Le Palais — Restaurant in Datong District

Managed to snag a spot from being waitlisted. Reservation is hard to get if you are a group less than 4 people (FYI: they are only 6 tables).

Once you arrive on the 17th floor, you are greeted and shown to your table. Nice decor/ambiance of which you can refer to the other reviews. Waiters/waitresses speak English with acceptable proficiency so that is a bonus and much appreciated.

Amuse bouche is a peeled tomato with lychee jelly. Very nice.

I only ordered the A) Roast duck course and 1st course is a mixture of savouring the skin+skin-duck wraps. These are done for you so no need to get your hands dirty. 2nd course is chopped pieces of the duck leg (about 5 pieces per leg). The only negative thing about this dish the chef left too many bone splinters so had to spit those out otherwise would have damaged my teeth! Sauces were good (nice balance of sweet and saltiness). 3rd course was the san choy bau (good ingredients - pine nuts, etc). Lettuce are cut to a circular shape served with pickled (shredded) daikon-carrot and hoi sin like sauce. First lettuce cup is made up for you. Extra lettuce or pickled veg can be requested. 4th course we chose the duck porridge (you may opt for either a soup or spicy stir fried duck bones). Nice porridge consistency and duck essence is infused into the porridge-very good. A side of toasted peanuts and spring onions come with the porridge.

B) Suckling pig with extra crispy skin. Taste good but portion wise I let you judge from the photo. Wish there was the option for a whole/half suckling pig.

This is fine dining so don’t expect to have fatty meat/3 layered fat. I personally liked it as I didn’t feel the greasiness which is common with your Cantonese roast meats.

Special commendation to Waiter Mr Y Jiang for his service and conversation skills. Wishing him all the best! Also, special thanks to the chef who waited for us to film prior to starting the...

3 Michelin star Cantonese restaurant in Taipei. My expectations were high. Came to taste their famous crispy roast duck which has to be pre-ordered.

They started us off with a vingearish sour tea? I believe this is to open your appetite.

The duck itself was split into 4 different courses. To start off, the chef comes out with the duck and you can see it roasting in the fire as they start to cut and prep it for you. They do expect you to want to take pictures and give you advance notice.

The first two plates were Peking duck style with the skin prepared in two different ways. Can't quite remember what the difference was. The first few pieces you eat are yummy but with two people we had a lot of food. You start to notice the flavor of the crispy duck skin was a bit bland with the pancake and they used large pieces of scallions/green onions which made that flavor a bit overpowering compared to the duck. Still yummy to eat though and I do like scallions.

Next course was the duck meat. Not particularly sure how to describe the way it was made. Sliced pieces of meat with sauce on it. Least impressive part of the meal. The meat was dry by itself hence the sauce. Except the sauce was too salty.

Third was one of my favorites, you get a choice on how you prepare the boney parts. We requested it fried. Very good, and not too try for something was that fried.

Know what I enjoyed most about the meal? The tea. It was nice sitting there in a somewhat quiet environment with dark decor sipping tea with my guest. That was probably what made it into such a nice evening. When we left they gave us some tea bags to bring home to enjoy.

The service was nice, always there to...

Le Palais is one of Taipei's most acclaimed restaurants, and for good reason. The three-Michelin-starred establishment offers a unique dining experience thanks to its innovative Cantonese cuisine.

I recently had the opportunity to dine at Le Palais with a group of friends, and we were all blown away by the food. The dim sum was particularly impressive, with each dish showcasing the chef's mastery of traditional Cantonese techniques. The steamed rice roll was a standout, with its light and airy texture and delicate flavor. The crispy radish cake was also excellent, with its perfectly golden exterior and tender interior.

The highlight of the meal was the duck in four ways. This signature dish is served with four different preparations of duck, each one more delicious than the last. The roasted duck was perfectly cooked, with a crispy skin and juicy flesh. The Peking duck pancakes were thin and delicate, and the hoisin sauce was the perfect complement to the duck. It strikes the right balance and doesn't feel overly greasy. The duck soup was rich and flavorful, and the duck confit was also very nice.

In addition to the excellent food, the service at Le Palais was also top-notch. Our server was attentive and knowledgeable. I enjoy how she was able to share the differences between tea and elaborate on why certain tea can go well with the food we ordered.

Overall, I had a wonderful dining experience at Le Palais. The food was excellent, the service was top-notch, and the setting was elegant. I look forward to...