Silks House at Regent Taipei stands as the city’s most accomplished Cantonese kitchen, led by one master of the craft. Executive Chef Max Wo Hoi-Ming honed his skills at Hong Kong’s Lei Garden before building a global career that includes earning a Michelin star in Osaka. He brings both pedigree and perspective: the precision of tradition balanced by a worldly understanding of ingredients and technique.

What sets Silks House apart is its ability to anchor Cantonese cookery in Taipei’s own terroir. Chef Wo frequently seeks out the island’s finest produce, bringing new vitality to classic recipes. From roasted meats to double-boiled soups, wok-fried dishes to elegant dim sum, every plate is a study in refinement—executed with exacting detail yet never losing the warmth of its roots.

The restaurant’s defining dish is Snow Crab Rice Soup—an opulent expression of Cantonese mastery. A vibrant broth, simmered with lobster, mud crab, and white shrimp until deep orange-red, is poured dramatically over golden crisped rice. The moment the grains meet the broth, a plume of steam rises, carrying the perfume of the sea and a crackle of sound that heightens anticipation. Topped with king crab and other premium seafood, the dish offers both theatre and comfort, delighting sight, sound, and palate in a single experience.

In Taipei’s evolving dining scene, Silks House asserts itself not with novelty but with conviction. Its cooking demonstrates that Cantonese cuisine, grounded in heritage yet open to refinement, already holds the richness to be expressed at the highest level. Here, there is no compromise—only clarity of vision, disciplined technique, and the confidence that comes from mastery.

Silks House represents Cantonese dining at its most assured: rooted in history, enriched by global mastery, and expressed with poise.