As many of you already know, Taipei has my heart. The friendly people, beautiful landscapes, and relaxed island vibes make it one of my top Asian destinations. This centrally located island hugged by China and Japan has a rich culinary history. I recently had the chance to sit down with Chef Matt Chen and Chef Ken Chan, executive chefs of the three Michelin-starred Le Palais, located on the top floor of the Palais de Chine Hotel. Both chefs left their native Macau and Hong Kong over thirty years ago to work in Taiwan. This is what they had to stay about their experience:
For both chefs: what inspired you to come to Taiwan to work?
Chef Ken Chan: A vegetarian restaurant invited me to join their team in 1987.
Chef Matt Chen: I came here with my uncle from Macau to work at a seafood restaurant in 1988.
For Chef Chen: you’re originally from Macau. Can you tell us more about Macanese cuisine? Do you have the opportunity to introduce it to your current menu?
One of the most popular dishes in Macau is pork braised with ginger and vinegar. We eat a lot of noodles and congees with Cantonese and Portuguese influence. Most of our menu is strictly Cantonese; however, some of the dim sum has Portuguese influence.
How did Cantonese food become so popular in Taiwan?
In 1987, Taiwan had an economic boom, and diners became more attracted to Cantonese food. Due to the political issues, the ingredients came from Hong Kong, not China (PRC). When President Chiang Ching-Kuo lifted the rules to allow chefs to come from Hong Kong, many chefs ended up in Taiwan.
For Chen Chan: you have built quite the following during your time in Taiwan. What are some menu items that your most popular guests ask for?
We catered to the former presidents of Taiwan 陳水扁Chen Shui-bian and 馬英九Ma Yingjiu and became popular that way. Cantonese homestyle cooking is very popular among local celebrities.
Can you tell us more about the menu at Le Palais Restaurant? Do you have any favorite ingredients?
Chef Chan: We’re introducing Szechuan cuisine at Le Palais Restaurant. When we design the menu, we want to introduce different flavors.
Chef Chen: My favorite dishes are BBQ pork and dim sum.
How does it feel to be the only Three-Star Michelin Restaurant in Taiwan?
We’re feeling a bit of pressure after Michelin! Our initial reaction? Very happy but then a bit of panic!
For both chefs: Our readers love to get recommendations from local chefs. Are there any restaurants or attractions that you recommend in Taiwan?
Chef Chen: You must try the Cantonese seafood restaurant and spicy hot pot at “Dragon Master”.
Chef Chan: 天香樓Tien Hsiang Lo and 欣葉Shin Yeh
Tip: The easiest way to find these restaurants is to cut and paste to google maps!
