TAICHUNG (Taiwan News) – Yuenji reinvents Taiwanese classics with exquisite tea pairings and has launched a new Spring menu.
Just under a year after opening, Yuenji has already earned its first Michelin star in the 2024 Taiwan Michelin Guide, captivating diners with its newly launched 28-course spring menu that elevates traditional flavors through exquisite tea pairings—proving Taiwanese cuisine can be as refined as French gastronomy with wine accompaniments.
Imagine chicken soup that tastes like generations of family recipes, or pork belly so crisp it crackles like autumn leaves. At the Taichung-based restaurant, these are not just meals—they are edible history lessons.
At the heart of Yuenji is the concept of "tea and cuisine in harmony." General Manager Tsai Ming-Lun (蔡明倫), who grew up in Lukang, shared his inspiration: "It was not until I lived abroad that I truly appreciated the value of hometown flavors."
Alongside Executive Chef Lin Ju-Wei (林菊偉) and the team, they spent six months crafting the new menu.
Standouts include "preserved radish chicken Soup" – Simmered with 3-year and 10-year-old radish for deep umami richness. “Crispy Hakka salted pork" – A fusion of Hakka curing and Cantonese roast pork techniques, achieving crackling skin and tender meat.
One bite of their plum chicken nuggets explained why they deserve a Michelin star. Lin said they wanted to capture that sweet and sour taste of night market fried sweet potatoes.
After countless experiments, they nailed it—crispy chicken with a plum glaze that dances between tart and sweet, instantly transporting locals back to childhood snack runs.
Yuenji’s "tea omakase" service, led by expert tea sommeliers, matches each course with rare teas from POUYUENJI’s collection. Guests in private rooms enjoy tea brewing, where aromas mingle with dishes.
Yuenji. (Taiwan News, Lyla Liu video)
