A Reason to Stay:
A Conversation with Chef Max Wo Hoi-ming of Silks House, Regent Taipei

2026. March 12. INSIGHTS

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When the Elite 15 ASIA list of the finest Chinese Restaurants in Asia by the Chinese Restaurant Awards was announced in 2025, Silks House in Taipei earned the No. 15 position — recognition of a Cantonese kitchen known for its consistency, discipline, and quiet refinement.

Just announced, the restaurant reached another milestone. Silks House was newly listed on the extended ranking of Asia’s 50 Best Restaurants, debuting at No. 64.

Behind the restaurant’s steady rise is Culinary Director – Chef Max Wo Hoi-Ming.

In person, Chef Wo comes across as bright, warm, and generous with his time. When speaking about cooking, his tone carries both calm confidence and genuine curiosity — the mindset of a craftsman who continues to refine his work. Outside the kitchen, he is also active on social media, regularly sharing his dishes, techniques, and kitchen moments. For him, it is less about promotion and more about sharing the craft with younger cooks who are eager to learn.

From Hong Kong to Taipei

Chef Wo’s culinary path began in Hong Kong. He trained at the renowned Lei Garden, before expanding his experience internationally.

He later worked at The Ritz-Carlton Osaka, where the Chinese restaurant earned a Michelin Guide one-star distinction during his tenure. His career then took him through large international hospitality kitchens including The Venetian Macao.

Eventually, his journey brought him to Taiwan.

Chef Wo first spent three years at W Taipei, before joining Regent Taipei, where he has now led the kitchen of Silks House for six years.

Yet Taiwan was never meant to be permanent.

“I thought I would stay for only two years,” he recalls with a smile.

But something about the island made him stay longer than planned.

“Here, people respect chefs. And people respect each other.”

For a chef, that kind of environment matters.

A Deep-Rooted Cantonese Culture

Chef Wo’s culinary path began in Hong Kong. He trained at the renowned Lei Garden, before expanding his experience internationally.

Taiwan’s long relationship with Cantonese cuisine also helped Chef Wo feel at home.

He explains that Cantonese roast meat culture has been present in Taiwan since the 1970s.

“You could already find barbecue shops everywhere,” he says. “And what surprised me is that many of them still keep the old-time flavors.”

Over time, dim sum culture flourished as well. Today, Cantonese cuisine has become one of the most mainstream and widely loved Chinese culinary traditions in Taiwan.

For a Hong Kong chef, the familiarity of the flavors — combined with Taiwan’s openness to culinary craft — created the right environment to continue refining his work.

The Reason He Stayed

Chef Wo’s culinary path began in Hong Kong. He trained at the renowned Lei Garden, before expanding his experience internationally.

If Taiwan’s dining culture welcomed him, it was his team that ultimately convinced him to stay.

“My cooks want to learn,” he says simply.

Originally planning to stay only a short time, Chef Wo gradually realized that the young cooks around him were eager to develop their skills. That enthusiasm created a sense of responsibility.

“If they want to grow, then I should stay longer and guide them.”

What started as a two-year plan has now become nearly a decade in Taiwan.

The Inspiration of Taiwan’s Ingredients

Working in Taiwan has also allowed Chef Wo to explore local ingredients more deeply.

He speaks with particular appreciation for Hualien rice, known for its fragrance and texture. But it is not only the grains that inspire him.

“Anything that grows from the land — taro, potatoes, nuts — the quality here is very good,” he says.

Taiwan’s fruits and tea culture also offer endless possibilities for pairing and seasonal expression. These ingredients gradually find their way into the menu at Silks House, where traditional Cantonese techniques meet Taiwan’s agricultural richness.

The Meaning of Cooking

When asked what matters most for a young chef, his answer is simple.

“The most important thing is to truly enjoy cooking.”

Without genuine interest, the long hours and intense rhythm of the kitchen become difficult to sustain. Passion, in his view, must come first.

Success, therefore, is not defined only by rankings or recognition. For Chef Wo, satisfaction often comes from smaller moments — seeing a young cook master a technique, or finally perfecting a dish that has been refined again and again.

The Early Years

When asked what matters most for a young chef, his answer is simple.

Chef Wo entered the kitchen at a young age. Before the age of twenty, he had already become a sous chef — an achievement that carried both pride and pressure.

At the time, however, his family did not fully support his career choice.

“My mother was very traditional,” he recalls. “She didn’t really accept that I wanted to become a chef.”

For many families of that generation, working in kitchens was not seen as an ideal profession.

Yet Chef Wo remained determined to follow the path he had chosen.

Today, decades later, he leads one of Taipei’s most respected Cantonese kitchens while continuing to mentor the next generation of cooks.

In an industry that often moves quickly and loudly, Chef Max Wo represents something quieter but enduring — dedication to craft, respect for tradition, and a steady commitment to the future of Chinese cuisine.