logy

Everything was good, flavors combines local Taiwanese elements and Japanese delicate sense of food. You will smile when touching the inner Taiwanese flavors hidden in the dish. Desserts was nothing special IMHO, dessert should complete this meal but didn’t. The price is reasonable, wine paring is just ok.

Went to Logy again after they changed the menu. The restaurant still has incredible service. As much as I like when they introduce the food, I think when people are having a good conversation, the waiters and waitresses should ask if customer wants to have food introduced or not. Otherwise the customers conversation is interrupted. Other than that, great food and service. This menu seemed a bit short. I think if 1-2 items could have been added it would have been a little more filling.

First of all, I am extremely disappointed in this restaurant. I called these types of restaurants "been there, done that". This is the worst Michelin 1-star restaurant I have ever been to. Don't get me wrong, the oyster and the shrimp wonton are wonderful, but here are the two reasons (one reason really, as they were the same type of issue) why it doesn't deserve a Michelin 1-star, or even a 5-star on Google review: 1. the drinking glass was served to me with a small-medium sized chip. the server didn't even notice until I asked him to change to a new one. this already is an absolute unacceptable thing for Michelin star rated restaurant. or even a restaurant at such price point. 2. the last dish of the desert, the ai-yu's bowl, was also served in a bowl with cracks (see photo). I do hope the server's aware that glasses with cracks will cut people's lips, and cracks in bowls, those are where the most of the bacteria thrive. Seriously, you are asking your customers to be paying over $4,000 TWD for a meal yet you are serving your food with chips and cracks??? The way I look at it is simple. The chef got his star, trained everyone, and left Taiwan to allow young chefs/servers to run the restaurants with low or no supervision. This is not an age discrimination, I am only stating the facts that I feel this restaurant is so poorly managed that not only it does not deserve a Michelin star, it doesn't even deserve a 5-star on Google. I am giving a two-star simply because the overall quality doesn't commensurate with the price, I, as a customer, am paying. Hope things will get better, and that these young chefs/servers appreciate what has been left for them, and that they should pay extra attention to detail.

Truly impeccable dining experience. It reminds one of the Japanese French cuisine in Paris. The steamed eggs with crab meat, the shrimp and oyster gnocchi and the chocolate choix are the most memorable. The lamb had some fat around it and was less gamy but still counts as a good dish.

Went to for winter menu and it was so amazing! Excellent service, low-key vibes. Will def go to there next time (if there have table available?)

This is my top 2 restaurant in Taiwan. The food were presented with high creativity and great presentation with distinguish taste. My favorite dish was the eel! I don’t usually eat eel, but this is the eel you should not miss. Second favorite dish was the pigeon from pingtung. I’ve had lots of pigeon dish from Michelin restaurant and this is consider one of the top knot dish with pigeon. In my opinion, this is a restaurant that you should not miss.

Amazing. Truly incredible dining experience and taste. I’d say hands down my favorite fine dining in Taipei. The taste is no doubt delicious and each dish is served among a sequence that makes ur dining experience to a next level. It’s wine pairing is great as well, which is quite a pleasant surprise to me since I’m usually not a wine paring type of guy. I’d definitely go more often if i can get a table there ;)

Some things are truly incredible, creative, and deserving of the five. The delicacy and balance in aroma & flavor is indeed top caliber! That said, portion and plating for some is questionable. Perhaps too exotic, the inferior dishes feel more like extracting laboratory experiments and less like dining real food.