Chuan Ya

PSA: this is not Szechuan. It is Taiwanese with a very subtle flicker of Sichuan ideas, not used in any meaningful way. The food, beautifully prepared, diverse in scope and ingredients, remains bland and narrow in flavor. It does not fully push any Sichuan flavor button, and some of the ideas (mapo tofu ice cream?) needed to be aborted before getting to our table. This is more Cantonese/Taiwanese in style, so prepare yourself for that; Like Gordon Ramsay's French restaurant is really more British than French. The starters were the highlight- works of art. The service is phenomenal. Wine menu is short, but teas are lovely. The dining room is elegant with a nice view of 101, but there were stain spots on the carpet.

Chuan Ya 川雅 on the 45th floor of Breeze Xinyi was one of my favorite dining moments in Taipei — thanks to the perfect weather, breathtaking Taipei 101 and sunset views, and one of the most refined modern Sichuan menus I’ve had. After weeks of rain, the golden hour light made everything feel cinematic. The setting alone is worth a visit, but the food? Absolutely incredible. I had the chef’s tasting menu, and it instantly brought me back to my trip to Chengdu — bold, fragrant, layered, yet elevated. We started with beautifully presented Chao Bai canapés — dried fruits, amber walnuts, and numbing peanuts — followed by fresh Sichuan-style pickles and a stunning hot appetizer platter (think abalone, crispy chicken skin, and century egg). The clear “state banquet” broth was a standout — delicate, layered, and full of umami, with a cabbage centerpiece floating like a lotus. The Taiwanese mountain pepper-roasted squab was perfectly crisp, marinated in over a dozen spices. The braised fish in doubanjiang was deeply savory and complex, while the fish-fragrant caul-wrapped lobster was a creative twist on a Sichuan classic — crisp outside, melting inside, served with vibrant Yuxiang sauce. A palate cleanser broth and thoughtful “in-between” small bite helped pace the meal beautifully. Then came the highlight: Golden sour soup with fish maw and crispy rice, rich and tangy with layers of seafood and pickled veggies — a loving tribute to the chef’s mentor. Dessert with bird’s nest closed the night with elegance. From flavor to storytelling, Chuan Ya delivers on every level — made even more unforgettable by that dazzling Taipei skyline.

Truly perfect fine dining for Chinese cuisine near Taipei 101 skyscraper. Each course was delicate, distinguishing and impressive, along with its modern and elegant interior design and also impeccable services as the attendant here always serves with big smile and introduces each course in detail. Highly recommend and definitely worth a visit.

Visited this spot on Christmas by chance. After wandering around Breeze and finding every restaurant packed, we headed up to levels 46-47 and asked if there were any available tables. Only this place had one, with a minimum spend of 5,000. We opted for à la carte instead of their set or chef’s menu options. While the food and drinks were decent, the portions were incredibly small—even by fine dining standards—and didn’t seem to feature any premium ingredients. For dessert, the staff recommended a dish they described as “similar to sweet potato balls.” It turned out to be exactly that—basic sweet potato balls with caramel. What I can’t deny, though, is that the restaurant’s atmosphere truly exudes luxury and would probably be a great spot for a date. Having experienced many omakase and fine dining establishments, I found the quality here didn’t justify the price. Wouldn’t return.

Honest opinion is that they’re selling more of the atmosphere and service than the food. Menu description is poorly written, food is salty, flavor is very one sided, would recommend ordering rice. The eggplant had too much raw garlic which they didn’t warn us. Felt super overhyped. Ordered 8 dishes, Dan Dan noodle is the best, would skip the dim sum.

Elegant and delicate tastes. The ambience and service was excellent.

This restaurant's reinterpretation of Sichuan cuisine is stunning. Upon entering, I was first attracted by its elegant and sophisticated interior, which completely defies the typical look of a Sichuan restaurant. In terms of the dishes, the presentation of Jiu Gong Ge is exquisite. With 24 flavor profiles in Sichuan cuisine, each square represents a different flavor, offering a diverse culinary experience. The taste of the "strange flavor" pork is particularly memorable. The dim sum set is meticulously crafted, with each dish leaving a lasting impression. The Sichuan pepper pigeon, in particular, stands out with its crispy exterior and tender interior, bursting with rich flavors that linger on the palate. The presentation of the dishes breaks away from traditional expectations of Sichuan cuisine. Overall, this restaurant has left a profound impression on me, not only for its exquisite dishes but also for its elegant ambiance and attentive service. If you're looking for a unique gastronomic experience, I highly recommend this restaurant. * returned for the third visit already!

Fantastic dining experience at star level dining. Fantastic ambiance looking over the city. Great hospitality from servers. Food has very interesting and unique tastes that balances between familiarity combined with new experiences. Highly recommend and will definitely come back in the future.