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W Taipei
10 Zhongxiao East Road Sec. 5, Xinyi District · Taipei110 · Taiwan 
+886 2 7703 8888
· Fax:
+886 2 7703 8899
· Local Time:
4:01 PM
· Weather:
Variably cloudy,
35 °C
2013 Chef Ken The Moon Banner
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Executive Chef - Colin Chun

W Taipei has announced the appointment of Colin Chun as Executive Chef for
the hotel. Born in Korea, Chef Chun grew up in the restaurant industry,
debuted cooking professionally at the age of 20 at his family owned restaurant
in Pusan. He then sharpened his culinary skill in many prestigious restaurants
and hotels in Australia. With more than 18 years working experience in the
industry, Chef Chun is introducing his contemporary, dynamic and surprising
flavors to the Taiwan market.

Before joining the W team, Chef Chun was the Sous Chef of Doyles Seafood
Restaurant in Sydney, one of the most popular seafood establishments in the
city since 1885. After that, Chef Chun joined Swissotel in Sydney where he had
the chance to create dishes for the famous movie star, Hugh Jackman. One of
Jackman’s favorite dishes - Poached salmon and steamed spinach - can be
found in the healthy menu in the kitchen table.

Chef Chun is a daring creator and emphasizes a lively, entertaining aspect
to his art. The freshness and the authentic flavor of his dishes, along with
using top quality seafood from the region, are of paramount importance to him.
Chef Chun was a Modern Fine Art major student for two years in college; an
experience which only fueled his diversified talents, as well as his passion
for gastronomic presentation.

01. CHEF ColinChun

Chinese Executive Chef - Ken Yu

Chef Ken Yu has been in the industry for more than 28 years and now joins
to W Taipei YEN Chinese Restaurant. Prior, he has honed his skills in
renowned hotels and restaurants, including Michelin-Star Restaurant Cuisine
Cuisine at The Mira Hotel, Hyatt Regency in Tsim Sha Tsui, The Venetian Macao
and the award-winning Lei Garden. During his career he has worked around in
Asia from prestigious restaurants in Hong Kong, Macau to Beijing and has been
assigned to perform gastronomic festival in England, Thailand and Korea.

Chef Ken has great ambitions for the restaurant and has begun to launch a new
series of luxurious signature dishes in YEN.

  • The Pearl - Pumpkin bisque with black truffle and crab-shrimp paste
  • The Beauty, The Moon - Braised crab pincers and winter melon with lobster sauce
  • Zen - Stuffed beefsteak tomato with ginkgo, white fungus and mushrooms
  • Creamy carbonara lobster Steak
  • Wol fried dried scallops with Scrambled egg, dean sprout, crystal noodle
  • Braised garoupa fillet and shimeji mushroom with chicken consomme

“I know my audience needs to be wow-ed, which is why I like to provide them with
unexpected gastronomic dishes and experience.” shared Chef Ken. “We will make
continuous efforts to create cuisine that is perfect not only in taste, but also
in presentation and nutritional value, in order to offer refined dining experience
with unique and exceptional dishes, exclusively in W Taipei”


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