Yǐ Gōng’s nine star Lunar New Year feast gathers treasures of mountain and sea

The most carefully considered meal of the year deserves a table at Yǐ Gōng. On the evening of February 5th, the Michelin three starred Cantonese restaurant at Palais de Chine Hotel marks the Lunar New Year with a banquet that gathers the year’s finest treasures: wild mushroom and seafood delicacies prepared through techniques refined across generations of Cantonese kitchens.

For nine consecutive years, Yǐ Gōng has retained its three Michelin stars, a distinction earned through unwavering command of classical hand pulled noodles, roasted poultry glazed with lacquer dark soy and ginger, and the precise architecture of dim sum. The 2027 New Year menu honours this lineage while assembling ingredients of the highest calibre: whole roasted ducklings presented with their characteristic curve; delicate seafood parcels folded in rice paper; sliced duck breast arranged in opalescent folds across rust toned porcelain.

Seating unfolds across the restaurant’s main floor, where tables dressed in white napery and glassware face the kitchen’s orchestrated rhythms. Private dining suites accommodate parties of eight or more, each enclosed in the restaurant’s signature timber and warm lighting. Both settings hold the same promise: the kind of gathering that becomes a memory worth keeping, the sort of occasion that justifies the year’s waiting.

Book through the reservation line at 02 2181 9985 or 02 2181 9986. Seating on the main floor begins from NT$16,800 per person, with a ten percent service charge; private suites from NT$21,800 per person under the same terms.

Imagery courtesy of Yǐ Gōng Chinese Restaurant at Palais de Chine Hotel (@palaisdechinehotel).