南首度納入臺南與高雄雙城 共 83 個店家入選 2 家高雄餐廳獲得一星肯定
5 家臺北餐廳新獲得一星肯定
2 家餐廳新獲得綠星肯定其永續承諾
米其林今天公布《臺北、臺中、臺南 & 高米其林指南 2022》完整名單。指南是首次納入臺南、高雄兩座新城，將為世界展現南部獨特的美食魅力與潛力。
連同星級餐廳、必比登推介與入選餐廳，《臺北、臺中、臺南 & 高雄米其林指南 2022》共有臺北 170 個店家、臺中 68 個店家、臺南 44 個店家以及高雄 39 個店家入選。
「餐飲業經營者又經歷了因為疫情，而必須面對無數挑戰的一年——從國際觀光的停滯到各式防疫措施——在地的餐飲業經營者持續每日努力奮鬥與創新，以維持與顧客的連結。2022 年的指南因此呈現出在地餐飲業與文化的力量與活力，代表著其不只是美食景點，更是真實的生活方式。新納入的臺南、高雄獨特的美食風貌，讓評審員印象深刻。透過在指南中加入雙城，從精緻的餐飲地點到夜市小吃，我們也希望指南能更進一步滿足當地與國際美食愛好者尋找難忘體驗的需求。」《米其林指南》國際總監 Gwendal Poullennec 說。
指南首度納入臺南與高雄 展現雙城美食力
首度納入評選的高雄這次有兩家餐廳獲得星級肯定：Liberté 大廚武田健志曾在法國工作，其作品色彩奔放、層次豐富，更呈現出時令變化的細膩；「承」則是日本「傳」（Den）首間海外姊妹店，由副主廚藤本詳一主理，他因應時令，在臺灣各處取材，在細膩經典的菜色中，更融入了主廚活潑而充滿趣味的個性。
除了兩家星級餐廳，以上週出爐的 20 家必比登推介店家，高雄另外有 17 家餐廳入選，其中以時尚歐陸菜餐廳最多，包括薩瑪法國小館、Marc L³ 、Nibbon、弄盞欣悅及 Stage 5，也涵蓋臺灣菜包括長生 29、福園、台南旺、冬瓜與胖子。另外也有海鮮、牛排、鐵板燒、創新菜、餃子、時尚法國菜、江浙菜等料理種類的餐廳入選。
而首度納入評選的臺南，是四城中擁有最多新入選必比登推介的城市，共有 27 個店家入選必比登推介。除此之外，評審員還推薦臺南的 17 家餐廳，其中包括欣欣餐廳、錦霞樓以及王家燻羊肉等臺灣菜餐廳、阿裕牛肉 (崑崙路)、牛五蔵等火鍋，其他還包括小吃、燒烤、海鮮、時尚歐陸菜、時尚法國菜、湘菜、日本菜和西班牙菜等料理種類，呈現在地飲食風貌的多元與精彩。
包括必比登推介及星級餐廳，臺南與高雄分別有 44 及 39 個店家入選 2022 年指南。
臺北：5 間新一星餐廳
臺北今年共有 5 間餐廳新獲得一星肯定，其中包括 3 間晉升、2 家新入選。其他另有 19 家餐廳維持一星肯定，讓臺北總體一星餐廳的數量，來到了 24 家。
臺灣菜餐廳欣葉 鐘菜提供包括當日漁港海鮮、集團經典菜色及之前只提供給老顧客的私房菜色，共上百道的宴客菜餚；彧割烹在搬遷後依舊維持不時不食的料理原則，使用日本及宜蘭大溪漁港的魚貨，提供割烹套餐，主餐後的釜飯尤其令人回味。兩家餐廳都首度獲得一星肯定。
3 家餐廳晉升一星：Holt 的加拿大籍主廚 Jeffrey Downs 熟悉臺灣食材，並結合歐陸烹調手法以及曾於東京工作的經驗與影響，製作出風味細膩的精彩套餐；巴黎廳1930 x高山英紀大廚飛松裕之於 2021 年上任，細膩表現出行政主廚高山英紀的法、日烹調美學，並巧妙在菜色中融合臺灣茶品；壽司芳是大版本店海外第三間分店，由來台多年的橋本主廚主理，結合奢華食材與西式烹調手法，創作出充滿驚喜的壽司與套餐。米其林二星餐廳侯布雄、logy、 RAW、祥雲龍吟、態芮與請客樓，以及位於君品酒店的三星粵菜餐廳頤宮都維持其榮耀。
臺北另有 7 家餐廳新入選指南，包括老烤箱（義大利菜）、大腕（燒烤）、捌伍添第（粵菜）、Jarana（西班牙菜）、Mad by Le Kief（創新菜）、魚庒（日本菜）以及和蒔炭火割烹（日本菜）。其中許多家餐廳都已經在之前的每月即時新增中公開。每月即時新增是《米其林指南》宣布餐廳名單發布新方式——在每年年度的發布會之前，每月將先即時新增新入選的餐廳名單。
總體而言，包括 31 家星級餐廳以及上週公布的 57 家必比登推介店家，臺北共有 170 個店家入選指南。
臺中：5 家餐廳維持星級肯定 4 家餐廳新入選指南
臺中的 5 家星級餐廳，包括二星餐廳 JL Studio、一星餐廳鹽之華、Forchetta、俺達的肉屋與澀，都維持其星級肯定，顯現臺中餐飲環境的水平與堅強實力。
除了5 家星級餐廳以及 37 家上週公布的必比登推介店家外，臺中另有四家新餐廳新入選指南，包括飛花落院（日本菜）、L’Atelier par Yao（時尚法國菜）、梅子（海鮮）以及 PI （時尚歐陸菜）。
兩家餐廳以其永續作為 新獲頒米其林綠星
除了去年獲得米其林綠星肯定的一星餐廳山海樓，以及入選餐廳陽明春天（士林）外，今年又有兩家餐廳新獲得綠星肯定。米其林綠星首度在臺北和臺中於2021年推出，是頒發給在永續方面有值得稱許作為的領先餐廳。他們為顧客提供結合了美食與對環境友善作法的美食體驗，也為所有的美食愛好者與產業帶來啟發。
今年獲得綠星肯定的是臺北入選餐廳 Embers 以及新獲得必比登推介肯定的小小樹食（大安路）。Embers 主廚郭庭瑋致力於保護山林生態，倡議農業改革、與生產者維持緊密的關係，並致力於發揚在地文化。小小樹食（大安路）對外倡議一週兩日的蔬食理念，鼓勵外帶消費者自己攜帶容器；對內，他們則禁止使用加工品以及一次性餐具，也與使用自然栽種方法的小農維持長期的關係等。
米其林指南年輕主廚大獎、米其林指南服務大獎及首次頒發的米其林指南侍酒師大獎
今年，米其林評審員持續透過特殊獎項，表彰餐飲業中才華洋溢的專業工作者，讓工作和專業知識的多元大放異彩，打造出非凡的美食體驗。
米其林指南年輕主廚大獎表彰在米其林入選餐廳中，擁有卓越天分與潛力的年輕主廚。今年該獎項頒發給臺北一星餐廳 T+T 主廚古俊基與蔡元善。蔡元善是餐飲學校畢業、古俊基因對餐飲的熱愛而投入料理，兩位主廚均有著堅實的料理背景與經歷，在 T+T，他們發揮創意，將亞洲風味元素融入料理中，展現亞洲的飲食文化與風貌。
「米其林指南服務大獎」則希望能表彰並鼓勵產業中服務技巧純熟而才華洋溢的專業人員，他們的服務，豐富了客人的用餐體驗。今年的獲獎者是臺中一星餐廳鹽之華的余佩凌。擁有超過 10 年經驗的余佩凌親切、友善而專業，在正式的時尚法式料理用餐環境中，為顧客帶來舒適而愉悅的體驗。
最後，為了要表彰業內才華洋溢侍酒師的技巧、知識以及熱情，今年首度頒發「米其林指南侍酒師大獎」，獲獎者是一星餐廳巴黎廳 1930 X 高山英紀侍酒師林允順。林允順在學校時自學酒類相關知識，並在職場不斷精進，更參加過許多侍酒師大賽，不斷磨練自己的侍酒技巧以及知識。
必比登推介與街頭小吃店家
一週前，《臺北、臺中、臺南 & 高雄米其林指南 2022》也公布了必比登推介名單，名單中臺北有 57 個店家、臺中有 37 個店家、臺南有 27 個店家、高雄則有 20 個店家獲得必比登推介。必比登推介店家提供「物有所值」的美食。在臺北、臺中、臺南與高雄，這意味著消費者能以台幣 1000 元以下的價位，吃到有水準的三道菜（不含飲料）。141 家入選的必比登推介涵蓋了至少 20 種料理風格與種類，從傳統街頭小吃到夜市美味，顯現了美食不只受到美食愛好者的喜愛，更是生活真實而常見的面貌。
《臺北、臺中、臺南 & 高雄 2022》完整名單將可免費於米其林指南網站以及 app 上查找與閱讀。除了餐廳，米其林指南也包含飯店推薦名單，推薦最獨特而精彩的住宿地點。
指南推薦的飯店都擁有卓越的風格、服務以及個性，囊括各式價位，更可以直接在米其林指南網站及 app 上訂房，名單涵蓋各式萬中選一的住宿名單，從風格時尚的精品旅店金安普頓大安酒店、結合日式款待風格的虹夕諾雅谷關，到設計華麗而充滿驚奇的君品酒店等。
《米其林指南》是美食界的標竿，也正為飯店訂下新標準。歡迎造訪米其林指南網站或於 iOS 與 Andriod 上免費下載 app，發現指南推薦餐廳，以及預訂能打造出難忘體驗的飯店。
總計《臺北、臺中、臺南 & 高雄米其林指南 2022》共包括 321 個店家：
