Regent Taipei's crab season until 31 December: choosing between Silks House and Lan Ting

Regent Taipei announced its 2026 autumn crab season on 28 October, running until 31 December across Silks House and the 21st-floor Lan Ting club restaurant. For clay-pot dishes with preserved vegetables or chilled drunken crab, start with Silks House. For Huadiao-steamed crab, mapo tofu or rice cakes in sauce, Lan Ting combines selected established dishes with new additions. The two restaurants do not have identical menus and prices. Confirming which restaurant serves a specific dish is more useful than simply asking whether the crab promotion is available.

Silks House: preserved vegetables in a clay pot and cooked drunken crab

Silks House's snow crab clay pot combines moist Hong Kong preserved mustard greens with dry Hakka preserved greens from Taiwan. They are first stir-fried with lard, garlic and pork belly, before the prepared crab is added for braising. The design centres on the sweet-and-salty contrast of the preserved ingredients, rather than the crab variety alone. It also means the dish contains pork and animal fat. Diners with specific dietary requirements should not judge it solely by the seafood reference in its name.

The cooked drunken crab takes a different approach: the crab is steamed first, then steeped overnight under refrigeration in a mixture made with preserved plums and 18-year-aged Huadiao wine. It is cooked before its chilled marinade, rather than raw crab simply soaked in wine. That does not justify assuming the finished dish is alcohol-free. The hot clay pot and chilled preparation show how temperature, preserved ingredients and cooking sequence can create different treatments within one season. Actual flavour depends on the restaurant's preparation.

Lan Ting: Huadiao crab, mapo tofu and rice cakes

Lan Ting's crab steamed with chicken fat and Huadiao wine is listed at NT$3,880. It uses female mud crab, chicken fat and stock made from black-feathered chickens, and 20-year-aged Huadiao wine. This is separate from the 18-year wine used in the cooked drunken crab. Crab with pickled mustard greens and glass noodles is also listed at NT$3,880, combining handmade salted greens, aged pickled greens and noodles. Choose between wine aromas and a pickled-vegetable broth according to the table's preferences, rather than assuming these dishes form one fixed set menu.

The hand-picked crab meat and roe mapo tofu is listed at NT$3,680. The crab is steamed and picked, while shell stock and spices are used to simmer the tofu before crab meat and roe are added. Lan Ting also introduces crab with rice cakes in sauce and black-pepper male mud crab with soft eggs. The former gives rice cakes a sauce to absorb; the latter brings together pepper, crab and eggs. Only dishes with explicit supplied prices are priced here. NT$3,680 is not the price of a whole-table crab feast, and the new additions should not be assumed to cost the same.

Separate individual prices, service charges and availability

The NT$3,680 and NT$3,880 figures are per-dish prices in New Taiwan dollars, with a 10% service charge added. For that dish and service charge alone, the totals are NT$4,048 and NT$4,268 respectively; other food, drinks and charges are separate. The multiple plates in the photographs are hotel publicity arrangements, rather than a package available for one quoted price. These are also not photographs from a TIDEZINE tasting, and the brand's flavour descriptions are not presented as our personal dining verdict.

Regent Taipei is at 3, Lane 39, Section 2, Zhongshan North Road, Taipei. Consult the hotel-provided reservation portal or call 02-2523-8000 and ask for Silks House or Lan Ting. Confirm seasonal ingredients, menus, dining eligibility and seating with the relevant restaurant. The promotion does not guarantee every crab variety every day. Asking with a budget and preferred cooking style, then checking dish quantities and service charges, helps plan a meal suited to the number of diners.