Is this tiramisu? "Shang Guan Zi" restaurant's cuisine dazzles both the eyes and the taste buds

▲ The "Taiji Tofu," which resembles tiramisu in appearance, is the signature creative dish at Shang Guan Zi restaurant. (Photo / Reporter Chen Mingren)

Reporter Chen Ziyin / Taipei Report

The pinnacle of cuisine lies in creativity, as well as in preserving the value of traditional techniques. Despite its simple name, the dishes at "Shang Guan Zi" are truly astonishing. The signature "Taiji Tofu" overturns visual and flavor expectations, reflecting the owner’s unique take on menu design.

Located in the residential area of the Shida shopping district, "Shang Guan Zi" impresses with its black-and-white interior accented by bright elements. Owner Li Kunhong originally studied Western cuisine but fell in love with creating "Chinese dishes with Western presentation" by blending Western elements. He says, "Chinese dishes have very distinctive characteristics, and their essence is fundamentally different from that of foreign cuisines." Li adds that he aims to create innovative dishes without losing the spirit of Chinese cuisine.

 
▲ A simple yet diversely designed space makes dining here very comfortable. (Photo / Reporter Chen Mingren)

The signatureTaiji Tofusteals the show. Resembling tiramisu, it is actually an innovative take on preserved egg tofu. Using the concept of molecular restructuring, the tofu is sliced thinly, topped with crushed preserved eggs, placed in a custom mold, and finished with a sprinkle of meat floss for the perfect touch. The process is so labor-intensive that Li Kunhong says, "Some steps the chefs didn’t want to do, so I had to do them myself!" The Taiji Tofu aligns with the idea of “Chinese dishes with Western presentation,” and its chilled preserved egg tofu offers a multi-layered taste and an unforgettable texture.

▲ The creative "Taiji Tofu" uses the concept of molecular restructuring and is quite labor-intensive to make. (Photo / Reporter Chen Mingren)

Also a must-try is theHong Kong-style Crispy Chicken—yes, chicken, not duck. The chicken isn’t directly deep-fried but is first sealed in high-heat oil to achieve a certain crispness, then poached at a low temperature to cook the meat through. Finally, it is marinated in garlic ice for two full days to lock in the aroma. The combination of the crispy skin and tender chicken meat is flawless, once again showcasing the culinary finesse of Shang Guan Zi.

Equally intricate is theDrum Sauce Hundred-Flower Eggplant Patty. Large grass shrimp are hand-chopped and vigorously shaken—Li explains that this process softens them while maintaining firmness—then wrapped inside eggplant and deep-fried using pure oil with precise heat control. The result is a dish that is neither greasy nor heavy, with the grass shrimp and tender eggplant complementing each other perfectly.

“XO Sauce Pineapple Porkis stir-fried with an XO sauce made from seafood, dried scallops, shrimp roe, sesame oil, and salted fish. Li’s slightly chewy pineappled pork pairs exceptionally well with these ingredients. The “Sichuan-style Boiled Beef,” a dish inspired by Cantonese flavors, comes in a pot resembling a spicy hotpot base. It uses Sichuan raw prickly ash and dried chili peppers, refined in-house, resulting in a numbing but not throat-burning flavor that is incredibly satisfying.


▲ The "XO Sauce Pineapple Pork" combines tender, slightly chewy pork with an XO sauce made of seafood, dried scallops, shrimp roe, sesame oil, and salted fish—a perfect match. (Photo / Reporter Chen Mingren)

 
▲ At first glance, the Sichuan-style Boiled Beef may look intense, but it tastes numbing without being harsh—a gentle yet bold flavor. (Photo / Reporter Chen Mingren)

[Shang Guan Zi]
Address: No. 13, Lane 92, Shida Road, Taipei City
Phone: (02) 8369-1686
Business Hours: 11:00–14:00, 17:00–21:00 Price Range: Taiji Tofu 180 TWD, Hong Kong-style Crispy Chicken 480 TWD, XO Sauce Pineapple Pork 320 TWD, Sichuan-style Boiled Beef 420 TWD

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