Silks House

Taipei, Taiwan

With its emphasis on complex technique and lack of formal procedure, Cantonese cuisine is an artform that takes many years to master. Chef Max Wo, an alumnus of Hong Kong’s renowned fine-dining restaurant Lei Garden, stepped into the head chef role at the 2008-launched Silks House in Taipei in 2019 and his decades of service have held him in good stead. With his pure, traditional cooking style, he has received plaudits from gourmets who have travelled from far and wide to take a seat in the restaurant’s lavish dining room and try signature dishes such as xishi soup rice (made with lobster, mud crab and white prawns), char siu pork and steamed king crab with egg and shaoxing wine.

Key Information

• Tasting menu from $75
• Lunch and dinner: Mon – Sat
• 866225215000
• Visit Silks House's Website

Location

Lane 39, 3F Zhongshan North Road, Zhongshan district, Taipei, 104