The story
GuiYu Restaurant brings the refined traditions of Hangzhou cuisine to Taipei, earning a Black Pearl Diamond recognition for its dedication to seasonal ingredients and authentic techniques. Within this establishment, courtyards, patios, and winding corridors guide visitors through an Eastern Zen aesthetic defined by purple bamboo and osmanthus trees. Nineteen private rooms host larger parties, while three open-plan spaces welcome smaller groups, ensuring every table benefits from the tranquil layout. A spiritual sanctum on the third floor remains closed to the public, serving only as a retreat for staff to meditate and savour tea.
The kitchen applies traditional Zhejiang methods to craft signature plates such as West Lake Vinegar Fish and Song Sao Fish Collagen Soup. Guests regularly request Dongpo Pork served with handmade rice wine buns, alongside other favourites like the royal duck, Hu Pao Spring Water Beef, and Jiuqu Hongmei Crispy Chicken. These dishes highlight the chef's reliance on local ingredients and a dedication to preserving original flavours. Seasonal dining guides the daily menu, allowing the kitchen to feature produce at its peak throughout the year.
Seven tea sommeliers lead the beverage program, offering professional brewing ceremonies and interpretations of Southern Song Dynasty tea whisking art during meals. A curated selection of teas complements the Hangzhou cooking, with different fragrances designed to stimulate the aroma of the dishes and enrich the overall taste. This attention to detail has drawn high-profile visitors, including British Prime Minister Theresa May, who called the food the best she had ever eaten during a 2016 G20 visit. The Prince of Dubai has returned for five consecutive years, praising the natural authenticity of the ingredients as reminiscent of his childhood memories.
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