TRANSLATION | Eugenia Yang
台北晶華酒店 晶華軒 Silks House
There was a saying that originated from the Han Dynasty: “While the king’s life depends on people, the people’s life depends on food.” As time passes, the thousand-year-old traditions are also changing their meaning. The definition of food has gone from being a daily substance to a pursuit of a higher quality lifestyle. As the Lunar New Year arrives, let us embark on a Michelin journey, where we get to explore an array of different cuisines—Sichuan, Cantonese, Taiwanese and more—all rich with excellent and delicious flavors.
When Old Meets New
Located in Regent Taipei and designed by Japanese interior designer Hashimoto Yukio, Silks House is decorated with Chinese calligraphy that is etched and backlit on glass screens in the corridor to befit the elegant cuisine. Like walking into a surreal three-dimensional space, the charm of calligraphy is cleverly integrated into the dining ambience, the most authentic Cantonese cuisine is thus created.
With Taste and Creativity
With over 30 years of experience, culinary director Max Wo collaborates with executive chef Man Quan Wu to come up with a selection of classic dishes—siu mei, soup, stir fry and steamed goods—that will lead the restaurant into a new realm of Cantonese cuisine. The chef’s signature includes Barbecued Pork with Honey Sauce. Complementing each other’s flavor, the rich oily aroma and the rosy barbecued pork become the best combination. Another must-have, the Double-Boiled Sea Conch and Red Date with Chicken Soup uses fresh sea conch from Thailand, plymouth rock chicken from Changhua and spring water from Snow Mountain to bring out an unprecedented flavor of freshness. Don’t forget to try out the Shredded Black Mushroom and Black Fungus stuffed with Wheat Gluten and Chef Wo’s famous Crispy Rice Puff with King Crab Meat, Scallop, King Prawn and Vegetables in Lobster Stock.