- 1 間米其林三星餐廳
- 7 間米其林二星餐廳
- 30間米其林一星餐廳（包括臺北 2間新入選、3家獲晉升、高雄 2 間新入選）
- 4 間米其林綠星餐廳（包括2 家臺北餐廳新入選）
- 141 間必比登推介店家（包括 59 家新入選）
臺北
- 1 間米其林三星餐廳
- 6 間米其林二星餐廳
- 24 間米其林一星餐廳（包括 2間新入選、3家獲晉升）
- 57 間必比登推介店家（包括 6 間新入選）
- 82 間米其林入選餐廳（包括 7 間新入選）
臺中
- 1 間米其林二星餐廳
- 4 間米其林一星餐廳
- 37 間必比登推介店家（包括 6 間新入選）
- 26 間米其林入選餐廳（包括 4 家新入選）
臺南
- 27 間必比登推介店家
- 17 間米其林入選餐廳
高雄
- 2 間米其林一星餐廳
- 20 間必比登推介店家
- 17 間米其林入選餐廳
完整《臺北、臺中、臺南 & 高雄米其林指南 2022》名單及更多指南相關消息，可見米其林官方網站，以及米其林指南 App （iOS及Andriod）。
《臺北、臺中、臺南 ＆高雄米其林指南2022》
米其林星級名單
臺北
＊＊＊
| 餐廳名稱（英文） | 餐廳名稱（中文） | 料理風格 |
| Le Palais | 頤宮 | Cantonese / 粵菜 |
＊＊
| 餐廳名稱（英文） | 餐廳名稱（中文） | 料理風格 |
| L’Atelier de Joël Robuchon | 侯布雄 | French contemporary / 時尚法國菜 |
| logy |
| Asian contemporary / 時尚亞洲菜 |
| Raw |
| Innovative / 創新菜 |
| Shoun Ryugin | 祥雲龍吟 | Japanese contemporary / 時尚日本菜 |
| Taïrroir | 態芮 | Innovative / 創新菜 |
| The Guest House | 請客樓 | Huai Yang & Sichuan-Huai / 淮揚菜及川菜 |
＊
| 餐廳名稱（英文） | 餐廳名稱（中文） | 料理風格 |
| Danny’s Steakhouse | 教父牛排 | Steakhouse / 牛排屋 |
| De Nuit |
| French contemporary / 時尚法國菜 |
| Fujin Tree Taiwanese Cuisine & Champagne (Songshan) | 富錦樹台菜香檳 (松山） | Taiwanese / 臺灣菜 |
| Golden Formosa | 金蓬萊遵古台菜 | Taiwanese / 臺灣菜 |
| Holt PROMOTED |
| European Contemporary / 時尚歐陸菜 |
| Impromptu by Paul Lee |
| Innovative / 創新菜 |
| Ken Anhe | 謙安和 | Japanese / 日本菜 |
| Kitcho | 吉兆割烹壽司 | Sushi / 壽司 |
| Longtail |
| Innovative / 創新菜 |
| Ming Fu | 明福台菜海產 | Taiwanese / 臺灣菜 |
| Mipon | 米香 | Taiwanese / 臺灣菜 |
| Molino de Urdániz | 渥達尼斯磨坊 | Spanish contemporary / 時尚西班牙菜 |
| Mountain and Sea House | 山海樓 | Taiwanese / 臺灣菜 |
| Mudan | 牡丹 | Tempura / 天婦羅 |
| Paris 1930 de Hideki Takayama PROMOTED | 巴黎廳1930x高山英紀 | French Contemporary |
| Shin Yeh Taiwanese Signature NEW | 欣葉 鐘菜 | Taiwanese / 臺灣菜 |
| Sushi Akira | 明壽司 | Sushi / 壽司 |
| Sushi Nomura | 鮨野村 | Sushi / 壽司 |
| Sushi Ryu | 鮨隆 | Sushi / 壽司 |
| Sushiyoshi PROMOTED | 壽司芳 | Japanese / 日本菜 |
| T+T |
| Innovative / 創新菜 |
| Tien Hsiang Lo | 天香樓 | Hang Zhou / 杭州菜 |
| Ya Ge | 雅閣 | Cantonese / 粵菜 |
| Yu Kapo NEW | 彧割烹 | Japanese / 日本菜 |
入選餐廳
| 餐廳名稱（英文） | 餐廳名稱（中文） | 料理風格 |
| 44 SV | 南村 | Taiwanese / 臺灣菜 |
| 50/50 Cuisine Française |
| French contemporary / 時尚法國菜 |
| 85TD NEW | 捌伍添第 | Cantonese / 粵菜 |
| A Hui Vermicelli | 阿輝麵線 | Street Food / 街頭小吃 |
| A Nan Sesame Oil Chicken | 阿男麻油雞 | Street Food / 街頭小吃 |
| Anima |
| European Contemporary / 時尚歐陸菜 |
| Antico Forno NEW | 老烤箱 | Italian / 義大利菜 |
| Artbrosia | 雅意 | Italian / 義大利菜 |
| Baho | 八和 | Barbecue / 燒烤 |
| Bencotto |
| Italian / 義大利菜 |
| Bistro le Jardin | 馨亞 | French / 法國菜 |
| Ceo 1950 | 總裁藝文空間 | European contemporary / 時尚歐陸菜 |
| Chateau Zoe |
| Innovative / 創新菜 |
| Chope Chope Eatery |
| South East Asian / 東南亞菜 |
| Da-Wan NEW | 大腕 | Barbecue / 燒烤 |
| Embers |
| Innovative / 創新菜 |
| Ephernité |
| French contemporary / 時尚法國菜 |
| Fresh & Aged | 美福乾式熟成牛排館 | Steakhouse / 牛排屋 |
| Fuzhou Black Pepper Bun | 福州世祖胡椒餅 | Street Food / 街頭小吃 |
| Gi Yuan | 驥園川菜 | Sichuan / 川菜 |
| Golden Fried Chicken | 格登炸雞 | Street Food / 街頭小吃 |
| Hsien Chin Seafood | 先進海產店 | Seafood / 海鮮 |
| Iron Chef Teppanyaki | 鐵板教父 | Teppanyaki / 鐵板燒 |
| Jarana NEW |
| Spanish / 西班牙菜 |
| JE Kitchen |
| European contemporary / 時尚歐陸菜 |
| Jingmei Goose Mama | 景美鵝媽媽 | Street Food / 街頭小吃 |
| Jingmei Thick Rice Noodles | 景美米粉湯 | Street Food / 街頭小吃 |
| Joseph Bistro | 想想廚房 | Indian / 印度菜 |
| La Locanda | 蘿莎娜小廚房 | Italian / 義大利菜 |
| Lin’s Vegetable Lamb Hotpot | 林家蔬菜羊肉爐 | Hotpot / 火鍋 |
