Yi Gong Zhong Can Ting – Jun Pin Jiu Dian Le Palais (頤宮中餐廳 – 君品酒店)
2025.11.1
by Ethan Liao
17F, No. 3, Sec. 1, Chengde Road, Datong District, Taipei City
Le Palais is a must every time we go back to Taiwan — it’s kept three stars in the Taipei Michelin Guide nine years in a row (2018–2026)!
Huo Yan Pian Pi Ya
Best part is the fire show: right at your table, the chef pours Grand Marnier over a whole hanging roast duck and sets it on fire. Huge flames! Super cool to watch, and the orange smell soaks right into the duck skin.
Crispy outside, juicy inside. One duck, four ways: duck wraps, duck leg with plum sauce, minced duck lettuce cups, and Bi Feng Tang fried duck bones or taro duck rice noodle soup. A must-order!
Chun Feng De Yi Chang
Three crazy textures in one bite
That’s honestly the whole point of this dish. Most chang fen are just soft and smooth, but this one gives you a bunch of different layers:
- Outside: silky and smooth. The rice sheet is steamed just right — thin, see-through, a little chewy, with a nice light rice flavor.
- Middle: super crispy. Inside is a crunchy rice net the chef came up with himself. It makes this awesome “crunch” sound when you bite in — so crispy but not greasy at all.
- Filling: plump, soft shrimp paste with a nice firm bite and that sweet, fresh seafood taste.
Zha Dou Fu Nai
The outside is covered in powdered sugar like snow, and the shell is fried golden, super thin and crispy — it breaks if you barely touch it. The name has “tofu” in it, but there’s no tofu at all! Inside is hot, melty cheese that’s rich and smooth, and you can even pull out long cheese strings. You’d think cheese means salty, but this dessert is totally sweet — milky, kind of custardy, plus the sugar on top. It’s basically a fancy upgraded version of fried milk.
Kao Ru Ge (secret menu!)
The skin is roasted golden and crackly — all the fat under the thin skin gets cooked out, so it’s so crispy little bits fall off. It has a light honey, slightly caramelized sauce flavor and a shiny reddish color.
The meat is super tender and juicy, even the bones are soft, and the texture is really fine. It’s cooked perfectly — when you pull it apart, the juice slowly runs out, not dry at all. It tastes richer and sweeter than regular chicken, tender and super flavorful.
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