Media Coverage

The Temple House is delighted to announce its continued excellence in the culinary realm as Mi Xun Teahouse receives MICHELIN star recognition for the third consecutive year.

Nestled within the historic Zhanghuali building, Mi Xun Teahouse offers a dining experience that not only tantalises the taste buds but also champions sustainability. The team of chefs proudly embrace a zero-waste ethos, utilising every ingredient to its fullest potential while focusing on a seasonal farm-to-table approach. In response to the growing demand for environmentally responsible dining, Mi Xun Teahouse's refined vegetarian menu draws inspiration from the Buddhist plant-based approach to food historically served at Daci Temple. Each dish is an artistic expression showcasing the beauty and flavours of the region's bountiful produce.

Chef Tony Xu, Executive Sous Chef of The Temple House, expressed his gratitude for the continued recognition by MICHELIN, "Receiving a MICHELIN star for the third year in a row is an exhilarating experience. It reinforces our belief that a vegetarian restaurant can not only meet the highest culinary standards but also be sustainable."