The Lin
樂沐法式餐廳
Address
No. 581, Shizheng Rd, Xitun District, Taichung City, 407
City
TaichungA Michelin Guide Taichung listed restaurant, The Lin elevates Taiwanese cuisine to fine dining while maintaining respect for traditional flavors and techniques. Chef Lin brings years of French culinary training to reinterpret classic Taiwanese dishes, resulting in a tasting menu that feels both familiar and innovative. The presentation is artistic without being pretentious, and portion sizes are thoughtfully calibrated across multiple courses. What sets The Lin apart is how they source premium local ingredients - seasonal vegetables from central Taiwan farms, seafood from nearby ports, heritage pork breeds - and treat them with the precision usually reserved for European haute cuisine. The dining room is elegant and intimate, with attentive but not overbearing service that walks you through each course. Reservations are essential and prices reflect the Michelin recognition, but for those interested in seeing how Taiwanese culinary traditions can be elevated while remaining authentic, The Lin offers a memorable experience. It's popular with locals celebrating special occasions as well as food enthusiasts visiting Taichung specifically for its dining scene.
Foods Available Here
Braised Pork Rice
Minced pork rice is a Taiwanese style rice dish commonly seen throughout Taiwan and China's Fujian province. The flavor may vary from one region to another, but the basic ingredients remain the same: ground pork marinated and boiled in soy sauce served on top of steamed rice.
Beef Noodle Soup
Beef noodle soup is a Chinese and Taiwanese noodle soup made of stewed or red braised beef, beef broth, vegetables and Chinese noodles. There are two common variations of beef noodle which differ in the way the broth is prepared. When soy sauce is added, the soup is called red roasted or braised beef noodles (紅燒牛肉麵). Braised beef noodles was reputedly invented by KMT's Sichuan Province recruits who fled from mainland China to Kaoshiung, Taiwan. Therefore, it is sometimes (misleadingly) referred to as "Szechuan Beef Noodle Soup" (四川牛肉麵). The red braised beef noodles is the most common type of beef noodle in Taiwan. The beef is often stewed with the broth and simmered, sometimes for hours. Chefs also let the stock simmer for long periods of time with bone marrow; some vendors can cook the beef stock for over 24 hours. This type of beef noodle tends to be spicy because doubanjiang and five-spice powder are sometimes added. However, the broth may also have a sweeter taste if the fat from the beef is simmered. There are several variations with the soy-based broth, such as spicy, tomato, garlic, and herbal medicine. The tomato variation (番茄牛肉麵) is popular in Taiwan and features chunks of tomatoes in a rich red-coloured soy-tomato broth.
Soup Dumplings
Xiaolongbao is a type of steamed bun (baozi) from the Jiangnan region of China, especially associated with Shanghai and Wuxi. It is traditionally prepared in xiaolong, small bamboo steaming baskets, which give them their name. Xiaolongbao are often referred to as a kind of "dumpling", but should not be confused with British or American-style dumplings nor with Chinese jiaozi. Similarly, they are considered a kind of "soup dumpling" but should not be confused with other larger varieties of tang bao. In Shanghainese, they are also sometimes known as sioh-lon meu-doe or xiaolong-style mantous.