The business conference I attended hosted a welcome dinner at Silks Palace at National Palace Museum.
The restaurant was housed in a beautiful 3 storey building.
The 1st floor was a regular walk in restaurant.
The second floor had bigger tables and private function rooms.
We were on the 3rd floor for our private event.
The menu was very different from the banquet menus in Manila’s Chinese restaurants. Some dishes were really unique and we had to keep checking the menu to know what we were eating. I must say the food was really, really delicious.
marinated chicken with shao-shin wine
grilled sliced Kobe pork with garlic
water chestnut with sweet osmanthus sauce
abalone mushroom with oyster sauce
crispy sliced lappa (burdock)
deep-fried crab meat with pine nuts
This was one of my favorite dishes. I’ve never had seafood roll with sliced almonds before. I loved the extra crunch and flavor the almonds gave to the crispy rolls.
deep-fried seafood roll
They served the suckling pig on top of a bed of noodles. So unique!
barbecued suckling pig
I simply loved all the browned yet soft garlic on the lobster and tofu.
steamed lobster and bean curd with garlic
Taiwanese Buddha tureen soup
braised sliced abalone & sea cucumber with lettuce in oyster sauce
steamed grouper with preserved mustard greens
One of the most famous masterpieces in the National Palace museum is a jadeite cabbage with insects which they recreated in this dish. For insects dried shrimp was used.
Jadeite cabbage with insects
My willpower dissolved with this glutinous rice served at the end of the meal.
steamed glutinous rice wrapped with lotus leaf
The strawberries were so sweet and plump that it didn’t need a dip in condensed milk at all.
fresh strawberries & condensed milk
Isn’t the presentation of Chinese dessert pastries so artful? Too bad it didn’t taste as good as it looks.
classic desserts in Chinese curio box
Another jadeite cabbage in dessert form.
Silks Palace Floor Guide
B2 Taiwanese Food Court
Concept: Casual and traidtional Taiwanese fast food
Cuisine: mainly local dishes, which represent culture and culinary roots of Taiwan
Hours:
Monday~Friday 11:30~18:00
Saturday 11:00~20:00
Sunday 11:00~18:00
Prices: NT$18 and up
Capacity: 150 persons
1F Open-space Restaurant
Concept: Business lunch/dinner and fine dining space for visitors to the museum
Cuisine: mainly Cantonese, with special selections from all Eight Great Culinary Regions of China
Hours:
Weekdays Lunch 11:30am-2:30pm
Weekends & Holidays Lunch 11:00am-3:00pm
Dinner 5:30pm-9:00pm
Prices:
A la carte menu items
Lunch NT$380 and up
Dinner NT680 and up
Capacity: 200 persons
2F Private Staterooms
Concept: a continuation of the motif on the first floor, with private rooms for VIPs, state dignitaries, government officials, etc
Cuisine: mainly Cantonese, with special selections from all Eight Great Culinary Regions of China and themed sets, such as Cultural Relics Feast, Emperor’s Imperial Feast, Dong Po Feast, Formosan Delicacies Feast, and more
Hours:
Lunch 11:30am-2:00pm
Dinner 5:30am-9:30pm
Prices:
Set Menu
Lunch NT$880 and up per person
Dinner NT$1,080 and up per person
Table Feast
Lunch NT$10,800 and up per table of ten
Dinner NT$12,800 and up per table of ten
Capacity
10 rooms (8~20 persons per room)
3F Banqueting Ballroom
Concept: multi-functional banqueting site for tour groups, convention attendants, wedding and longevity banquets, etc
Cuisine: the essence of Chinese cuisine – banquet dishes
Hours:
subject to guest demand
Prices
starting at NT$16,800 per table
Capacity: 35 tables (10 persons per table)
故宮晶華
Silks Palace at The National Palace Museum
221 Chishan Road Section 2, Shilin, Taipei, Taiwan
Phone: 886 2 2882 9393
website
