From French finesse to elevated Cantonese comfort, Brisé and Long Yue showcase the city’s evolving culinary identity.
Text by Amy Van
In September, Taipei Restaurant Week 2025 gathered some of the city’s top chefs to present a culinary journey that captured the spirit of Taiwan and the character of Taipei. The theme, Define Taipei, celebrated local ingredients, seasonal terroir and the city’s vibrant lifestyle through exclusive menus at 20 acclaimed fine-dining and Michelin-starred restaurants. Among the participants were L’Atelier de Joël Robuchon Taipei, Lin Restaurant, Lopfait, MiraWan, Sushi Nakazawa and Robin’s Teppanyaki at Regent Taipei, which fearures premium ingredients like Prime U.S. beef and fresh seafood. We checked out two standout venues: modern French restaurant Brisé and refined Cantonese establishment Long Yue.
Brisé
No. 8, Lane 92, Sec. 1 Jianguo N. Rd., Zhongshan Dist., Taipei City, Tel: +886-2-2509-1070
Brisé is a contemporary French restaurant tucked away on a quiet lane in the city. Brisé means “to break” in French – reflecting its philosophy of challenging tradition by deconstructing classic dishes and reimagining them with modern flair.
At the helm is Chef Pili Chiang, whose decade-long experience spans esteemed Italian and French kitchens such as L’Atelier de Joël Robuchon and Le Beaujour. Together with executive chef Sam, the team applies meticulous technique and inventive composition to dishes that are as artful as they are flavour-first. Taiwan’s terroir and shifting seasons remain a constant source of inspiration.
The dining space is anchored by an open island kitchen in natural stone colour, accented with rock-like perforated panels and weathered steel. Sage green stools, pale wood tables and sand-hued wallpaper soften the intimate setting. From every seat, guests can watch the culinary team at work.
The dining journey begins with a solo guava juice sphere, brightened with finger lime pearls and lemon gel. This is followed by an almond crisp topped with duxelles of smoked Hunan ham with mushrooms and white miso. Garnished with pickled enoki mushrooms and watercress, the flavours are faintly earthy and smoky. Another amuse bouche arrives – Hokkaido cream cheese and house-made ricotta coated in pistachio powder – resembling a moss-covered stone. The bite is perked up with dried pineapple and makauy (Taiwanese mountain pepper), delivering an unexpected citrus lift.
The beautifully plated cold starter, Verdance, spotlights red prawns from Guishan Island whose natural sweetness is balanced by Ossetra caviar and a touch of wasabi. The dish is uplifted with Chardonnay vinaigrette, pickled cucumber and crisp green grapes.
The warm seafood course, Original, pays homage to Chef Pili’s first creation at the former Italian restaurant he worked in. Penghu octopus (a small, endemic species found in Penghu, Taiwan) is poached in court bouillon before being seared for caramelised edges. Served with peperonata, romesco and squid-ink chip dusted with Sichuan pepper, pinenuts and basil oil, the dish is bold, smoky and layered. For the main course, grass-fed New Zealand veal ribeye is gently arroser with butter until tender and then paired with zucchini–yuzu kosho purée, charred fig, lemongrass foam and verbena.
Dessert brings a refreshing close: fresh mango and mango sorbet with amazake mousse, grapefruit and crisp wild rice for textural contrast. Overall, Brisé impresses with the team’s thoughtful inventiveness, precise techniques and deep respect for ingredients.
Long Yue
2F, No.303, Lequn 3rd Road, Zhongshan District, Tel: +886-2-8502-5522
Long Yue presents refined Cantonese cuisine with an elevated yet accessible approach. Located on the second floor of Chun Place in the Dazhi neighbourhood, the restaurant exudes a serene, contemporary setting. A spacious main dining hall welcomes casual gatherings, while four private rooms cater to intimate celebrations.
Culinary director Kan Chit-Ming, a veteran with over 60 years of experience, began his career at Hong Kong’s legendary Fook Lam Moon at just 14. His efforts and talent were recognised as he worked his way up from an apprentice to the executive chef position. Over the years, he has earned Michelin recognition across Hong Kong and China, including Canton 8 in Shanghai, which still retains its two Michelin stars under his guidance.
Working alongside Chef Kan is executive chef Wu Fook-Chun. With more than four decades of experience in Hong Kong, Japan and China, he champions restraint, allowing premium ingredients to shine with minimal embellishment.
Long Yue’s menu showcases precision and finesse across classic dishes like steamed and deep-fried dim sum. Signature barbecued meats include black pork char siu infused with Jin Xuan tea, glistening with lacquered sweetness, and crispy roasted pork belly offering crackling perfection.
Double-boiled matsutake and bamboo pith soup is delicate yet profound in flavour. Plump prawns with mushrooms in XO sauce deliver umami heat, while honey-glazed pork ribs arrive caramelised and yielding, with just the right hint of smokiness.
Vegetarians are not overlooked — braised mushrooms and bamboo shoots in abalone sauce showcase textural balance and rich flavour. At Long Yue, every dish present true Cantonese mastery, while allowing the freshest ingredients to shine.