{"id":3959,"date":"2026-06-02T07:20:27","date_gmt":"2026-06-02T07:20:27","guid":{"rendered":"https:\/\/choosychou.com\/?p=3959"},"modified":"2026-07-12T02:43:19","modified_gmt":"2026-07-12T02:43:19","slug":"taipei-qing-ya-michelin-recommand-chinese-food","status":"publish","type":"post","link":"https:\/\/choosychou.com\/en\/taipei-qing-ya-michelin-recommand-chinese-food\/","title":{"rendered":"Taipei\uff5cRecommended by Michelin\uff5cQingya (Hilton Banqiao)"},"content":{"rendered":"

For family dinners, Chinese restaurants are preferred, especially when the protagonist is an elder. Stability, familiarity, and a decent atmosphere are often more important than innovation. This time I visited Qingya, mainly to celebrate my grandmother's birthday. She has always loved Hong Kong food and classic Cantonese cuisine, so she chose Qingya Chinese Restaurant, located on the upper floor of Banqiao Hilton, near her home.<\/p>\n\n\n\n

The restaurant is spacious, the atmosphere is bright, the service staff has a thoughtful attitude, and the overall environment is quite suitable for family gatherings. However, when the dishes are served one by one, although there are not obvious thunder points, there are a few impressive highlights.<\/p>\n\n\n\n

#Taipei Food<\/a> #Taipei Restaurant<\/a> #Recommended by Michelin<\/a> #Taipei Michelin<\/a> #Cantonese cuisine<\/a> #Hong Kong Style Cuisine<\/a>#Port point<\/a>  #Chinese cuisine<\/a> #Taipei Hotel Restaurant<\/a>  #Family dinner<\/a> #Chinese table dishes<\/a> #Food memory sharing<\/a> #Taipei Dinner<\/a> #Taipei Banquet Restaurant<\/a> #Honest food review<\/a> #ChoosyChou Food Review<\/a> #Don't step on the thunder restaurant<\/a> #Restaurant cuisine<\/a> #Foodie Diary<\/a> #What to eat in Taipei<\/a> #Banquet restaurant recommendation<\/a> #Family gathering<\/a> #Elders love restaurants<\/a> #Recommended Chinese cuisine<\/a>#Taipei Port Point<\/a> #Taipei Chinese Cuisine<\/a><\/h6>\n\n\n\n

(Dining in December 2025)<\/p>\n\n\n\n\n\n\n\n

Qingya menu Introduction and Dining Experience<\/mark><\/h2>\n\n\n\n

Signature specialty: Yanhong braised goose (half)$2,480 \uff5cOne goose and four meals<\/mark><\/h2>\n\n\n\n
\"\"<\/figure>\n\n\n\n

Qingya's most representative dish is roast goose, which can be extended to \"one goose and four meals\", which is not common in Taipei and has become the highlight of this meal. We chose\uff1a<\/p>\n\n\n\n

\n
\"\"<\/figure>
\n

Freshly cut roast goose burrito at the table<\/mark><\/h3>\n\n\n\n

It is similar to the traditional Peking duck burrito, but Qingya offers more ways to match it. In addition to the classic sweet noodle sauce, green onions and gherkins, two additional flavor combinations are also prepared, burdock and shredded apple with fruit vinegar, lotus root and shredded green papaya with plum sauce.<\/p>\n\n\n\n

In theory, this design should make the roast goose feel lighter and richer in fat. However, after the actual tasting, these creative collocation did not work as expected, and the flavor was weak. On the contrary, the traditional sweet noodle sauce can best set off the aroma of roast goose itself.<\/p>\n<\/div><\/div>\n<\/div>\n\n\n\n

\"\"<\/figure>
\n

Chop goose legs<\/mark><\/strong><\/h3>\n\n\n\n

In contrast, the performance of goose legs is satisfactory. The meat is soft, tender and juicy, with a moderate proportion of sebum, and it still retains elasticity after biting. It is the most stable part of this roast goose series.<\/p>\n<\/div><\/div>\n\n\n\n

\"\"<\/figure>
\n

Stir-fried goose pine with romaine pine nuts<\/mark><\/strong><\/h3>\n\n\n\n

The time for this dish to be served is obviously late, and the rhythm is slightly unbalanced. What is even more surprising is that it is not the common beautiful lettuce that wraps goose pine, but the beautiful romaine lettuce. The leaves of Lom Mei are harder and less easy to bend, and they are not easy to coat when eaten, which affects the overall experience.<\/p>\n<\/div><\/div>\n\n\n\n

