TAIPEI (Taiwan News) — Diners in Taipei can savor Hong Kong’s Michelin-recognized cuisine this summer as Pearl Liang teams up with One Harbour Road to blend traditional Cantonese dishes with contemporary twists using seasonal Taiwanese ingredients.
One Harbour Road, featured in the 2024 and 2025 Hong Kong & Macau Michelin Guide, is renowned in Hong Kong’s dining scene. The collaboration features Chef Smith Lu (盧俊源) from Pearl Liang and One Harbour Road Executive Chef Chan Hon-cheung (陳漢章), visiting Taiwan for the first time.
An 18-dish menu is available a la carte, with prices ranging from NT$320 (US$10) to NT$1,580, through Sept. 2.
Dim sum and appetizers
A refined take on a Cantonese classic, the crystal century egg with pickled young ginger transforms century eggs from Pingtung into an elegant appetizer. Young ginger is pickled for a week in white rice vinegar and sugar, then paired with eggs encased in translucent fish gelatin jelly.
The spicy shrimp and fish dumpling combines Penghu grass shrimp, toothfish, and fresh vegetables. Seasoned with house-made XO sauce, peppercorn oil, chili oil, and garlic, the filling is wrapped in handmade dumpling skin and steamed to tender perfection.
The abalone siu mai is a reimagined Pearl Liang signature, blending minced pork with diced abalone for texture and flavor. Each dumpling is topped with a slice of abalone, balancing briny sweetness and savory richness.
Vegetarian options include the bamboo mountain treasures glutinous cake, featuring layers of sauteed king trumpet, shiitake, white shimeji, amber wood ear, and prized Gloeostereum incarnatum mushrooms. The mixture is encased in a wheat-potato starch wrapper, wrapped with bamboo fungus — known as the “queen of mushrooms” — and topped with matsutake and morels.
The dim sum is steamed through a meticulous six-step process. The dish’s Cantonese name symbolizes good fortune.
Hot dishes
The salt and pepper stuffed lobster claw with Wuxi sauce merges Cantonese stuffing techniques with the sweet-savory profile of Wuxi cuisine. Lobster meat is minced, stuffed into the claw, deep-fried, and lightly seasoned, while the lobster body is braised in a sauce of soy, oyster sauce, rock sugar, Shaoxing wine, and aromatics.
A steamed giant grouper fillet with Sichuan peppercorn and cordyceps flowers preserves the fish’s natural flavor. It is garnished with Sichuan peppercorns, shredded scallions, and a drizzle of fish sauce mixed with aromatic hot oil, creating a fragrant dish with subtle numbing spice.
Staples and desserts
Among the staples, fried crispy red rice with preserved mustard greens, char siu, and diced scallops is steamed with beetroot juice for a light red hue. Stir-fried with savory-sweet ingredients and topped with crispy fried rice grains, the dish originated as a way to encourage Chan’s son to eat more rice and has become a signature at One Harbour Road.
Desserts continue the blend of tradition and innovation. The pomegranate aloe ganlu, a variation of the classic yangzhi ganlu, incorporates Taiwan’s red guava, white pomelo, aloe vera, and Thai green sago pearls for a chewier texture. Finished with a creamy topping, it provides a refreshing conclusion to the meal, Chan said.
