Mao Yuan Restaurant

Review

Mao Yuan sits on Chang'an East Road Section 2 and keeps to an old-school Taiwanese seafood style, with a chilled display of seafood at the entrance. On Taipei's 2022 Michelin Bib Gourmand list it was one of the Zhongshan District picks. Sources don't give an exact founding year, but the room makes it clear it has been around a long time.

The signature is white-cut chicken: a report says it uses free-range birds with springy meat and generous portions, served with chili soy sauce, at NT$600. Another often-named dish is seasonal fish steamed with salted winter melon, which lifts its sweetness; it is priced at market rate. Diners also recommend fried cuttlefish balls, pork kidney soup and stir-fried greens, saying everything is cleanly prepared with no fishy smell.

Praise centers on authentic dishes, fresh seafood and reliable steamed fish and chicken; some bring elderly relatives back for a familiar taste. Complaints include service that isn't very warm, staff who push you to order more, table snacks served without saying whether they cost extra, and one report of stomach trouble afterward. The restaurant also has two storefronts that aren't connected, and the stairs to the upper floor are steep, so mention mobility needs in advance.

Hours are lunch 11:30–14:00 and dinner 17:30–21:30, closed Mondays. Book ahead for groups and say if you need ground-floor seating. The nearest MRT stations are Nanjing Fuxing and Zhongxiao Fuxing, about ten minutes on foot; drivers will need a paid lot nearby.

It suits small groups and family meals craving classic Taiwanese seafood. Start by choosing a fish from the chilled display, then add the white-cut chicken, one fried dish and a plate of greens; for four people, five to seven dishes is plenty, so don't be talked into more.