{"id":3149,"date":"2026-01-19T07:39:15","date_gmt":"2026-01-19T07:39:15","guid":{"rendered":"https:\/\/choosychou.com\/?p=3149"},"modified":"2026-01-19T08:26:44","modified_gmt":"2026-01-19T08:26:44","slug":"michelin_green_star_taipei-little-tree-food","status":"publish","type":"post","link":"https:\/\/choosychou.com\/en\/michelin_green_star_taipei-little-tree-food\/","title":{"rendered":"Taipei\uff5cMichelin Green Star\uff5cLittle Tree Food Little Tree Food"},"content":{"rendered":"

The concept of sustainability is worthy of respect, but there is still room for growth in taste memory.<\/p>\n\n\n\n

I have always held positive expectations for Michelin Green Star restaurants\uff0c
The green star is not only an evaluation mark, but a symbol of supporting sustainable eating, friendly land and responsible production methods.
Therefore, after seeing that foodie, who has been tracking for a long time, recommends little tree food, he decided to try it with his friends.<\/p>\n\n\n\n

This time I chose the branch located in Dazhi Zhongtai. The high glass windows have a clear view, reflecting the Miramar Ferris Wheel.
Although the tables are slightly closer, the space is neat and clean, and the atmosphere is pleasant and relaxed.<\/p>\n\n\n\n

#Little tree Food<\/a> #LittleTreeFood<\/a> #Michelin Green Star<\/a> #Honest food review<\/a> #Food critic<\/a> #Vegetarian Restaurant<\/a> #Vegetable dishes<\/a> #Sustainable diet<\/a> #Healthy food<\/a> #Vegetable Diary<\/a> #Taipei Food<\/a> #Dazhi Gourmet<\/a> #TPEFood<\/a> #Michelin Green Star<\/a> #Sustainability Trap<\/a> #Cooking balance<\/a> #GreenStar<\/a><\/mark><\/h6>\n\n\n\n

(Dining in September 2025)<\/p>\n\n\n\n\n\n\n\n

Little Tree Food\uff5cSet Meal for Two<\/mark><\/h1>\n\n\n\n

Appetizer<\/h2>\n\n\n\n
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Tofu dumplings with red oily preserved egg<\/mark><\/strong><\/h2>\n\n\n\n

The vegetarian version of the red oil is hand-made, and the filling combines preserved eggs, tofu, shiitake mushrooms and peeled peppers. It is quite interesting in concept and in line with the \"reinterpretation of flavor\" advocated by Green Star.
However, in the actual entrance, the aroma of preserved eggs is diluted by a large number of materials, and the recognition is low. In addition, the dumpling skin is thick and hard, and the taste is a pity.
It is obviously the one that best opens up the taste buds, but it lacks the sense of surprise that should exist.<\/p>\n<\/div><\/div>\n\n\n\n

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Mexican style roasted corn<\/mark><\/strong><\/h2>\n\n\n\n

The well-grained fruit corn is more sweet and crispy after treatment, and it is sprinkled with parmesan cheese and paprika. It is slightly spicy and sweet, and the aroma is full of summer enthusiasm. This is a taste that can be easily liked by the whole table, and it is the most stable and successful item in the appetizer.<\/p>\n<\/div><\/div>\n\n\n\n

Main meal<\/h2>\n\n\n\n
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Silk Cheese ink Tomato Risotto<\/mark><\/strong><\/h2>\n\n\n\n

Avocado and corn chips are added to the risotto to give the taste a more contrasting level; the highlight is the use of \"slowly make silk cheese\", which enhances the warmth and milky flavor. However, the visual gap after serving is obvious. The proportion of coriander has reached the \"covering\" decoration, and its strong ester aroma directly obscures the sweet and sour depth of tomato risotto and the warm milky fragrance of silk cheese. This is no longer an equilibrium, but a loss of control in the proportion of ingredients, which destroys the flavor level of the protagonist of the risotto, which is far from the official dish.
It's not that I don't like coriander, but the exaggerated proportions have obscured the performance of other elements, and the sense of balance between the ingredients has been destroyed as a result.<\/p>\n<\/div><\/div>\n\n\n\n

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Xiaoshu Avocado Vegetable Buddha Bowl<\/mark><\/h2>\n\n\n\n

The classic and popular item of little tree food is like a healthier version of poke bowl.
The content contains a large number of fresh vegetables, avocado, chickpeas, red quinoa and other whole food ingredients. The addition of hot sauce makes the flavor more three-dimensional.
After eating, you can feel the lightness and satisfaction of your body, but the cooking method is more like a \"healthy combination of prototype ingredients\" than a unique dish.
Overall, the lack of contrast of heat sources and the depth of seasoning make it difficult to create memory points that touch the taste buds.<\/p>\n<\/div><\/div>\n\n\n\n

Drink<\/mark><\/h1>\n\n\n\n

Two cups of kombucha, slightly sour and refreshing, are very in line with the concept of healthy eating.<\/p>\n\n\n\n

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Overall dining experience and personal feelings<\/mark><\/h1>\n\n\n\n

In addition to sustainability, taste still needs to be respected.<\/p>\n\n\n\n

From the perspective of sustainability and concept supporters, small tree food is definitely worth encouraging. If you want to entertain vegetarians, have dinner with vegetarian friends, or want to eat refreshing and burden-free, this is a safe choice.<\/p>\n\n\n\n

However, if measured from the perspective of \"simple restaurant experience\", the experience of Xiaoxiao Tree Food reveals the pitfalls that sustainable catering may face: when the \"correctness\" of the concept is overemphasized, the polishing of the details of the cuisine, the balance of flavor, and the consistency of visual presentation may be ignored.<\/p>\n\n\n\n

The future of sustainable catering lies not only in the friendliness of the source of ingredients, but also in whether \"respect for taste buds\" and \"touching of the heart\" can be established simultaneously with the concept. If a dish cannot impress diners in the senses, even if it has a ring of green stars, it will not be able to sustain the motivation for a long-term return visit.<\/p>\n\n\n\n

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Overall rating and cost<\/mark><\/h1>\n\n\n\n

\ufe0f\ufe0fRating \uff5c4\/10
Price\uff5cPackage for two people $1480
\ud83c\udfe0 @littletreefood<\/a><\/p>\n\n\n\n

Restaurant information<\/mark><\/h1>\n\n\n\n