The story
In the heart of Taipei, Chin Chih Yuan (Central) stands as a testament to decades of dedication to Taiwanese cuisine. The restaurant’s story began in 1985, when founder Ho Mei-Jung started with a modest ten-table eatery. Through hard work and a commitment to quality, the restaurant earned a loyal following among locals who appreciated its honest, flavorful cooking.
Today, Chin Chih Yuan is recognized by the Michelin Guide with a Bib Gourmand award, a nod to its good quality and good value cooking. The kitchen focuses on fresh, seasonal Taiwanese dishes, sourcing ingredients like mountain greens from local growers. The restaurant’s own free-range chickens are raised without antibiotics, resulting in meat that is firm and naturally sweet.
Among the standout dishes is the "White Cut Old-Style Chicken," a simple preparation that lets the quality of the bird shine. Another highlight is the "Golden Crispy Chicken," marinated with Chinese herbs, coated in maltose, and slow-roasted until the skin is shatteringly crisp. The menu also features a range of home-style Taiwanese dishes, from braised pork to stir-fried seasonal vegetables.
The atmosphere at Chin Chih Yuan is welcoming and unpretentious, making it a fitting spot for both a casual lunch and a family dinner. It’s a place where the focus remains squarely on the food – fresh, well-prepared Taiwanese cuisine that has earned its place on the Michelin guide.
Recognition
Ambience
Details
Location
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