Shuei Yue Xiang at the NTNU Complex Building | Roast Duck and Round-Table Cantonese Feasting

Most people think of the basement of the NTNU complex building as a place where students grab a quick meal, but Shuei Yue Xiang (水粵香) is tucked away right here on B1. You can’t tell much from outside. Step in and you find round tables with tablecloths and carved garnishes on the plates, which is not what most people picture when they think of a basement restaurant.

Chef Lin Kuo-wen started learning Cantonese cooking from a Hong Kong chef at 18. According to a report by Supertaste, he has worked at the Chinatrust Hotel (中信大飯店), 成旅晶贊飯店, Xin Pu Yuan (新葡苑) and Da San Yuan (大三元). We sat around one big table and ate everything from cold starters and roast duck through to dessert. Below is the meal in the order it was served.

Restaurant Info

The phone number and hours come from media reports (checked in October 2026); the restaurant’s own announcements take precedence. The restaurant has a Facebook page where you can check the latest updates before you go.

Cold Starters: A Round of Small Plates

The meal opened with a round of cold dishes and small plates: a wood ear mushroom salad (涼拌木耳), and slices of braised pork terrine (滷肉凍) topped with shredded chili.

There were two bowls of braised dishes: one of chicken feet (滷鳳爪) and one of what looked like beef tendon, both scattered with cilantro.

There was also a shellfish salad dressed with mayonnaise, and a plate of seared cuttlefish (炙烤花枝) with tomato and lettuce.

Roast Duck: NT$1,980 per Bird

The whole roast duck (掛爐片皮鴨) came to the table first for everyone to see, head and all, laid out on a long platter with its skin roasted a deep red.

The carved skin comes with a little meat attached and is served with pancakes in a bamboo steamer, sweet bean sauce, scallions and cucumber. The report lists this dish at NT$1,980 per duck.

You wrap it the same way as Peking duck: spread sauce on a pancake, add duck skin, scallion and cucumber, and roll it up. Too much sauce drowns out the richness of the skin, so just a little is enough.

Once the skin was carved, the legs and the rest of the meat came out on a separate plate with a dish of sauce. According to the report, you can choose one of four preparations for the rest of the duck; ours was simply chopped into pieces.

Hot Dishes: Chicken, Duck, Lobster, Short Ribs and Crab

Pan-fried turnip cake (煎蘿蔔糕) arrived stacked in layers next to an orchid, its surface fried golden.

The crispy-skin chicken (脆皮雞) came with a dragon carved from carrot beside it, very much in banquet style.

Next was duck braised in a clay pot (it may also have been goose), with sliced garlic and scallions.

The lobster was halved, covered in a thick sauce and served with broccoli.

The beef short ribs came bone-in, served in a bamboo steamer with broccoli, baby corn and kumquat.

The fried crab was coated in golden crumbs, which looked like an oatmeal or salted egg yolk (金沙) style preparation. The shell had already been cracked, so it was easy to get into.

Soups and Tofu Skin Rolls

The tofu skin rolls (腐皮卷) sat in a golden broth with bok choy. Cut one open and you find shrimp paste and shiitake mushrooms inside.

The thick soup was leafy greens with century egg and whitebait (皮蛋銀魚羹), with a slightly thickened base. The double-boiled soup was chicken, served in individual pots, with a clear broth.

Dessert and Fruit

We finished with a fruit platter: pineapple cut into a boat shape, with grapes, watermelon and guava. For sweets there was a plate of nine (九顆) flaky egg yolk pastries (酥皮蛋黃小點心) and a layered red bean jelly cake (紅豆層次凍糕).

Other Signature Dishes from the Report

We didn’t order these, but the report mentions several of the restaurant’s signature dishes worth adding to your list for next time:

• Aged-braise Dongpo pork (老滷東坡肉) NT$580: pork shoulder with alternating layers of fat and lean, braised for at least 4 hours
• Zhenjiang-style Peking pork ribs (鎮江京都排) NT$380: pork belly ribs marinated for 6 hours and seasoned with curry powder and peanut butter
• Dry-fried beef ho fun (干炒牛河) (the report did not list a price)
• Avocado fried glutinous dumplings (酪梨鹹水餃) NT$130 and marbled molten custard buns (大理石流沙包) NT$120: dim sum

Prices are based on the report as checked in October 2026 and may change at the restaurant.

Good to Know Before You Go

• Best with a full table. Big dishes like a whole roast duck, fried crab and lobster are too much for a small party; they’re easier to share with more people.
• Call ahead to book. Dinner service only runs until 21:00, so book in advance for larger groups.
• Finding the entrance. The restaurant is on B1 of the NTNU complex building. Enter the building from Heping East Road (和平東路) and head downstairs.

Fitting It into a Taipei Trip

Around NTNU you can spend the day on Yongkang Street and in Daan Forest Park, then come back for dinner at Shuei Yue Xiang. For another Cantonese group meal, this time in a private room on Dunhua North Road, see Jing Ying Cantonese Cuisine on Dunhua North Road | Private Rooms, Mud Crab and Set Menu Prices. To compare a different take on roast duck, see Paradise Dynasty Signature at Taipei Dome | Peking Duck Three Ways and the 6-Person Set Menu.

If you need transport for a family meal or company dinner, check out our Taipei private driver page. The driver can drop you off and pick you up at the building entrance on Heping East Road.