Jui Cuisine

Review

Jui Cuisine, at No. 117 Xinle Street in Yancheng, is a small creative restaurant included in the 2026 MICHELIN Guide, and MICHELIN's list of nearby restaurants places it alongside old-timers such as Cheng's Noodles. Wood finishes and soft lighting set the tone, with about a dozen seats including the counter, giving it a private-kitchen feel that the inspectors find ideal for catching up with friends.

The cooking roams freely from Taiwanese home dishes to international fare, often in surprising combinations. MICHELIN's example is a pickled-chilli clam and tofu soup: a miso and pickled-chilli base with charcoal-grilled loofah and fried tofu, smooth like a Western bisque yet still familiar and Taiwanese. Diners also mention scallop risotto, spicy wings, a cat-shaped rice bowl with dried anchovies and egg, and canelés made by a French pastry chef.

Fans praise fresh ideas that give Taiwanese ingredients new flavours, friendly service and a strong sake list where staff will recommend a bottle. Prices shared online include NT$190 for the pork floss fries and NT$150 for pot-brewed milk tea. Critics say bold seasoning can mask the ingredients, and some experienced slow service, being told time was up soon after the last dish arrived.

The MICHELIN page notes cash only, counter seating and air-conditioning; book by phone. Diners mention a NT$450 minimum spend per person and no service charge. Opening hours and phone numbers vary between sources, so confirm before you go. The menu changes often with the seasons and the chef's ideas, so each visit may differ.

It suits adventurous eaters wanting modern cooking in an old neighbourhood, best with two or three friends to share more dishes. Start with the signature soup, then add a main and something fried; drinkers can ask for a sake pairing. If pacing matters to you, ask about the time arrangement when booking.