earnestos

earnestos Dining at a friend's home.

餐桌上沒有過多的拘束，甚至也許有些俏皮

真摯地和你一起享受在 earnestos 的時光

03/05/2026

“The biggest hurdle is always myself. To become finer in character, sharper in craft.” — Chef Ernest

15/04/2026

For the love of food, and eating.

08/04/2026

到夜市出公差學甜點？👀 Kacang Puteh fit for an emperor

30/03/2026

由南到北的台灣古早味，都在這一杯🍧
Taste the sweets of Taiwan from South to North, in one bite.

23/03/2026

「就是自由的料，無拘無束。」——Sous Chef Gary

09/03/2026

Modern Singaporean cuisine inspired by Taiwan🥢

2026 春｜Nostalgic Memories of Taiwan新加坡出身的 Chef Ernest自幼便與台灣結下不解之緣琳瑯滿目的小吃、新鮮的漁獲都令年少的他大開眼界本季套餐集結了 Chef Ernest 與 earnestos ...
28/02/2026

2026 春｜Nostalgic Memories of Taiwan

新加坡出身的 Chef Ernest
自幼便與台灣結下不解之緣

琳瑯滿目的小吃、新鮮的漁獲
都令年少的他大開眼界

本季套餐集結了 Chef Ernest 與 earnestos 團隊的兒時記憶
草仔粿、鹹豆漿、龍鬚糖……
這些「台味」十足的菜色
將以南洋風格再現

🥢 點擊主頁 inline 進行訂位

Spring 2026｜Nostalgic Memories of Taiwan

Born and raised in Singapore, Chef Ernest formed an early connection with Taiwan.

The abundance of street snacks and the freshness of its seafood left a lasting impression during his childhood visits.

This season’s menu brings together those early memories, shaped further by the earnestos team’s own recollections.

Chao-a-kueh, salted soy milk, dragon beard candy and other distinctly Taiwanese flavors are revisited through a Southeast Asian lens.

🥢 Reservations available via inline through the link in our bio.
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新年快樂 🐎🧨我們將於 2 月 24 日正式開工並以全新一季的套餐迎接您 Happy Lunar New Year 🐎🧧We’ll be taking a short break and will resume service on Feb...
16/02/2026

新年快樂 🐎🧨
我們將於 2 月 24 日正式開工
並以全新一季的套餐迎接您

Happy Lunar New Year 🐎🧧
We’ll be taking a short break and will resume service on February 24, reopening with our new seasonal menu.

15/02/2026

Building something real.

元寶形狀的船餅滿載招財的好兆頭辣椒螃蟹醬翻炒至微微起泡鮮艷的橘色醬汁酸甜中帶有微辣緊緊包覆胭脂蝦餅殼的酥、蝦肉的彈、洋蔥的脆先後出現在濃稠醬汁的牽引下彼此貼合Boat-shaped like a traditional ingot, the...
13/02/2026

元寶形狀的船餅
滿載招財的好兆頭

辣椒螃蟹醬翻炒至微微起泡
鮮艷的橘色醬汁酸甜中帶有微辣
緊緊包覆胭脂蝦

餅殼的酥、蝦肉的彈、洋蔥的脆先後出現
在濃稠醬汁的牽引下彼此貼合

Boat-shaped like a traditional ingot, the biscuit opens the meal with a nod to prosperity.

A bite moves from the brittle snap of the shell to the resistance of scarlet prawn, its flesh dense and clean in sweetness. Pickled onion cuts through with pointed acidity, keeping the richness in check.

The chili crab sauce leans on tomato sauce for sweetness, chili for warmth and vinegar for lift, binding everything without dulling the prawn’s character.

📸

Address

瑞安街208巷5號
Taipei
106

Opening Hours

Tuesday 18:00 - 22:00
Wednesday 18:00 - 22:00
Thursday 18:00 - 22:00
Friday 18:00 - 22:00
Saturday 18:00 - 22:00

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