Having Cantonese food in Taipei wasn’t a priority to be honest, but @silkshouse_taipei at @regenttaipei pleasantly surprised me with its excellent flavors and techniques! Chef @maxwo_hoi_ming 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 HK restaurants. Favorites of the night included marinated squab, deep-fried abalone tart, snake skin, lamb stomach in chili oil, traditional snake soup, and lamb stew.
Our menu:
香烤烏魚子
Grilled Mullet Roe
花雕醉乳鴿
Marinated Squab in Huadiao Wine
蔥拌蛇皮
Snake Skin with Scallion
紅油羊肚
Lamb Stomach in Chili Oil
鮮菌素鵝
Vegetarian Goose with Fresh Mushrooms
翡翠萵筍
Chilled Celtuce
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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Silks House 晶華軒
Taipei, Taiwan
#supermelTW