\"\"<\/figure>
\n

Sour cabbage goose bone soup<\/mark><\/strong><\/h3>\n\n\n\n

The soup is refreshing and mild in acidity. It tastes smooth but not stunning. It is a \"safety brand\" performance.<\/p>\n<\/div><\/div>\n\n\n\n

\"\"<\/figure>
\n

Smoked box Tibetan Fragrant Black Char Siu $1,080<\/mark><\/strong><\/h3>\n\n\n\n

I originally had high expectations for this dish, after all, it is one of the restaurant's signature dishes. When the lid is opened, the visual effect is quite eye-catching, but after the entrance, it is slightly lost.<\/p>\n\n\n\n

The smoky flavor is not prominent, and the overall aroma is not as rich as expected; the meat is oily, and the latter part is a bit greasy, which is a bit different from the imagination of the top Hong Kong-style char siu in my heart.<\/p>\n<\/div><\/div>\n\n\n\n

\"\"<\/figure>
\n

Steamed turquoise Steamed Gentian spots $1,180<\/mark><\/h3>\n\n\n\n

The fish is tender and the heat is properly controlled, so the classic combination with tofu is safe. But it's a pity for a restaurant at this price to eat fishbone during the meal.<\/p>\n<\/div><\/div>\n\n\n\n

\"\"<\/figure>
\n

Dry fried beef Pho $480<\/mark><\/h3>\n\n\n\n

This dish is the least satisfactory one in this meal. The beef is tough and tendon-rich, and it is laborious to chew. It completely loses the smoothness and wok aura that Hong Kong-style dry-fried pho should have, and the overall completion is not good.<\/p>\n<\/div><\/div>\n\n\n\n

\"\"<\/figure>
\n

Crab noodle seafood tofu pot $780<\/mark><\/strong><\/h3>\n\n\n\n

One of the relative highlights.
The amount of seafood is solid, the tofu is tender and delicious, and the overall taste level is clear. If the flavor of crab noodles can be more intense, the whole dish will be even better.<\/p>\n<\/div><\/div>\n\n\n\n

\"\"<\/figure>
\n

Fried asparagus with lily ginkgo $480<\/mark><\/strong><\/h3>\n\n\n\n

A refreshing and healthy vegetable dish, but the performance is stable and there are no particularly prominent memory points.<\/p>\n<\/div><\/div>\n\n\n\n

Port point<\/h2>\n\n\n\n

Overall, the performance of the Hong Kong points is of an average level, and it has not brought many surprises.<\/p>\n\n\n\n

\"\"<\/figure>
\n

Char Siu Crisp $220<\/mark><\/strong><\/h3>\n<\/div><\/div>\n\n\n\n
\"\"<\/figure>
\n

Gold Medal Shrimp Dumpling King $280<\/mark><\/strong><\/h3>\n<\/div><\/div>\n\n\n\n
\"\"<\/figure>
\n

Porcini mushroom dumplings with wild mushrooms $260<\/mark><\/strong><\/h3>\n<\/div><\/div>\n\n\n\n

dessert<\/h2>\n\n\n\n
\"\"<\/figure>
\n

Portuguese egg tart $220<\/mark><\/strong><\/h3>\n\n\n\n

The appearance is small and cute, the filling is smooth, but the sweetness is slightly higher.<\/p>\n<\/div><\/div>\n\n\n\n

\"\"<\/figure>
\n

Pomegranate Grapefruit Nectar Cake $240<\/mark><\/strong><\/h3>\n\n\n\n

One of the more special is that it contains grapefruit pulp, with a fresh taste and distinct layers.<\/p>\n<\/div><\/div>\n\n\n\n

\"\"<\/figure>
\n

Yangzhi Manna $280<\/mark><\/h3>\n\n\n\n


The performance is ordinary, there is not much amazing about it.<\/p>\n<\/div><\/div>\n\n\n\n

Personal feelings<\/mark><\/h2>\n\n\n\n

Qingya's roast goose Siwei is indeed a major feature. It is not common in Taipei. It is suitable for diners who want to try different changes. However, in terms of the completion and flavor of the dishes alone, the overall performance tends to be well-behaved, and there is a lack of key dishes that make people want to make a special trip next time.<\/p>\n\n\n\n

As a venue for family dinners or birthday celebrations for elders, Qingya is still a safe choice with a decent environment and thoughtful service; however, if you look forward to a breakthrough in taste, it may be a little dull.<\/p>\n\n\n\n

Overall rating and cost<\/mark><\/h2>\n\n\n\n