Le Palais
Cantonese restaurant · Jianming
103, Taiwan, Taipei City, Datong District, Section 1, Chengde Rd, 3號17樓
/cdn.vox-cdn.com/uploads/chorus_image/image/67292780/967440188.jpg.0.jpg "Le Palais by Sam Yeh/Getty Images")
Highlights
3 Michelin stars for Cantonese dishes; renowned crispy roast duck
3 Michelin stars for Cantonese dishes; renowned crispy roast duck
"Cantonese restaurant Le Palais maintains its standing as the only 3-Star restaurant in Taipei and Taichung." - MICHELIN Guide Asia
"An upscale Cantonese restaurant that retained Taipei’s only three Michelin stars in Michelin’s third Taipei guide, reaffirming its position as the city’s highest-rated dining destination. Its top-tier status was maintained despite the challenges of 2020, with Michelin confirming that starred restaurants were visited more than once and that inspections relied on locally trained inspectors during the pandemic." - Elazar Sontag
"Chef Chan moved to Taiwan from Macau nearly 20 years ago and specializes in Cantonese cuisine of the highest quality. The lavishly furnished dining room feels modern and chic, but with nice traditional touches such as ceramic art, calligraphy and paintings. The cooking is truly outstanding, with the Cantonese-style crispy roast duck, the tofu dishes and the baked egg custard tarts especially impressive; consider pre-ordering the roast baby duck. Service is thoughtful and friendly." - The MICHELIN Guide
"A top‑tier Cantonese restaurant recognized with three Michelin stars, representing the guide's highest rating among Taipei's listed establishments." - Monica Burton
"Three Michelin-starred Le Palais in TaipeiLe PalaisThree stars, MICHELIN Guide Taipei 2018The two executive chefs at Le Palais have more signature dishes in their bag of tricks than the reputed crispy roast baby duck. Their vegetarian version of Buddha’s Temptation from the vegetarian set menu, for instance, requires a high level of care and experience — par-cooked daikon and deep-fried shiitake mushroom, king trumpet mushroom and taro are cooked for 30 minutes along with fresh daikon, wheat gluten roll, gingko nut and goji berry in a vegetable broth that had been simmering for three hours in advance. The clay pot rice, with fragrant, oil-velveted vegetarian ham and shiitake mushroom, is just as much a head-turner in the eight-course menu. It’s served with a clay pot rice sauce combining two soya sauces made of black bean and soya bean respectively." - MICHELIN Guide Taipei Editorial Team
