CEO1950 總裁藝文空間

I saw someone posted this restaurant on Instagram when I was in Australia so I wanted to try Taiwanese twist on fine dining with local ingredients as I usually do Italian/ French or modern Australian fine dining in Australia every 2 months. The ingredients were fresh and everything tasted good but price is not cheap compared to other restaurants in Taiwan. I upgraded my set menu to including 2 glasses of mocktails (they only have mocktails) for NT$450. I had the passionfruit with jasmine tea, and guava and pepper both I loved but wish they can give more than 120ml per glass. If you are a solo traveller like me, it is okay to dine alone. I only booked a few hours before lunch and was lucky they could accommodate me.

This restaurant is Micheline recommended from 2021 thru 2024. It sits in a residential neighborhood of tall buildings, and remains an unusual sight as a 2 story meticulously restored old house. It was the residence of Taiwan Central Bank's CEO in the 1940s and 50s, thus the derivative of the restaurant's name. The preservation of the house is nostalgic, similar to the whole intent of the chef with his menus, and there is a video about this on the 2nd floor exhibition area. The reservation process online is straight forward and surprisingly easy. Although Micheline recommended, there was plenty of seats sitting empty on the night of my visit. The service is attentive, polite, not intrusive. The food and set menu is a mix of using local fresh ingredients with Taiwanese cooking tradition, using French and European techniques of reduction, foam, and the resulting fusion cuisine. The amuse bouche starter of crab tart and terrine was excellent, and most of the starters (there were 4 dishes) were really good. The main dish of pork and Tete a veau was a little disappointing considering the quality of the starters, but tasty still. The desserts were excellent. The price for this restaurant is very reasonable, considering the care for details and obvious attention of preparation that went into each of the dishes. If anyone in Taipei wanting some local inventive fusion food prepared with Taiwanese fresh ingredients, cooked with nostalgic intent, and done with solid European techniques, come try this restaurant.

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.

It’s an awesome experience especially I love the way how the chef, Jacky cooked the white asparagus which is a seasonal dish. Highly recommended if you are avail this season ♥️♥️

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

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.

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.

The food is serviceable and fine for the price. Some of the flavors were unbalanced. Decor may be subjective, but I found the tables very ugly and not in harmony with the architecture.