The story
At Yuan, the kitchen begins not in the pantry but in the soil. Chef Ah Yuan commutes daily from Nantou to Taichung, tending a pesticide-free vegetable patch where he talks to the crops and respects the earth’s natural rhythm. This connection to the land defines every dish. The restaurant works closely with local producers across Taiwan, sourcing seafood from the coasts and meats from small farms. The result is Taiwanese Contemporary cuisine that lets the ingredients speak—no fuss, just clarity.
Yuan’s menus change with the seasons, each one a reflection of what the island offers at that moment. The spring menu, for example, opens with the bright acidity of Nantou black‑persimmon tomatoes in a garden salad, followed by Hokkaido scallops and firefly squid that capture the sea’s early sweetness. A delicate clear soup made with winter melon “swallow” and chicken tofu shows the precision of Sichuan technique—clean yet deeply flavored. Charcoal‑grilled桂丁鸡 (a local free‑range chicken) carries the symbolism of longevity, while wagyu meets house‑fermented chopped chili for a balance of richness and freshness.
Winter brings warmth: charcoal‑seared swordfish with mountain greens, a comforting bowl of dried scallop tempura in clear broth, and当归乌骨鸡 (angelica black‑bone chicken) simmered with charcoal fire and herbs. Even familiar street foods are reimagined—a scallion pancake becomes a cuttlefish pancake, and a bowl of生炒鸭肉羹面 (stir‑fried duck noodle soup) adds a touch of home‑style comfort.
Summer and autumn menus follow suit, highlighting juicy三月桃 peaches, crisp小黄瓜 cucumbers, and the subtle sweetness of lotus root and osmanthus. Each season, the cooking techniques—grilling, braising, steaming, fermenting—are chosen to honor the produce without overwhelming it.
Yuan has earned a place among Michelin’s selected restaurants, a recognition that aligns with its honest, ingredient‑driven approach. The dining room is intimate, with air conditioning and a private room available for groups. Service is warm and attentive, but the real star remains the land: the farmers, the fishermen, the foragers whose work is celebrated in every course. At Yuan, eating is an act of gratitude toward Taiwan’s mountains and seas.
Recognition
Ambience
Details
Location
Facebook