The story
HAILI is a restaurant built on memory and meaning. Its name combines the Japanese word “HAI” (yes, a firm answer) with “LI”, a phonetic tribute to the two most important women in Chef William’s life: his mother and his wife. The kitchen’s philosophy is rooted in Asian flavors, using spices and flavor combinations from around the world to create dishes that are deeply personal and evocative.
Chef William brings a solid foundation from stages at Stay By Yannick Alléno, RAW Taipei, and Logy. His goal is to make every guest feel as comfortable as they would at home. Through his cooking, he invites diners to trace his own path—from accumulated experience to travels and the discovery of ingredients’ hidden potential.
The menu is a tasting format, priced at NT$3,650 (including water). Wine, sake, and non-alcoholic pairings are available, with a premium pairing option. The intimate counter dining setting allows guests to watch the kitchen at work. In 2026, HAILI was awarded a Michelin star for its high-quality cooking, a recognition that underscores the precision and emotion behind every plate. The modern cuisine here is not about flashy trends; it is about honest, resonant flavors that tell a story.
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