{"id":1011608,"date":"2026-03-12T21:33:05","date_gmt":"2026-03-13T04:33:05","guid":{"rendered":"https:\/\/chineserestaurantawards.com\/stagingAUG5\/?p=1011608"},"modified":"2026-03-15T22:17:43","modified_gmt":"2026-03-16T05:17:43","slug":"a-conversation-with-chef-max-wo-of-silks-house-regent-taipei","status":"publish","type":"post","link":"https:\/\/chineserestaurantawards.com\/stagingAUG5\/a-conversation-with-chef-max-wo-of-silks-house-regent-taipei\/","title":{"rendered":"A Conversation with Chef Max Wo Hoi-ming of Silks House, Regent Taipei"},"content":{"rendered":"
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<\/div>[vc_row_inner gap=”25″][vc_column_inner width=”2\/3″][vc_column_text css_animation=”fadeInUp” css=””]A Reason to Stay: <\/strong><\/span>
\nA Conversation with Chef Max Wo Hoi-ming<\/em> of Silks House, Regent Taipei<\/span><\/p>\n[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/3″][\/vc_column_inner][\/vc_row_inner][vc_row_inner gap=”25″][vc_column_inner width=”1\/3″][vc_single_image image=”1011610″ img_size=”full” css_animation=”scaleOutIn” css=””][vc_empty_space height=”15px”][vc_column_text css=””]\n

Culinary Director Chef Max Wo Hoi-Ming of Silks House Taipei. The Cantonese cuisine restaurant is the only establishment in Taiwan to earn the 2025 Elite 15 Asia title.<\/span><\/p>\n[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”2\/3″][vc_empty_space][vc_column_text css_animation=”fadeInUp” css=””]2026. March 12. INSIGHTS<\/p>\n

\u2212
\nWhen the Elite 15 ASIA<\/a> list of the finest Chinese Restaurants in Asia by the Chinese Restaurant Awards was announced in 2025, Silks House<\/a> in Taipei earned the No. 15 position \u2014 recognition of a Cantonese kitchen known for its consistency, discipline, and quiet refinement.<\/span><\/p>\n

Just announced, the restaurant reached another milestone. Silks House was newly listed on the extended ranking of Asia’s 50 Best <\/strong>Restaurants, debuting at No. 64.<\/span><\/p>\n

Behind the restaurant\u2019s steady rise is Culinary Director – Chef Max Wo Hoi-Ming<\/strong><\/a>.<\/span><\/p>\n

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 \u2014 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.<\/span>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner gap=”25″][vc_column_inner width=”1\/2″][vc_column_text css_animation=”fadeInUp” css=””]From Hong Kong to Taipei<\/em><\/strong><\/span>[\/vc_column_text][vc_column_text css_animation=”fadeInUp” css=””]Chef Wo\u2019s culinary path began in Hong Kong. He trained at the renowned Lei Garden, before expanding his experience internationally.<\/span><\/p>\n

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.<\/span><\/p>\n

Eventually, his journey brought him to Taiwan.<\/span><\/p>\n

Chef Wo first spent three years at W Taipei, before joining Regent Taipei<\/strong>, where he has now led the kitchen of Silks House for six years.<\/span><\/p>\n

Yet Taiwan was never meant to be permanent.<\/span><\/p>\n

\u201cI thought I would stay for only two years,\u201d he recalls with a smile.<\/span><\/p>\n

But something about the island made him stay longer than planned.<\/span><\/p>\n

\u201cHere, people respect chefs. And people respect each other.\u201d<\/span><\/p>\n

For a chef, that kind of environment matters.<\/span>[\/vc_column_text][vc_empty_space height=”15px”][vc_column_text css_animation=”fadeInUp” css=””]A Deep-Rooted Cantonese Culture<\/strong><\/span>[\/vc_column_text][vc_column_text css_animation=”fadeInUp” css=””]Chef Wo\u2019s culinary path began in Hong Kong. He trained at the renowned Lei Garden, before expanding his experience internationally.<\/span><\/p>\n

