Holding two Michelin Stars, The Guest House at the Sheraton Grand Taipei Hotel stands as one of the city's premier food destinations for elevated Chinese cuisine. Specializing in refined interpretations of Sichuan and Jiangzhe classics, this elegant restaurant offers a dining experience that blends time-honored traditions with modern culinary artistry. From exquisite cold starters to luxurious soups and intricate mains, each dish showcases the kitchen's commitment to precision, depth, and creativity. The foodie in me is genuinely excited to try their offerings and experience this culinary craftsmanship firsthand.

A symphony of Starters: Light, bold, and beautifully balanced

Our meal began with an array of appetizers that set the tone for the refined experience ahead

• Shredded Hundred Layered Bean Curd with Special Sauce - an architectural marvel of tofu, paper-thin layers stacked and dressed in a rich soy-based sauce, highlighting both texture and restraint.
• Green Bean Noodles with Cucumber in Sesame Sauce - light yet complex, with the nutty aroma of sesame gently coating the slippery noodles, lifted by the crunch of fresh cucumber.
• Star Jelly with Ginger and Chili Pepper in Vinegar - a striking interplay of sweet, heat, and acidity; this gelatinous dish was refreshingly bold, awakening the palate.
• Pork Tail in Fermented Red Yeast - a deep umami-laden dish; the gelatinous texture of the pork tail paired beautifully with the subtle sweetness and earthy aroma of red yeast.
• Preserved Egg in Chili Oil - a classic turned gourmet; the creamy yolk of the century egg met with a balanced numbing heat.

A Showpiece of Soups and Seafood

• Stewed Black Garlic Soup with Fish Maw and Abalone - a luxurious double-boiled soup, rich in collagen and layered with the deep sweetness of aged garlic; each sip felt nourishing and medicinal in the best way.
• Steamed Coral Grouper with Green Pepper - silken, ocean-fresh grouper bathed in a green pepper sauce that added a refined zing without overpowering the fish.
• Deep-fried Kung Pao Prawns with Peanuts - a playful take on Kung Pao; the prawns were crisp yet juicy, glazed with a sauce that delivered sweet lychee notes and smoky chili depth.

• Applewood Smoked Marinated Beef Jowls - a standout dish, the jowl - tender, rich, melt-in-your-mouth and flavorful had an intoxicating applewood aroma that lingered without overpowering, a perfect balance of technique and flavor.
• Dan Dan Noodles with Minced Pork, Bok Choy and Sesame Chili Oil - silky, spicy, and comforting; the chili oil had a clean heat, while the minced pork added richness, a bold, hearty finish before dessert.

A Graceful Finale

• Seasonal Fresh Fruit - a colorful, refreshing interlude, featuring perfectly ripe fruit, a nod to nature's simplicity.
• Pearl Barley, Tangyuan and Peanuts in Sweet Soup - comforting and subtly sweet, the chewy tangyuan and nutty crunch of peanuts in a lightly creamy barley soup closed the meal on a nostalgic note.

Why The Guest House is a Must-Visit

The Guest House Taipei marries technique, tradition, and modernity in every course. It's not just about flavor - it's about balance, texture and presentation. With a menu that respects heritage while embracing innovation, this Michelin-starred gem delivers an experience as polished as the skyline view from its dining room. The Guest House promises a sensory journey that lingers long after the last bite. 

Location: 17F, Sheraton Grand Hotel, 12, Section 1, Zhongxiao East Rd, Zhongzheng District, Taipei, 100, Taiwan

Mon - Sun: 11:30 am - 02:30 pm / 06:00 pm - 09:30 pm