This summer, Hong Kong’s Michelin cuisine makes an exciting arrival in Taipei through a unique collaboration between Pearl Liang and One Harbour Road. As a result, diners can indulge in traditional Cantonese dishes with a modern twist, crafted from Taiwan’s freshest seasonal ingredients.
Moreover, the collaboration highlights the talents of Chef Smith Lu from Pearl Liang and One Harbour Road’s Executive Chef Chan Hon-cheung. Notably, this marks Chef Chan’s first visit to Taiwan, which has created a buzz among local food lovers.
One Harbour Road already holds a prestigious spot in Hong Kong’s culinary scene. In fact, it earned recognition in the 2024 and 2025 Hong Kong & Macau Michelin Guide. Together, these chefs now present an 18-dish menu, available a la carte. Prices range from NT$320 (US$10) to NT$1,580.
Starting with dim sum and appetizers, the crystal century egg with pickled young ginger truly stands out. Specifically, it reimagines century eggs from Pingtung with a delicate jelly made from fish gelatin.Importantly, house-made XO sauce and chili oils enhance its rich flavors.
The abalone siu mai takes a Pearl Liang signature to a new level. Indeed, minced pork blends with diced abalone for a perfect texture, and each is topped with a thin slice of abalone. Vegetarian diners will also appreciate the bamboo mountain treasures glutinous cake.
This dish features a mix of king trumpet, shiitake, and other rare mushrooms, wrapped in bamboo fungus and garnished with matsutake and morels. Additionally, each dim sum dish undergoes a detailed six-step steaming process, which ensures authentic Cantonese taste.
Moving to hot dishes, the salt and pepper stuffed lobster claw truly shines. It combines Cantonese stuffing techniques with the sweet-savory essence of Wuxi cuisine. First, minced lobster meat fills the claw, which is then deep-fried and lightly seasoned.
Meanwhile, the lobster body braises in a rich sauce made from soy, oyster, rock sugar, and Shaoxing wine. Additionally, a steamed giant grouper fillet arrives with Sichuan peppercorn and cordyceps flowers, accented by aromatic hot oil and fish sauce.
Among the staples, fried crispy red rice with preserved mustard greens, char siu, and diced scallops draws particular attention. This dish, steamed with beetroot juice for a light red hue, has since become a signature favorite. It originally encouraged Chef Chan’s son to eat more rice.
For dessert, the pomegranate aloe ganlu offers a refreshing finish. This modern take on yangzhi ganlu blends Taiwan’s red guava, white pomelo, aloe vera, and Thai green sago pearls. To complete the dish, a creamy topping adds richness and texture.
Overall, this collaboration highlights the best of Hong Kong’s Michelin cuisine with a fresh Taiwanese twist. Therefore, diners in Taipei can savor innovative dishes that balance tradition and modernity.
In conclusion, the partnership between Pearl Liang and One Harbour Road promises an unforgettable culinary journey celebrating the season’s finest ingredients.n and modernity. The partnership between Pearl Liang and One Harbour Road promises an unforgettable culinary journey celebrating the season’s finest ingredients.
