Le Palais, the Chinese restaurant located on the 17th floor of Palais de Chine Hotel, is heading into its 5th anniversary since it was inaugurated at the end of 2010. Under the leadership of Chef Chen Wei-Chiang, as well as his dedication and persistence in cooking ingredients, numerous distinguished dishes and creative cuisines have been created to establish Le Palais' reputation in the highly competitive environment. Le Palais is not only the favorite Chinese cuisine restaurant among many celebrities and gourmands, it has also garnered multiple awards. The gastronomic accolades include being selected as a “Top Ten Restaurant” for two consecutive years at the Cross-Strait Gourmet Culture Forum in 2012 and 2013.

In early spring of 2015, Chef Chen Wei-Chiang will be extensively revising the original menu. Besides maintaining the popular Cantonese, Fuzhou and Sichuan cuisines, a plethora of neo Shanghai cuisine and creative cuisine are also added. Each dish starts at NT$260, including: Eight Treasures Duck, Pan-fried Egg with Hot Sauce, Cold Spicy Chicken, Braised Fish Chin with Soy Sauce, Fried French Bean with Minced Pork, Noodle withShaoxing Wine Sauce, Cold Soft-boiled Egg with Shaoxing Wine Sauce, Pork Knuckle with Shaoxing Wine Sauce, Beef Shank with Shaoxing Wine Sauce, Pork Tripe with Shaoxing Wine Sauce, Crispy Milkfish Gizzard, Roasted Goose in Cantonese Style, Veteran's Hot and Sour Soup and Sweet Riceballs in Soy Milk etc. Each dish emanates the heritage and essence of various Chinese ethnic cuisines, and they are set to astonish the patrons with their originality and culinary craftsmanship.

Eight Treasures Duck

Ducklings 28~35 days old are used to ensure the tender, succulent texture. The meat is stir-fried with sticky rice that has been presoaked in water for a day over high flame before dried shrimps, shallots are added and sautéed. Thereafter, Eight Treasures such as mushrooms, chestnuts, duck gizzards, scallops and lotus seeds are added and stir-fried over high flame to infuse the duck with aroma. The duck is brushed with an even layer of soy sauce and deep-fried to a crisp. The plate is paved with spring onion juliennes, while the golden, crispy duck is drizzled with aged soy sauce and steamed for 2 hours before it is served. The crispy skin complements the Eight Treasures filling flawlessly to create a fusion of wondrous and rich flavors that represent the hallmark of the palatable, aromatic and beautiful dish. NT$1,800+10%

Pan-fried Egg with Hot Sauce

You may have tasted fried eggs or steam eggs before, but have you tried Pan-fried egg with hot sauce? The chef first places the golden fried eggs on a plate before sautéing seasonings such as minced pork, chili pepper, Sichuan pepper and chopped spring onions. The eggs are simmered again in the wok to infuse the flavors; the runny yolk explodes with a plethora of rich flavors produced by the egg, chili pepper and minced pork as you take a bite, what a rush! NT$420+10%

Cold Spicy Chicken

Named cold Spicy Chicken, the key to the dish is in the abundant layers of aroma created by different spices used. The chef uses Taiwanese free-range chicken that is boiled in hot water to preserve the delicate and tender texture of the chicken. This is drizzled with a spicy sauce prepared from exclusive chili flakes, Sichuan pepper oil/powder, chili pepper seeds/oil and chopped coriander/garlic to create a sweet and spicy flavor that is highly aromatic and piquant at the same time. The mouthwatering dish will certainly leave you with a deep impression. NT$480+10%

Braised Fish Chin with Soy Sauce

This is an authentic Shanghai Kung Fu dish. The head of the grass carp is cooked first before tomato sauce, soy sauce, ground ginger and garlic are added and braised over low flame for 30 minutes. It is served with chopped garlic sprouts to create the palatable, aromatic and beautiful dish. The collagen-rich fish chin offers a tender and chewy texture popular among gourmands. NT$480+10%

