>> RESERVE ONLINE (from now until 2017/12/30, SPG members enjoy 15% OFF during Monday to Friday lunch & Monday to Thursday dinner)
Welcomes to YEN, your journey to the "New Chinese Cuisine," our destination restaurant on the 31st floor, and the first Chinese restaurantat W Hotels Worldwide.
It's Chinese gastronomy like you've never encountered before. From cooking alongside the masters of Cantonese culinary arts, our culinary team has infused classical dishes with stylish innovation to present breathtaking creations into groundbreaking interpretations - nouvelle Chinese cuisine. Reflecting the flavors of all regions in China, from fresh seafood, signature soups, delightful dim sum and sensational desserts to show off our Chinese epicurean expertise.
W Taipei is proud to introduce the acclaimed Executive Chinese Chef of YEN Chinese restaurant - Wo Hoi Ming. Possessing the Michelin-starred culinary experience from Japan, Hong Kongese Chef Wo creates the “nouvelle Cantonese cuisine” menu by marring the Chinese gastronomy with an innovative presentation. He utilizes the premium imported ingredients and local ones from Taiwan on the brand new dishes, including a la carte and set menu at the hotel’s fine dining Chinese restaurant YEN.
A sensually designed bar area is where you'll begin your YEN experience, where a bar adorned with sleek marble presents aperitifs under a decoration of intricate lanterns set against purple wall tones. Beyond fully glazed glass exterior walls, the Xinyi district sparkles - a breathtaking backdrop. In the dining room, dine Chinese-style at round tables or cozy up into plush banquettes. We also have five private rooms if you prefer your rendezvous behind closed door.
- Cuisine: Nouvelle Chinese
- Atmosphere: Elegant and Sophisticated
- Setting: Fine Dining Restaurant
- Dress Code: Casual Sophistication
- Smoking: No
- Corkage fee
- for wine: TWD500 per bottle
- for spirits: TWD1,000 per bottle.
HOURS OF OPERATIONS (DAILY)
- Lunch 11:30AM - 02:30PM
- Dinner 06:00PM - 10:00PM
TaiChi-crab meat seafood soup and bird's nest chicken soup
Baked Australian abalone with Himalayan rock salt
Steamed mud crab claw, egg white with aged Huadiao wine
Wok fried Hokkaido scallop with asparagus and black fugues
Steamed Penghu lobster with egg white, ham and bird's nest
Penghu tiger prawns seared in Chardonnay white wine sauce
Cantonese style seared cod filet with crispy mushroom
Wok fried Australian M9 Wagyu beef with Shiromaitake mushroom, Japanese green pepper