Tien Hsiang Lo

This Michelin one-star restaurant truly impressed me with the variety on its menu. The seating was comfortable, and the attentive staff not only served dishes but also shared the history of the restaurant and the stories behind what we ordered. It felt like more than just eating a carefully prepared meal — it was an experience that carried you through time and across cultural borders. The flavors held their ground with confidence. The walls are adorned with calligraphy, and while deciphering the characters can be tricky, that’s part of the fun — a playful guessing game that adds to the charm of the atmosphere. A particularly unique touch: with your meal, you also receive a hanging scroll freshly written by an on-site calligrapher. It’s not just dinner; it’s a keepsake you can take home.

I grew up with Shanghai Hangzhou food, and coming here was eye opening. Service is dedicated and clairvoyant. The dishes are familiar yet innovative. The combo results in a superior memory. Flavor dimensions are layered. Fully justified in their awards and recognition. My dad says this is supreme to other places in Asia for this cuisine. Another must have item is their tea, just because it's TW and this country takes tea drinking very seriously.

Found the place via the Michelin guide. It was easy to make a reservation online. We had to move it by one day and even with short notice it was not a problem. The food was excellent and had good spacing between the courses. Interesting flavors and well prepared. Service was efficient and explained every dish while serving it. We had 2 different set menus and for the standard of food and service price / value was good. We also got a hand written menu as a present that was done by a master while we were eating. I can strongly recommend the restaurant when looking for Hangzhou style food.

The place has been reputable for years since I was young, and God bless that I eventually can afford it now. My family and I had visited many Michelin-starred places but this is indeed one of a kind. Sooner after my online booking, I got an international phone call from the front desk confirming the pre-orders, and that was warmhearted. The hotel is bit outdated, but the vibe maintained. The restaurant was decent, quiet, and with sufficient distance between tables, which is pretty rare nowadays. A complementary appetizer set was given with chili sauce and marinated radish. Personally, the chili sauce is bit awkward in a Hangzhou-style cuisine, and it tastes just OK. An on-site calligrapher instantly wrote our orders as a souvenir, and that was in fact out of our expectation. Brilliant! All dishes were astonishingly good, especially for the Crab Tofu (大閘蟹粉豆腐) and the stewed sea cucumber (翡翠蔥靠刺參). It's a pity that the server didn't remind us that our noodle with hairy crab is identical to the tofu; otherwise we can have one more dish to try. Another awkward setting was about the sequence of our 東坡肉, which came the last dish when we were pretty full. I believe it would much better if it came earlier. All in all, the service, vibe, tea, and foods are all good.

We had quite a lovely dinner here and I can't thank the staff enough for making it a special experience visiting Taipei. Service was impeccable but not rigid that makes us uncomfortable. Instead, the staff was very friendly and gave us a lot of suggestions on the menu. Food was great. I love everything but the dessert was truly something to write home for me. Really hope I can visit them again to try other sets on their menu.

It's your typical杭州菜, out there dishes are finally crafted and it tastes good. You got to try their lion head. Their shrimp with snow pea it's also very good. Their smoke soft egg is very good. But don't try their 燒賣. Not very good.

Tien Hsiang Lo, a Michelin-starred restaurant located in the bustling city of Taipei, offers an exquisite dining experience that seamlessly combines Western fine dining aesthetics with a touch of Chinese culture. We had the pleasure of securing a reservation for two today and it was an enjoyment. To begin, we were offered a shot of vinegar-based drink, which provided a refreshing start to our meal. Our first dish was a combination of four delectable items, but the smoked egg truly stole the show. The delicate smoky flavor and sweet egg yolk perfectly complemented each other, creating a harmonious blend of flavors that left a lasting impression on our palates. Next, we indulged in the crab meat with tofu, enhanced by a touch of vinegar. The vinegar brought out the natural sweetness of the crab meat, resulting in a delicious dish that was a true feast for the senses. We also savored the Abalone, lamb meat, and pork in "Don Po" style, all of which were excellent and beautifully presented. Overall, our experience at Tien Hsiang Lo was satisfying. The exceptional service, crisp white tablecloths, and excellent explanations of each dish added to the overall experience. While a few dishes fell short, the majority were an absolute delight, and we look forward to returning to Tien Hsiang Lo soon.

