Silks House 晶華軒

23/08/2026

【晶華軒 × 都爹利｜四手餐會】

五月，香港首章。
九月，台北續篇。

這場跨越城市的粵菜對話，將於台北再度展開。

9/16–9/17
雙方團隊再度聯手，從香港到台北，於不同城市與風土之間，以深厚的粵菜底蘊與當代演繹，展現各自對粵菜的詮釋。

📍晶華軒｜晶華酒店
日期｜2026.09.16–09.17
僅供應晚宴時段
每位｜NT$16,800 + 10%（含五款酒水搭配）

#晶華軒 #都爹利 #粵菜交流

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【Silks House × Duddell’s｜Four-Hands Dinner】

May marked the first chapter in Hong Kong.
September brings the next chapter to Taipei.

This cross-city culinary dialogue in Cantonese cuisine continues in Taipei.

From Hong Kong to Taipei, the two teams reunite on September 16–17, bringing together their deep-rooted Cantonese traditions and contemporary interpretations, shaped by the distinct character and terroir of each city.

📍Silks House｜Regent Taipei
Date｜September 16–17, 2026
Dinner service only
NT$16,800 + 10% per person
(Includes five wine pairings)

12/08/2026

📢📢

手工燕窩奶皇酥・限量上市

一口酥香，匠心細作。

以頂級燕窩融入鹹蛋黃奶黃餡，慢火細熬，呈現濃郁而細緻的滋味；外皮承襲傳統潮州月餅工藝，以油摺手法層層製作，經烘焙後呈現輕盈酥鬆、層次分明的細緻口感。

燕窩的雅緻與鹹蛋黃的醇厚交融，奶香溫潤、酥皮輕盈，將經典粵式奶皇酥化為一款細膩而講究的手工糕點。

手工燕窩奶皇酥
每盒 6 入｜$2,280

販售期間｜即日起至 9/25
每日限量 20 盒

取貨日期｜9/1–9/25
取貨時段｜11:00、15:00
每組訂購人限購 5 盒

有效期限｜2 日
以盒外標示之有效日期為準。

僅接受 Email 訂購洽詢｜
[email protected]

※ 數量有限，售完為止。

讓一份細緻心意，從手工酥香開始。

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Silks House｜Handcrafted Bird’s Nest Egg Custard Pastry · Limited Release

A delicate creation, rooted in tradition and craftsmanship.

Premium bird’s nest is blended with salted egg yolk to create a rich yet refined custard filling, gently simmered over low heat for a smooth and delicate finish. Inspired by traditional Teochew mooncake craftsmanship, the pastry is meticulously layered using a traditional oil-folding technique, resulting in a light, crisp and beautifully flaky texture.

The refined character of bird’s nest meets the rich savouriness of salted egg yolk, balanced by a gentle milky note and delicate layers of pastry. A classic Cantonese custard pastry is reimagined as an elegant handmade creation, crafted with precision and care.

Handcrafted Bird’s Nest Egg Custard Pastry
6 pieces per box｜NT$2,280

Available for pre-order now through September 25
Limited to 20 boxes per day

Pickup Dates｜September 1–25
Pickup Times｜11:00 AM / 3:00 PM
Maximum 5 boxes per order

Best enjoyed within 2 days
Please refer to the expiry date indicated on the packaging.

Orders & Enquiries via Email only｜
[email protected]

Limited quantities available. While stocks last.

#手工燕窩奶皇酥 #燕窩奶皇酥

07/08/2026

CHASING FRESHNESS TO THE LIMIT
鮮的極限：鄔海明與晶華軒的粵菜之道

Words: LYNN TAN
Photography: AL POSHI

文章出處：

https://www.prestigeonline.com/tw/people-events/people/chasing-freshness-to-the-limit/amp/

Thank you very much Prestige Taiwan 🙏

02/08/2026

Thank you very much!❤️

26/07/2026

MICHELIN GUIDE 2026 Taiwan

始終專注做好每一天、每一道菜、每一次服務。
這一路並不快，也走得並不容易。

看似平凡的堅持，成就了最踏實的專業與韌性。

未來，我們依然會帶著這份初心，持續傳承粵菜的底蘊，以料理傳遞文化，以服務傳遞溫度。

Throughout our journey, we have remained devoted to doing our very best every single day—in every dish we create and every guest we serve.
The road has never been a quick or easy one.

It is these seemingly ordinary acts of dedication that have built the professionalism, resilience, and unwavering standards we are proud to uphold.

As we look ahead, we will remain true to our values, continuing to preserve the heritage of Cantonese cuisine, expressing its culture through every dish and sharing its warmth through every guest experience.

21/07/2026

謝謝您們❤️

老饕及美食家公認「萬年遺珠」的晶華軒，終於在今年奪得米其林一星評鑑✨
- - - - - - - - -
主廚鄔海明來台10年後，也正式晉升為米其林星廚。晶華軒在2019年請來鄔海明擔任主廚，他將菜單化繁為簡，把原本擁有200多道舊菜單全都捨棄，聚焦在粵式料理，而且隨著時令推出季節菜單，近年來已成為老饕們聚餐的口袋名單 #詳情下滑

28/06/2026

今夏必吃， 麻醬炆花膠😋

28/06/2026

「醬滷澳洲黑金鮑」

精選每顆500至600克、需歷經八年養成的頂級澳洲黑金鮑魚，以雞腳、豬皮、冰糖醬油及油煮薑蔥熬製升級版滷水，70度低溫舒肥十二小時，讓醬香與膠質緩緩滲入鮑魚纖維。
入口彈牙飽滿，醬香濃郁醇厚，餘韻悠長迷人。

Braised Australian Black Gold Abalone in Master Stock

Each premium Australian Black Gold Abalone, weighing 500–600 grams and cultivated for eight years, is meticulously prepared using an enhanced master stock made from chicken feet, pork skin, rock sugar soy sauce, and ginger-scallion oil.

The abalone is then slow-cooked sous vide at 70°C for 12 hours, allowing the rich sauce and natural gelatin to gradually permeate its delicate fibers.

The result is an abalone of remarkable tenderness and springy texture, layered with deep, savory aromas and a lingering, elegant finish.

24/06/2026

糟香法國藍龍蝦🦞

以糟滷技法演繹頂級法國藍龍蝦，浸潤陳年紹興酒、米醋、八角調製的糟滷汁，佐紹興酒晶凍上桌。

入口先是藍龍蝦飽滿鮮甜，隨後綻放紹興酒醇厚酒香，鮮甜交織，餘韻清爽悠長，如盛夏微風沁人心脾。

Drunken French Blue Lobster

A refined interpretation of premium French blue lobster through the traditional drunken-marination technique.

The lobster is delicately infused in a fragrant marinade crafted with aged Shaoxing wine, rice vinegar, and star anise, then served with a shimmering Shaoxing wine jelly.

The first bite reveals the lobster’s naturally sweet and succulent flesh, followed by the rich, aromatic depth of Shaoxing wine unfolding across the palate.

The interplay of sweetness and umami lingers elegantly, finishing with a refreshing and graceful aftertaste—like a gentle summer breeze.

#晶華軒