Le Palais – 3-Star Michelin renowned restaurant in Taipei Review

Le Palais – 3-Star Michelin renowned restaurant in Taipei Review

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(此文為英文版食記評價,欲看中文版評價請點以下連結 / This post is in English; for the Chinese review, please click o the link below):

Le Palais is a renowned restaurant in Taipei that has earned three Michelin stars for five consecutive years (2018-2022) for its exceptional dining experience. Located inside the Palais de Chine Hotel, Le Palais offers an exquisite blend of Cantonese cuisine with a touch of innovation that takes your taste buds on a journey. In this blog, we will take you on a virtual tour of Le Palaisdining experience, describing the ambiance, food, and the chef‘s credentials and offering our verdict on the overall experience.

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The moment you enter the restaurant, you are greeted by a stunning interior that exudes luxury and elegance. The dim lighting creates a warm and intimate atmosphere, and the space is decorated with Chinese artwork and ornate details. The restaurant has a spacious dining area with tables arranged to ensure privacy, allowing you to have a personal conversation with your loved ones. The staff is welcoming and attentive, ensuring you feel right at home.


The chefs at Le Palais, Chef Matt Chen and Chef Ken Chan are culinary masterminds who have spent more than 30 years perfecting Cantonese cuisine. Both chefs are renowned for their ability to infuse traditional flavours with contemporary techniques, resulting in unique and unforgettable dishes. The restaurant offers a Michelin set menu, which changes regularly, ensuring you savour the freshest ingredients in season.

Chef Matt Chen and Chef Ken Chan(image credit: Le Palais)
Chef Matt Chen and Chef Ken Chan (image credit: Le Palais)

Our friends rave about Le Palais, mostly bout its famous roast duck. For our first visit, we decide to test the water by optig for the Michelinset menu, which includes the following dishes:

Le Palais Assorted Appetizers,” which includes a “Deep-fried Shrimp Toast” and a “Radish Roll with Vinegar“:

The appetizers included a Deep-fried Shrimp Toast and a Radish Roll with Vinegar, both masterfully prepared and presented.
The Deep-fried Shrimp Toast was a standout, with a crispy exterior embracing a succulent filling of fresh shrimp and delicate herbs. The toast was perfectly fried, with a golden brown colour that was a feast for the eyes, and the shrimp was seasoned to perfection, allowing the natural sweetness of the seafood to shine.
The Radish Roll with Vinegar was equally impressive, with the vinegar’s tartness perfectly balancing the radish’s sweetness. The roll was light and refreshing, with a delicate texture that was a pleasure to eat. The dish was a testament to the restaurant‘s ability to transform simple ingredients into a culinary masterpiece.

  • “Double-Boiled Chicken Soup with Fish Maw” :
Le Palais - 3-Star Michelin renowned restaurant in Taipei Review
雞粥燉花膠 / Double-Boiled Chicken Soup with Fish Maw

From the first sip, I knew I was in for a treat.
The soup was rich and flavorful, with a complexity that belied the simplicity of its ingredients. The chicken was tender and succulent, while the fish maw added a unique texture that perfectly complemented the broth. The soup was delicate and balanced, with a warmth and depth of flavour that was truly exceptional.

  • “Steamed Lobster with Wood Ear Mushrooms”:
頤宮 - 台北君品酒店3星米其林餐廳 / Le Palais - 3-Star Michelin renowned restaurant in Taipei Review
金銀雲耳蒸龍蝦 / Steamed Lobster with Wood Ear Mushrooms

The Lobster was perfectly cooked, with succulent, tender meat that practically melted in my mouth. The wood ear mushroom added a delightful texture to the dish, with a delicate crunch that complemented the Lobster perfectly. The sauce was a highlight of the plate, with a subtle, savoury flavour that enhanced the natural sweetness of the Lobster.