| Mad by Le Kief NEW |
| Innovative / 創新菜 |
| May Snow Hakka Food | 五月雪客家私房珍釀 | Hakkanese / 客家菜 |
| Mochi Baby | 麻糬寶寶 | Street Food / 街頭小吃 |
| Muji Beef Noodles | 穆記牛肉麵 | Noodles / 麵食 |
| Mume |
| European contemporary / 時尚歐陸菜 |
| My Humble House | 寒舍食譜 | Cantonese / 粵菜 |
| N°168 Prime Steakhouse (Zhongshan) | N°168 Prime牛排館 (中山） | Steakhouse / 牛排屋 |
| Orange Shabu (Da’an) | 橘色涮涮屋 (大安) | Shabu-shabu / 涮涮鍋 |
| Orchid | 蘭 | French contemporary / 時尚法國菜 |
| Page | 頁小館 | International / 國際菜 |
| Pasti Trattoria |
| Italian / 義大利菜 |
| Peng Lai | 蓬萊 | Taiwanese / 臺灣菜 |
| Pine Garden | 松園禪林 – 原心 | Innovative / 創新菜 |
| Really Good Seafood | 真的好海鮮 | Seafood / 海鮮 |
| Robin’s Teppanyaki | Robin’s 鐵板燒 | Teppanyaki / 鐵板燒 |
| Sasa | 笹鮨 | Sushi / 壽司 |
| Shan Chiu | 山秋 | Japanese / 日本菜 |
| Shan-Nay Chicken | 山內雞肉 | Street Food / 街頭小吃 |
| Shang Palace | 香宮 | Cantonese / 粵菜 |
| Shen Pu Shang Yen | 申浦尚宴 | Shanghainese / 滬菜 |
| Shin Yeh Taiwanese Cuisine | 欣葉台菜 (創始店) | Taiwanese / 臺灣菜 |
| Shing-Peng-Lai | 興蓬萊台菜 | Taiwanese / 臺灣菜 |
| Silks House | 晶華軒 | Cantonese / 粵菜 |
| Sinchao Rice Shoppe | 心潮飯店 | Taiwanese / 臺灣菜 |
| Sushi Masuda | 鮨增田 | Sushi / 壽司 |
| Sushi Nanami by Masa Ishibashi | 鮨七海 | Sushi / 壽司 |
| Sushi Wou | 鮨翁 | Sushi / 壽司 |
| Tainan Tan Tsu Mien Seafood | 台南担仔麵 | Seafood / 海鮮 |
| Tajimaya Shabu Shabu | 但馬家涮涮鍋 (本館) | Shabu-shabu / 涮涮鍋 |
| Tamai | 日本橋玉井 | Japanese / 日本菜 |
| Thai & Thai |
| Thai / 泰國菜 |
| The Dragon | 辰園 | Cantonese / 粵菜 |
| The Restaurant |
| European contemporary / 時尚歐陸菜 |
| The Tavernist |
| European Contemporary |
| The Ukai |
| Teppanyaki / 鐵板燒 |
| Three Coins | 大三元 | Cantonese / 粵菜 |
| Tien Yuan Seafood | 田園海鮮 | Seafood / 海鮮 |
| Toh-A’ | 桌藏 | Innovative / 創新菜 |
| Tsuki Yo Iwa | 月夜岩 | Japanese / 日本菜 |
| Tutto Bello |
| Italian contemporary / 時尚義大利菜 |
| Uke | 筌 | Japanese / 日本菜 |
| Ulv |
| European Contemporary |
| Uosho NEW | 魚庒 | Japanese / 日本菜 |
| Vanne Yakiniku | 梵 | Barbecue / 燒烤 |
| Wamaki NEW | 和蒔炭火割烹 | Japanese / 日本菜 |
| Yangming Spring (Shilin) | 陽明春天 (士林) | Vegetarian / 素菜 |
| Yi Hsing Pavilion | 義興樓 | Taiwanese / 臺灣菜 |
| Yoru |
| European Contemporary |
| Yu Shan Ge | 鈺善閣 | Vegetarian / 素菜 |
| Yuan Huan Pien Oyster Egg Omelette | 圓環邊蚵仔煎 | Street Food / 街頭小吃 |
| Yuu |
| Japanese / 日本菜 |
| Zan | 讚 | Teppanyaki / 鐵板燒 |
＊
| 餐廳名稱（英文） | 餐廳名稱（中文） | 料理風格 |
| Embers NEW |
| Innovative / 創新菜 |
| Little Tree Food (Da’an Road) NEW | 小小樹食 (大安路) | Vegetarian / 素食 |
| Mountain and Sea House | 山海樓 | Taiwanese / 臺灣菜 |
| Yangming Spring (Shilin) | 陽明春天 (士林) | Vegetarian / 素菜 |
臺中
＊＊
| 餐廳名稱（英文） | 餐廳名稱（中文） | 料理風格 |
| JL Studio |
| Innovative/創新菜 |
＊
| 餐廳名稱（英文） | 餐廳名稱（中文） | 料理風格 |
| Fleur de Sel | 鹽之華 | French Contemporary/時尚法國菜 |
| Forchetta |
| European Contemporary/時尚歐陸菜 |
| Oretachi No Nikuya | 俺達的肉屋 | Barbecue/燒烤 |
| Sur- | 澀 | European Contemporary/時尚歐陸菜 |
入選餐廳
| 餐廳名稱（英文） | 餐廳名稱（中文） | 料理風格 |
| Abura | 游日本料理 | Japanese/日本菜 |
| Abura Yakiniku | 脂‧板前炭火燒肉 | Barbecue/燒烤 |
| Celebrity Cuisine | 名人坊 | Cantonese/粵菜 |
| Chien Wei Seafood | 千味海鮮 | Taiwanese/臺灣菜 |
| Fooding Smoke | 又見一坎煙 | Innovative/創新菜 |
| Fuchai | 富彩軒 | Cantonese/粵菜 |
| Hibiki Seafood | 響海鮮 | Taiwanese/臺灣菜 |
| Inflorescence NEW | 飛花落院 | Japanese/日本菜 |
| Isagi | 潔 | Japanese/日本菜 |
| KR Prime Steak |
| Steakhouse/牛排屋 |
| L’Atelier par Yao NEW |
| French Contemporary/時尚法國菜 |
| Maenam | 湄南河 | Thai/泰國菜 |
| Mao Chuan | 茂川肉丸 | Noodles/麵食 |
| MeatGQ | 橡木炙烤牛排館 | Steakhouse/牛排屋 |