Fried French Bean with Minced Pork

This dish is prepared in a similar way to the Sichuan dish “Fly's Head”, where the chef has creatively replaced Chinese chives with French beans and chosen low-fat, tender black pork ham. Furthermore, seasonings such as savory black beans, olive vegetables, chili oil, Sichuan pepper powder and oil are used in the sautéing process to create the savory, aromatic, refreshing and appetizing dish. The spicy flavor will let you finish your bowl of rice in no time. NT$420+10%

Noodles with Shaoxing Wine Sauce

The authentic Fuzhou dish is prepared by scrambling eggs in the wok while adding pork and mushroom juliennes during the sautéing process. Vintage Shaoxing wine is drizzled along the rim of the wok before chicken stock is added and boiled over high flame until a milky white color is presented. The noodles are cooked in the broth for 5 minutes and served to bring out the perfect flavor. The broth emanates a mild wine fragrance and complements the delectable noodles to form a sweet aftertaste that is ideal for warming your body in the cold winter. NT$260+10%

Cold Soft-boiled Egg with Shaoxing Wine Sauce

After the duck eggs are poached in water for 7 minutes, they are placed in iced water to cool down to create a paste-like texture around the yolk. The eggs are then marinated in stew sauce for an entire day before marinating for a further 48 hours in 30 year-old vintage Shaoxing wine enriched with Chinese herbs such as Chinese angelica, ginseng and lycium. Take a bite, and the rich wine fragrance of the golden egg yolk will explode on your palate to leave a lasting aftertaste. NT$990+10%

Pork Knuckle with Shaoxing Wine Sauce

Black pork knuckles are steamed with ginger, scallions and aniseed to a tender perfection. Part of the broth is marinated in 30 year-old vintage Shaoxing wine enriched with Chinese herbs such as Chinese angelica, ginseng and lycium for at least 48 hours under refrigeration. The aim is to infuse the rich flavor, freshness and essence of the broth into the pork knuckle. This dish is perfect served as a winter dietary supplement to restore vitality in your body. NT$990+10%

Beef Shank with Shaoxing Wine Sauce

This proprietary recipe was developed by the CEO of LDC Hotels & Resorts Group, Chang An-Ping. First, the beef shank is stewed in a specially formulated sauce for 2 hours over low flame to infuse the flavors. After it is cooled, it is marinated in vintage Shaoxing wine enriched with Chinese herbs such as Chinese angelica, ginseng and lycium for at least 48 hours. The evenly distributed texture of the beef shank exuberates with rich Shaoxing wine fragrance and makes is an enchanting dish. NT$990+10%

Pork Tripe with Shaoxing Wine Sauce

The black pork tripe is cleaned thoroughly before steaming with ginger, scallions and aniseed to a tender perfection in order to remove the gaminess. After it is cooled, it is marinated in 30 year-old vintage Shaoxing wine enriched with Chinese herbs such as Chinese angelica, ginseng and lycium for at least 48 hours under refrigeration. The delicious pork tripe exuberates with rich Shaoxing wine fragrance, making it an irresistible dish. NT$990+10%

Other fresh dishes include Crispy Milkfish Gizzard, which is made by deep-frying baking powder-coated milkfish gizzards; Roasted Goose in Cantonese Style, which is served with dressing prepared from apple, pineapple, preserved plum and truffle; Sweet Riceballs in Soy Milk, which is made by combining hand ground soy milk with chewy sweet rice balls; Veteran's Hot and Sour Soup, which is guaranteed to be loaded with sour and spicy flavors. With so much gourmet delicacies to offer, Le Palais cordially invites you to become our guests.

News contact person                                                           

Public Relations Department, Palais de Chine Hotel 02-2181-9999#3630~3631

Manager: Zara Wang, 0975-684-858, zara.wang@ldcgroup.com

Assistant Manager: Emily Hsieh, 0975-684-859, emily.hsieh@ldcgroup.com