CEO1950 總裁藝文空間

Authentic decor, feel like dining in a gallery. Very satisfying night with great wine and supreme service. Thumbs up to the sommelier as well.

Another amazing restaurant combining French execution with local influences to create delicious and cohesive dishes, this time with a focus on Hakka ingredients. CEO1950 deviates from some of the other French set menu restaurants in Taipei in that they are more traditional in their French approach, creating dishes that are familiar yet still innovative with their choice of ingredients. Excellent wine pairing as well. Overall, a very memorable meal that was accompanied by top notch, personalized service. I look forward to trying out the next seasonal menu.

Had lunch here during my visit to Taiwan. I was very impressed with the way the chef brought together flavours that were clearly Chinese with French techniques. Also, they paid particular attention making sure my son’s allergies were taken into consideration in adjusting the ingredients to affected courses.

Upscale atmosphere, impeccable service and amazing food.. contemporary French techniques with regional ingredients.

Excellent techniques. I had the summer menu. The chicken (because I’m allergic to shell fish) I had was perfectly cooked. So was the Australian Wagyu Beef. But I do think there can be more creativity in the menu. The staffs and chef are all very helpful and friendly. I love the atmosphere and the concept of transforming an historical place to a modern restaurant as well. Keep it up. Be bold. I think you guys will do great.

A new restaurant at the remodeled house to keep some historical taste. You may feel the hardworking of the chef to present local food in French way. Summer menu contains too many cold dishes of seafood and vegetables. The main course is Australian wagyu that doesn’t taste impressively. The wine pairing price is OK, but the sommelier is too young to present the pairing with foods. The servers couldn’t introduce the foods well, just give the name of each course without more detailed explanation. There are a lot of rooms to be improved for both sommelier and servers. The atmosphere for having dinner is fine and the price is reasonable.

Converted from a historical residence, nice fu! Formally opened in June, but pretty organized. French cusine using local ingredients, hence fresh! Tried weekdays lunch special with an appetizer, main course, desert and coffee/tea, around $1K/person. Freshness, flavors and plating were all quite nice. The appetizers were both eye pleasing, refreshing and tasty. Local fish with a delicious sauce. Good CP! Service was attaintive and friendly. Two suggestions: offer more bread choices (for $150 charge, the bread was too dry and tough) and higher quality coffee.

One of the few places I would comfortably recommend to anyone who sought for good food, good wine and surprisingly thoughtful/fun non-alcoholic pairing. My wine of the night undoubtedly goes to Cote-Rotie - perhaps, my unconscious bias. The connection between the food and the soil/heritage; and the efforts go into crafting the non-alcoholic drinks to go with the food are what really stand out. Indeed, one of a kind.