| Mee Lang | 麵廊 | Noodles/麵食 |
| Meidz Seafood NEW | 梅子 | Seafood/海鮮 |
| Min Shin | 銘心 | Sushi/壽司 |
| Mori Teppanyaki | 森鐵板燒 | Teppanyaki/鐵板燒 |
| PI NEW |
| European Contemporary/時尚歐陸菜 |
| Revivre | 品法 | French Contemporary/時尚法國菜 |
| Shan Shin | 膳馨 | Taiwanese/臺灣菜 |
| Torien Yakitori | 鳥苑 | Japanese/日本菜 |
| Yet Sen Mansion | 中山招待所 | French Contemporary/時尚法國菜 |
| Ying Tsai Ta Mien Keng | 英才大麵焿 | Noodles/麵食 |
| Yu Yue Lou | 与玥樓 | Cantonese/粵菜 |
| Yuan | 元 | Innovative/創新菜 |
臺南
（全是新入選餐廳）
| 餐廳名稱（英文） | 餐廳名稱（中文） | 料理風格 |
| A Cun Beef Soup (Baoan Road) | 阿村牛肉湯 (保安路) | Small Eats / 小吃 |
| A-Yu Beef Shabu Shabu (Kunlun Road) | 阿裕牛肉 (崑崙路) | Hotpot / 火鍋 |
| Bistro Alley | 饕弄杯 | European Contemporary / 時尚歐陸菜 |
| Ching Hua Milkfish | 京華虱目魚 | Small Eats / 小吃 |
| Como En Casa Gourmet | 橄饗家 | Spanish / 西班牙菜 |
| Di Yi Ding | 帝一鐤 | Seafood / 海鮮 |
| Feng No Seafood | 豐之海鮮漁府 | Seafood / 海鮮 |
| Good Hunan Cuisine | 有你真好 湘菜沙龍 | Hunanese / 湘菜 |
| Gyu Go Zou | 牛五蔵 | Hotpot / 火鍋 |
| Hsin Hsin | 欣欣餐廳 | Taiwanese / 臺灣菜 |
| Jin Xia | 錦霞樓 | Taiwanese / 臺灣菜 |
| Lao Tseng Lamb | 老曾羊肉 | Small Eats / 小吃 |
| Pankoko | 㕩肉舖 | barbecue / 燒烤 |
| Principe | 原則 | French Contemporary / 時尚法國菜 |
| Umami | 甘旨堂 | Japanese / 日本菜 |
| Wang Jia Smoked Lamb | 王家燻羊肉 | Taiwanese / 臺灣菜 |
| Zai Fa Hao | 再發號 | Small Eats / 小吃 |
高雄
＊
（新入選星級餐廳）
| Restaurant Name (English) | Restaurant Name (Chinese) | Type of Cuisine |
| Liberté | French Contemporary/時尚法國菜 | |
| Sho | 承 | Japanese/日本菜 |
（新入選餐廳）
| 餐廳名稱（英文） | 餐廳名稱（中文） | 料理風格 |
| Ça marche | 薩瑪法國小館 | European Contemporary/時尚歐陸菜 |
| Capstone Steakhouse |
| Steakhouse/牛扒屋 |
| Chang Sheng 29 | 長生29 | Taiwanese/臺灣菜 |
| Crab’s House | 蟳之屋 | Seafood/海鮮 |
| Fu Yuan | 福園 | Taiwanese/臺灣菜 |
| Good Crab House | 好蟳屋 | Seafood/海鮮 |
| Hai Guang | 海光俱樂部中餐廳 | Jiangzhe/江浙菜 |
| Hung Tao Shanghainese Dumpling | 紅陶上海湯包 | Dumplings/餃子 |
| Majesty | 美享地 | Innovative/創新菜 |
| Marc L³ |
| European Contemporary/時尚歐陸菜 |
| Nibbon |
| European Contemporary/時尚歐陸菜 |
| Opus One Yin Yue | 弄盞欣悅 | European Contemporary/時尚歐陸菜 |
| Stage 5 |
| European Contemporary/時尚歐陸菜 |
| Tainan Wang | 台南旺 | Taiwanese/臺灣菜 |
| Thomas Chien |
| French Contemporary/時尚法國菜 |
| Ukai-tei |
| Teppanyaki/鐵板燒 |
| White Gourd and Fat Person | 冬瓜與胖子 | Taiwanese/臺灣菜 |
Generic QA
Q: What is the MICHELIN Guide?
The MICHELIN Guide is a gastronomic selection published by the French tyre company MICHELIN. Published since the 1900s, the MICHELIN Guide is one of the oldest and most prestigious food guides in existence.
The MICHELIN Guide rates restaurants anonymously using its in-house team of independent inspectors and food critics, who are employees of Michelin with no commercial entanglements. The MICHELIN Guide rates restaurants based off it’s one to three star system as well as Bib Gourmand for quality cooking at reasonable prices. Today, the MICHELIN Guide covers over 30 destinations around the world providing travellers and diners a list of recommendations for all cuisines and budgets.
Q: 什麼是米其林指南？
《米其林指南》是由法國輪胎品牌米其林公司出版的美食精選。 自 1900 年代出版以來至今，《米其林指南》一直是最古老且最負盛名的美食指南之一。
米其林指南藉由獨立評審員和美食評論家團隊匿名對餐廳進行評級，這些評審員及評論家皆是米其林旗下的員工，因此未有商業利益的爭議性。 米其林指南透過一到三星級評鑑以及以合理價格提供優質技藝的「必比登推介」對餐廳進行評級。 如今，《米其林指南》涵蓋全球 30 多個目的地，為旅客和饕客提供所有美食及物有所值的推薦清單。
- How are restaurants awarded with MICHELIN Guide distinctions?
All restaurants selected by the MICHELIN Guide follow the same strict criteria used by all inspectors around the world.
