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Located in the Xitun District of Taichung, La Maison de Win has been awarded one Michelin star for two consecutive years, despite only being open for two years. The restaurant brings together two chefs with distinctly different styles: Chef John Chiang, a master of Cantonese cuisine with a deep background in five-star hotels, and Chef Rory Lin, who specializes in French cuisine and has honed his skills in several Michelin-starred restaurants. Together, they create a fashion-forward Chinese dining experience that blends both Eastern and Western influences, maintaining tradition while adding innovation.
Upon entering the restaurant, guests are immediately drawn to the understated luxury of the atmosphere. The space was designed by the renowned design firm SkilLability, which preserved the original structure of the building while incorporating marble and wood elements. The dominant colours of peacock blue and green lake create a visual aesthetic that offers both the tranquil feel of a Western-style mansion and the comfort of classical elegance. Additionally, the restaurant features three private dining rooms to cater to guests seeking privacy.
Transitioning from French cuisine to Chinese, Chef Rory describes it as a challenge. “The owner wanted to merge two completely different cuisines into something entirely new. For us, it’s undoubtedly difficult, as I am not familiar with Chinese cuisine. We spent about six months from the initial preparations working out the kinks. We had to constantly communicate with each other, especially since Chef John is ten years older than me, so there were some differences in our thinking and expression—French and Chinese cuisines are very different.” Chef John adds, “Since we’re different, we learn from each other. I learn what he does that I don’t know, and he learns what I do that he lacks. We complement each other. For example, in cooking techniques, some are unique to Chinese cuisine, and some are found in French cuisine, so merging them here at La Maison de Win creates new techniques.”
From the beginning, neither chef was restricted by a fixed approach. For them, La Maison de Win feels like hosting a family dinner without needing to clearly define each dish—there’s room for variety. Chef Rory explains, “When we plan a menu, we usually start with a theme, and then we expand on it. Everyone pitches in different ideas, and we work together to integrate them.” Regarding their division of work, Chef John says, “We always complement each other in execution. If a dish is more Chinese in style, I handle it, and he adds the finishing touches. Sometimes he begins a part, and I incorporate it into my dish for the final integration. There’s no strict division of labour; we just work together to present the dish in the most perfect way.”
For the autumn-winter season, La Maison de Win has launched a menu inspired by seasonal nourishments and the 24 solar terms, presented in a fine dining style. The two chefs’ exceptional skills bring out the imagery and layers of flavour in the dishes, taking diners on a culinary journey. Throughout the tasting, the techniques of both cuisines are clearly executed, and there are moments of fusion. Chef Rory shares, “Our strengths are different, for example, soups, we want guests to feel that the taste is distinctly Chinese, but the presentation or some details may give it a different feeling.”
Typically, Chinese cuisine attracts an older clientele, but La Maison de Win’s modern takes on Chinese food, along with its Michelin recognition, has drawn many younger diners, resulting in a diverse age range among customers. Chef Rory notes, “When I was working with French cuisine, I would only dine in French restaurants or bistros and had no exposure to Chinese restaurants. It was through working with Chef John that I gained a full understanding of Chinese cuisine. Now, we’re trying to attract more young customers.”
The service at La Maison de Win is highly attentive, particularly the sommelier, who not only selects wines that complement the dishes but also enhances the dining experience by highlighting the wine’s unique flavours. Their friendly yet tactful approach makes the dining experience even more enjoyable. Chef John adds, “When designing the menu, we usually share the theme of the season with the sommelier, so he can search for suitable wines that matches. This creates a perfect pairing when combined.”
Reflecting on their Michelin star achievements, Chef Rory says, “We were happy the first year because we had worked so hard, especially since the beginning was tough. We celebrated for two or three days, but when we retained the star last year, it felt more routine. The past two years were a phase of success, but we won’t stop here. We want to continue progressing.” Chef John concludes, “Our goal is to keep challenging ourselves, pushing our boundaries, and making the dishes even better!”
After tasting the autumn-winter menu, the seamless collaboration between the two chefs is evident. The fusion of Eastern and Western techniques is not only delicate but also imaginative and poetic, suggesting that there are many more possibilities for the future.
La Maison de Win
Address: No. 636, Section 2, Wenxin Road., Xitun District., Taichung City 407, Taiwan
Contact: (04)2326-6655
