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With nearly four decades of history, Te Hsiang Chai began as a famous pastry shop in Banqiao before branching out into Western cuisine; it is now one of New Taipei City’s culinary landmarks and was the first high-end Western restaurant in the then-county. Celebrity ribbon-cuttings and endorsements from luminaries gradually burnished its golden name. An elegant dining room, a one-of-a-million-watt sound system unique in Taiwan, and chefs who tirelessly reinvent exquisite dishes with fresh ingredients make every set-meal photo mouth-watering. The restaurant’s signature steaks are seared at 1,800 °F in a U.S.-imported Moneatue broiler, locking juices inside and creating an uniquely tender bite. From appetizers to entrées and desserts, the team’s dedication has earned honors including the Taiwan Provincial Outstanding Banquet Restaurant Award and the first-ever National Culinary Evaluation Grand Gold Medal. Te Hsiang Chai’s German pork knuckle—crisp-skinned, succulent within—pairs with the chef’s house sauce to bring out the cut’s full flavor. Source: New Taipei City Gourmet Guide, September issue