The Crystal Palace Ballroom reopens on October 21: the teppanyaki and seafood sections alone are worth the price of admission

▲ The seafood station at the Ballroom offers 10–12 varieties of fresh sashimi daily.

Reported and photographed by Huang Shiyuan, ETtoday News Cloud

After a brief closure, the popular buffet restaurant Ballroom at the Regent Taipei has finally reopened on October 21. The newly revamped space offers a completely refreshed dining experience. In addition to redesigned food stations categorized by cooking methods—such as simmering, steaming, braising, stir-frying, grilling, teppanyaki, and seafood—the restaurant has also introduced a gourmet platform concept, showcasing signature dishes from 15 Regent restaurants within the Ballroom.

The Regent Group operates 15 restaurants both inside and outside the hotel, offering Japanese, Sichuan, Cantonese, Thai, American, and Italian cuisines. With the new gourmet platform concept, the Ballroom features dedicated sections for signature dishes from each restaurant. Guests can enjoy popular items from each outlet, such as Mapo Tofu from Regent Chinese Restaurant, Drunken Shrimp from Regent International Club, nigiri sushi from Sanfan, Lobster Soup from Robin’s Steakhouse, Pan-Seared Tiger Prawns from Robin’s Teppanyaki, Thai Seafood Salad from Thai Market, Customizable Pasta from Italian Dining, and Grilled Ribeye Steak from Just Grill—each a must-try classic.


▲ % The delicacies are carefully prepared... [incomplete segment]

The Ballroom at the Regent Taipei has a sourcing partnership with Taitung Chenggong Fishing Port. Seafood has always been one of its strengths, and after the renovation, the seafood section has been further enhanced. Each day, a wide variety of fresh seafood is available, including 10–12 types of sashimi, over five varieties of nigiri sushi, and more than ten other dishes such as crab and shellfish, bringing the total seafood offerings to over 20. Among them is the rare sea snail. Additionally, live chefs prepare sashimi and nigiri sushi on-site. Sourced fresh daily from Taitung, the seafood is sweet, delicious, and a must-try at the revamped Ballroom.

Another must-try at the Ballroom is the teppanyaki section. The signature pan-seared tiger prawns from Robin’s are also available here. Beyond the prawns, other dishes such as pan-seared Hokkaido scallops, American sirloin steak, Kagoshima pork belly, and regular chicken are equally delicious. The tiger prawns, in particular, are perfectly cooked on the teppan—crispy, sweet, and juicy.


▲ Pan-seared tiger prawns.


▲ Kagoshima pork belly.


▲ Pan-seared scallops.

Another highlight of the Ballroom is the “Gourmet Corner” (Fine Dining Section) near the entrance, which combines techniques from Michelin-starred guest chefs with local Taiwanese ingredients. Examples include 36-Hour Slow-Cooked Short Ribs with Sichuan Peppercorns, Prawns with Oxtail Barley Sauce, Taiwanese Abalone with Truffle Cream Sauce, and Bamboo Shoots with Basil Pesto. The portions are small but well-proportioned. Additionally, the Ballroom has introduced a “pass-around” service, where servers bring freshly made dishes from the Fine Dining Section and dessert area to guests at their tables, saving them the trouble of walking over.

In addition to the redesigned food stations categorized by cooking methods—simmering, steaming, braising, stir-frying, grilling, teppanyaki, and seafood—there are also vegetarian salad and juice bar sections, offering freshly blended juices. The dessert area has also been expanded, featuring not only pre-made sweets but also customizable options and chef-prepared items based on guest preferences, such as dorayaki, crepes, and dessert pizzas.


▲ The Ballroom also offers a “pass-around” service, where servers bring freshly made dishes from the Fine Dining Section and dessert area to guests at their tables. Pictured: a small portion of 36-Hour Slow-Cooked Short Ribs with Sichuan Peppercorns.


▲ Dessert area.


▲ Stir-fry section.


▲ Steaming section.


▲ Grilling section.



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▲ Mini burger from the Fine Dining Section.

Address: No. 3, Lane 39, Section 2, Zhongshan N. Rd., Taipei City
Phone: 02-25238000 ext. 3870
Pricing: Breakfast NT$690 + 10%; Lunch weekdays NT$990 + 10%, holidays NT$1,290 + 10%; Afternoon tea weekdays NT$690 + 10%, holidays NT$790 + 10%; Dinner weekdays NT$1,190 + 10%, holidays NT$1,290 + 10% (including Fridays). Children 100–130 cm tall receive a 50% discount, and those under 100 cm eat free.

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