__thumb.jpg)
Executive Chef of La Palais, Ken Chan migrated from Macau to Taiwan some 20 years ago and specialises in the preparation of classical Cantonese cuisine. At the tender age of 12 years old, he started out as an apprentice in a restaurant and went through stringent tests of endurance and diligence before he was able to stand behind the stove and master the craft of stir-frying; one of the cooking techniques that makes up the essence of Cantonese food.
In his 35 years as a culinary professional, Chef Chan has worked at some of Taipei’s finest establishments, including My Humble House of Le Meridian Taipei, Chen Garden of Sheraton Grand Taipei and Dragon Restaurant, known for one of the best Peking duck out of Beijing. Think of the different Chinese cuisine as dots; on top of being a Canton cuisine specialist, Chef Chan believes in applying creativity to connect these dots, taking the concept of Chinese cooking to a whole new frontier.
Cooking with Passion and Sincerity
Chef Ken remains nonchalant about the 3 Star Accolade. The award will not change his mantra at La Palais; treating customers right; providing quality service with a smile. He believes that all chefs should come to work with passion and zest armed with the mission of whipping up meals that they would remember.
Adding a new dimension to the restaurant is Chef Matt Chen who is a fellow Canton cuisine specialist with more than 30 years of Chinese culinary experience under his belt. His forte is adding contemporary elements to the presentation of classics to bring out a refreshing change to the interpretation of conventional Chinese cuisine.
Duck Tales
Ducks are a must have at La Palais. The first on the list is Peking Duck. Prepared using fresh ducks of approximately 3.5kg selected from the region of Yilan, ducks of this specific weight are selected for their perfect distribution of fat and flesh; the perfect match for the preparation of one of the signature dishes of La Palais.
If Peking duck is a little too common and traditional for your adventurous palate, pick out the roast baby duck which is also prepared using ducks from Yilan. Unlike the weight of the former, the latter uses 28-day old baby ducks of about 600g each.
Imagine drenching the duck in piping hot oil before serving. The end result; a duck so crispy on the outside that you could literally hear its skin crackling in the mouth. Nothing is wasted. On top of the crispy skin, there is an option for a flavourful duck congee, pickled vegetable soup or typhoon shelter crab all made from the carcass of the duck.
Where East Meets West
Palais which means palace in French is the perfect description of Le Palais. From the lavishly designed modern and chic dining rooms to the fine Chinese cuisine served with impeccable service, guests are pampered like royalties.
Dining here can be described like a “walk in the park”. It is complemented by artistic element of Chinese ceramic art, calligraphy and painting. Oriental element infused with the western concept of peace and tranquilly, it is indeed an experience of oriental culture through the eyes of a western world.
La Palais of Palais de Chine
Address: 3, Sec.1, Chengde Td.,Taipei
Contact: +886 2 2181-9985
Business Hours: Lunch 11:30am-2:30pm / Dinner 5:30pm-9:30pm
