedicine #herbalmedicine

開業不到1年摘星! 台南"予島"翻轉當季風味高雄Hābu讓中藥融入日常餐桌

2026-07-27

米其林指南獲獎名單揭曉,去年開幕的台南”予島"餐廳,業者利用法式料理技法,翻轉詮釋台灣當季食材,拿下米其林一星殊榮。同樣拿下一星的,還有高雄開業不到一年的"Hābu小餐館",出身中藥世家的呂老闆,把傳統漢方藥材,融入日式懷石料理,成為全台首間"漢方"米其林一星餐廳。

紅棗製作成的酥脆塔殼,結合紅棗泥,口味輕盈沒負擔,很難想像,漢方藥材竟然能入菜,創新思維,也讓高雄這間Hābu小餐館,榮獲今年米其林一星的肯定。

[[Hābu餐廳業者 Shawn]]
“當然會驚訝,但也是覺得希望可以透過這一次的肯定,然後繼續把漢方透過不一樣的方式,讓它生活化”

出身中藥世家的呂老闆,嚴選自家批發的漢方藥材,加入各式香草、香料,調製成香料粉,讓中藥融入日常餐桌。

[[Hābu餐廳業者 Shawn]]
“那我們用漢方的藥材跟一些新鮮的香草,讓客人帶回家的時候,它其實有點像是香氛,但其實非常的舒服”

漢方強調節氣養生,主廚也以相同構想,在甜點中使用萬壽菊、百里香,以清爽草本香的食材,去除體內悶熱感,讓店家成為全台第一間”漢方"米其林一星餐廳。

[[Hābu餐廳主廚 蔡至梵]]
“夏天我們就是養心,所以我們會多用一些紅色的食材,那香料部分,像夏季我們就會採用一些比較溫和,然後比較清爽的香料跟漢方”

同樣在去年開幕的台南”予島"餐廳,也拿下米其林一星殊榮。餐廳料理約有7成食材來自台南,業者利用法式料理技法,翻轉詮釋台灣當季食材。

[[予島餐廳主廚 楊柏偉]]
“白河的蓮子,像現在關廟的鳳梨、綠竹筍,都是我們在菜單上常會跟客人分享”

店裡主廚是道地台南人,從台東返鄉開店,證明台南不只有小吃文化。

[[予島餐廳經理 陳怡婷]]
“聽到(得獎)真的是起雞皮疙瘩,所以藉由這個獎項覺得是,真的是每個團隊所付出的一個努力”

從台南在地風味的翻轉,再到高雄的漢方創新,新一代餐飲業者跨界發揮創意,成功摘星,不但讓傳統料理新生,也為台灣美食地圖開啟新頁。

更多新聞內容,請鎖定:
民視台灣台(152頻道)週一至週五晚上9:30
民視新聞台(53頻道)週二至週六凌晨1:00

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