Longtail — Restaurant in Da'an District

Nice atmosphere, decent service, food is nicely plated and prepared, ingredients were good quality.

I gave a 3-star coz the restaurant is another typical fusion restaurant that seems to focus on mixing ingredients from different regions as the primary goal, without much regard for how they taste together.

All three appetizers were amateurishly dominated by the overuse of stereotypical “fusion seasonings” — lemongrass, yuzu, and sesame, and little of the underlying ingredients can be tasted. The Wagyu tartar tasted almost exclusively of sesame and lemongrass/yuzu, without showing much of the flavor of the wagyu beef, if at all. The taste of lemongrass/yuzu was so strong our wine started to taste of it!!

Fillet was well-cooked, but the spicy sauce seemed like a half-baked attempt at making the dish fusion-qualified, and didn’t do much for me, typical example of mixing ingredients as an end on its own.

The pork was decent. It isn’t easy to cook pork fillet well and these guys have it somewhat right. This is one of the only dishes that tasted balanced. That said, if a restaurant is going to serve pork less than fully cooked, customers should have been warned first. They put more time into twice reminding us we have 2hrs to finish the meal than to informing us that the pork will be served medium.

It isn’t easy to get fusion right and thats why I have avoided such restaurants over the years, and this experience just reinforces the idea. Fusion is about taking ingredients and cooking methods from across culinary cultures and practices and making them taste good together, “taste good” being the key here. This takes serious knowledge of a broad range of ingredients and a firm commitment to taste to get right, not just a desire to display contrasting taste in every dish. Too many chefs make mixing flavors an endgame in itself, and these guys seem no different. Taking the strongest flavors u can find from each region and throwing them at the wall to see what sticks is not fusion, but merely an Alvin Leung’esque approach to Frankenstein’ing food.

In any case, this is my view. You need to book days, if not weeks in advance to get a table here, so they must be doing something right, at least in a taiwan context. The taste and fusion-burden aside, food is well prepared and I’ll be keen to try out their (I assume mono-cuisine) new Wildwood Life...

I’ve been looking for an opportunity to come to Longtail for a while and was really excited about coming here for the first time. The restaurant concept and cocktail list were really intriguing.

You can either order a la carte or go for a 8 course 1880 or 2880 exploration menu. I opted for the 1880 menu and ordered the penicillin cocktail.

My overall experience was really good. Cool atmosphere and vibe. The service was friendly and attentive. Food came out really quickly and I finished my meal in a little over an hour. Most importantly I really enjoyed the food.

Food: 4.25 stars Service: 4.5 stars Environment: 4.25 stars Value: 4.25 stars Overall: 4.25 stars Recommendations: Fig toast, shrimp slider, foie gras dumplings

My favorite part of the tasting menu was the appetizer/bite courses. I really enjoyed all of them. The ones to me that really stood out were:

1. Fig toast - this was probably my favorite thing of the evening. I really enjoyed the smokiness of the ricotta cheese mixed with the sweetness of the fig.

2. Foie gras dumpling - This was a close second to the toast. This is kind of a play on a 红油抄手 where there is duck and foie gras instead of the pork. The sauce is chili oil based with some real nice textural components from the nuts.

I also really enjoyed the amouse bouche, the hamachi, shrimp toast and the cognac salted ice cream dessert.

The mains were good but not great. The bites were definitely better.

1. Grouper- The only dish I didn’t really enjoy that much was the grouper. I found the parmesan flavor in the stock to be too strong.

2. Beef tenderloin main was much better. I liked the concept of the hotpot stock mixed with the fennel purée. I could have done without the leek.

I hope to have an opportunity to come back to Longtail the next time...

Longtail Taipei was a well-known Michelin-starred restaurant from 2018 to 2023. In 2024, it entered a new chapter with a refreshed chef team and a soft interior renovation completed in early 2025. The space now features elegant terracotta walls, a sleek marble counter, and striking Japanese kintsugi details creating a refined yet warm setting for a bold new culinary direction.

Taking the reins is Chef Eric Chen, who stepped in as Executive Chef at age 35. With previous experience at acclaimed restaurants like RAW and FRASSI, Chef Chen brings a distinct culinary voice that blends Cantonese flavors with North American fire-grilling techniques. His new menu is centered around fermentation and aging, resulting in dishes that are rich, complex, and deeply satisfying.

The à la carte format is back, allowing diners to explore more of the menu in one sitting. Portions are on the smaller side, encouraging variety and making it easier to enjoy multiple dishes. Whether it’s a small bite, appetizer, or main course, every plate is executed with precision nothing feels like an afterthought.

A marble counter, terracotta walls, and Japanese kintsugi art make a fitting stage for this eclectic culinary adventure. The food seamlessly melds different Asian cooking styles and ingredients, enhanced by modern Western techniques and elegant plating. The bold flavors are well matched by a creative and thoughtful beverage menu.

Despite its fine-dining roots, the vibe at Longtail is casual and inviting perfect for a relaxed night out with friends or a special meal with family. A strong comeback and a must-visit for anyone curious about Taipei’s...