One MICHELIN-starred Duddell’s will host an exclusive Cantonese culinary collaboration with Silks House, the celebrated and renowned Cantonese restaurant from Regent Taipei cooking for the 1st time ever in Hong Kong, for two nights only on 6-7 May in Hong Kong. Bringing together two restaurants dedicated to preserving and elevating Cantonese culinary culture, the special event will see the Silks House team travel to Hong Kong to cook alongside Duddell’s chefs for a refined multi-course dining experience.
Silks House has earned widespread acclaim across Asia, with consecutive selections in the MICHELIN Guide Taipei, recognition as the highest-ranked Chinese restaurant in Taiwan by Opinionated About Dining (OAD), and inclusion in the Tatler Asia Best Restaurants list. The restaurant was also selected for the Black Pearl Restaurant Guide, becoming the only Taipei restaurant to be listed in the 2025 edition. It has also entered at #64 in the extended 51-100 List of Asia’s 50 Best Restaurants 2026.
This special collaboration highlights the shared heritage of Cantonese gastronomy across Hong Kong and Taiwan, while showcasing the distinct culinary philosophies of each kitchen through a multi-course tasting menu available from HK$1,980 + 10% per guest. Following the Hong Kong dinners, the collaboration will continue with a reciprocal event in Taipei this August, when the Duddell’s team travels to Silks House.
Introducing Taiwan’s Silks House and Chef Max Wo
Silks House is led by Chef Max Wo, a veteran Cantonese chef with more than three decades of experience. An alumnus of Hong Kong’s renowned Lei Garden, Chef Wo took on the role of head chef at Silks House in 2019 and has since garnered praise for his pure, traditional cooking style and masterful handling of premium ingredients. Located within Regent Taipei, Silks House has become a destination for gourmets drawn to its elegant dining room and sophisticated Cantonese cuisine. Signature dishes such as xishi soup rice prepared with lobster, mud crab and white prawns, char siu pork, and steamed king crab with egg and Shaoxing wine showcase the kitchen’s dedication to refined flavour and classical technique.
A Collaboration Menu Celebrating Cantonese Craft
The 8-course collaborative tasting menu highlights the strengths of both restaurants, beginning with refined appetisers from each kitchen.
Duddell’s opens the collaboration dinner with nostalgic and indulgent bites such as Deep-fried Egg Custard with Chicken Testicle and Crispy Suckling Pig with Royal Cristal Caviar, alongside elegant cold appetisers from Silks House such as Botan Shrimp with Thai Basil, Vegetarian Jade Rolls with Betel Nut and Bamboo Shoots with Minced Olive Vegetables. A comforting Double-boiled Chicken and Squab Soup with Fish Maw, Dangshen, White Pepper follows before seafood takes centre stage with Steamed Australian Lobster with Minced Pork Patty.
One of the highlights of the evening is a collaborative dish of Braised 23-head Dried Abalone with Abalone Puff Pastry, bringing together the luxurious tradition of dried seafood with delicate pastry.
The menu continues with Duddell’s Braised Local Beef Brisket and Japanese Daikon in Chu Hou Sauce and Poached White Eggplant with Sabah Vegetables in Fresh Lobster Broth, before Silks House presents Mapo Tofu with Mud Crab, Served with Wuchang Rice as the main course. Dessert concludes the experience with a collaborative pairing of Double-boiled Wenshi Tofu Soup with Chuan Bei and Chinese White Pear, alongside Crispy Sesame Ball with Bird’s Nest and Molten Almond Cream.
DUDDELL’S X SILKS HOUSE COLLABORATION MENU
Cold Appetisers – Silks House
Botan Shrimp with Thai Basil
Vegetarian Jade Rolls with Betel Nut
Bamboo Shoots with Minced Olive Vegetables
Hot Appetisers – Duddell’s
Deep-fried Egg Custard with Chicken Testicle
Crispy Suckling Pig with Royal Cristal Caviar
Soup Course – Silks House
Double-boiled Chicken and Squab Soup with Fish Maw, Dangshen, White Pepper
Seafood Course – Silks House
Steamed Australian Lobster with Minced Pork Patty
Dried Seafood Course – Duddells x Silks House
Braised 23 Heads Dried Abalone with Abalone Puff Pastry
Meat Course – Duddell’s
Braised Local Beef Brisket and Japanese Daikon in Chu Hou Sauce
Vegetable Course – Duddell’s
Poached White Eggplant with Sabah Vegetable in Fresh Lobster Broth
Main Course – Silks House
Mapo Tofu with Mud Crab, Served with Wuchang Rice
Dessert Course – Duddell’s x Silks House
Double-boiled Wenshi Tofu Soup with Chuan Bei and Chinese White Pear
Crispy Sesame Ball with Bird’s Nest and Molten Almond Cream
Duddell’s x Silks House Collaboration Dinner
Dates: 6-7 May 2026
Duration: Two dinners only
Price: HK$1,980 + 10% service charge per guest
Location: Duddell’s, Hong Kong
