The story
Tucked into the B1 level of Taipei’s Regent Galleria, Famous Lee operates as an exclusive private restaurant where chef-owner David Lee plates a bold fusion of Cantonese, Sichuan, and Taiwanese traditions. YouTube critic Jack’s Dining Room calls it a “creative fusion” that feels both refined and adventurous, with a 4.1-star reputation that matches the intimate, reservations-only setting.
Standouts from the tasting menu include a soft shell lobster that Jack described as a “standout item,” alongside theatrical dishes like the Black Gold-plated Whole Roasted Pigeon and Flaming Bull (Wagyu Ribs). Other delicacies—Shrimp Balls on a Tree, Whole Dungeness Crab in Black Pepper Sauce, and a restorative Chicken and Turtle Soup—anchor the kitchen’s ability to balance whimsy with deep, grounded technique.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 8 dish mentions say about the food
The Taiwanese laojiao earns unanimous praise for its deeply savory, braised depth, while the overall vibe is one of humble, soulful comfort that feels like a home kitchen.
“We have a Taiwanese laojiao. Matt said it's going to go down easy, but then it's going to hit you in the stomach after. Kind of scares me to be honest. Cheers to being in Taipei with you, Matt. It's actually good flavorise. I know what you mean. Like shockingly, the flavor despite my face reaction is kind of good. It just tastes like the way it feels.”
What creators say
1 creator has covered Famous Lee. Most active: Jack's Dining Room
An exclusive private restaurant serving a creative fusion of Cantonese, Sichuan, and Taiwanese dishes, with standout items like soft shell lobster and roasted pigeon.
Dishes mentioned
Shrimp Balls on a Tree
This is one of the most unique looking appetizers I've ever seen in my life. So, we have these shrimp balls hanging from this tree. It's almost like a piece of art. I almost don't want to eat it. The texture is so interesting cuz the outside's crunchy, but the shrimp is softer in the middle and then the mint on top of the bra. It's always really cool to see other people's interpretation of the food and to come to a country and have like very traditional cooking with a modern twist.
Soft Shell Lobster
Soft shell lobster. I've never heard of soft shell lobster. Supposedly, you could just eat through the shell. to fry. It almost reminds me of like a panko breadcrumbs, but Taiwanese style. Lobster cooked perfectly. I've never had anything like that. Wo, man. Holy sh
Black Gold-plated Whole Roasted Pigeon
This is a black gold-plated whole roasted pigeon. This is not duck. This is not chicken. It is a pigeon. The food just keeps flowing. Oh my god. Fig's actually way juicier and meteor than I thought. They kind of resembles a duck flavor. Like you get the crispy skin here. I think this is probably the first time I've ever tried pigeon before. I would have it again. I just wouldn't eat a New York City pigeon be. Those things are disgusting. Pigeons are like flying rats there. But on the other hand, you come to Taiwan, things change drastically. I like how the whole thing's dark meat. I'm more of a dark meat fan. Really, really juicy. The skin was also nice and crisp.
Taiwanese Laojiao
We have a Taiwanese laojiao. Matt said it's going to go down easy, but then it's going to hit you in the stomach after. Kind of scares me to be honest. Cheers to being in Taipei with you, Matt. It's actually good flavorise. I know what you mean. Like shockingly, the flavor despite my face reaction is kind of good. It just tastes like the way it feels.
Whole Dungeness Crab in Black Pepper Sauce
All right, we got a Taiwanese whole Dungeness crab here. Just give a nice dunk in the black pepper sauce. Oh, it's definitely a little hot. Wow, it's amazing. You get some heat from it, but it's not too hot. It's still got a little sweetness. Nice and juicy. You got a lot of meat. Such a different take on most Dungeness crab dishes you have. And it's nice that they kind of pre-rack it, but this is great. Okay, this would be good over like a bowl of rice to soak up that sauce.
