i. Biography
The Climb
At Mai Mien Yen Tsai in Datong District, Taipei, Taiwan, the work is shaped by family continuity as much as by daily service. Ye Haichuan is the third-generation owner and chef, and the business he now runs began in Dadaocheng when his grandfather opened it close by on Liangzhou Street, closer to Dihua Street, over 80 years ago. That lineage gives the kitchen its frame: not a reinvention, but a practice maintained through place, repetition, and inheritance.
Today
The kitchen at Mai Mien Yen Tsai runs on restraint, and Ye Haichuan describes that plainly: "Our long-term customers like the quiet, as do I." The pace is measured, the room is unshowy, and the work is oriented toward regulars who know what they want. In that setting, the craft is less about display than about consistency, with the restaurant’s rhythm set by familiarity and habit earned over time.
Signature
Qiezai noodles are the dish most closely tied to Ye Haichuan and to Mai Mien Yen Tsai. As the house specialty, they reflect the restaurant’s broader approach: direct, rooted, and attentive to what the neighborhood expects from a family business with a long memory. In Ye’s hands, the signature sits within that continuity, serving as the clearest expression of the kitchen’s inherited rhythm.
Recognition
Michelin Bib Gourmand is the public distinction attached to Ye Haichuan’s work. For a kitchen defined by family stewardship, quiet service, and a specialty that carries the business’s history forward, the recognition fits into the same register as the restaurant itself: practical, earned, and rooted in long-running local trust.
Profile updated July 2026
FAQ
Asked of Ye
What recognition has Ye Haichuan received?
Michelin Bib Gourmand (2019).
What is Ye Haichuan known for?
qiezai noodles.
