Partner Restaurants

Classic Chinese cuisine, breathtaking city views from high-rise buildings. A modern space brimming with oriental charm, with expansive windows offering panoramic city views. Led by Chef Lai Chung-Shun, who has over 30 years of experience, the experienced culinary team carefully selects the finest seasonal ingredients to present Shanghai-style dishes with masterful craftsmanship. The restaurant also features a selection of Taiwanese and classic Sichuan dishes and offers several elegant private dining rooms with stunning views, suitable for all kinds of banquets.

Marco Polo Italian Restaurant is arguably Taipei's most romantic restaurant with stunning views, offering guests exquisite Italian cuisine paired with fine wines, attentive service, and breathtaking skyscraper vistas. The restaurant's renowned "proposal table" and proposal services have witnessed countless love stories.

Located on the seventh floor of the Far Eastern Shangri-La Hotel, Taipei, ibuki Japanese restaurant offers a complete and exquisite Japanese menu including teppanyaki, kaiseki cuisine, nigiri sushi, and tempura. Using top-quality ingredients, elaborate preparation, and picturesque plating, the restaurant uses dishes to depict the four seasons and showcases the ultimate aesthetic art of Japanese cuisine!

Elegant corridors, latticed windows, and cloud-shaped peonies adorn the space, creating a grand and majestic atmosphere reminiscent of a Chinese palace! Since the inaugural 2018 Taipei Michelin Guide, Shang Palace has been listed as a "Selected Restaurant." Shang Palace has specially recruited Liao Jinhui, a chef from a Michelin one-star Cantonese restaurant in Singapore, as its head chef. Drawing on his experience working with many renowned Hong Kong chefs in Singapore, he integrates an international perspective, preserving the essence while innovating to present a "contemporary classic" Cantonese cuisine!

The first Somtum Der flagship store in Bangkok originated in 2012, founded by Thanaruek Laoraowirodge, inspired by the cuisine of his mother's hometown, Khon Kaen, Thailand. He describes Somtum Der as "authentic recipes that can be presented in different atmospheres." To date, there are nine branches worldwide (Thailand, Vietnam, Japan, New York, and Taiwan). The New York branch was awarded a Michelin star in 2016 and was listed in the Michelin Guide New York edition in 2015, 2017, 2018, 2019, 2020, 2021, and 2022, as well as in the 2020 Bib Gourmand recommendation. The Bangkok Saladaeng branch received Michelin awards in 2018, 2019, and 2020. In addition to its Michelin Guide recognition, SOMTUM DER has also received the "Thailand Selection" award from the Ministry of Commerce of the Royal Thai Government for its high-quality food and unique, authentic Thai flavors, signifying its prestige and credibility. These accolades further guarantee the same culinary experience at all SOMTUM DER branches.

[FR]ench, [iT]aly, [TA]iwan A bistro in Taipei's East District featuring French, Italian, and Taiwanese flavors. #WineFriendlyRestaurant #LimitedEditionBlackboardUpdatedWeekly

A professional sake master will guide you through the stories behind sake. Take a break from your busy schedule to find your perfect sake, pair it with Japanese cuisine, and enjoy a relaxing evening.

At this moment, cherish every moment | Top seasonal delicacies such as Japanese and Australian Wagyu beef, lobster prepared two ways, and South African live abalone are presented with exquisite teppanyaki skills, making every moment the most wonderful one!

Shanghai cuisine, born on the docks, has always been inclusive and diverse. Bei Fu Lou, rooted in classic Shanghai dishes, incorporates culinary techniques from around the world, reimagining nostalgic flavors with modern methods, earning it a place in the Taiwan Michelin Guide for two consecutive years. The depth of culinary skill lies not in the moment spent in front of the oven, but in the countless steps taken outside: selecting ingredients, air-drying, controlling color, and maintaining the fire—each step is a matter of time. The Peking duck is prepared two days before entering the oven; the amber-colored goose is colored three times—too dark and it becomes bitter, too light and it becomes bland; the Dongpo pork is simmered over low heat for a long time, the lid not lifted before it's done. Bei Fu Lou never compromises on dishes that cannot be rushed. The head chef maintains the habit of going to the market early in the morning, using seasonal ingredients, while the principles of cooking time and temperature remain traditional. The main private room, "Hu Ting," features a round table for twenty people, perfect for three generations or large family gatherings, where there's no need for separate seating, and Taipei 101 is right outside the window as you raise a glass. Important matters should be handled with care.