Le Palais is a cantonese restaurant in Zhongshan, Taipei.
Editorially verified June 1, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Crispy-skin roast duck, Char siu Iberico, Chinese spinach and salted-egg dumplings
Must order: Cantonese roast duck served in two courses and the salted-egg spinach dumplings at dim sum.
Tip: Lunch dim sum is the easier reservation. Book online four to six weeks ahead through the hotel.
Address: 17F, Palais de Chine Hotel, No. 3, Section 1, Chengde Road, Datong District, Taipei City 103
Yang Shin opened 2013 as Taipei's first vegetarian dim-sum tea house. An all-meat-free Cantonese menu beside Songjiang Nanjing MRT, three sittings daily.
Signature: Vegetarian xiaolongbao, Vegetarian char siu bun, Truffle dumpling
Order: Vegetarian xiaolongbao filled with mushroom-stock jelly, plus the truffle dumpling.
Tip: Open 11:30-14:30, 14:30-16:30 and 17:30-21:30 daily. Reserve through Klook for weekends.
logy holds two Michelin stars under chef Ryogo Tahara, sister to two-star Florilege Tokyo (chef Hiroyasu Kawate). Asian-contemporary, deep Taiwanese sourcing.
Signature: Tasting menu, Mountain ingredients course, Hand-pulled noodle
Order: Whatever the seasonal tasting menu is built around; ask the sommelier to thread the pairing.
Tip: Closed Sundays and Mondays. Reservations open one month ahead online; one seating per evening.
T+T holds one Michelin star for a contemporary tasting menu rotating every three to four months. The name reads tapas-tasting; the cooking reads pan-Asian.
Signature: Tapas-tasting course, Asian ingredient parade, Small plates
Order: The seasonal tasting; small plates of pan-Asian ingredients with wine or non-alcoholic pairings.
Tip: Closed Sundays. Reservations open six weeks ahead by phone; weekday dinner is the easier seat.
Yang Shin opened 2013 as Taipei's first vegetarian dim-sum tea house. An all-meat-free Cantonese menu beside Songjiang Nanjing MRT, three sittings daily.
Signature: Vegetarian xiaolongbao, Vegetarian char siu bun, Truffle dumpling
Order: Vegetarian xiaolongbao filled with mushroom-stock jelly, plus the truffle dumpling.
Tip: Open 11:30-14:30, 14:30-16:30 and 17:30-21:30 daily. Reserve through Klook for weekends.
Lao Shan Dong has been hand-pulling ribbon noodles since 1949 from the Wan Nian Building basement in Ximending. Bib Gourmand, ten-herb beef broth.
Signature: Hand-pulled beef noodle, Ten-herb broth noodle, Beef tendon plate
Order: Hand-pulled ribbon-noodle beef bowl; add tendon and pickled greens.
Tip: Open 10:30-21:30 daily. Cash only; the entrance is via the building's basement food court.
Du Hsiao Yueh transplants the 1895 Tainan dan zai bowl onto Yongkang Street. Tiny porcelain bowls of shrimp-and-pork noodle, garlic and coriander.
Signature: Dan zai noodle, Shrimp roll, Braised pork rice
Order: Dan zai noodle bowl with a side of shrimp roll and braised pork rice.
Tip: Open 11:30-21:30 daily. Order at the counter; the bowl arrives in two minutes.
Kao Chi opened in 1949 and is Yongkang Street's second xiaolongbao counter in Taipei, often shorter than Din Tai Fung's queue. Bib Gourmand listed.
Signature: Xiaolongbao, Sheng jian bao, Drunken chicken
Order: Xiaolongbao, pan-fried sheng jian bao and the cold drunken chicken starter.
Tip: Open 09:30-14:30 and 16:30-21:00 daily. Walk-ins; phone reservations only for groups of six plus.
