“Ching Lou” (青樓) originally referred to “imperial palaces” or “pavilions of aristocratic families,” and was sometimes used as a synonym for wealthy households of high status. Since the Tang and Song dynasties, however, it has become a euphemism for brothels or houses of courtesans. This restaurant presents an understated exterior that blends harmoniously with its surroundings in Songshan’s Raohe Street, nestled among overpasses and temples. The interior embraces Chinese aesthetics with crimson walls and natural wood furnishings that avoid ostentation, instead evoking the ambiance of a wealthy household from Ming or Qing dynasty literature.
I dined at Ching Lou twice within a short period. On both occasions, I ordered many of the same dishes—not due to limited options, but because the recommended items I sampled during my first visit proved so satisfying that I eagerly suggested them to friends during our second gathering. One such standout was the “Fried Chinese Fritters with Shrimp and XO Sauce” (320 yuan, 2024-2025 pricing).
This dish is essentially “Bai Hua You Tiao,” a Cantonese delicacy. The chef injects shrimp paste into fried dough sticks, deep-fries them, and then tosses them with XO sauce. Though robust in flavor, the shrimp paste remains refreshingly light. Each bite delivers a symphony of sour, spicy, salty, and aromatic notes—a true explosion of taste.
Another highlight was the “Sichuan Style Spicy Fried Egg with Pepper Oil”. I particularly enjoy any dish incorporating Sichuan peppercorns, and Ching Lou executes this perfectly: eggs fried to a delicate, crisp exterior that gives way to soft, peppercorn-infused centers, mixed with minced pork. It pairs excellently with rice.
“Stirred Fried Stinky Tofu & Salt Pork” (420 yuan) received enthusiastic praise during both visits. Prepared similarly to stir-fried tofu, the stinky tofu is sliced into strips and quickly stir-fried with pork belly cubes and garlic shoots over high heat. This rice-complementing dish was universally appreciated by my dining companions.
Ching Lou offers several dishes that require at least one day’s advance reservation, such as the “Hong Kong Style Deep-Fried Chicken with Garlic” (half portion, 680 yuan). The skin is thin and crispy, the meat tender and subtly sweet—living up to its name, albeit at a premium price.
The “Dongpo Pork” (680 yuan) appeared on my table during both visits. Though modest in portion, it’s suitable for groups of four or five. Ching Lou prepares this classic dish admirably, with perfectly balanced lean and fatty pork that’s braised to melting tenderness.
“Stir-fried Water Lotus” (320 yuan).
“Garlic Stir-fried Cabbage” (320 yuan)—the vegetable version rather than the one with sakura shrimp
“Sweet and Sour Pork with Pineapple” (380 yuan).
The pre-order-required “Crispy Duck Stuffed Taro Tuff” (680 yuan) was merely adequate and could be omitted in future visits. My first experience with taro duck was at Zui Feng Yuan near Taiwan TV station, which was considerably better.
During our second visit with a larger group, we pre-ordered the “Peking Roast Duck Trio”. Ching Lou serves this as a three-course meal (2980 yuan): sliced duck skin, duck porridge, and stir-fried duck strips.
The sliced duck skin was above average, with juicy skin and tender meat. The best Peking Duck I’ve had was at Taipei World Trade Celebrity Restaurant, though at a higher price point.
The second course, duck porridge, contained modest amounts of duck meat.
The third course featured duck strips stir-fried with bean sprouts.
For our second visit, we ordered Seafood Dry-Fried Yi Noodles (480 yuan) to ensure the children in our party were well-fed.
Despite the relatively high cost per person, both dining experiences were highly satisfying. Ching Lou deserves consideration for future gatherings with friends and is an excellent choice for entertaining international guests. I’ve heard that the second floor features even more exquisite decor, faithfully recreating the settings of ancient Chinese affluent households. On my next visit, I’ll certainly venture upstairs to appreciate this ambiance.
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Ching Lou Chinese Restaurant & Bar
inline app reservation service
512-1 Bade Road, Section 4, Songshan District, Taipei
02-25788856
Mon-Thu 17:30-22:30 / Fri 17:30-00:00 / Sat 12:00-14:00, 17:30-00:00 / Sun 12:00-14:00, 17:30-22:30
Signature dishes: Peking Duck Three Ways, Garlic Crispy Skin Chicken, and Dongpo Pork require reservation before 18:00 the previous day