The new TASTE LAB restaurant at Regent Gourmet has opened, offering California-inspired light luxury cuisine that tantalizes the taste buds

The features tender shokupan bread filled with shredded confit duck leg, Candiolo cheese, and truffle sauce, then pan-seared with butter before being topped with freshly shaved black truffle. The texture is soft and fluffy, with rich cheese and truffle aromas—absolutely delicious. (Photo by Yao Shun)

The is made by slow-cooking the snapper, coating it in rice slurry, then crisping it on a rice cracker grill. It’s finished with a dressing of aged vinegar soy sauce and a broth simmered from fish bones, kelp, and yuzu juice. (Photo by Yao Shun)

The stuffs duck liver mousse into a spherical donut, drizzled with powdered sugar and strawberry jam for a sweet-and-savory twist—a delightful and playful bite-sized treat. (Photo by Yao Shun)

The , interpreted with Spanish-style fried pork rind techniques, can be paired with mayonnaise seasoned with Sichuan Xiaomila chili and Sichuan peppercorn oil. Chef Paul uses this bite to evoke memories of "Taiwanese fried chicken." (Photo by Yao Shun)

The features tenderloin beef prepared as tartare, seasoned with Korean spicy bean paste and mustard by Chef Paul, enriched with a runny egg yolk for silkiness, and layered with crispy taro chips for texture. (Photo by Yao Shun)

This grilled prawn is sprinkled with hazelnut powder, and Chef Paul also adds a glaze made from caramelized white chocolate, white miso, and truffle chicken stock. (Photo by Yao Shun)

The daily limited is wrapped in dough and salt using French culinary techniques to seal in seasoned sea bass, then grilled. The enclosed convection heat keeps the fish incredibly tender and delicate. (Photo by Yao Shun)

Located on B2 of Regent Gourmet, spans 46 ping and accommodates 40 diners. (Photo by Yao Shun)

In addition to the regular menu, Regent Gourmet’s introduces a special menu daily for guests. (Photo by Yao Shun)

Chef Paul Li, who has trained at Hollywood’s renowned , New York and Las Vegas’s , and served as head chef at , brings his expertise... (Photo by Yao Shun)

Taipei Regent Hotel opens a new restaurant again. Recognizing modern consumers’ preference for “not the most expensive, but the best,” and how premium dining is increasingly seen as an “affordable luxury experience,” Regent Hotel has launched on B2 of Regent Gourmet as a culinary platform. TASTE stands for taste, while LAB embodies experimentation, challenge, and innovation. The hotel aims to introduce top-tier, high-quality, and well-reviewed ingredients, gourmet foods, and stylish tableware through a “curatorial” concept, inviting internationally and domestically renowned chefs with exceptional skills and unique charisma for guest residencies. This initiative delivers a new fashion of refined lifestyle and redefines the concept and positioning of a dining space.

, now accepting reservations, welcomes Chef Paul Li, who has trained at Hollywood’s , New York and Las Vegas’s , and served as head chef at , for his first three-month stint. Through the male chef’s brilliant interpretations, food enthusiasts and gourmands can explore the essence of California cuisine and understand why Los Angeles has recently surpassed New York, San Francisco, and Chicago to become the “new capital of gastronomy.”

California has always been the engine driving the evolution of “food” and American cuisine. Thanks to its abundant local produce and inclusive, free-spirited atmosphere, international celebrity chefs such as Tim Hollinsworth, Ludo, Tony Esnault, Daniel Humm, Carlos Salgado, David Chang, and Jessica Largey have all shined here. Their restaurants attract global food lovers daily.

“A mountain need not be high—it is famous for its immortal,” as the saying goes. With so many renowned chefs making their mark in California, the “Golden State” has become a culinary mecca. Through their interpretations, “California Cuisine” has taken on a fresh identity and become synonymous with “Modern American Cuisine.” These chefs have also redefined “California food,” redeeming its former glory after it faded due to excessive showmanship. It is now a sought-after global destination for epicurean experiences.

21st-century California cuisine splits into two “culinary forces”: Northern California’s Bay Area cuisine remains rooted in the refined foundation of fine French dining, with meticulous plating and a formal dining atmosphere. Southern California’s Los Angeles, however, more vividly embodies the state’s unique multicultural melting pot, freedom, openness, and inclusive coexistence of diverse cuisines.

Compared to San Francisco’s cuisine, Los Angeles’s offerings are equally refined but less pretentious, with a more relaxed dining vibe. More importantly, local chefs often let their dishes “tell a story,” conveying where they’re from, their personal growth, and their connection to the land.

Thus, the authoritative U.S. dining guide once remarked: San Francisco is “America’s best Fine Dining city,” while Los Angeles is “America’s most exciting city.”

Chef Paul Li’s background has endowed him with the sophistication of contemporary Californian cuisine. His passion infuses every dish, bringing the energy of Southern California to the table. The vibrant interplay of ingredients and textures excites the palate. Born in Taiwan, raised in the U.S., and seasoned across the globe, he can effortlessly bridge Eastern and Western flavors.

The , , , , , , … The various dishes Chef Paul has designed for are visually and flavorfully enticing. Some resemble “luxury versions of comfort food,” others “oversized amuse-bouches,” maximizing entertainment and taste bud stimulation. Such culinary artistry and dishes are truly rare in Taiwan.

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