What to know | Silks Club Guest Chef Review: Hong Kong's Duddell's Visited Taiwan in September, Chef Jackie Chan and Chef Wu Hai-ming Jointly Presented a Dual-City Cantonese Dinner

Silks House, the Michelin-starred Cantonese restaurant on the third floor of Regent Taipei, hosted a two-day guest chef dinner on September 16 and 17, 2026. Executive Chef Jackie Chan of Hong Kong's Michelin-starred Duddell's was invited to Taiwan to join forces with Silks House Chinese Culinary Director Wu Hai-ming to design a nine-course menu presenting the Cantonese culinary styles and ingredient utilization of both Taipei and Hong Kong.

What were the highlights of this guest chef dinner?

The banquet commenced with the Silks House "Mini Appetizer Platter," featuring four delicacies: tossed arctic surf clam, amber soft-shell turtle jelly, aged Shaoxing wine duck liver, and beancurd skin roll with mountain game, progressing gracefully from refreshing to rich flavors. Duddell's presented the secret-recipe XO sauce red jellyfish head and traditional chicken testicle gao zha, contrasting hot and cold to showcase the delicate craftsmanship of Cantonese cuisine.

The subsequent Cordyceps flower and fish maw Buddha Jumps Over the Wall demonstrated the deep braising expertise of Silks House, while Duddell's signature rich chicken broth glazed giant prawn ball utilized intense chicken reduction to elevate the freshness, precisely mastering heat control and wok hei. Following this was the Japanese 28-head Gip Pin abalone served with fragrant rice, where the abalone sauce permeated the grains, offering a tender yet gelatinous texture. The Mapo seafoam and chicken wing stuffed seafoam into deboned chicken wings, paired with Mapo sauce, blending Cantonese craftsmanship with Sichuan flavor essences.

The latter part of the meal transitioned the palate with fresh fish soup and star-spotted grouper infused with bamboo shoots, concluding with bird's nest egg custard pastry and jujube and longan stewed snow fungus by Silks House, highlighting Cantonese cuisine's dedication to broths, braising, and exquisite dim sum.

What were the pricing and beverage pairing details for the dinner?

The dinner was priced at 16,800 Taiwan dollars per person plus a ten percent service charge, which included five wine pairings and tea. Non-drinking guests could opt for a beverage pairing composed of five non-alcoholic mocktails and tea.

What is the background and culinary experience of the two chefs?

Wu Hai-ming, Chinese Culinary Director at Regent Taipei, possesses over 30 years of Cantonese culinary experience. In addition to earning Michelin-star recognition, Silks House was also listed at number 64 on the extended list of Asia's 50 Best Restaurants 2026.

Since opening in 2013 on the historic Duddell Street in Central, Hong Kong, Duddell's has consistently maintained its Michelin-star status and was recently selected among Tatler Best Hong Kong's Top 20 Restaurants. Executive Chef Jackie Chan is known for his profound Cantonese culinary foundation and meticulous craftsmanship, and the restaurant space was recently redesigned by the internationally renowned design team André Fu Studio.

What significance does this guest chef event hold within Regent's international culinary exchange program?

This guest chef collaboration is part of Regent Taipei's ongoing efforts to promote international culinary exchanges. Regent has previously invited chef teams from Regent Chongqing, Regent Hong Kong, and Regent Phu Quoc to showcase their culinary arts in Taiwan. Welcoming Hong Kong's Duddell's this time infused fresh perspectives into the dining table through the dual-city chefs' exchange of Cantonese culinary techniques and dining culture. The Regent culinary team also plans to visit Regent Phu Quoc for a future guest chef collaboration, deepening the framework of international culinary exchanges through reciprocal visits.

By bringing together the respective culinary styles and urban terroir of the two chefs at the table, this banquet presented a Cantonese culinary dialogue spanning Taipei and Hong Kong, leaving a memorable record of Cantonese culinary exchange for gourmands in Taiwan.