Silks House

Located within Regent Taipei, Silks House is helmed by Hong Kong–born Cantonese Culinary Director Wo Hoi Ming, a veteran with over 30 years of experience. Together with his skilled team, he upholds the essence of Cantonese cuisine through masterful techniques, presenting a sumptuous selection of roasted meats, soups, stir-fries, and delicate steamed dim sum. Chef Wo’s distinguished career includes senior roles at Hong Kong’s Lei Garden Group, Singapore’s and Thailand’s Crystal Jade Group, and Macau’s Sands Hotel. In 2013, he led Xiang Tao at The Ritz-Carlton, Osaka to earn its first Michelin star. His commitment to authenticity inspires him to explore Taiwan’s local farms and producers, sourcing premium native ingredients to reinterpret the timeless flavours of Cantonese cuisine.

Beyond its exquisite food, Silks House features a stunning space redesigned by Japanese interior designer Hashimoto Yukio, with an investment of nearly NT$20 million. The design integrates Chinese calligraphic art with modern light and glass installations, creating a contemporary yet classically inspired setting. With over ten private dining rooms that can host gatherings from six to fifty guests, the restaurant’s graceful service and refined atmosphere have made it one of Taipei’s most sought-after venues for both social and business occasions.

Signature Dishes

• Beef Tongue with Scallion and Sichuan Pepper Sauce
• Honey-Glazed Barbecued Pork
• Double-Boiled Fish Maw Soup with Baby Cabbage
• Crab and Cod Roe Congee
• Crispy Turnip Pastry

Tatler Tip:

Chefs Wo Hoi Ming has revived several intricate, traditional Cantonese dishes — once reserved only for loyal regulars — now available to all diners and well worth ordering.