Let it be Taiwanese wok stir-fry, Sichuan, or even Yang Zhou food, The Guest House has a little of everything. Usually I'm skeptical of such one-stop shop kind of restaurant, but hey, The Guest House was crowned two Michelin star again this year, have some faith in it.
Spacious seating here, even just for two people, they still gave us a four-seated table.
Menu, full details can be found on hotel's website.
The direct translation of its Chinese name is "whispering," which is fun because this cold plate is made using tongue and ear, two elements involved in such action.
Never thought that pork ear can be used as a wrapping ingredient due to its cartilaginous nature. If not knowing, one might even think that it's a beef shank stew. And that slightly crunchy texture from the ear might be beef tendon. Definitely a must order dish here, do not miss it, I'm serious.
"Handmade noodles with chili sauce" -
Our waitress brought over the noodles to show us first and use a scissor to cut into smaller pieces on the side.
English name never as good as its Chinese original. Its Chinese name is actually pronounced as "biang biang" noodles, known for wide and flat shape. Originated from Shaanxi China, besides that spicy aroma, just the aroma, not really burning at all, vinegar scent prevails also.
Extra chilies for myself, just a little bit -
"Braised pork knuckle with rock sugar served with steamed buns" -
It was bouncy when I poke my knife around it, but it just slightly melts in mouth after few chews. Soon after Chinese braised aroma, almost airy sweetness appears, gently covering the surface of the sauce, adding a touch of elegance to this supposedly heavy braise.
"Stir-fried dried cauliflower, shrimp, and pork with chili" -
Westerners should be familiar with cauliflower, especially it's been a popular ingredient in recent restaurant scene, mostly roasted or fried as a whole. Definitely an eye-catching dish on the table.
But here in Taiwan, sometimes cauliflowers are dried, sun dried, and can be stored for longer time. Texture turned slightly chewy that way, and can withstand heavier seasoning, makes a better wok-fry ingredient, like the one used here.
"Steamed scallops with garlic sauce" -
Who'd have thought there's noodles inside, bouncy and chewy noodles. I even wondered if these were some type of fish cakes in tube form. Anyway, not the best dish of the night.
"Crispy duck leg" -
Lightly seasoned duck leg, mostly focusing on contrasting texture. That thin and crunchy skin with a layer of duck fat hidden underneath, further lubricate the dryer meat beneath.
Dip in pepper salt to complete the flavor profile.
"Sweetened red bean pancakes" -
Toward the end of the meal, let's talk about the service. It's good in general, but they don't really talk about the dishes when serving. No extra information about how the dishes were made or the concept behind it. To me, it's like missing something interesting when trying out fine dining restaurants, but maybe that's just me, some might prefer to dine in peace.
"Sweet mung bean soup with pearl barley" -
Truly refreshing, just the right amount of icy touch and sweetness. After few heavy dishes, I was alive again once downing this bowl of sweet treat.
Got some hotel vouchers here, so ended up only paid around $25 USD that night, $25 only. Surprisingly, the service charge was calculated based on $25 instead of the entire actual meal value. Put the tips aside, that obligated service charge was less than $3 USD...oh man...
The Guest House currently holds two Michelin star status.
The Guest House at Sheraton Grand Taipei Hotel
17th Fl., No 12., Sec 1., Zhongxiao East Road., Zhongzheng District
Taipei, Taiwan
+886 2 2321 1818
Hotel website: https://www.marriott.com/hotels/hotel-information/restaurant/tpest-sheraton-grand-taipei-hotel/
Restaurant Facebook: https://www.facebook.com/guesthousesheraton/
Opening hours:
Monday through Sunday
Lunch from 11:30 a.m. ~ 2:30 p.m.
Dinner from 6:00 p.m. ~ 9:30 p.m.
Another Michelin starred restaurant nearby:
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