Pearl Liang Grand Hyatt Taipei — Restaurant in Xinyi District

I had an absolutely amazing dining experience at Pearl Liang, located inside the Grand Hyatt Taipei. This is a place where fine Chinese cuisine meets elegant ambiance, and it truly exceeded my expectations.

The evening started with warm, professional service as we were welcomed into a spacious private dining room. The room could comfortably seat our group of 20 people, yet it felt cozy and intimate. The setup was perfect for conversation, and the large windows offered a beautiful view facing Breeze Center, giving us a glimpse of Taipei’s vibrant city lights without any of the noise.

As for the food — it was truly exceptional. Every dish was thoughtfully prepared and elegantly presented. We started with crispy roasted duck, which was tender inside with wonderfully crisp skin. The accompanying pancakes and hoisin sauce balanced the richness of the meat perfectly.

Next came the steamed garoupa, a highlight of the night. The fish was cooked to perfection — delicate, juicy, and enhanced by a light soy-based sauce with ginger and scallions that allowed the natural flavor of the fish to shine through.

Another crowd favorite at our table was the wok-fried beef with black pepper sauce. The beef was incredibly tender and coated in a fragrant, slightly spicy sauce that paired beautifully with our red wine.

We also tried their shrimp dumplings and xiao long bao — classic dim sum dishes that were just as good as any top dim sum house. The skins were delicate and thin, the fillings flavorful and juicy.

Throughout the meal, the service was attentive but never intrusive. The staff were always ready to refill our glasses or assist with anything we needed, making sure the pace of the meal was just right so we could enjoy both the food and the company.

In summary, Pearl Liang offers not only delicious food but also a luxurious and comfortable dining environment. It’s the perfect spot for both business dinners and family gatherings where you want great food, excellent service, and an elegant setting. I look forward to returning and trying even more of their...

A Masterful fusion of culture, design and classic Cantonese fare.

Stepping into Pearl Liang, we were immediately embraced by Tony Chi’s signature spatial elegance: Chinese antiques and calligraphy art sit harmoniously beneath soft lighting, creating an ambience not unlike the Mandarin Oriental Taipei’s Ya Ge, yet with Pearl Liang’s own distinct flair.

Contrary to what its Mandarin name might suggest, “Pearl Liang” takes its moniker from its founder’s English name rather than a nod to “prettiness.” From its 1990 debut, the restaurant boldly pioneered new presentations and flavour combinations, from an open-gallery kitchen to seasonally inspired menus. Back then, Pearl Liang was the city’s hottest reservation, a true culinary landmark.

Our highlight was their famed Golden Roast Goose, served four ways to showcase the breadth and finesse of Cantonese technique: Crisp-Skinned Roast Goose – the shatter of crackling skin gives way to rich goose flavour. Goose Leg Platter – sumptuous, succulent meat that holds its bounce. Goose Mince Lettuce Cups – a refreshing counterpoint to the bird’s richness. Goose Spring Rolls – delicate pastry enclosing golden goose, marrying textures beautifully.

Each rendition was flawless, honouring tradition while feeling thoroughly contemporary. Beyond the goose, every dim sum and seafood dish shone: translucent har gow and abalone all delivered that authentic, freshly sourced taste.

Service was equally exemplary. From the warm greeting on arrival to the fond farewell, the team radiated genuine hospitality. The restaurant manager himself came by to ensure we were delighted, a welcome contrast to the rather indifferent attitude we’d encountered elsewhere in the hotel.

All told, Pearl Liang is more than a meal—it’s a celebration of art, culture and culinary craftsmanship. On our next visit to the Grand Hyatt Taipei, we’ll be back in...

Very nice venue, like their private dining rooms and it pretty much is it.

Service is WEAK! We had to ask for everything~ vinegar, chili pepper, refill on water, refill on wine, soy sauce,.... the list goes on and on. 2 dedicated staff for a table of 20 should be sufficient if they are somewhat trained.

Now comes the food. Goodness, how hard is it to divide the food evenly? Glancing over to my neighbors on right and left, half of the time, one of us is missing some element and/or ingredient from our plate. When the menu says A, B, C, one'd expect to see A+B+C on the plate. We often have one plate missing A, another missing B. And the dessert/fruit platters was not portioned, we all had to reach way out to the giant lazy Susan to pick out our fruits. You may think we are "entitled" and "lazy"? Well, we are comparing dining service of the same level restaurants/hotels. And the lazy susan was not built to self-serve. One has to semi-stand up to reach for the fruits and there were several varieties, you really can't pick the fruits up without messing up the rest. It just looks bad at a venue like this. Sigh, we did expect better, much better for the price charged and the hotel...