TAIPEI (Taiwan News) — Fresh off earning its first Michelin star, Silks House at Regent Taipei has unveiled its summer menu, highlighting seasonal seafood and local Taiwanese ingredients through refined Cantonese culinary techniques.
Executive Chef Wu Hoi-ming (鄔海明) leads the kitchen with a menu that pairs international seafood with regional ingredients, featuring a mix of cold appetizers, traditional dim sum, and classic hot dishes.
The summer cold dishes emphasize freshness and seasonal preservation. Teochew-style raw spot prawns feature jumbo Canadian prawns that are marinated, lightly straw-smoked, and topped with minced garlic for a sweet, delicate flavor.
Wild clams from Yilan are flash-poached to order and tossed in a Cantonese red chili oil blend infused with oyster sauce, mustard oil, and rattan pepper.
Spring arrow bamboo shoots from Hualien are fermented for a month in a house-made pickled chili broth, yielding a crisp, tangy appetizer.
Among the main offerings is braised yellow croaker fish maw served with an organic, cold-pressed sesame sauce from a century-old mill in Kaohsiung.
The dish offers a two-way dining experience, allowing guests to savor the collagen-rich fish maw before tossing the remaining sauce with cold Nagasaki udon noodles.
For traditional Cantonese banquet fare, the classic eight-treasure winter melon soup uses green winter melons from Changhua stuffed with conch, crabmeat, scallops, prawns, and other delicacies, finished with julienned night-fragrant flowers from Taitung.
The menu also features Silks House signature dishes. The honey-glazed BBQ pork uses prime cuts of Taiwanese black pork, double-glazed with a reduction of maltose, lime, and honey.
Dim sum highlights include translucent steamed shrimp dumplings, six-vegetable dumplings, and layered radish pastries. Stir-fried wild eel with ginger and yellow chives rounds out the hot entrees.
For dessert, the restaurant offers hand-ground almond tofu served in sweet peach syrup, alongside slow-cooked herbal turtle jelly and fried sesame balls with molten salted egg yolk filling.
Individual dishes on the summer menu start at NT$320 (US$10).
Silks House unveils summer menu. (Taiwan News, Lyla Liu video)
