When traveling through Taiwan, there are countless memorable people, places, and experiences — especially the food. Every trip brings new culinary discoveries, each one both surprising and deeply satisfying. This time, we visited several restaurants in Taipei, New Taipei, Taichung, and Tainan that have been featured in the MICHELIN Guide Taiwan or the 500 Dishes Award list. Though each restaurant has its own distinct style, all embody an unmistakable “Taiwanese flavour,” making every meal a delight to savour.
Located on the second floor of the InterContinental Taichung, Ming Juan Lou offers contemporary Cantonese cuisine while paying tribute to classic dishes. Inspired by the profound ancient Chinese verses of philosopher Su Shi’s 'The Bright Moon', each dish reflects the rich historical essence of Cantonese cuisine and embodies the Eastern symbolism of reunion and togetherness associated with feasts.
Ming Juan Lou uses locally sourced sustainable ingredients, blending creative techniques with refined culinary craftsmanship to cleverly incorporate poetic imagery into classic Cantonese dishes. More than just a feast for the palate, every meal tells a unique story. The restaurant features three private dining rooms as well as an open dining area, and offers several set-menu options. Combined with attentive and thoughtful service, it delivers an exceptional dining experience.
Ming Juan Lou Chinese Cuisine Executive Chef Wu Xi-Ching has served as a National Banquet Chef and is renowned for his exceptional culinary skills and innovative vision. He masterfully combines traditional cooking techniques with modern methods to create remarkable dining experiences. Drawing on his deep understanding of Cantonese cuisine, Chef Wu preserves classic flavours while incorporating contemporary creative elements. Inspired by the theme of the moon, he has developed many exclusive signature dishes for Ming Juan Lou, using cuisine as a medium to express the rich heritage of Cantonese culture.
One signature dish not to be missed is the “Ming Juan Lou’s Roasted Signature Duck.” The restaurant selects premium Pekin duck (also known as Cherry Valley duck) raised in Yunlin, prized for its rich fat content and robust flavour. Before serving, the chef performs a tableside “whisky flame” presentation, which not only gives the duck skin a crispy, aromatic, and glossy finish, but also adds a sense of ceremony perfect for today’s social-media dining culture.
The first way to enjoy the roast duck is as Peking-style sliced duck wraps: house-made popiah skins are spread with sweet bean sauce, then filled with thick slices of duck meat complete with flavourful duck fat, along with Sanxing scallions, shredded apple, and shredded cucumber, creating a beautifully layered texture and flavour experience.
For more information:
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Website: mingjuanlou.taichungic.com/zh-hans/
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