  • “Braised Abalone (6 head) with Goose Foot and Shiitake Mushroom”:

The abalone was braised to perfection, with a tender, melt-in-your-mouth texture, unlike anything I had ever tasted. The goosefoot and shiitake mushroom added depth and complexity to the dish, with a subtle earthy flavour that complemented the abalone perfectly.
But what truly set this dish apart was the presentation. The abalone was presented on a beautiful platter, surrounded by the goosefoot and shiitake mushroom, with a delicate garnish of fresh herbs and edible flowers. The dish was a true work of art, with every detail carefully crafted to create a stunning visual feast.

  • “Pan-Fry Righteye Flounder”:
Le Palais - 3-Star Michelin renowned restaurant in Taipei Review
Le Palais Pan-Fry Righteye Flounder

The Righteye Flounder was cooked to perfection, with crispy golden skin and a delicate, flaky texture that melted in my mouth. The flavours were expertly balanced, with the subtle sweetness of the fish perfectly complemented by the tangy citrus sauce and the earthy notes of the mushrooms.
The presentation of the dish was also impeccable. The flounder was expertly filleted and arranged on the plate, surrounded by an array of vibrant, colourful vegetables and garnished with delicate microgreens. The presentation is a feast for the eyes and the palate, with every detail thoughtfully crafted to create a stunning visual display.

  • “Pouched Seasonal Vegetables with Soy Sauce”:

The dish was a celebration of the freshest, most vibrant seasonal produce, cooked to perfection and served with a delectable soy sauce that perfectly complemented the natural flavours of the vegetables.
The pouching technique used in preparing the vegetables resulted in an incredibly tender dish, with each bite bursting with a delicate sweetness and a subtle nuttiness. The accompanying soy sauce was the perfect finishing touch, adding a depth of umami flavour that elevated the dish to new heights of culinary excellence.

  • “Daikon Radish Puff Pastry”:
Le Palais - 3-Star Michelin renowned restaurant in Taipei Review
Daikon Radish Puff Pastry

Le PalaisDaikon Radish Puff Pastry dessert is a work of culinary art that leaves a lasting impression on all diners who are fortunate enough to indulge in its decadent flavours. This dessert is an intricate and innovative fusion of traditional French pastry techniques and Taiwanese ingredients, showcasing the very best of both culinary worlds.
The daikon radish is the star of the show in this dessert, providing a delicate sweetness and a uniquely refreshing texture perfectly balanced by the rich, buttery puff pastry. The subtle interplay of flavours and textures in this dish is a testament to the skill and artistry of the chefs at Le Palais, who have created a dessert that is both complex and satisfying.

  • “Almond Milk”:
頤宮 - 台北君品酒店3星米其林餐廳 / Le Palais - 3-Star Michelin renowned restaurant in Taipei Review
頤宮杏仁茶 / Almond Milk

As the final dish of a multi-course Michelin menu, the Almond Milk at Le Palais is a delightful and refreshing way to end a luxurious dining experience. Served in a small, delicate glass, the silky texture of the almond milk is complemented by the subtle sweetness of the almond flavour.
The dish‘s presentation is impeccable, with the glass adorned with a small garnish of edible flowers, adding a touch of elegance and sophistication. The almond milk is not overpowering, making it an impeccable choice for those who want to enjoy a light, delicate dessert without feeling overly full or weighed down.

  • Verdict:

Le Palais is a culinary gem in Taipei, offering an exceptional dining experience worthy of its three Michelin stars. The ambiance is luxurious and intimate, the staff is welcoming and attentive, and the food is simply outstanding. The chefs‘ credentials speak for themselves, and their mastery of Cantonese cuisine is evident in every dish. Le Palais is the place to be if you’re looking for a gastronomic experience that will leave you mesmerized.
In conclusion, Le Palais is a culinary journey that takes you on a ride through the flavours of Cantonese cuisine. From the appetizer platter to the dessert platter, every dish is crafted with precision and care.

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