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Taiwan’s growth as a fine dining destination shows no signs of slowing down, according to the latest Michelin Guide. Ten new establishments have been awarded stars in the 2025 edition, bringing the total number of Michelin-starred restaurants on the island to 49, CNN reports.
But one in particular stands out. Minimal in Taichung City is the world’s first and only ice cream shop to earn a Michelin star.
Nestled in an alley off the city’s Calligraphy Greenway, its spartan gray and charcoal facade makes it look more like a Scandinavian-style architecture firm than a dessert shop. There’s a dining area that serves a seven-course tasting menu.
“With a focus on ice and ice cream, the restaurant skillfully layers flavours and textures through temperature variations and creative combinations, using unique local ingredients from Taiwan,” reads Minimal’s Michelin Guide description. “The carefully crafted flavours, the sophistication and the mature, artful techniques all impressed us and took it to a higher level, earning us Michelin stars.”
Minimal founder Arvin Wang has been obsessed with ice since he was a child. “My family had a double-door fridge with a built-in ice maker. I would eat ice cubes every day,” he recalls.
Fascinated by the addictive sensation of an ice cube falling onto his tongue and the subtle sweetness of filtered water emerging as it melted, a young Wang began experimenting by placing different foods in the freezer. It was only years later that he turned his passion into a profession.
“Desserts are often not the most important part of a meal in a restaurant,” he says. “They’re more like an ending, a secondary act. I really only like ice. I don’t feel the same way about other desserts. So I just wanted to make ice, but from a restaurant perspective, that’s impossible — you can’t just serve ice as a dessert all year round.”
In 2025, Minimal opened its doors. The name refers to the nominal number of elements in ice cream—from sugars to proteins—that create its smooth texture, as well as its aesthetic style.
“Minimalist design can look very simple, but it’s extremely complex if you understand it,” says Wang.
On the ground floor is a takeaway ice cream shop offering six quirky flavors that are constantly being updated. Among the latest options are biluochun—a type of green tea—with sugarcane and an herb called Angelica morii, and pine needles with camellia seed oil and green Taiwanese herbs.
The 20-seat restaurant on the second floor offers a seven-course menu that plays with eating at different, mostly sub-zero, temperatures. The menu structure changes little throughout the year, but the ingredients and themes change seasonally.
Each dish is named after the temperature at which it is served, and the current menu begins with a semi-molten starter, 0°C Loquat/Pear. Diners then get the only hot dish of the meal, a rice cake sandwiched between two crispy pancakes, called 180°C Rice/Edamame.
The experience continues with a wild ginger flower/sake lollipop at -40°C, a whiskey/pineapple/magnolia shaved ice dish at -5°C, perilla/anise ice cream at -12°C, and then a very cold strawberry/roselle/cream dish at -196°C, liquid nitrogen/ice crystals.
The meal is completed with a dessert made from dough at 40°C and served with a side of longan/osmanthus ice cream.