de nuit
Taipei, Taiwan
⭐1 Star
The Experience
From Michelin Guide
Christened ‘by night’ in French, the room is aptly furnished in black, grey and blue and punctuated by brass trims and velvet upholstery. The young kitchen team are led by the Hong Kong head chef, who worked in some of the prestigious kitchen in Asia. He mindfully layers textures and flavours in every dish, while respecting the French traditions and seasonality of ingredients. Ask the sommelier to pair your food with wines or teas.
Unique Things
From Visitor Experiences
1. "An Ode to the Forest" with Liquid Nitrogen Visuals
De Nuit offers a unique sensory experience starting with a trio of nibbles themed as "an ode to the Forest," where liquid nitrogen is poured tableside to create stunning visual effects, enhancing the dining atmosphere. One standout dish includes crispy Jerusalem artichoke wafers with artichoke purée, sherry vinegar, and coffee powder, showcasing unusual flavor and texture combinations.
2. Artistic Inspiration and Seasonal Precision
Chef Kei Koo crafts menus inspired by the delicate beauty of Monet's water lilies, blending contemporary French cuisine with elegant, clean, and layered flavors. The autumn-winter menu features meticulously sourced seafood like oysters, snow crab, and eel from Daxi fishing port, emphasizing freshness and seasonal quality. Dishes appear simple but require immense skill, reflecting a philosophy of refined warmth and visual artistry.
3. Integration of Art, Theatre, and Environmental Awareness
De Nuit incorporates immersive elements such as surreal projections on the dining room ceiling and courses that serve as social and environmental commentary. Examples include fish wrapped in edible plastic to raise awareness about ocean pollution and dishes presented in unconventional forms like a spoon shaped like a tongue or a bowl shaped like a half-cut-open head containing lamb brain mousse. This theatrical approach extends to unusual ingredients like live bugs, blood-based desserts, and symbolic presentations inspired by literature and art.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant de nuit in Taipei include:
Jerusalem artichoke: Used prominently in a dish featuring crispy wafers made from Jerusalem artichoke paired with creamy artichoke purée, sherry vinegar, and coffee powder. This ingredient provides interesting textures and earthy flavors, reflecting the restaurant's ode to the forest theme.
Venison: Featured in a beer-battered venison ball with a center of venison confit and pink pepper, topped with porcini powder. This ingredient highlights rich game flavors and is elevated with complementary spices and mushroom notes.
Red tilefish: A popular fine dining fish in Taiwan, served with a crispy skin and accompanied by tarragon oil that adds a subtle licorice-like aroma. The dish is balanced with a creamy scallop mousse to enhance texture and flavor contrast.
Pinkish Bellota pork: Noted for its tenderness and juiciness, often paired with pistachio to add texture and flavor complexity.
Lobster and citrus: Used in a refined dish with couscous, showcasing fresh seafood flavors balanced by bright citrus notes.
These ingredients are significant as they combine local Taiwanese produce with French contemporary techniques, creating dishes that are both innovative and rooted in regional flavors.
Menu & Pricing
Current Offerings & Prices
De Nuit Wine Pairing Menu
✅ De Nuit is conveniently located just a 5-minute walk from Xinyi Anhe MRT Station. ✅ A Michelin one-star restaurant, De Nuit has also been recognized as one of Tatler Taiwan’s Top 20 Restaurants of 2025 and awarded Best Service — all well-deserved accolades.
Dinner Tasting Menu
NTD $5480+10%/person
Wine Pairing
✅ 6 Full Glasses: NTD $3200+10% ✅ 6 Half Glasses: NTD $2200+10% ✅ Non-Alcohol Pairing: 6 Glasses: NTD $1800+10%