Michelin three-star chef Yannick Alléno creates a dreamy STAY experience in Taipei 101

Photos & Text /BearMeow Rudy

Bear and Meow were fortunate to be invited by STAY to taste the new Simple Table Alleno Yannick menu. Located on the 4th floor of Taipei 101 (near the Songzhi Road exit), STAY is short for Simple Table Alleno Yannick. Actually, as early as November last year, Bear and Meow had wanted to visit when the restaurant first opened. The reason we used the phrase "open our eyes" is because STAY was created by French Michelin three-star chef Yannick (who has nothing to do with Taiwan’s cake shops, by the way). This handsome chef was previously the guest chef at San Er Xing Guan (we also wanted to go there but didn’t have time back then).

Later, he collaborated with San Er Xing Guan and finally opened his first store in Taiwan (also the world’s fourth STAY). Up to now, Taiwan technically doesn’t have an official Michelin guide (though Din Tai Fung in Hong Kong is a Michelin one-star), but Taiwan got its first Michelin restaurant in 2009, and another one opened last year (very close by too).

The first one was L'ATELIER de Joel Robuchon (Joël Robuchon), and the second is STAY. To be honest, Bear and Meow are very interested in Michelin cuisine and have tried to visit many times, but always felt the prices were a bit high for the average person—it’s not somewhere everyone can casually walk into. But this time, after accepting STAY’s invitation, Bear and Meow thought, why not show everyone in the most direct and practical way what makes a restaurant of this caliber so special, and even how to choose the best timing and get the most value out of your meal.

▲ The high, dark-tiled ceilings at STAY (left photo), with the pastry chef busy at work in the dessert area (right photo)

Alright, enough talk—let’s follow Bear and Meow into STAY and take a look. Thanks to our reservation, once we gave our name, a staff member guided us to our seats. The service was attentive and quick. As soon as we stepped into STAY, we were greeted by high-quality yet understated decor. Though the space isn’t huge, it doesn’t feel cramped. The comfortable vibe comes from the high, dark-tiled ceilings—Meow really likes this design. From another angle, you can see the pastry chef bustling away in the dessert area. Bear guesses he might be French too (he remains graceful even while working hard).

It’s truly a place that’s photogenic from any angle. From another view, you can also see the state of the dessert station. Don’t think making desserts is all easygoing—it gets seriously impressive when it counts (doing something well isn’t just about talking or reputation!). We took tons of photos of the handmade desserts and raw chocolates (which you can take after the meal), and even Bear, who doesn’t usually go for sweets, couldn’t resist.

A whole cabinet full of desserts—how will we choose later? (It’s a set menu, so what’s there to choose!? ) After admiring the desserts, we returned to our seats and noticed the staff seemed to be watching Bear take photos (they’re all quite young and cute). Also, the restaurant has areas for larger groups. The long table setup is pretty impressive. Quite a few guests came in one after another, and Bear and Meow realized Taiwanese friends sure have strong purchasing power. Even on a Sunday lunch, it was about 70% full—definitely not bad at all.

Such an impressive restaurant deserves a closer look at the table setup. Bear guesses these are salt and pepper shakers (just a wild guess—since the seasonings were all quite good, we didn’t confirm in the end). The table had everything you’d expect, and utensils would be adjusted according to the courses served. Overall, the atmosphere here is relaxed and comfortable, so Bear’s advice is: just grab the utensil that feels right and use it. No need to stress over which fork goes with what—that would just make enjoying the food stressful (of course, some European restaurants do care about such details). On this point, Bear and Meow are pretty aligned with Chef Yannick’s philosophy: Simple Table is all about letting everyone dine with ease. There are also wine glasses and water glasses. Later, we’ll also think about which wine pairs best with the meal.

From Bear and Meow’s experience, this type of restaurant usually charges for water. For example, the Sky High Bistro at Taipei 101’s 85th floor charges NT$40 per person for all-you-can-drink water. Here, it’s charged by the bottle. The Perrier sparkling water Bear ordered was about NT$280 per bottle, and based on normal consumption, Bear and Meow finished one bottle during the meal.

Alright, now onto the menu. Generally, Michelin restaurants serve meals as set courses. Of course, compared to regular restaurants, the prices are indeed higher, but STAY is a renowned spot backed by Yannick and San Er Xing Guan. The lunch set starts at NT$980. Bear thinks that’s reasonable. Without the bread and including appetizers and desserts, there are four courses, averaging around NT$200 per dish—great value.

