Stir-fried razor clams in a fragrant garlic, ginger, and scallion sauce – The Autumn Crab Feast at Sheraton’s Qǐngkèlóu (Invitation Hall)

Text and photos byXióngmāo Rudy

Visiting the delicious yet refined Qǐngkèlóu once again, Xióngmāo got to enjoy the plump razor clams of the season as well as some truly classic, richly-flavored Chinese dishes!


This time, being invited to experience the autumn crab feast and returning to Qǐngkèlóu actually felt quite heartwarming to me. Aside from Chef A-Qīng’s exquisite and delicious Taiwanese cuisine, the restaurant also offers specialty dishes from all over China, including Sichuan, Suzhou, and Hangzhou. On another note, Qǐngkèlóu was also where I first connected with the Sheraton team. Through an event, I met many new friends, and of course, I have to thank my friend Ellen for the introduction and the Sheraton team for their help!


Walking into Qǐngkèlóu on the 17th floor of the Sheraton, you wouldn’t immediately realize it’s a full-fledged Taiwanese restaurant.

Instead, it gives off more of a Japanese or exotic vibe.


The first area has a lovely, sunlit feel, and walking on the thick carpet is very comfortable.


Then there’s the kitchen area visible through the transparent windows, with plenty of small dishes placed near the entrance.


Next comes the elegant dining area.


Going up the stairs nearby leads to various large private rooms (the first event I attended was held upstairs).


The dining environment is excellent, and compared to typical Taiwanese restaurants, this one takes on a more refined and classic style.


Aside from enjoying the autumn crabs, Qǐngkèlóu also prepared uniquely flavorful Taiwanese dishes for me and my cat. Among the appetizers, “Whispering Secrets” (200 TWD per serving) and “Pickled Pepper Century Eggs” (200 TWD per serving) were both quite distinctive, featuring a good deal of creativity.


Just looking at them is dazzling!! Later, we added another order of “Cucumber Squid Rolls” (200 TWD per serving). There were also wine-paired stir-fries, such as the “Red Fermented Tofu Squid,” which looked absolutely amazing, and the “Pork and Scallion Matsusaka Pork” was also pretty impressive.

Next time, I’d also love to try the salt-baked pork; of course, dishes with shark’s fin are definitely a must.

For seafood, you can find almost anything you want here. I remember the “Braised Sea Cucumber with Assorted Fruits” was also really good, and I recommend it to those who enjoy it.


Frog legs are also considered a specialty (top left photo). From the dishes alone, you can tell that Qǐngkèlóu is fundamentally a pure Taiwanese cuisine spot (top right photo).

Perhaps the cooking methods aren’t overly elaborate, but the level of detail and flavor are both excellent. This dish, “Fish Roe Braised Tofu” (520 TWD per serving), may not look particularly special, but it’s actually one of the absolute favorite dishes highly recommended by food connoisseurs and the Qǐngkèlóu team.

The seasonal vegetables here are also great. Remember to stay healthy even when indulging in meat-heavy meals. Vegetarian friends don’t need to worry about having nothing to eat here either.


I’m not sure what’s inside the “Vegetarian Stuffed Pastry,” but it seems quite intriguing—I’ll have to try it next time. Aside from Taiwanese cuisine, there are also some signature dishes from other regions of China, such as “Clay Pot Stewed Fresh Bamboo Shoots and Ham.”

There are quite a few soup options; then there are noodles and dim sum.


The most unique dish is this “Oil-Poured ??? Flower Thingy” (400 TWD per serving); since I was already so full, I didn’t order any dessert this time!


A refreshing hot tea to cut through the grease— for me, it’s a better drink than any sweet beverage. One sip of hot tea, one bite of delicious food—that’s the ultimate joy in life.


The first appetizer served was the playfully named “Whispering Secrets” (200 TWD per serving). The reason behind the name is actually quite intuitive—when people whisper, they put their mouths close to each other’s ears. So the chefs at Qǐngkèlóu wrap pig’s tongue with pig’s ear, then braise them in a specially prepared marinade until fully flavored. The appearance is cute and charming with its layered rings. When you take a bite, the outer layer has a pleasantly chewy and firm texture, while the inner part is tender and soft without being too hard—offering a very rich variety of textures.


The “Cucumber Squid Rolls” (200 TWD per serving) might seem like a simple dish, but they actually involve a lot of unseen effort!! The staff revealed that this dish is made by chopping pickled cucumbers, mixing them with ham, seasoning the mixture, and then stuffing it into squid rolls that have been softened by soaking in scallion and ginger water. No detail can be overlooked to achieve the perfect balance of springy, refreshing, chewy, and firm textures!


After the two small appetizers, the next dish, the “Scallion Pancake,” initially left us both puzzled (what is this exactly?). We tried a bit of the scallion pancake—it was honestly thicker than the ones usually found outside (but the texture was actually more elastic and not dry).


It turns out, this was also a signature dish of Qǐngkèlóu—the “Spicy Pickled Beef Shreds” (420 TWD per serving).


The beef shreds paired with pickled vegetables were juicy, sweet, and mouthwatering, without any greasy aftertaste.


Wrapped in the pancake and eaten bite by bite, it offered a satisfying yet smooth culinary pleasure.