To assess the quality of a restaurant, inspectors rely on five criteria:
quality of the ingredients; mastery of cooking; harmony of the flavours; expression of the chef’s personality in the cuisine; and consistency, both over time and across the entire menu.
As the MICHELIN Guide has an international presence, it is essential that its selections are made according to the same criteria and the same methodology everywhere in the world. This is what ensures that a Star in Tokyo shows the same promise of quality as a Star in New York or Berlin. The inspection team is not influenced by any commercial partnerships or that region’s local cultural work scope but purely on the culinary dishes and dining experience.
Q: 餐廳是如何獲得米其林指南榮譽的？
《米其林指南》推薦的所有餐廳，都是經由全球所有評審員遵循相同的嚴格標準評選而出。
為了給予評鑑一致性，評審員將依據以下五項標準：
食材品質、廚師對味道以及烹調技巧的駕馭能力、味道的協調性、主廚在料理中展現的獨特性、及餐飲水準的一致性。
由於《米其林指南》具有國際影響力，因此必須根據世界各地相同的標準及評鑑方式進行選擇，這樣將能確保東京的一星餐廳與紐約或柏林的一星餐廳具備相同質量與水平。 評審員團隊更不受任何商業夥伴關係或該地區當地文化工作範圍影響，純粹依烹飪料理及用餐體驗為評鑑標準。
Q: What do the MICHELIN Guide symbols and distinctions mean?
Q: 米其林指南的星級符號有什麼區別？
MICHELIN Guide Selected restaurants mean the establishment has met the criteria of our inspectors and has been selected in the guide, but may not meet the criteria for it to be awarded a star or a Bib Gourmand. This doesn’t mean the establishment won’t be a starred or Bib Gourmand restaurant in the future, as MICHELIN Selected restaurants are sometimes to be stars or Bib Gourmand in following years. This recognition replaces the phased out MICHELIN Plate distinction.
米其林指南入選餐廳代表該餐廳已達到我們評審員的標準並已入選在指南中，但可能不符合授予星級或必比登推介的標準。 但這並不代表該餐廳將來不會成為星級餐廳或必比登推介餐廳，有時米其林指南入選餐廳會在接下來的幾年中成為星級或必比登推介。這個評級是取代先前的「餐盤推薦」。
MICHELIN Bib Gourmand restaurants indicate our inspectors’ favourites and are establishments that our inspectors consider ‘good quality cooking for good value’, our focus is on value-for-money which forms a significant factor for all the establishments on the Bib Gourmand list.
米其林必比登推介餐廳深受我們評審員的喜愛，並且是我們評審員認為「物有所值」的餐廳，物有所值將是所有被納入必比登推介名單餐廳的一項先決條件。
MICHELIN Star restaurants are the top-rated restaurants reviewed by our inspectors.
米其林星級餐廳是我們評審員所評價出最頂級的餐廳。
One MICHELIN Star distinction represents high quality cooking, worth a stop! Restaurants with One MICHELIN Star distinction means that the establishment uses quality ingredients and serves carefully prepared dishes with distinct flavours.
米其林一星代表高品質廚藝，值得一去！獲得米其林一星殊榮的餐廳已說明該餐廳使用了優質食材並提供悉心製備、風味獨特的美食。
Two MICHELIN Star distinction represents restaurants with excellent cooking, worth a detour! It also means the personality and talent of the chef and their team is evident in the refined and expertly crafted dishes.
米其林二星代表廚藝精湛的餐廳，值得繞道來訪！ 這也意味著廚師和他們的團隊的不同風格及獨有才華，在專業製作的美食中展現淋漓盡致。
Three MICHELIN Star distinction is the MICHELIN Guide inspectors’ highest accolade. It represents exceptional cuisine, worth a special journey! In this category, the distinction is given for the superlative cooking of chefs at the peak of their profession. The ingredients are exemplary, the cooking is elevated to an art form and their dishes are often destined to become classics.
米其林三星是米其林指南評審員給予的最高榮譽。 代表著非凡的美食，值得一趟特別旅行！ 在這一類別中，該肯定對於廚師精湛的頂級創作予以肯定。 除了食材堪稱模範之外，廚藝技巧更被賦予一種藝術形式，他們的創作注定將成經典。
- Is the reviewing process different for MICHELIN Star, Bib Gourmand or MICHELIN Selected restaurants?
No. The selection criteria for all MICHELIN Guide restaurants is the same as per our global standard review process – where anonymous MICHELIN inspectors review all cuisines and evaluate only the quality of the dishes. All establishments are chosen according to the same five criteria used by MICHELIN inspectors worldwide.
To assess the quality of a restaurant, inspectors rely on five criteria:
quality of the ingredients; mastery of cooking; harmony of the flavours; expression of the chef’s personality in the cuisine; and consistency, both over time and across the entire menu.
Q: 米其林星級餐廳、必比登推介或米其林精選餐廳的評審流程是否不同？
不會。所有《米其林指南》餐廳的選擇標準與我們的全球標準審核流程相同——匿名的米其林評審員審核所有美食並僅針對食物的品質做評估鑑定。所有得獎餐廳都是根據全球米其林評審員使用一致的五個標準進行評選。
為了給予評鑑一致性，評審員將依據以下五項標準：
食材品質、廚師對味道以及烹調技巧的駕馭能力、味道的協調性、主廚在料理中展現的獨特性、及餐飲水準的一致性。
Q: What are the MICHELIN Guide Awards?
First launched and introduced in the Great Britain and Ireland guide in 2017, the MICHELIN Awards aim to recognise the work and involvement of restauranteurs. The awards recognise men and women, in the kitchen or at the ‘salle’, who put their passion for their profession and their know-how towards an unforgettable gastronomic experience.
Q: 什麼是米其林指南獎？
米其林獎項於 2017 年首次在英國與愛爾蘭指南中推出，旨在表彰對於工作的投入及精神，無論是在廚房備餐或外場服務的餐飲人員，他們將自己的熱情和專業知識全心投入於創作美食體驗中。
Q: How are the MICHELIN Guide Awards recipients selected?
The prizes are annual and different depending on the destinations. Awards recipients are independently and collectively selected by the MICHELIN Guide inspectors.
Q: 米其林指南獎得主是如何選出的？
獎項每年發布一次，且因不同地方而異。 獲獎者由米其林指南評審員共同選出。
Q: What are the different types of MICHELIN Guide Awards and what do they mean?
In contrast to our culinary distinctions such as MICHELIN Stars and Bib Gourmand, which highlight the gastronomic work of a whole restaurant, these awards are individual. Therefore, it is the quality of the ecosystem, as well as its diversity in terms of jobs and talented professionals that we want to recognize. It is the men and women in the kitchen or front of house who are engaged in the prestige of their craft and in developing their profession, and whose involvement and know-how are remarkable – so we praise them through the MICHELIN Awards.
- 米其林指南有哪些不同類型的獎項？它們分別代表哪些含義？
與我們的米其林星級和必比登推介等榮譽相比，這些獎項旨在展現個人傑出表現。 除了整體餐廳環境的水平，我們也希望肯定餐飲環境的多元以及有著傑出才華的專業人士。 無論在廚房內務或餐廳第一線服務的人員，皆致力於提升自己的手藝和職業發展，有鑑於專業能力及熱情表現皆非常優異——因此我們透過米其林獎來表揚他們。
Sommelier Award recognises a sommelier for his/her talent to recommend a food and wine pairing to enhance the customer experience.
