"A Sheraton dining room of refined Chinese cooking — book The Guest House for Lin Ju-Wei's stewed pork belly."
The Guest House (請客樓) occupies the seventeenth floor of the Sheraton Grand Taipei in the Zhongzheng district of Taipei, blending Sichuan, Huaiyang and Taiwanese cooking. Veteran head chef Lin Ju-Wei has worked here for two decades, and the kitchen joined the Michelin Guide with two stars in 2018 before settling at one star from 2023. It is Chinese fine dining with a lighter, lower-oil hand than the banquet norm.
Head chef Lin Ju-Wei trims oil and salt without losing depth, drawing on the delicate Huaiyang tradition as much as Sichuan heat. The kitchen is known for its stewed pork belly, slow-cooked to silk, and a claypot chicken rice that locals book ahead for, alongside Taiwanese wok stir-fries and Yangzhou classics. A full dinner sits in the upper-mid ($$$) bracket, fair for a long-starred hotel kitchen, and set menus make it easy for a table to share across the room's range.
The main room is quiet and spacious, more a grown-up hotel dining room than a bustling banquet hall, with several private rooms that make it a natural choice for family gatherings and business banquets. Service is polished and unhurried, and the seventeenth-floor setting adds a sense of occasion. It books up around weekends and holidays, so reserve ahead and ask about a private room if you are gathering a larger group.
For a client dinner, a multi-generation family banquet or a milestone anniversary, The Guest House delivers: private rooms, polished service and a refined Chinese menu built to share. A confident room in which to impress clients, an easy team dinner, and a special anniversary table.
Not for a quick casual bite or a romantic two-top in a moody room — The Guest House is a spacious, formal hotel dining room built for banquets.
The Guest House is on the 17th floor of the Sheraton Grand Taipei, at 12 Zhongxiao East Road Section 1 in the Zhongzheng district.
Veteran head chef Lin Ju-Wei, who has cooked at the restaurant for two decades, blending Sichuan, Huaiyang and Taiwanese traditions.
It joined the Michelin Guide with two stars in 2018 and has held one star from 2023 onwards.
The stewed pork belly and the claypot chicken rice are the signatures, alongside Taiwanese wok stir-fries and Huaiyang dishes.
Yes. The spacious room and several private rooms make it a strong choice for family banquets and business dinners.
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