[Taiwan: Taipei] Silks House 晶華軒

Rating: 4/5

Having Cantonese food in Taipei wasn’t a priority for us to be honest, but Silks House 晶華軒 at Regent Taipei pleasantly surprised me with its excellent flavors and techniques! Chef Max Wo hails from Hong Kong and has over 30 years of Cantonese cooking experience under his belt. I’ve heard many good things about Silks House and it’s no wonder - the level of execution is better than a lot of restaurants in Hong Kong actually. Favorites of the night included marinated squab, deep-fried abalone tart, snake skin, lamb stomach in chili oil, traditional snake soup, and lamb stew.

鮮菌素鵝
Vegetarian Goose with Fresh Mushrooms

翡翠萵筍
Chilled Celtuce

蔥拌蛇皮
Snake Skin with Scallion

香烤烏魚子
Grilled Mullet Roe

紅油羊肚
Lamb Stomach in Chili Oil

花雕醉乳鴿
Marinated Squab in Huadiao Wine

脆皮豬燒肉
Crispy Roasted Pork

江南素菜餃
Mixed Vegetable Dumpling

野菌鮑魚酥
Deep-fried Abalone Tart

老廣蛇羹
Traditional Cantonese Snake Soup

蔥煎紅喉
Pan-fried Blackthroat Seaperch with Scallion

古法羊腩煲
Traditional Lamb Stew

薑汁玉蘭
Chinese Kale with Ginger

清炒角瓜
Stir-fried Luffa

生拆膏蟹麻婆豆腐
Mapo Tofu with Crab Roe

燕窩杏汁煎堆仔
Deep-fried Sesame Ball with Bird’s Nest & Almond Juice

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