"Cooking is like being a person"—Chef Lin's hidden menu known only to insiders

▲The softly smiling Chef Lin says, "The principles of cooking are actually the same as those of life. I myself am still learning, even now." (Photo provided by the hotel)

Travel Center / Taipei Report

It feels as if you've stepped into a time warp, with everything from the decor to the dishes giving off an illusion of straddling retro and modern styles. Though famed for Sichuan-Shanghai cuisine, the menu also offers creative twists beyond the traditional flavors. The mastermind behind these dishes is currently the Chinese executive chef at Taipei Sheraton Hotel, Lin Zhengqing.

"The principles of cooking are actually the same as those of life. I myself am still learning, even now," Chef Lin says earnestly. He transforms every difficulty he has faced into nourishment for life, refining his experience to become who he is today. Chef Lin’s dishes are as warm and approachable as his personality—never showy, always personally tested before serving. "We only reserve the best for our guests." "This time, I want to share with every diner the best flavors I’ve tried and the most unforgettable tastes that linger in my memory."

For this "Invitation Restaurant" special "Chef Lin’s Private Kitchen" menu, Chef Lin has poured years of passion and dedication into his cooking, drawing on his entire culinary career to craft this selection. The cold dish "Charred Pork Tongue" is cured for a day and a half, then smoked using his hometown Yilan’s traditional sugarcane method for hours before being steamed over high heat to remove any gaminess. The labor-intensive smoking process results in a tongue with a crimson hue, tender and subtly sweet meat with a satisfying chew and mellow aftertaste. "Secret Braised Chicken Leg" features boneless chicken thighs stuffed with pickled chilies made by Chef Lin’s father, braised in aged sauce until flavorful, then sprinkled with Yilan plum powder before serving for a tangy, appetizing touch.

"Lanyang Wonton Soup" features wontons with dough repeatedly folded and rolled by hand—the boiled wrappers are thin yet tough and unlikely to break. The hand-chopped filling ensures distinct, springy meat pieces that melt in your mouth. The broth is simmered for six hours with pig head bones and large bones, then sprinkled with Chef Lin’s refined fried shallot crisp for aroma, finished with crisp baby bok choy. This seemingly ordinary bowl of wonton soup delivers an unforgettable taste. The Invitation Restaurant’s hidden menu gem—"White Pomfret Rice Noodle Soup"—a favorite among political and business elites and a must-order for insiders. Fresh wild white pomfret is deboned and cut into pieces, then fried, paired with pan-seared taro and stir-fried ingredients, simmered in a long-braised pork bone broth. The aroma hits you before you see it, bursting with umami.


▲This is the hidden menu’s "White Pomfret Rice Noodle Soup," simmered in a long-braised pork bone broth, brimming with umami. (Photo provided by the hotel)

Additionally, the old-school "Lanyang Taro Dates" feature a simple taro paste base, mixed with duck eggs, kumquat cake, and a hint of scallions, then steamed. The taro paste retains its steaming-hot temperature and enticing sweetness upon serving, definitely worth trying. "Sour Vegetable Rice Cake Rolls" wrap golden-fried sweet rice cakes around fillings like sour vegetables and cilantro. The crispy texture of the sour vegetables pairs perfectly with the sweet yet not cloying rice cake for a well-balanced deliciousness—a childhood memory of Chef Lin’s, authentically recreated. "Tea-Infused Golden Kumquats" use meticulously selected Yilan kumquats preserved in maltose, then sprinkled with tea leaves for aroma. The tangy taste complements the soft, fruity texture, a nostalgic treat. Chef Lin’s private kitchen combines his mastery with deep hometown flavors, warmly welcoming diners.

▲Left: "Tender Ginger Cherry Duck Breast" stir-fries tender ginger in black sesame oil, then quickly cooks Yilan’s premium wild female duck breast. Right: "Tea-Infused Golden Kumquats" use meticulously selected Yilan kumquats preserved in maltose, then sprinkled with tea leaves for aroma, the tangy taste complementing the soft, fruity texture. (Photo provided by the hotel)

From April 15 (Monday) to April 30 (Tuesday), Taipei Sheraton Invitation Restaurant presents "Chef Lin’s Private Kitchen" with à la carte prices starting at NT$150, featuring 27 private dishes in a limited release.