Elegant hotel with refined rooms, gym, pool, 4 restaurants
No. 3號, Section 1, Chengde Rd, Datong District, Taipei City, Taiwan 103 Get directions
$$$
"After the departure of the Macanese chef, the kitchen is now helmed by the Hongkonger well-versed in Cantonese cooking. Rest assured that signature dishes like crispy Cantonese-style roast duck, Peking duck and white gourd stuffed with shrimp and crabmeat still taste as good as ever. Pre-order these items to avoid missing out. For dim sum, try Chinese spinach and salted egg dumplings with a colourful filling enrobed in a translucent skin." - Michelin Inspector
"A fine dining concept from celebrated chef Massimiliano Musso, Artbrosia is helmed by his most-trusted aides who execute his culinary vision faithfully. The Piedmontese-inspired tasting menu pays homage to his granny’s comforting dishes, jazzed up by artful plating and the ingenious use of local ingredients. The dimly-lit room imparts understated luxury with a glass-clad wine cellar that houses a well-curated Italian collection." - Michelin Inspector
"Exemplifying the term centrally located, the Sino-French themed Palais de Chine is within the original (and much smaller) city of Taipei, once surrounded by the last city wall built during the late Ching dynasty. Like the neighborhood to which it belongs, the Palais de Chine incorporates elements both ultra-modern and clearly classical. Rooms are cool and refined, equipped with imported cloud-soft beds, 40-inch flat-screen monitors, full broadband wireless, and individual coffeemakers. It’s in the hotel’s common areas that touches of antiquity truly abound, from faux-antique furniture (from both China and France), delicate flower arrangements, and dark wood paneling. A high-rise hotel in a deeply urban setting, the Palais de Chine is somewhat lacking in natural daylight, making it an excellent roost for urban night owls."
"Le Palais is Taiwan's first and only three Michelin-starred restaurant. Executive chefs Ken Chen and Matt Chen share their joy at the success of the establishment. Known for its signature dishes like kung pao frog stomach and pork tendon stir-fried with XO sauce, the restaurant showcases creativity and culinary mastery. Chef Matt Chen, joining in 2017, has added a new dimension with dishes such as golden wine chicken and meticulously prepared fried prawn balls. The chefs have recently celebrated their three Michelin-star accolade for Le Palais." - Michelin Guide Digital-Hong Kong Macau
"Chef Chan moved to Taiwan from Macau nearly 20 years ago and specialises 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." - Kenneth Goh