Depending on the content, there’s also a NT$1480 set available. Since Meow doesn’t eat beef, we chose the NT$1480 grouper confit set, which includes six courses with dessert. And Bear, of course, wanted to challenge the wagyu beef, plus try STAY’s signature dessert “Shengduan,” so without hesitation, we went for the NT$2800 set, which includes seven courses with dessert.

If you’ve been to STAY before, you might notice some changes to the menu. Bear noticed this too, and after asking the staff, we learned that the chef has changed. About two months ago, STAY brought in another French chef who is based in Taipei (of course, owner Yannick is still here). In terms of many detailed adjustments, this new chef has a more relaxed and efficient style.

The overall atmosphere improved, and the presentation of dishes and the staff’s performance got even better. Each dish here can also be ordered à la carte, though the prices are slightly higher. The double roast chicken also sounded great—we’ll bring Meow back to try it next time. After ordering, there’s usually a wine list to match, but since Bear had to drive in the afternoon, we had to pass—safety first, after all.

Skipping the wine list, the staff brought out a basket of bread provided by LALOS on the B1 floor below. Most people may not know if they’ve tried their bread, but Bear loves their classic French bread—the fragrant, soft butter is Meow’s favorite. Go ahead and slather it on (gaining weight is a problem for later). We can’t actually remember the exact name of this bread, but it looks kinda hard on the outside—but wow, it gets more fragrant the more you chew. The texture and aroma are just amazing, lingering from the throat back to the mouth.

Fig bread—this one is rounder and a bit softer to hold. Meow slathered it thickly with butter, and taking a big bite was super satisfying. The honey bread also has a solid texture with a hint of spice. Most of the bread here tastes even better the more you chew. But for those with sensitive teeth or elders who prefer soft bread, you might want to ask the staff for alternatives.

Halfway through the bread, the chef’s amuse-bouche arrived. From left to right: tartare beef, beetroot, and lobster salad (eat in the order right to left). It’s a beautiful and delicate starter. The tartare beef is fragrant and not fishy (Bear was starting to get hungry). The lobster salad is refreshing and a great palate opener. The beetroot part was pretty standard—not too memorable. Since we were eating and taking photos, Bear and Meow didn’t eat super fast, but the staff served at a relaxed pace.

Actually, they were observing our eating speed too. Of course, this isn’t unusual for a Michelin-level restaurant, but the little details really show how much care goes into the dining experience. Once the appetizers ended, the restaurant started getting busier again. This was Meow’s Sardinian gnocchi, with a sea urchin-flavored cream topping—absolutely brilliant.

▲ Sardinian gnocchi (left)Italian tuna veal (right)

When you hear “gnocchi,” what comes to mind? A big lump of irregular dough? Oh, sorry—you’d never guess the logic at STAY (you’re really unpredictable!). Here, the gnocchi are made to look like grains of rice. Without being told or tasting it, some might think it’s risotto. Meow loved this dish and described it as “each tiny gnocchi dancing in your mouth.” Basically, you might think each little piece doesn’t need much chewing, but surprise—they’re way more chewy than you’d imagine, so you end up biting them more. That’s theSardinian gnocchispecialty.

This one is Bear’sTraditional Italian Tuna Veal LeafThe top layer, aside from capers, also has marinated anchovies and arugula. At first glance, it doesn’t seem that special, but let us explain. The top of this veal dish features a special sauce, along with capers, marinated anchovies, and arugula, while the bottom is a whole slice of veal—hence the name. The marinated anchovies are absolutely perfect for Bear’s taste. After just two bites, Bear put down the camera and started tearing into the bread (so hungry!).

The slightly salty veal paired with capers, anchovies, and arugula makes the flavors pop. Here’s Bear’s personal tip (actually taught by a famous chef): just slice the veal leaf, roll it up, and eat it with French bread to balance the saltiness and enhance the texture.

▲ Country-style Indian basmati rice (left). Green pesto vegetable consommé (right).

