Regent Taipei is more than just a luxury hotel—it’s also a culinary destination in its own right. With nine restaurants under one roof, it’s basically a playground for anyone who loves to eat. From sizzling teppanyaki right in front of me, to delicate Cantonese dishes, and even modern Asian comfort food, every meal turned into an experience of its own. Here’s where I dined during my visit:
ROBIN’S TEPPANYAKI (2F)
ROBIN’S TEPPANYAKI presents an exquisite Western-Asian fusion, where fresh seasonal ingredients are refined with delicate French influences. What impressed me most was the theatrical precision of the teppanyaki preparation—every course, from appetiser to dessert, was prepared with meticulous care and delivered outstanding flavours.
The restaurant, located on the second floor of Regent Taipei, was buzzing with crowds when I visited in the evening. It’s no wonder this is considered one of the best teppanyaki restaurants in Taipei.
I went for the full 8-course teppanyaki, and it was a delicious journey worth every bite! Before the cooking began, the chef laid out the star ingredients—giving us a preview of the feast he was about to create right in front of us. And what a lineup it was: Ilan abalone, Australian lobsters, Hokkaido scallops, and A5 Wagyu ribeye.
Dinner kicked off with a juicy Hokkaido scallop paired with a colourful veggie terrine—simple, fresh, and so satisfying. Then came the soups: French onion, lobster bisque, or wild mushroom. I went straight for the lobster bisque, and it didn’t disappoint.
The broth was rich and comforting, and the side of grilled bread with that buttery spread topped with crunchy toasted quinoa was the kind of little detail that makes you go, “so good!”
Before the next course was served, a roving cocktail cart rolled up—such a fun touch. Guests could choose their favourite tipple (with non-alcoholic options too), and it really added a lively, indulgent vibe to the whole teppanyaki experience. It felt less like a formal dinner and more like a night out where every detail was designed to spoil you.
The flow of courses was spot on—starting with a delicate red snapper in gin and clam dashi, then stepping up to Ilan abalone with black truffle and tender bamboo shoots.
The tender Ilan abalone, paired with aromatic truffle sauce and crunchy bamboo shoots, created a mix of flavours and textures that really stood out.
The Australian lobster with wild mushrooms in Shaoxing wine was a standout, but the real showstopper was the Japanese A5 Wagyu ribeye, seared to absolute perfection right before our eyes.
They rounded off the savoury courses with their signature fried rice (a teppanyaki classic done exceptionally well), before finishing with tiramisu paired with Ichiro’s malt and grain blended whisky—a sophisticated end to a sumptuous meal.
This is the best Tiramisu I’ve had in Taipei!
SILKS HOUSE (3F)
SILKS HOUSE is led by an award-winning chef celebrated for authentic Cantonese cuisine. The restaurant is almost always fully booked (advance reservations are a must), and it’s easy to see why—it has built a loyal celebrity following, with recent guests including Taiwanese pop icon Jay Chou.
The restaurant is located on the third floor of Regent Taipei.
I had the opportunity to savour their banquet lunch menu during my visit in Taipei. The lunch banquet menu was a masterclass in traditional Cantonese cooking, showcasing both classic techniques and premium ingredients.
The luncheon began with Silks House’s Signature Appetizers, a curated line-up of classic Cantonese small bites that instantly set the stage for the feast to come.
After the starters, I had the Cantonese-style Eight Treasures Winter Melon Soup, which was impressive in terms of display and taste. The broth was crystal clear and deceptively light, yet packed with incredible depth of flavour.
What I loved was how the winter melon served as both the elegant serving vessel and an integral part of the dish itself, slowly infusing the soup with its subtle sweetness.
The next culinary centerpiece arrived with Steamed Crab Claw with Crab Roe on Minced Pork & Water Chestnut, a signature favourite at Silks House.
The claw was meaty and naturally sweet, overflowing with rich crab roe, then at the base, a tender minced meat patty with crunchy water chestnuts brought everything together for a satisfying mix of textures.
Then came the Stir-fried Matsusaka Pork with Green Chili Peppers. Cooked to perfection, the pork was tender yet had just the right amount of bite, while the chilies added a gentle heat and freshness that lifted the whole dish. It was simple, but done so well that every mouthful felt satisfying.
Another Silks House signature was the Superior Pao Fan with Lobster and Crab and it truly lived up to its name. The tableside preparation was what made it so memorable. A server wheeled out a cart with fresh ingredients and a pot of rich, bubbling golden broth, turning the process into a little dining performance as they added the crispy, fluffy rice.
The superior broth itself was remarkably tasty—clear yet full-bodied, with layers of seafood sweetness that unfolded with every sip. It had that depth of flavour that only comes from hours of careful simmering, the kind that makes you slow down just to savour it. Paired with the soft poached rice soaking up all that richness, it was so comforting and addictive that I couldn’t help going back for seconds.
To end on a sweet note, Silks House rolled out a mega-sized Taiwanese shaved ice—the kind of dessert that instantly grabs everyone’s attention. Piled high and overflowing with toppings like barley, red beans, green beans, chewy taro balls, thick-cut yam, and even dried mango.
Two classic condiments: condensed milk and brown sugar syrup were served on the side, letting guests scoop, drizzle, and DIY their own perfect bowl. It was fun, nostalgic, and indulgent all at once.
From start to finish, Silks House really impressed me with its balance of tradition, finesse, and flavour. You can tell the team here really lives up to Silks Hotel Group’s philosophy of serving guests the way they themselves would like to be served. If you’re serious about Cantonese food or just love a good feast, you’ve got to add Silks House to your list.
All photographs were taken by Discoverist.sg unless otherwise stated.
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