The story
Mountain and Sea House sits at F5010A-11B, 5th Floor, Aegean Shopping Center, Guangfu Road, in Taipei, where its Taiwanese kitchen earned one Michelin star in 2026. The menu draws on Taiwanese and Teochew cooking, with banquet dishes reconstructed from older recipes.
Head chef Hsiao Sheng-chang has worked in Taiwanese cooking for more than 20 years. He started during the boom in street banquets, then trained for years with Huang De-xing, a master from the Penglai Pavilion. The Black Pearl Restaurant Guide gave the restaurant one diamond in 2026 for its Chaozhou-style cooking, which keeps each ingredient's flavor without heavy manipulation. Seasoning relies on kelp-salt and clam and shrimp stock rather than MSG.
The clay-pot braised pork, known as Gu Wei Tan Rou, simmers for three hours in a clay jar wrapped in lotus leaf, with dried Penghu squid and Yunlin No. 9 peanuts. The sugarcane-smoked chicken uses free-range old-style birds, and the stir-fried rice noodles are built on sun-dried shrimp and octopus. Other dishes on the menu include gold and silver roast pork and red yeast rice pork.
The restaurant has a ground-floor dining hall, VIP rooms and private rooms on two floors, and an outdoor garden. Since moving in 2018, the interior has followed Meiji-Taisho romanticism and 1930s Taipei, with antique-style chairs and Arita porcelain on the tables.
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