The pastry crust and the pickled cabbage beef enter the mouth together, with neither overpowering the other, and paired with a sip of tea, it’s absolutely delightful (if you have a bigger appetite, we recommend ordering a portion—it adds to your fullness and lets you enjoy the flavors in moderation).


Next up are the Suzhou-style xiaolongbao (300 TWD, 8 pieces per basket). Apart from being much loved by Xiong, Miao also thinks the xiaolongbao soup dumplings at Qingke Lou are exceptional—small in size but packed with juicy, flavorful filling.

The xiaolongbao here are incredibly delicious, not at all inferior to internationally renowned xiaolongbao specialty shops!! With just one gentle bite, the soup bursts out, and the meaty-flavored broth is so tasty!! The flavor is fragrant yet rich—not overly salty nor too greasy (you could easily eat eight without a problem).

Next, four different condiments are served all at once—so what’s coming up next? (This Qingke Lou Autumn Crab Feast never fails to impress!)


Then, a large bowl is presented with what looks like super wide noodles, as broad as a belt!!!


Alright, Xiong and Miao will reveal the answer—the dish is called You Po Biang-style Flower Noodles (300 TWD, per portion). This type of noodle is considered one of the “Ten Oddities of Shaanxi” (just how odd are they?). What does that even mean?

The Biang-style noodles are made in Lanzhou, and their uniqueness lies in the way they’re served. After cooking, they’re topped with scallions, chili oil, vinegar, and other seasonings directly on the plate. Finally, the noodles are mixed vigorously, creating a chewy texture. They’re perfect for the hot and dry weather in the northwest and are great when eaten fresh. As Miao said: “The chili oil is delicious, and the noodles are super chewy!”

Next is the Pickled Pepper Century Egg (200 TWD, per portion), which Xiong is very much looking forward to.


The refreshing sauce paired with non-spicy peeled chili peppers is so enticing just to look at. The century egg is coated in the chef’s homemade peeled chili pepper (fragrant but not spicy). The unique flavor of the century egg intertwines with the spiciness of the chili, creating an aromatic and absolutely exquisite taste!! (Squeals)

Next, everyone would probably assume this Fish Roe Braised Tofu (520 TWD, per portion) is a more ordinary dish of the day.

But if it’s so ordinary, why order it? It turns out, it may look plain, but the flavor is incredibly satisfying!! In short, it’s a upgraded version of Mapo Tofu, and aside from being aromatic and spicy, the fish roe inside is simply classic. It looks fiery and bold, but when you actually taste it, it becomes addictive for both Xiong and Miao.

This dish is super duper, ultra rice-friendly. Xiong and Miao ended up eating two more bowls of plain rice because of it, cheering with delight the whole time. Each bite delivers spicy, bold tofu alongside distinct, separate fish roe—extremely satisfying!!


Finally, we move on to the most important autumn crab dishes (the arrival of finger bowls signals that the main event is here...).
This time, the Qingke Lou Autumn Crab Feast features several different dishes. Xiong and Miao tried the Stir-Fried Male Crab (120 TWD per liang, plus a 10% surcharge).

In terms of flavor, this Jiangsu-Zhejiang style stir-fried male crab first involves sautéing scallions, ginger, and garlic, then adding pre-fried male crabs and Ningbo-style rice cakes before deep-frying everything together. Finally, it’s finished with a triple blend of sweet bean paste, tomato sauce, and rice wine.

The result is tender crab meat with a rich, savory taste (the sauce alone had Xiong and Miao eating three bowls of rice). Enjoying the crab in high spirits, Xiong and Miao couldn’t help quoting an ancient poem: “One hand holds the crab claw, the other a wine cup, floating in a pool of wine is enough to fulfill a lifetime.”

Just look at how delicious crabs can be—they could satisfy someone for life!! (Though, of course, that’s a bit of an exaggeration...)

The crabs here are large male ones. Not only are they generous in portion, but the meat is also firmer and springier. The sauce is thick and rich—if you still have leftover scallion pancakes from the pickled cabbage beef, pairing them with the crab sauce is absolutely divine.

With a big bite, you can feel that the rich, fatty male crab claw meat isn’t soft or mushy, but has a slight bounce to it. The chef seasons it heavily, resulting in a flavor so good you won’t care about your image as you keep sucking your fingers.

Honestly, many might think eating crab plain is best, but the more dishes Xiong and Miao try, the more they realize—even though plain brings out the ingredient’s natural beauty, truly skilled chefs can use seasoning to elevate the flavor even further.

Friends who want to enjoy autumn crabs, Sheraton Qingke Lou is a great choice (Chen Garden is also excellent).
 





Author of this article: Xiong Miao Rudy A food-loving couple who occasionally go wild spending big on food and fun, but generally stick to the principle of “limited money, endless appetite.” They run a blog of the same name. 《Xiong Miao Eats the World》 Updated simultaneously.


[Sheraton Qingke Lou]

Address: 12 Zhongxiao East Road, Section 1, Taipei City, Floors 17–18
Contact Number: (02) 2321-1818
Business Hours:From 11:30 AM to 2:30 PM, and from 6:00 PM to 10:00 PM in the evening

Recommendation: In addition to delicious refined Taiwanese cuisine, they also offer a variety of regional flavors such as Suzhou-Hangzhou and Sichuan dishes — all exquisitely prepared and wonderfully flavorful!!