The Tairroir restaurant in Taiwan offers an exquisite cuisine that combines the local flavors and ingredients along with the technique and presentation style of the French. You can call it as a contemporary Taiwanese cuisine inspired by French techniques. The interior is modern and elegant and the 25-seat restaurant also comes with 2 additional private dining rooms. The private dining rooms are designed in such a way that it can be connected into a single room, if there is requirement to seat a group of 18-20 guests at a time in a private dining area. These private dining rooms cost you some additional charge, but you get a dedicated waiter only to look after you.

The service is excellent and may be could be said that one of the best customer service in the whole of Taiwan. The staff are professional, cordial and are always attentive. They are also pro-active as they understand your needs even before you ask most of the times.

The Tairroir is located in the 6th floor and comes with an elegant interior with pretty much whiteness everywhere. The restaurant has only eight tables and hence you can be guaranteed for a much more personalized service and attention. The sleek copper bar on the corner adds to the elegance. Helmed by Chef Kai Ho, a much acclaimed Taiwanese Chef, the name reflects his affection to the French cuisine as the name combines both Taiwan and terroir to form “Tairroir”.

But according to Chef Ho that he’s purely a Taiwanese person and want to reflect that in his cuisine. The menu comes with six and eight course meals that comprises exquisite Taiwanese dishes combined with French techniques and flavors.

Q In the Kitchen

Chef Kai Ho

Chef Kai Ho was born in Taichung and with his burning passion towards cooking, he started his culinary journey with Chinese cuisine. But with his passion to French cuisine led him to go places to master the skills in creating unique French cuisine.
He worked for almost 3 Michelin star restaurants including the Guy Savoy in Singapore, Odette in Singapore under the renowned Chef Julien Royer and also worked as the sous chef at Jaan.

Angela Lai, Chef de Pâtisserie

The Chef de Patisserie at the Tairroir is Angela Lai who was born and brought up in Singapore. She was also drawn into cooking at a very young age and had a great passion towards pastry making. Even though she had a very good corporate career ahead of her, she turned towards her lifetime passion and started her journey as a Pastry Chef. Coming from a multicultural background, Angela Lai soon started to master his skills in pastry by combining local ingredients to provide from some exquisite French Pastry. She also partnered with Chef Kai at the Guy Savoy restaurant in Singapore and now is one of the key members of Chef Kai’s team at the Tairroir.

Q Awards and Achievements

Michelin Guide Taipei 2018: One Star ☆

Q The Menu

Q Dress code, children and other policies.

Dress Code: Gentlemen and ladies are requested to wear proper and formal outfit (Short pants , Slippers or Tank is not proper).

Children Policy: Sorry that we are not able to receipt customers under 12-year -old due to service concern.

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  • Monday12:00 - 14:3018:30 - 22:30
  • Wednesday12:00 - 14:3018:30 - 22:30
  • Thursday12:00 - 14:3018:30 - 22:30
  • Friday12:00 - 14:3018:30 - 22:30
  • Saturday12:00 - 14:3018:30 - 22:30
  • Sunday12:00 - 14:3018:30 - 22:30

Additional Details

  • Signature Dish:?
  • Meals served:Lunch, Dinner
  • Cuisine Style:Taiwanese French Fusion

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