The Guest House

Formerly a members-only dining club, it excites not by its décor, but by shrewdly executed Huaiyang and Sichuan classics, alongside Taiwanese favourites. The new veteran head chef cuts back on oil and salt without sacrificing flavour. The main room is quiet and spacious; private rooms are perfect for banquets. Arrive early if you wish to enjoy a long lunch.

What makes it distinctive

• Former members-only club, now a hotel restaurant: a quietly confident dining room built for long lunches and banquets.
• 17th floor at Sheraton Grand Taipei: spacious main room plus private rooms designed for groups.
• Huaiyang and Sichuan repertoire, tuned lighter: classic technique, adjusted to feel cleaner on the palate.

Signature ingredients and dish anchors

• Jin-hwa ham and chicken: used in the restaurant’s signature soup.
• Pork, nose-to-tail cuts: showcased in dishes such as pork tongue wrapped in pork ear.
• Preserved egg and chilli: used as a punchy cold starter style.

Seasoning is intentionally restrained, less oil and salt without flattening flavour.

Signature dishes and table classics

• Chicken and Jin-hwa ham soup
• Pork tongue wrapped in pork ear
• Preserved egg wrapped in chilli pepper

The cooking focuses on Huaiyang and Sichuan classics, with Taiwanese favourites, built for group dining.