Taiwan\u2019s long relationship with Cantonese cuisine also helped Chef Wo feel at home.<\/span><\/p>\n

He explains that Cantonese roast meat culture has been present in Taiwan since the 1970s.<\/span><\/p>\n

\u201cYou could already find barbecue shops everywhere,\u201d he says. \u201cAnd what surprised me is that many of them still keep the old-time flavors.\u201d<\/span><\/p>\n

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.<\/span><\/p>\n

For a Hong Kong chef, the familiarity of the flavors \u2014 combined with Taiwan\u2019s openness to culinary craft \u2014 created the right environment to continue refining his work.<\/span>[\/vc_column_text][vc_empty_space][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_single_image image=”1011612″ img_size=”full” css_animation=”scaleOutIn” css=””][vc_empty_space height=”15px”][vc_column_text css=””]\n

Steamed Minced Pork with Crab Roe and Water Chestnut<\/strong> at Silks House Taipei \u2014 one of Chef Max Wo Hoi Ming\u2019s signature dishes, also recommended by our 2025 Taste Advisors as a must order.<\/span><\/p>\n[\/vc_column_text][vc_empty_space][vc_column_text css_animation=”fadeInUp” css=””]The Reason He Stayed<\/strong><\/span>
\n[\/vc_column_text][vc_column_text css_animation=”fadeInUp” css=””]Chef Wo\u2019s culinary path began in Hong Kong. He trained at the renowned Lei Garden, before expanding his experience internationally.<\/span><\/p>\n

If Taiwan\u2019s dining culture welcomed him, it was his team that ultimately convinced him to stay.<\/span><\/p>\n

\u201cMy cooks want to learn,\u201d he says simply.<\/span><\/p>\n

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.<\/span><\/p>\n

\u201cIf they want to grow, then I should stay longer and guide them.\u201d<\/span><\/p>\n

What started as a two-year plan has now become nearly a decade in Taiwan.<\/span>[\/vc_column_text][vc_empty_space height=”15px”][vc_column_text css_animation=”fadeInUp” css=””]The Inspiration of Taiwan\u2019s Ingredients<\/strong><\/span>[\/vc_column_text][vc_column_text css_animation=”fadeInUp” css=””]Working in Taiwan has also allowed Chef Wo to explore local ingredients more deeply.<\/span><\/p>\n

He speaks with particular appreciation for Hualien rice, known for its fragrance and texture. But it is not only the grains that inspire him.<\/span><\/p>\n

\u201cAnything that grows from the land \u2014 taro, potatoes, nuts \u2014 the quality here is very good,\u201d he says.<\/span><\/p>\n

Taiwan\u2019s 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\u2019s agricultural richness.<\/span>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_empty_space][vc_row_inner gap=”25″][vc_column_inner width=”1\/2″][vc_single_image image=”1011611″ img_size=”full” css_animation=”scaleOutIn” css=””][vc_empty_space height=”15px”][vc_column_text css=””]\n

A Cantonese delicacy long loved in Taipei, Chef Max Wo Hoi Ming\u2019s menu at Silks House Taipei includes a refined rendition of the Eight Treasure Winter Melon Soup, a dish that reflects the elegance and depth of traditional Cantonese cuisine.<\/span><\/p>\n[\/vc_column_text][vc_empty_space][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_column_text css_animation=”fadeInUp” css=””]The Meaning of Cooking<\/strong><\/span>[\/vc_column_text][vc_column_text css_animation=”fadeInUp” css=””]When asked what matters most for a young chef, his answer is simple.<\/span><\/p>\n

\u201cThe most important thing is to truly enjoy cooking.\u201d<\/span><\/p>\n

Without genuine interest, the long hours and intense rhythm of the kitchen become difficult to sustain. Passion, in his view, must come first.<\/span><\/p>\n

