The story
Rong Ju, located within Capella Taipei, draws its name and spirit from two ancient banyan trees that stand near the hotel. Their sprawling canopies become a symbol of strength and wisdom, grounding the restaurant’s approach to Cantonese cuisine. Here, centuries-old traditions are preserved and gently reimagined. The menu features delicate wisps of steam rising from bamboo steamers of dim sum and the rich aromas of wok-fired dishes — each plate a careful balance of technique and flavour. Recognised by the Michelin guide for its dedication to Cantonese cooking, Rong Ju offers an experience that feels both timeless and refreshingly current.
Chef Franco Yuen, born into a family of restaurateurs, brings over fifteen years of experience from the Philippines, Australia, and the Maldives. His cross-cultural journey has shaped a culinary language that bridges tradition with a global perspective. He reinterprets classics in a way that feels familiar yet surprising, creating flavours that linger long after the meal. His work at Rong Ju reflects a deep understanding of traditional techniques and the layered depth of Cantonese cuisine.
Four private dining rooms — Plum, Orchid, Bamboo, and Chrysanthemum — offer an intimate setting beneath an eight-metre-high red-tiled ceiling. The warm, enclosed space symbolises the comfort of gathering under one roof, making each meal feel personal and unhurried. Whether for a quiet dinner or a celebration, these rooms envelop guests in the elegant, tranquil atmosphere that defines Rong Ju.
Recognition
Ambience
Details
Location