This little green plate is from Xiong’s 2,800-yuan set mealCountry-style Indian basmati rice—so what’s the secret ingredient? Turns out it contains green broccoli, green asparagus, and Italian green beans. Of course, since it hasn’t been tasted yet, the flavor remains unknown, but visually it’s absolutely stunning (there’s even a slice of cheese on top!). One bite reveals that the basmati rice has a firm yet tender texture, rich in aroma without being overly sticky. Love Cat says it feels like wandering through a vast green rice field, appreciating the beauty of the plants.

(Love Cat’s voice: Looks pretty vegetarian, right? But the flavor is rich—every bite bursts with vegetable goodness!) Xiong especially loves the crispness of the green beans, which unlike some places, doesn’t have that annoying fibrous texture. The asparagus is also quite tender.

Next up is the soup for Xiong and Love Cat. The soup in this course isGreen Pesto Vegetable Consommé. Following Yannick Alléno’s signature style, when it’s first served, the ingredients and broth are separate. This not only allows diners to see what’s at the bottom of the plate but also lets the server pour the piping-hot broth right at the table—a full sensory experience. Here’s a closer shot of the pouring moment. The emerald-green soup shares a similar visual appeal with the Indian basmati rice from the previous dish, making them a perfect pairing. Lying across the soup plate are crunchy, flavorful biscuit sticks—delicious whether dipped in the soup or eaten on their own.

Love Cat’s photo is indeed quite elegant, but Xiong was scrambling to take pictures from the other side. There are also thin-cut pasta pieces in the soup. To be fair, this soup has a refreshing and delicate flavor, which Xiong really enjoys. The previous Indian basmati rice was vibrant yet rich, and the next course is the main dish—going from one intense flavor to another would overshadow the main course. So this fresh and light soup acts as a perfect transitional palate cleanser. It’s a small masterpiece with a refreshingly clean taste.

▲ Oil-poached grouper (left). Australian Wagyu fillet M7 (right).

After more than an hour, the main courses are finally here. This is Love Cat’s 1,480-yuan set meal’s main dish—Oil-Poached Grouper. The plating once again wows Xiong and Love Cat (just selecting the ingredients, cooking the perfect dish, and adding unique presentation—how long does it take to master all that?). Take a closer look. In addition to the star grouper slices, there are also roasted thick circular potato slices and sliced king oyster mushrooms (both vegetables are Xiong and Love Cat’s favorites!). Of course, the richness and firmness of the grouper slices are beyond praise, though the portion size is slightly on the small side—the only minor drawback. A slightly larger portion would make it perfect, as Xiong and Love Cat almost fought over it (angry Love Cat’s voice: I can’t eat beef, so don’t snatch it from me!).

Alright, everyone, pay attention here—after waiting through the whole meal, the main attraction is about to appear. This is Xiong’s 2,800-yuan set meal’s main dish—Australian Wagyu Fillet M7. No flashy presentation—just a slab of Wagyu served as is. Alongside the Wagyu, there’s mashed potatoes and a special sauce. This bowl of silky smooth mashed potatoes almost caused another scuffle between Xiong and Love Cat. Have you ever had very thick creamed corn soup? This one has an even finer texture, yet you can still taste the subtle aroma and sweetness. To be honest, the buttery aroma is so strong that Xiong and Love Cat couldn’t really detect any other hidden ingredients.

Scoop out a big spoonful and pour it onto the plate—it’s truly one of life’s great pleasures (though drizzling the accompanying sauce on top makes it even better). Now let’s look at the steak itself. Out of respect for the beef, Xiong usually doesn’t pair steak with sauce, but the sauce here seems quite profound, so Xiong still dipped the tip of his fork in for a taste. Simply put, this sauce is rich and bold—you can’t fully appreciate its complexity with just one small bite.

The flavor is fragrant and smooth, with a hint of aroma from beef bone broth—absolutely irresistible for beef lovers. Take a closer look at this Wagyu fillet. Xiong had already told the server that Medium (around medium-rare) would be fine. Generally, for top-quality beef, Xiong would even go for Medium Rare (around rare), but Wagyu has richer marbling, so Xiong prefers it slightly more cooked than regular American beef (regardless of cut). This ensures a slightly charred exterior while the inside remains juicy and brimming with oil (and less greasy). The cooking precision is spot-on—the doneness is roughly Medium (Xiong is very satisfied). After slicing, the server even came over to ask if the doneness was to our liking—a nice touch, as many might assume that’s basic service at such an expensive restaurant.

