★ Michelin Guide 2024 / 2025 / 2026 ★
restaurant interior
— A Modern Chinese Tasting Menu —

玥

YUEH

Nine courses, drawn from the four corners of China,
plated through a contemporary lens —
served only after sundown.

Reserve a Table → View the Menu
Address
台北 · 信義路二段 88 號 11F
Hours
Tue — Sun · 18:30 only
Course
Nine, NT$ 6,800 / pp
Seats
22 only · Counter & Booth
★ MICHELIN GUIDE TAIPEI 2024+ WORLD'S 50 BEST · DISCOVERY SERIES+ CHEF · LIANG YUAN PING+ NINE COURSES · ONE TABLE+ ESTABLISHED MMXIX+ ★ MICHELIN GUIDE TAIPEI 2024+ WORLD'S 50 BEST · DISCOVERY SERIES+ CHEF · LIANG YUAN PING+ NINE COURSES · ONE TABLE+
+02 · Philosophy

"We do not reinvent.
We remember,
and we refine."

— Chef Liang Yuan Ping
壹

Soil

94% 食材取自台灣本地小農。

貳

Memory

源自主廚祖母的食譜。

叁

Restraint

每盤不超過五種食材。

restaurant interior
dining room at sundown
— After Sundown —

日落，方始

Dinner Begins After Dusk

One seating each evening at 18:30. Twenty-two seats.
Three hours that ask nothing of you, except your time.

— A few moments from the table —
dining room
duck dish
dim sum
asian dish
restaurant table
chinese plated
dish
wagyu
dim sum
restaurant detail
soup
plated
ambience
dish
Behind the Pass

From kitchen
to candlelight.

Eight cooks. One open kitchen. The 8-seat counter sits a metre from the pass — by request only. Watch every plate finished by the chef's own hand.

chef pouring
kitchen action
cook plating
restaurant interior dark
玥
— Time, on a Plate —

We do not measure dinner
in minutes.
We measure it in
decades.

慢，是 YUEH 唯一的時間單位。
一道豆腐燻三日，一碗雞湯熬十二小時，一壺花雕釀二十年。

Chef Liang Yuan Ping
04 · Chef

The Quiet Hand.

廚 · 梁原平

"I cooked at my grandmother's elbow until I was seventeen. Everything I do here is, at best, an attempt to listen to her better."

梁原平，1982 年生於江蘇蘇州。15 歲開始於祖母麵舖學藝，後赴香港、東京、巴黎修業十二年。 2019 年回台北創立 YUEH，2024 年首獲米其林一星，連續三年蟬聯。

Trained
Hong Kong · Tokyo · Paris
Founded
YUEH · 2019
Stars
★ 2024 · 25 · 26
— Awards —
"

A restaurant that asks you to sit down, slow down, and remember why we cook in the first place.

— Michelin Guide
"

Chef Liang's drunken crab is the single best dish I've eaten in three years of writing about Asian fine dining.

— Tatler Asia
"

Quiet, almost monastic — until the moment a dish lands and you remember exactly where you are.

— Conde Nast Traveler
05 · The Cellar

Tea & Wine Pairings.

茶 · 酒 · 對味
tea ceremony

Tea Pairing

+ NT$ 900
  • 凍頂烏龍 · 春採
    Spring Dong-Ding Oolong
    course 01 — 03
  • 陳年普洱 · 96 年
    Aged Pu'er, Vintage 1996
    course 04 — 06
  • 東方美人 · 老欉
    Old-Vine Oriental Beauty
    course 07 — 09

Wine Pairing

+ NT$ 2,200
  • Champagne Bérêche, Reflet d'Antan
    NV · Reims, France
    course 01 — 02
  • Domaine Leflaive, Puligny-Montrachet
    2021 · Burgundy
    course 03 — 05
  • Penfolds Grange Bin 95
    2017 · South Australia
    course 06 — 07
  • Château d'Yquem
    2015 · Sauternes
    course 09
+06 · Reserve+

A Seat for Two.

敬請光臨

We accept reservations up to 60 days in advance. Tables for 2, 4, or 6. The 8-seat counter sits in front of the kitchen — request when booking.

A confirmation email will arrive within 24 hours.