While most food reporting targets common food rather than high cuisine and aims to satisfy consumers 'preference for what's currently in vogue, Gastronomy magazine's Taipei's Top Restaurants guide, which follows Michelin's practice of using anonymous critics, highlights true uniqueness. Gastronomy has great ambitions for a series of such guides. It published a Taichung guide last year and plans to issue a Kaohsiung guide sometime in 2009.
當美食報導多半扣緊庶民口味與喜新厭舊的消費心理，由「飲食雜誌」自力出版、參照「米其林」匿名制度的年度《台北餐館評鑑》，更顯得特立獨行，也更具野心（去年新出台中版，計畫於今年底推出高雄版）。