Success, therefore, is not defined only by rankings or recognition. For Chef Wo, satisfaction often comes from smaller moments \u2014 seeing a young cook master a technique, or finally perfecting a dish that has been refined again and again.<\/span>[\/vc_column_text][vc_empty_space][\/vc_column_inner][\/vc_row_inner][vc_row_inner gap=”25″][vc_column_inner width=”2\/3″][vc_column_text css_animation=”fadeInUp” css=””]The Early Years<\/strong><\/span>[\/vc_column_text][vc_column_text css_animation=”fadeInUp” css=””]When asked what matters most for a young chef, his answer is simple.<\/span><\/p>\n

Chef Wo entered the kitchen at a young age. Before the age of twenty, he had already become a sous chef \u2014 an achievement that carried both pride and pressure.<\/span><\/p>\n

At the time, however, his family did not fully support his career choice.<\/span><\/p>\n

\u201cMy mother was very traditional,\u201d he recalls. \u201cShe didn\u2019t really accept that I wanted to become a chef.\u201d<\/span><\/p>\n

For many families of that generation, working in kitchens was not seen as an ideal profession.<\/span><\/p>\n

Yet Chef Wo remained determined to follow the path he had chosen.<\/span><\/p>\n

Today, decades later, he leads one of Taipei\u2019s most respected Cantonese kitchens while continuing to mentor the next generation of cooks.<\/span><\/p>\n

In an industry that often moves quickly and loudly, Chef Max Wo represents something quieter but enduring \u2014 dedication to craft, respect for tradition, and a steady commitment to the future of Chinese cuisine.<\/span>[\/vc_column_text][vc_empty_space][\/vc_column_inner][vc_column_inner width=”1\/3″][vc_single_image image=”1011609″ img_size=”full” css_animation=”scaleOutIn” css=””][vc_empty_space height=”15px”][vc_column_text css=””]\n

Chef interaction is essential to the craft. Last December, Chef Max Wo Hoi Ming visited Chef Chan Yau Leung at Duddell\u2019s Hong Kong for a meaningful exchange between peers.<\/span><\/p>\n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”50px”][vc_empty_space height=”50px”][\/vc_column][\/vc_row]\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row][vc_column][vc_row_inner gap=”25″][vc_column_inner width=”2\/3″][vc_column_text css_animation=”fadeInUp” css=””]A Reason to Stay: A Conversation with Chef Max Wo Hoi-ming of Silks House, Regent Taipei [\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/3″][\/vc_column_inner][\/vc_row_inner][vc_row_inner gap=”25″][vc_column_inner width=”1\/3″][vc_single_image image=”1011610″ img_size=”full” css_animation=”scaleOutIn” css=””][vc_empty_space height=”15px”][vc_column_text css=””] Culinary Director Chef Max Wo Hoi-Ming of Silks House Taipei. The Cantonese cuisine restaurant is the only establishment in Taiwan to earn the 2025 Elite […]<\/p>\n","protected":false},"author":2,"featured_media":1011617,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[8,3],"tags":[1616,1642,1641,1640],"class_list":["post-1011608","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-critics-insights","category-news","tag-asia","tag-max-wo-hoi-ming","tag-silks-house","tag-taipei"],"acf":[],"_links":{"self":[{"href":"https:\/\/chineserestaurantawards.com\/stagingAUG5\/wp-json\/wp\/v2\/posts\/1011608","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chineserestaurantawards.com\/stagingAUG5\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chineserestaurantawards.com\/stagingAUG5\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chineserestaurantawards.com\/stagingAUG5\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/chineserestaurantawards.com\/stagingAUG5\/wp-json\/wp\/v2\/comments?post=1011608"}],"version-history":[{"count":0,"href":"https:\/\/chineserestaurantawards.com\/stagingAUG5\/wp-json\/wp\/v2\/posts\/1011608\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chineserestaurantawards.com\/stagingAUG5\/wp-json\/wp\/v2\/media\/1011617"}],"wp:attachment":[{"href":"https:\/\/chineserestaurantawards.com\/stagingAUG5\/wp-json\/wp\/v2\/media?parent=1011608"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chineserestaurantawards.com\/stagingAUG5\/wp-json\/wp\/v2\/categories?post=1011608"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chineserestaurantawards.com\/stagingAUG5\/wp-json\/wp\/v2\/tags?post=1011608"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}