侍酒師獎旨在表揚其於推薦食物與葡萄酒搭配、提升消費者多元體驗的才華。
Welcome & Service Award recognises a professional in the restaurant business that stands out by his ability to make all customers comfortable, making the restaurant visit a true experience by guiding & advising guests.
服務大獎旨在表彰餐飲人員中的專業人士，他能讓所有消費者感到心情愉悅，透過引導和建議讓客人真實體驗餐廳的美好。
Young Chef Award recognises a young chef who has proven over the past 12 months that he/she has a special potential: a unique personality and/or an identity in culinary creations.
年輕主廚大獎旨在表彰於過去 12 個月裡具有特殊潛力的年輕廚師：擁有獨特性格和創作能力者。
MICHELIN Green Star Award highlights restaurants at the forefront of the industry when it comes to their sustainable practices. They hold themselves accountable for both their ethical and environmental standards, and work with sustainable producers and suppliers to avoid waste and reduce or even remove plastic and other non-recyclable materials from their supply chain.
These restaurants offer dining experiences that combine culinary excellence with outstanding eco-friendly commitments and are a source of inspiration both for keen foodies and the hospitality industry as a whole.
米其林綠星表彰於永續方面致力的餐廳。 他們對自己的道德和環境標準負責，並與實踐永續概念的生產商和供應商合作，避免浪費，減少甚至消除供應鏈中的塑料和其他不可回收材料。
這些餐廳提供的用餐體驗將卓越的美食與環保承諾相結合，是餐飲業與美食愛好者的典範與標竿。
Q: What is the key criteria for MICHELIN Green Star?
To be awarded the MICHELIN Green Star our inspectors consider things such as: the provenance of the ingredients; the use of seasonal produce; the restaurant’s environmental footprint; food waste systems; general waste disposal and recycling; resource management; and the communication between the team and the guests about the restaurant’s sustainable approach.
Q: 米其林綠星的主要標準是什麼？
要獲得米其林綠星，我們的評審員會考慮以下因素：成分的來源、使用季節性產品、餐廳的環境足跡、廚餘系統、一般廢棄物處理和回收、資源管理以及餐廳對永續發展的溝通。
Q: How many inspectors were there in the team producing the MICHELIN Guide?
We have an international and local team of inspectors; however, we do not disclose specific information about them. Rest assured that the team is large enough to cover the entire city and find high-quality restaurants.
Q.《米其林指南》團隊有多少名評審員？
我們有一個國際和當地的評審員團隊； 雖然我們無法透露相關具體資訊，但請放心，團隊的規模足以挖掘出整座城市的優質餐廳。
Q: Are there any local inspectors?
The anonymity of the inspectors is an integral part of the methodology of the MICHELIN Guide; hence we do not disclose information about them. Rest assured that we will never compromise on the quality of the inspection process and the Guide. The team of inspectors are therefore made up of inspectors locally and from around the world.
Q: 是否有當地評審員？
評審員都將以匿名方式呈現，因此我們將不會透漏有關他們的資訊。不過請放心，我們絕不會在評審過程和品質上有所妥協。另外評審員團隊皆由當地和世界各地的評審員組成。
Q: How does a restaurant lose its MICHELIN Star?
A restaurant can lose its MICHELIN Star distinctions for various reasons. Some of them include a location change, a change in chefs or the food served no longer met the selection criteria during our inspectors’ latest visitations.
Q: 餐廳為何會失去米其林得星？
一家餐廳可能會因為各種原因失去獲得米其林星級評鑑的榮譽。 其中包括地點變更、廚師變更或在我們評審員最近一次造訪期間所供應的食材不再符合評選標準。
Q: Can the public submit restaurants to be reviewed by MICHELIN Guide Inspectors?
A: Yes, please email: michelinguide.taiwan@michelin.com with the restaurant name, restaurant location, chef’s profile, menu and any website links to accompany your submission.
Q: 一般大眾可以提供餐廳讓米其林指南評審員進行評選嗎？
可以，請發送電子郵件至 michelinguide.taiwan@michelin.com 並附上餐廳名稱、餐廳位置、廚師簡介、菜單和網址連結。
Q: What are MICHELIN Guide live updates?
In some destinations the MICHELIN Guide has announced a new approach to revealing its latest restaurant recommendations, by releasing some of its new additions to the Guide ahead of the annual launch or Star revelation event.
Instead of revealing the entire MICHELIN Guide selection once a year, the MICHELIN Guide inspectors will reveal new additions to the selection throughout the year on a monthly basis on guide.michelin.com. The new selection is highlighted by a ‘New’ symbol, for easy identification on the website.
In Taipei and Taichung, the new additions will be published on the second Wednesday of every month on MICHELIN Guide Taipei & Taichung website and mobile app.
Q: 什麼是米其林指南即時更新？
在一些地方，《米其林指南》宣布了餐廳名單發布新方式——在每年年度的發布會之前，每月將先即時新增新入選的餐廳名單。
不只是每年公布一次完整指南，《米其林指南》評審員每個月會在 guide.michelin.com 上分享新入選餐廳。米其林指南網站上「餐廳」頁面將有「新入選」分類，新入選的餐廳上也將標示為「新入選」。
在臺北和臺中，新入選餐廳會在每月的第二個星期三發布於《米其林指南》網站以及 App（可於 iOS 及 Android 下載）上。
Q: Are the new additions guaranteed to be included in the annual MICHELIN Guide?
It depends, in general all restaurants highlighted in the live updates will be included in the MICHELIN Guide selection for the following MICHELIN Guide selection year. However, a restaurant may not be included in the final selection due to closings or if the restaurant does not meet our inspectors’ selection criteria.
Q: 新入選餐廳的內容是否保證會包含在年度《米其林指南》之中？
視情況而定，一般而言，每月即時新增的所有餐廳都將包含在下一年度《米其林指南》評選之中。 然而餐廳可能因為關閉或餐廳不符合評審員的標準，最終沒有被列入指南之中。
Q: Can restaurants included in the live updates be awarded MICHELIN Stars or Bib Gourmand?
Yes, MICHELIN Stars, Bib Gourmand, and Green Stars are annual distinctions and we will continue to update and present the recipients once a year during the MICHELIN Star Revelation Ceremony.
Q: 即時更新中的餐廳是否能獲得米其林星級或必比登推介？
是的，米其林星級、必比登推介和綠星是年度肯定獎項，我們將持續在每年米其林星級餐廳發布會更新與授予肯定頒獎。
Q: How will sponsorship affect the selection of the guide?
The cornerstone of Michelin guide’s success is our total independence. Our inspection process and awarding of stars are sacrosanct to the guide and this independence from sponsors or partners is non-negotiable.
The inspectors’ work is performed completely autonomously and independently. Don’t forget that the independence of the MICHELIN guide is guaranteed by its unique methodology. Even if public or private partners help us develop our new editions, our inspectors are still Michelin employees and continue to work anonymously in strict compliance with Michelin’s rules, wherever they may be in the world.
In addition, our independence is guaranteed by contract: all contracts signed with our private or public partners stipulate they may not under any circumstances interfere with the editorial policy of the MICHELIN guide. Our independence guarantees the reliability of our selection, and it is our credibility that gives full weight to the presence of the MICHELIN guide in a destination. The independence of the selection continues to be in our DNA.