But unfortunately, that’s something easily overlooked. The marbling is abundant and not overly concentrated, and the juiciness and sweetness go without saying (beef lovers really must try this!). The texture is satisfying, yet it requires minimal effort to bite through (eating it brings a big smile).

But after such a lavish meal, something still feels missing. That’s when the servers walk around offering handmade petit fours—both flavors are good. The one on the right is like a chewier version of marshmallow, sweet and tangy, but Xiong and Love Cat both prefer the one on the left: handmade dark chocolate, rich but not overly sweet.

Seeing the sugar jar, you can probably guess it’s time for the beverage course. This is pretty standard for high-end dining—what they call French refined petits fours. From top to bottom: chocolate madeleines, green tea financiers, and handmade cinnamon cookies, paired with a hot latte, making for a perfect meal. But at a Michelin-starred restaurant, could the desserts really be this simple? That would be too underwhelming, right?

Let’s find out more—(Possessed by Sheng Zhuru)

Iced latte (left image) isn’t bad either—that’s the real dessert. Love Cat’s yuzu meringue crisp is mainly based on meringue (below), paired with vodka sauce, and the white part on top is fresh yuzu sorbet (basically, it contains fresh yuzu pulp). The meringue is a bit hard at first bite, but once you break through, the meringue aroma and yuzu flavor slowly melt in your mouth. If eaten alone, it might taste a bit sweet, but the fresh yuzu sorbet with its juicy yuzu bits provides a refreshing tang, creating a perfect sweet-and-sour combination.

This dish is really perfect for summer—(running along the beach with a scarf). Actually, those who often read the Xiong and Love Cat blog know that desserts are a bit of a weak spot for them—they both have more of a savory tooth and prefer salty over sweet (they stay pretty calm when it comes to desserts).

But—how strange—(possessed by Meiqing Jie), STAY’s desserts somehow manage to impress Xiong and Love Cat, who even give a thumbs-up while eating.

And then, the star desserts of STAY are just getting started. This is the half-meter dessert platter from the 2,800 NTD set menu (seriously amazing—this is probably enough sweets to last Xiong and Mao two or three months!). The moment it appeared, it had the cat-lover snapping photos non-stop. Girls are definitely going to love this so much!!

Every seat offers a perfect photo angle (do not disturb during shooting). The cat-lover gathered all the drinks and desserts in front of her in one go (is she trying to hog everything?!?)

On the left are two different desserts:Hazelnut OperaandTahitian Vanilla Tart(The left imageshows the Hazelnut Opera and Tahitian Vanilla Tart. Xiong prefers the Opera cake, but the cat-lover highly recommends the Vanilla Tart. Overall, both are quite sweet, but the aroma is overwhelmingly irresistible (dessert lovers will be very happy).

The green tea financier, chocolate madeleine, cinnamon cookies, chocolate diamond cookies, lemon shortbread, and raw chocolate are also top-notch creations. Both portion size and texture make you feel you’re getting your money’s worth.

In this era of soaring prices, for the average salaried worker, having a meal like this is indeed a bit of a luxury. But for an important celebration, a family gathering, or a holiday (actually, even for a proposal, it’s perfect), coming to this place really feels worth every penny.

Plus, the lunch set menu offers four options ranging from 980 NTD to 2,800 NTD, allowing some budget flexibility. This year, for their parents’ birthdays, Xiong Dad and Xiong Mom have already decided to visit STAY again!

Article author: Xiong-Mao Rudy—a couple who loves food, occasionally go on wild spending sprees for meals and fun, but generally live by the principle “money is limited, appetite is endless.” Their blog of the same name,“Xiong-Mao Eats the World”is also being updated simultaneously.

Simple Table Alleno Yannick (abbreviated as STAY)

Address: No. 45, Shifu Rd., Xinyi District, Taipei City (4F, Taipei 101 Mall, near the Songzhi Rd. entrance)

Phone: (02)81018177

Business hours: 12:00 PM to 2:30 PM, 6:00 PM to 9:00 PM

Suggestion: The lunch set has great value—you can enjoy Michelin-level cuisine for just over a thousand NTD. If you want to try wagyu beef, you can savor its deliciousness for just over 3,000 NTD. Of course, the prices are a bit high, which is a bit of a shame, but the food and service are top quality!

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