The city’s month-long dining festival is running right now, with set menus at 19 flagship kitchens and more than 150 restaurants citywide. Here is how it works and what it costs.
For one month a year, a large slice of Taipei’s dining scene agrees to the same deal: one set menu, one fixed price, for one month only. Restaurants that usually take bookings weeks ahead free up seats, the city government helps fund the promotion, and getting a table comes down to a phone call. Taipei Restaurant Week 2026 opened Sep 1 and closes Sep 30.
How the festival got here
Restaurant Week began in New York in 1992, when restaurateur Danny Meyer and critic Tim Zagat put the city’s best addresses on a fixed price so visitors could actually get in. The format traveled, and its purpose shifted along the way. A set menu is now less a discount than a statement of what a kitchen believes it does best.
Taipei’s edition has been produced since 2023 by Flavor, the only media platform in Taiwan devoted entirely to fine dining. The Taipei City Government has co-hosted through its Office of Commerce since 2024.
This year’s theme is Design Taipei, and the organizers took it literally: they brought in designers from AGI, the international graphic design association, to work alongside chefs on the flagship menus. Campaign materials now run in Chinese, English, Japanese and Korean, a clear signal about who they want at the table.
What it costs and how to book
- Dates: Sep 1 to Sep 30, 2026
- NT$1,200 sets at more than 150 casual fine-dining restaurants across the city
- NT$2,600 sets at the 19 flagship kitchens in the Design Taipei lineup
- Booking: call the restaurant directly and say you are dining for 2026 台北餐廳週.
- Bonus: collect a stamp card at your first restaurant. Three stamps plus a completed feedback form enters you in a draw for a pair of EVA Air round-trip tickets to anywhere in Asia.
The NT$1,200 tier lands around HK$290 for a full set menu at a properly staffed kitchen, which is what makes this worth planning a weekend around instead of stumbling into.
The 19 Design Taipei restaurants
These are the kitchens serving the NT$2,600 designer-paired menus:
| Restaurant | Restaurant |
|---|---|
| L’Atelier de Joël Robuchon 侯布雄法式餐廳 | ÉCRU |
| A CUT 牛排館 | 寶艾西餐廳 |
| Robin’s 鐵板燒 | Brisé 君尹 |
| 故宮晶華 | Aleisha’ |
| earnestos | XIANG SE 香色 |
| 巴黎廳 1930 × 高山英紀 | La Vie by Thomas Bühner |
| Lopfait 樂斐法式餐廳 | Torishou 鳥翔 |
| Ephernité 法緹法式餐廳 | MiraWan |
| Long Yue 朧粵 | Fon-Cé |
| 玉天璽 Diin Fusion |
The two venues below are where THE LOOP HK got to sit down and try out the Restaurant Week menu:
Long Yue 朧粵
2F, No. 303 Lequn 3rd Road, Zhongshan District (Chun Dazhi mall) · longyuetw.com · @longyuetw
The name reads roughly as “Cantonese, always,” and the restaurant has spent the years since its 2021 opening working to earn it. Culinary direction comes from Chef Kan Chit Ming, who won a Michelin star for City Garden Hotel in Hong Kong in 2008 and two stars for Canton 8 in Shanghai in 2016. Executive chef Wu Fook-chun runs the kitchen day to day, with separate Hong Kong-trained leads on dim sum and roast meats. The restaurant has been named to Taiwan’s 500 Bowls list in consecutive years.
Their Restaurant Week menu opens with a dim sum combination, then barbecued pork with crispy golden garlic served beside crispy pork belly. Double-boiled fresh abalone soup with Aomori apple follows, then poached tiger grouper fillet in a superior fish broth, crispy Chinese sausage stuffed with shrimp mousse, and braised seasonal greens and white radish with dried scallops. Wok-fried rice with barbecued pork closes the savory run, and dessert is chilled mango sago cream with pomelo alongside a glutinous sesame ball.
The barbecued pork is the dish that built the room’s reputation, so order a second plate of it à la carte and consider the argument settled. Reservations on (02) 8502-5522. The mall has parking, and it is a 10-minute walk from Jiannan Road MRT.
Diin Fusion 玉天璽
1F, No. 192 Jingye 1st Road, Dazhi, Zhongshan District · @diin.fusion
Diin opened on May 1 this year, and it opened big: 1,280 square meters, 85 seats, six private rooms named for flowers and clouds, all of it dressed in an old-Shanghai register of lacquer, florals and low light. The restaurant calls itself new Chinese cuisine, but its foundation is deeply traditional. Premium dried seafood drives the menu, especially South African abalone, fish maw and swallow’s nest, handled with the slow banquet techniques fewer kitchens still teach.
Executive chef Chan Kwok-wah arrived with 36 years behind him and a full Hong Kong apprenticeship, the old “red trousers” system that moves a cook through every station before letting him lead one. His record runs through Lei Garden and Maxim’s in Hong Kong. Two advisers sit above him: Lai Yau-tim, who carries the Guangdong Tai Shi cuisine lineage, and Wei Hsi-chih, the first chef to win a Michelin star for Chinese cooking in Kyoto.
Our menu began with a pan-seared Hokkaido scallop under black truffle mousse, then chilled sea whelk with bamboo shoot, and a clear chicken soup with Japanese matsutake and whelk. From there: star grouper balls stir-fried with asparagus, cloud ear and black bean; crispy phoenix-tail prawns lifted with rose and passionfruit; A5 wagyu floss with gold-and-silver egg over seasonal greens; fish maw with conpoy in abalone sauce, tossed through rice. Dessert was a chilled coconut and bird’s nest cup. The full house tasting menu runs NT$8,800 per person and average spend sits near NT$5,000, so a festival set is the most affordable route into this dining room.
Eating vegan at a Cantonese banquet table
Both kitchens built full plant-based menus for us on request. In Cantonese banquet cooking, where stock, dried seafood and rendered fat sit underneath almost every dish, that means rebuilding a menu rather than swapping an ingredient, and neither restaurant treated it as an inconvenience. The practical advice for anyone traveling with a dietary restriction: raise it when you book, not when you sit down. Taipei kitchens are unusually willing when given notice.
Where to stay
The festival opened on Sep 7 with the Flavor Culture Gala at Regent Taipei, a full afternoon of industry talks built around the theme of courage, covering pricing pressure, franchising, the drinks market and how the industry trains its next generation.
The hotel is a sensible base for a food-led trip, minutes from Zhongshan MRT with the Shuanglian morning market within walking distance, and its own teppanyaki room, Robin’s, is on the Design Taipei list, so one of your 19 is downstairs.
Go, then
The flight from Hong Kong takes about 100 minutes. Book two dinners at the NT$2,600 tier, keep a lunch free for the NT$1,200 sets, and pick up your stamp card at the first table.
Taipei Restaurant Week 2026 runs until Sep 30. Full restaurant list at restaurant-week.flavornews.com.tw.