Q: 贊助商會影響指南的評選嗎？
《米其林指南》成功的基石便是我們能完全獨立執行。 我們的評選過程和星級評分對指南來說是神聖且隆重的，並不因贊助商或合作夥伴受到任何左右及影響。
評審員的工作完全是自主與獨立進行。 別忘了《米其林指南》的獨立是透過其獨特的方法而保證的。 即使有許多合作夥伴協助我們開發新版本，我們的評審員仍然是米其林旗下的員工，無論他們身在何處，都將持續在嚴格遵守米其林規範的情況下匿名工作。
此外，我們的獨立性也透過合約獲得保證：與我們合作夥伴簽訂的所有合約都規定，在任何情況下都不得干涉《米其林指南》的編輯政策。 我們的獨立性確保我們評審的可靠性，而我們的信譽也讓《米其林指南》在一個地方舉足輕重。 評選的獨立性持續是我們的核心 DNA。
QA for MICHELIN Guide Taipei, Taichung, Tainan & Kaohsiung 2022
Q:《米其林指南》從2018年來到臺灣至今已邁向第五年，能與我們分享這幾年來所帶給本土的影響力？
《米其林指南》除了鼓勵在地餐廳及主廚們勇於創新、追求卓越、提升餐飲業及廚師的社會地位外，更成功開發臺灣高端料理的潛力，為城市觀光加值外，更培養民眾追求更美好生活態度。
Q: First launched in 2018, this is Taiwan’s fifth MICHELIN Guide publication. Can you share how the MICHELIN Guide has influenced Taiwan locally in the past few years?
On top of encouraging local restaurants and chefs to be innovative, pursue excellence, and raising social status of the gastronomy industry and chefs, the MICHELIN Guide has successfully developed the potential of Taiwan’s fine dining, adding extra value to city tourism, and cultivated the public to pursue a more beautiful lifestyle.
Q:《米其林指南》如何讓每一年都有不同新話題？
每年《米其林指南》晚宴的主題都是根據當地的熱門話題策劃的，各地區都有自己的特色。
Q: How does the MICHELIN Guide make sure there is a new topic every year?
The theme of the MICHELIN Star Revelation Gala Dinner every year is curated based local current sentiments, and it is largely dependent on individual countries.
Q: 疫情雖已逐漸趨緩，但仍對餐飲業造成衝擊，請問《米其林指南》官方如何看待及因應？
疫情期間我們反而看見許多在地餐旅業者的快速反應與創意發揮，其中不變的是追求更美好的生活哲學，希望透過《米其林指南》的發表能為餐飲業帶來更多啟發，我們也樂觀企盼成為餐飲業在疫情中努力與突破的動力。
Q: Although the pandemic has slowed down, it still caused a big impact on the gastronomy industry, what is MICHELIN Guide’s opinion and how will MICHELIN Guide respond to this?
On the contrary, during the pandemic, we noticed many local restaurants reacting quickly with their creativity. What remains unchanged is the philosophy of pursuing a better lifestyle, and through the MICHELIN Guide, we hope to inspire the industry and be the motivation for the restaurants’ efforts and breakthroughs during the pandemic.
Q: 今年《米其林指南》頒獎典禮再度回歸實體，有什麼新消息能與大家分享？
很高興今年恢復實體頒獎典禮讓獲獎主廚們能齊聚一堂慶祝，今年除了既有的臺北、臺中外，首度加入臺南與高雄兩座新城市評選；在這個快速變動的時代，《米其林指南》採用了新的方式，在年度發布會之前公布了一些新內容，透過數位化的方式在每個月的第二個星期三於《米其林指南》官網及app即時發布新入選餐廳名單，持續強化與美食愛好者的連結並刺激消費者對餐飲業的關注度。
Q: The MICHELIN Guide will return as a physical event this year, what news will be shared?
We are very happy to, once again, hold a physical awards ceremony for chefs to gather and celebrate their achievements. In addition to Taipei and Taichung, this is the first time Tainan and Kaohsiung will be included in the selection. In this dynamic age, the MICHELIN Guide has followed a new approach to its revelation, by releasing some of its new additions to the Guide ahead of the annual launch event. The newly selected restaurants will be published on our MICHELIN Guide official website and app, every second Wednesday of each month, to enhance the connection between foodies and arouse consumers’ attention towards the gastronomy industry.
Q: 繼臺中之後為何選擇臺南與高雄？
臺南是臺灣歷史的起源，孕育著本土文化與異文化的美食，而作為人口組成相當多元的高雄則融合不同風貌形成獨樹一格的港都美食文化；當然每座城市與每個角落都有其各自獨特的美食文化，《米其林指南》將持續為臺灣饕客帶來最優質的美食推薦。
Q: Why were Tainan and Kaohsiung chosen after Taichung?
Origin of Taiwan’s history, Tainan holds local and foreign culture cuisine. And while each corner of every city has their own unique food culture, with a relatively more diverse population in Kaohsiung, the fusion of different food styles has developed a unique port-city food culture by itself. The MICHELIN Guide will continue to provide the best gourmet recommendations for the Taiwan gastronomy culture.
Q: 台南市政府觀光旅遊局8月15日舉辦111年上半年度觀光成果發表, 提及辦理「米其林占星嘉年華」及備戰米其林上榜攻略多場活動, 請問《米其林指南》對台南觀光帶來哪些正面幫助嗎?
我們樂見台南觀旅局集結了800多位業者為今年的評鑑暖身, 相信這40+場座談會分享了許多寶貴見解，一定會讓台南餐飲觀光業更上一層樓，讓世界看見台南。
Q: At Tainan Tourism Bureau’s First Half-Year Tourism Results Presentation on August 15, the Bureau mentioned that to prepare for MICHELIN Guide, a festival along with several events will be held. What positive influence do you think the MICHELIN Guide brings for tourism in Tainan?
We are sincerely touched that the Tainan Tourism Bureau is holding events to lead up to the MICHELIN Guide announcement for Tainan. We believe lots of insight will be shared and derived from more than 800 participating industry professionals over more than 40 seminars. We look forward to enhancing Tainan’s gastronomy industry and the industry as a whole globally.
Q:《米其林指南》何時會有再往其他城市拓展的計畫？下一個鎖定的是哪一座城市？
臺灣每座城市都有其各自獨特的美食文化，《米其林指南》將持續全方位評估，若有後續新資訊，我們會盡快與大家分享。
Q: When will be the next time MICHELIN Guide expands into another Taiwan city? Which city will it be?
Every Taiwan city has its unique gourmet culture. The MICHELIN Guide will continue to do full assessments, and if there are any new information, we will share it with everyone.
Q: 請問成為新晉星級餐廳有什麼好處及正面影響？
相信獲選米其林星級餐廳對於主廚們勇於創新與追求卓越精神皆是莫大肯定，同時也給予餐飲產業重新恢復活力與元氣的支持與助力。
Q: What are the benefits and positive influences for new restaurants awarded with a Star?
We believe that for both the restaurant and chefs, receiving a star is a huge affirmation of their innovation and spirit for pursuing excellence, at the same time, it gives vitality and support to the whole gastronomy industry.
