Though the two-starred restaurant is branded as a specialist in Huaiyang cuisine, there are over 200 dishes in Head Chef Lin Jun Wei’s repertoire including Sichuanese and Hunanese. Chicken Soup, The Guest Houseįor the best culinary representation of the different regional groups that migrated to Taiwan, book a table at The Guest House at Grand Sheraton Taipei for dining with at least three other friends – otherwise, you’d leave the restaurant regretting that you are not able to sample more of the delectable dishes here. Particularly memorable is a dish of sweet and firm Penghu lobsters slathered with a thin coat of black bean sauce and served with diced bell peppers for added crunch. Besides putting the best dim sum and double boiled soups in town on the tables, the restaurant is also known for its Cantonese stir fries. It is helmed by Chef Tse Wan, a Hong Konger with half a century of experience under his belt. Ya Ge at the Mandarin Oriental Taipei is one of them. In last year’s Guide, four of the starred restaurants were Cantonese. The streets of Taipei are chock-a-block with Shanghainese to Sichuanese restaurants. When Chiang Kai Shek left China after the civil war between Kuomintang and the Chinese Nationalist Party, he brought with him the best chefs from China’s large provinces. History also plays a part in shaping Taipei’s colourful culinary scene. The egg noodles tossed with lobster chunks and burnt scallions in a lobster-bisque reduction is also an umami paradise. Though the idea may put some off, most diners love how the gamey goose liver turns sweet on the tongue when paired as a dessert. One of them is the white chocolate bread pudding with nitro foie gras, which has become a fixture on the omakase menu. He prefers to be led by inspirations of creating new flavour and texture combinations, hence the name of the restaurant.Īnd sometimes, these creations may sound rather odd. Though trained in French fine dining, Chef Lee, who served as executive chef at California Patina and Las Vegas Le Cirque before returning to Taipei, prefers to serve cuisine that doesn’t really fit into a particular genre. In 2018, he opened Impromptu by Paul Lee at Regent Taipei and earned a star less than a year later. Being a chef was his childhood ambition and he has been training to be one since young. Unlike many chefs his generation, Taiwan-born and US-raised Paul Lee didn’t become a chef mid-career. In Taiwan, they experiment widely with local produce, using foreign techniques. The abundance of nature’s bounty and a deep-rooted farming tradition that yields the best crops have drawn chefs back from overseas and also drawn established foreign chefs. There is a culture of eating local and seasonal based on the Farmer’s Almanac for the best tastes and nutrients the produce can offer. It is also surrounded by waters rich with marine life, and mountains of which 30 percent is arable. Taiwan is blessed with a diversity of microclimates that allow a myriad of produce to thrive. In its second year, the guide (the launch of the 2020 edition has been postponed to Q3) awarded one to three stars to 24 establishments, offering plenty of choices for the travelling gourmand. The launch of the inaugural Taipei Michelin Guide in 2018 brought the capital into the limelight, and placed it on the international culinary map. While Taiwan’s street food is well-known, its high-end restaurant scene has flown under the radar for too long.
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