Le Palais - The Pinnacle of Refined Cantonese Cuisine

If there’s a restaurant in Taipei that tells stories through every dish, it’s Le Palais.

Perched on the 17th floor of Palais de Chine Hotel, Le Palais has long stood as a culinary beacon in Taipei. As the only restaurant in Taiwan to consistently earn three Michelin stars, it represents not just mastery in Cantonese cuisine but a harmonious blend of craft, culture, and refined hospitality.

The menu at Le Palais avoids unnecessary extravagance. Instead, it highlights exquisite techniques, premium ingredients, and a deep respect for traditional flavors, reimagined with modern elegance. Among its most iconic offerings, two dishes shine as pillars of its culinary reputation: Preserved Duck (Xianzhi Duck) and the Char Siu King.

Xianzhi Duck: Precision, Patience, and Perfection

This legendary house specialty begins with a small local duck from Yilan, raised for just 28 days and weighing precisely one Taiwanese jin (about 600 grams). This meticulous selection ensures the perfect balance of tender meat and rich flavor.

The preparation process spans multiple days: the duck is stuffed with a blend of traditional Chinese herbs and spices, marinated for two days, coated with a glaze, and roasted in a traditional Chinese oven. After air-drying and degreasing, the duck is flash-fried with hot oil before serving to achieve its signature amber-colored, ultra-crispy skin.

For the full experience, diners are encouraged to opt for the two-course version: the first course highlights the duck in its original roasted form; the second offers a choice of refined dishes crafted from the remaining duck frame—such as fragrant claypot duck porridge, a sour-savory duck bone soup, or a wok-fried duck stir-fry with aromatic spices. Each option showcases a different layer of flavor and culinary artistry.

More than just a dish, Xianzhi Duck is a masterclass in balance, texture, and time-honored technique—proof of how deeply Le Palais respects its craft.

The Char Siu King: A Timeless Icon, Perfected

While char siu is a common Cantonese staple, Le Palais elevates it to imperial status. Made from the prized pork "plume" shoulder—a cut known for its ideal fat-to-lean ratio—the meat is marinated in the chef’s signature sauce, slow-roasted for over 30 minutes, and glazed with maltose for a glossy, caramelized finish.

Each bite delivers a rich, savory-sweet harmony. The exterior glistens with a lacquered sheen, while the interior remains meltingly tender. Subtle layers of spice and sweetness unfold on the palate, with a lingering warmth that redefines what a traditional roast pork can be.

The Char Siu King doesn’t rely on bold theatrics. Its brilliance lies in the precise execution, the restraint of seasoning, and the unwavering commitment to texture and depth, making it an unforgettable experience in a seemingly simple dish.

Ambience & Experience: Thoughtful Luxury from Start to Finish

The dining space at Le Palais fuses traditional Chinese elegance with modern minimalism. Carved wooden panels, soft lighting, and views of Taipei’s skyline create a serene, luxurious setting. Private dining rooms offer intimacy, while the main hall feels grand yet refined.

Service is polished and intuitive. Staff are well-versed in every dish, offering thoughtful guidance on meal pacing, tea pairings, and wine selections. The restaurant’s beverage program includes an expertly curated wine list and a range of refined teas and spirits, allowing for tailored pairings that complement the nuanced flavors of the cuisine.

Final Thoughts: Tradition Refined into Culinary Art

At Beyond the Cocktail, we spotlight exceptional dining experiences that go far beyond the bar. Le Palais is not just a restaurant—it’s a stage for craftsmanship, tradition, and emotion. Each dish tells a story, each course invites reflection.

For food lovers seeking more than a meal, Le Palais offers a chance to taste the very essence of Cantonese cuisine, reinterpreted through star-level execution and timeless dedication. It’s where every detail matters, and every bite lingers long after the last course.