Q: 疫情至今《米其林指南》評選條件是否有做任何改變？
《米其林指南》評選餐廳時，都是依照全球統一五大評鑑準則，包括食材品質、對味道與烹調技巧的駕馭能力、味道的協調性、料理中展現的獨特性以及餐飲水準的一致性，評選標準與精神不會改變。
Q: Since the pandemic, has the MICHELIN Guide’s selection criteria changed?
All restaurants selected by the MICHELIN Guide follow the same five criteria used by all inspectors around the world, which are the quality of the ingredients, mastery of cooking, harmony of the flavors, expression of the chef’s personality in the cuisine, and consistency, both over time and across the entire menu.
Q: 請問今天的晚宴有哪些亮點陣容？
今年晚宴將邀請分別出身於臺中、屏東以及宜蘭的三位在地主廚及三位深耕在地的特邀主廚聯合獻藝，呈現六道精彩菜色向在地飲食風味與食材致敬，相信豐富餐飲將帶來滿滿的活力與能量。
Q: What are the highlights for today’s banquet?
We have specially invited three local chefs originating from Taichung, Pingtung, and Yilan today to cooperate with three international chefs based locally to present six courses that honors local gourmet flavors and ingredients, celebrating the diversity of the local gastronomy scene.
Q: 過去北部曾有餐廳不認同《米其林指南》密探評鑑制度，並提告法院要求禁止米其林密探上門，請問《米其林指南》官方如何看待此事？
《米其林指南》出版初衷是鼓勵人們享受旅遊與美食結合，而一直以來嚴謹詳實的評鑑標準不曾改變，在這前提之下也都以「正面表述」進行推薦，並不會做出任何影響餐廳及廚師聲譽的負面論述或攻訐，而我們也尊重法院最終的判決。
Q: It is known that there were restaurants that disagree with the secret inspector system and turned to legal assistance to forbid secret inspectors to dine at their restaurant. How does MICHELIN Guide think about this?
The purpose of publishing the MICHELIN Guide is to encourage people to enjoy the combination of tourism and gourmet, and the inspection standards have never changed. Based on this premise, all our recommendations are made with positive sentiments, the MICHELIN Guide does not criticize or state any negative sentiments about a restaurant or chef, and we respect the final ruling of the court.
Q: 過去曾有傳聞《米其林指南》評鑑標準不公開透明的爭議，請問《米其林指南》官方如何看待此事？
為了保持意見上的獨立性，《米其林指南》評審員外出用餐都以匿名行事，這些評審員支付餐食的一切費用，隨後根據五項全球統一公開的評估標準給予用餐體驗評分。《米其林指南》所授予的評價並非由單一員判斷而定，而是經由漫長過程所集體達成的共識結果，長久以來我們所依循與堅守的標準及核心價值，正是維持公信力的重要原則所在。
Q: There have been disputes regarding how the MICHELIN Guide inspection standard is not transparent. How does MICHELIN Guide think about this?
To remain independent, the MICHELIN Guide inspectors always dine anonymously. These inspectors pay for the meal and then use the same five criteria open to the public to rate their experience. The rating published by the MICHELIN Guide is not based on a single inspector, it is a consensus result reached by everyone after a long process. For the longest time, we’ve followed and persisted to our standards and core value, as maintaining credibility is an important principle to us.
Q: 過去《米其林指南》名單發表曾有媒體神準預測報導，請問其保密消息是否疑似外流?
媒體會在發表前做一些研究及預測報導是可以被理解的，而這也間接帶動了當地觀光餐飲的需求，我們秉持一貫原則公正評鑑，至於媒體的文章或預測言論，我們不能代表媒體發言。
Q: Prior to the official announcement, a media accurately predicted the awarded restaurants. Can you elaborate on this and was there a leak of information?
It is understandable that media will do extensive research and predict awarded restaurants as it heats up discussion and attention to their coverage. We strictly follow our fair and professional selection process and do not leak any information. As for the accuracy of the article or any other prediction articles, we do not speak on their behalf.
Q: 繼台北、台中之後，台南、高雄2022年首次被納入米其林指南的評選範圍，讓台灣縣市被國際看見，但以「美食之都」為傲的台南人，對此消息似乎不以為意，部分台南在地人覺得米其林評選推薦的店不好吃，請問面對這樣的評論，《米其林指南》怎麼看待?
《米其林指南》的初衷是鼓勵人們享受生活。 美食有不同的口味、風格和類型。 《米其林指南》提供大眾精選的建議，並鼓勵每個人分享他們的意見，以便餐旅業可以變得越來越好。
Q: With Tainan and Kaohsiung included for the MICHELIN Guide after Taipei and Taichung, the cities of Taiwan have been seen internationally. But the Tainan public known to be proud of being the “gourmet city” does not seem to agree. Local Tainan people think that the MICHELIN Guide recommended restaurants aren’t that great. How does the MICHELIN Guide think about this?
The original intention of the MICHELIN Guide is to encourage people to enjoy life. Cuisine comes in different flavors, styles, and types. The MICHELIN Guide provides our selected recommendations and encourages everyone to share their opinions so the gastronomy and tourism industry can become better.
Q: 由於臺灣邊境尚未開放，2022年米其林指南發布會選擇於111年8月30日辦理，有何考量？這場發布會對於臺南與高雄2座新城市是否具有國際宣傳效益，且對於臺灣整體餐飲產業是否有實質上的幫助呢？
儘管受到疫情影響，我們的評審員在過去的一年中持續尋找優質的美食，透過《米其林指南》，我們希望能夠鼓勵餐飲業，表彰餐廳在疫情期間的努力和突破。 我們相信，隨著台南和高雄兩個新城市的加入，《米其林指南》將繼續助力台灣美食發展潛力，為城市旅遊增值。
Despite the pandemic, our inspection team pursued the search for excellent gourmet in over the past year. Through the MICHELIN Guide, we hope to inspire the industry and motivate the restaurants for their hard work and breakthrough during the pandemic. We believe that with the addition of 2 new cities – Tainan and Kaohsiung, the MICHELIN Guide will continue to help develop the potential of Taiwan’s fine dining scene, and value-add to the city’s tourism.
Q: 因受疫情影響台灣餐飲業，臺南與高雄2座新城市的發表是否有如預期？
即使在疫情期間，評鑑過程也遵循相同的準則，米其林指南推薦的所有餐廳都遵循世界各地統一的五大評鑑準則，包括食材品質、對味道與烹調技巧的駕馭能力、味道的協調性、料理中展現的獨特性以及餐飲水準的一致性，評選標準與精神不會改變。
The inspection process follows the same procedures, even with the pandemic. All restaurants selected by the MICHELIN Guide follow the same five criteria used by all inspectors around the world, which are the quality of the ingredients, mastery of cooking, harmony of the flavors, expression of the chef’s personality in the cuisine, and consistency, both over time and across the entire menu.
Q: 在辦理完2022年米其林指南，請問未來是否有可能再納入臺灣其他城市呢？
每個城市都有其獨特的美食文化，《米其林指南》將繼續對每個城市進行全面評估，如果有任何新的消息，我們會與大家分享。
Every Taiwan city has its unique gourmet culture. The MICHELIN Guide will continue to do full assessments on each city, and if there are any new information, we will share it with everyone.