Finally, a Michelin starred spot in Taiwan that didn't disappoint! Offering extensive regular and seasonal set menus as well as a la carte options for Hangzhou cuisine, Tien Hsiang Lo doesn't exactly do anything particularly unique or special with the presentation of the dishes themselves, but the quality in their craft is certainly noticeable in the preparation, from the ingredients to the actual prep and seasoning, leaving little room for qualms to arise in their food. Their set menus cover a swath of price points and dish types, with the option to swap out particular dishes that you may not be interested in (i.e. General Tso's chicken, though they supposedly prepare this in a less Americanized way). In typical highbrow dining fashion, dishes are all explained and presented when they're served, with some interludes in between for certain backstory or other cultural bits, like a handwritten calligraphy scroll poem from the restaurant. And while this may be limited to the set menus or the private rooms, when choosing your drink for the meal at the beginning, if you opt for tea, you get to choose from this neat little tea cart covering a ton of tea varietals, all of which were quite excellent. Service is as expected for a nice place like this, as is a long dining time of several hours: more so if you opt for any of the hairy crab menus.

Came here for a tasting menu dinner and was more than impressed. This place is known for their teas, but they have super amazing foods as well! We ordered their seasonal tasting menu for ~$140 USD per person. We also added our own orders of tea rather than going for their tea pairing, but I heard that was a great choice as well. I went for the aged Tie Guan Yin tea. What I appreciate is that they refill the teas when you're done with your cup! One order can last you the entire night. Highlights: - Stewed Lion's Head Meatball: So familiar but so refined. This was served with a soup like sauce and some bok choy. The flavors in it goes so well together. This felt like a warm hug from grandma. - Stewed Noodles Soup with Fried Shrimps and Water Eels: Their stews are just something else. Another great rendition of a simple meal at home but refined. - Sesame Rice Ball Sweet Soup with Osmanthus and Ferment Rice with Gum Tragacanth served with Black Tea Pastry: One hell of a way to cap off the dinner. The pastry is still warm and fresh with so much tea flavor. It goes well with the soup. Overall, a fantastic experience. The food, the tea, the service, everything was on point. Highly recommend!!

Go for the hairy crab crab tasting menu. Every dish has a ton of crab in it and you can't beat the price compared to the states.

Came here for birthday lunch. It did not disappoint. We selected a fix menu. It seemed pricy at first, but they delivered, the most extraordinary meal I have ever had. While we were waiting for the first course, the Maitre D brought a scroll with meticulous calligraphy of the menu, freshly produced just for keepsake. Each course was well prepared. When it came the main even, poached hairy crab or 花雕白灼大閘蟹, they provided a special ginger vinegar sauce for dipping. Additionally, they also brought out ginger team and warm 紹興酒 to neutralize the crab's effect on gastrointestinal system (crab can cause upset stomach). The soup was fantastic, made of pork meatball and fish swim bladder. The dessert was consisted of 3 different offerings, sesame rice ball with red bean paste, purée walnut soup and fatty tissues from bull frog. The last one was surprisingly crisp. It reminded me of white fungus soup. Most of patrons were there for special occasions. Try this Michelin star restaurant if you get a chance.

Came to this Michelin star restaurant for a birthday celebration. It was the most elegant experience I had in Taiwan and delivered when it came to service and quality of food. The food itself was not that spectacular, but I can't say it wasn't delicious. They gave us pork over rice instead of the noodle soup with fried shrimp and water eels, but it wasn't anything special. It did, however, closely resemble the "meat-shaped stone" in the National Palace Museum. My favorite dishes from our set course were the stir fried river shrimps with "long ching" tea and the braised fish maw. We had booked the room for our whole party, so we had complete privacy. It really provided the perfect and most memorable way to wrap-up our trip.