The story
Longtail Restaurant & Bar, in Taipei's Da'an District, describes itself as a neighborhood gathering place that embodies the sophisticated yet relaxed Taipei lifestyle. The warm, inviting setting pairs understated service with great food and drinks, creating a space that feels both refined and welcoming.
The kitchen is led by Chef Erik Chen Chia-Lang, a rising star whose multicultural upbringing—born in Bangkok, raised between Asia and Canada—shapes his approach to cooking. Chef Erik refined his craft at Taiwan's two-Michelin-starred restaurant RAW, where he spent three years, and later served as the opening sous chef at FRASSI, mastering the blend of classic and innovative European cuisine.
His particular expertise lies in fermentation, a technique he uses to add rich, layered dimensions to his dishes. As Chef Erik puts it, "The essence of cooking lies in exploring the endless possibilities of ingredients." This philosophy drives a menu that transforms ingredients into uniquely refined and extraordinary flavors.
The seasonal menu at Longtail features contemporary cuisine with global influences, paired with a rotating list of boutique wines, craft beers, and exciting cocktails. Whether you are here for dinner or just drinks at the bar, the staff is dedicated to creating the perfect dining experience. This approach has earned the restaurant a Michelin Recommended distinction, a recognition that speaks to the consistent quality and thoughtful execution of Chef Erik's East-West fusion cooking.
Recognition
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