Dining

Venture beyond a wall adorned with antique sake barrels and wander down long corridors lined with latticed wood. Follow the incredible aromas that lead to private booths. Here, discover a menu featuring traditional nabe dishes like shabu-shabu and sukiyaki, offering a variety of Japanese hot pot cuisine expertly prepared to perfection.

Indulge in a delightful fusion of Eastern and Western cuisine, featuring fresh salads, sandwiches, gourmet pizzas, and signature beef noodles from our ever-changing seasonal menu. As night falls, the ambiance transforms with live music from a grand piano filling the air, resonating through our open-top atrium.

A distinguished yet simple menu of charcoal-grilled prime beef and the freshest seafood draw you in, complemented by an organic salad bar full of fresh seasonal vegetables. For a more intimate dining experience, reserve one of four VIP rooms.

Japanese tradition blends with French flair in a teppanyaki meal presentation as flames dance before your dazzled eyes. Succulent meats and seafood are expertly prepared tableside, with each course complemented by a fine selection of wines.

Escape the city chaos and savor a moment of tranquility with freshly brewed coffee in hand. Toast with a specially crafted cocktail and enjoy a light dish in the company of friends or colleagues—the perfect casual retreat, any time of day.

Refined Cantonese cuisine served in an elegant ambiance, featuring classic dim sum, fragrant barbecued meats, and artfully plated seafood. Chinese calligraphy etched on glass screens against a backlit wall sets the stage for a fine dining experience.

Each dish is a work of art at Silks Palace, nestled on the grounds of the National Palace Museum. With a grand dining room, 10 private VIP rooms and a Taiwanese food court, you’ll find the ideal setting for any occasion.

The only Thai-style seafood buffet in Taipei. Taste your way through an array of dishes seasoned with Thai spices, from appetizers and stir-fries to curries and satays.

The textbooks dangling from the ceiling lend an air of nostalgia and whimsey, while the wide range of classic dishes take guests on an authentic tour of the Italian countryside.

With the full dedication of the five-star chef team from Regent Taipei, Bando Club showcases a microcosm of Taiwanese cuisine, preserving ancient flavors while fully elevating ingredients to create dishes that best match contemporary tastes. Defining sumptuous Taiwan cuisine, it establishes itself as Beitou’s most premium private dining banquet venue.

Continuing the exquisite dining experience of Mihan Honke at Regent Taipei, Mihan Beitou gathers local seasonal ingredients to present the delicate flavors of top-quality hot pot. A daily selection of fresh vegetable salads and an abundant seafood cart creates a dining experience full of Japanese elegance.

Retaining one Michelin star for four consecutive years, Impromptu by Paul Lee successfully breaks away from traditionaly haute cuisine. Through meticulously incorporating seasonal ingredients, Chef Paul Lee crafts unique, off-menu dishes while offering chef's counter services to create a new experience of Casual Fine Dining.

Established by Richie Lin,the executive chef of Taipei's Michelin-starred restaurant MUME, Coast specializes in Modern Coastal Cuisine. Chef Lin carefully selects seasonal local seafood from Taiwan, employing French culinary techniques and infusing Thai spices and flavors to create a fresh interpretation of coastal ingredients.

As the first overseas flagship of the Michelin-starred Osaka restaurant "Yakitori Ichimatsu", fumée the first restaurant to serve grilled chicken in a traditional Japanese kappo style. With playful"fire play" and excellent control of cooking temperatures, it showcases the diverse charms of various cuts of Takenei chicken. Each course of the meal is thoughtfully crafted to provide a new dining experience that delights both the palate and the eyes.

A new restaurant opened by, T+T a Michelin-starred Contemporary Asian Cuisine restaurant, which has held the honor for three consecutive years. Circum- combines French culinary techniques with Chinese flavors to interpret the cultural spirit of Chinese people around the world, unfolding a multi-dimensional universe of Chinese Cuisine.

Chu-yu preserves the essence of traditional Edomae sushi, using artisan techniques to bring out the deliciousness of ingredients with traditional knife skills. It fully embodies the spirit of experiencing authentic Edomae omakase chef's counter dining.

A symbol of sunshine, vitality, and joy, this modern setting offers a relaxed space to enjoy trendy Asian cuisine from day to night. Michelin-starred chef Ming-Chien Lin combines Eastern elements with international flavors, layering unique creativity to present refined, contemporary Asian cuisine with a touch of understated luxury.

Michelin-starred chef Ming-Chien Lin blends his Hong Kong heritage with diverse culinary techniques to create uniquely crafted delights, such as crispy fried chicken with caviar, shrimp toast, seaweed rice sushi, and abalone dry noodles. Paired with champagne or cocktails, these indulgent treats offer a soothing end to the day as the sun sets and night falls.