Sunday 2 December 2018

Mume - Taipei, Taiwan #MichelinStar #Asias50Best

Mume takes its name from the Latin word for 'plum blossom', Taiwan’s national flower. With a Michelin star and a ranking as Asia’s 7thBest Restaurant (here), Mume apply modern techniques and Nordic influences to traditional Taiwanese ingredients. The meal was one of the top highlights of our Taipei trip.


Soft poached oyster – fried kelp, cucumber & seaweed butter


Seaweed tartlet with sugar snap peas & lovage oil


Homemade ricotta & cauliflower tart



Prawn – goji berry, shaved yam bean, prawn head sauce, ricotta snow


Mume salad – 20 plus types of seasonal salad ingredients & fermented black beans


Wagyu tartare – clam mayo, confit egg yolk, preserved daikon, crispy fried lotus root




Milkfish – dried shrimps, dill, burnt cabbage sauce



Pork rib – plum miso glaze, pickled bitter melon, pickled green mango




Chicken – bamboo, turnip, alliums, fennel root cream


Peach – young ginger ice cream, basil, green tea



Cucumber – yoghurt mousse, celery granita, lemon verbena


Date of dinner: 28/10/18




Saturday 1 December 2018

Raw by Chef André Chiang, Taiwan #2MichelinStars #Asias50Best

With a Two Michelin Stars and a ranking as Asia’s 30th Best Restaurant (here), ever since Chef André Chiang (of Restaurant André in Singapore fame) opened Raw in his hometown if Taipei, it has been one of the hottest tickets in town. We loved the presentations and ingredients linked to and inspired by Taiwan’s street food culture. 



Earl Grey, Bay Leaf, Egg



Escargot, Nagaimo, Yuzu Pepper



Crab, Ping Po (Phoenix eye fruit), Celeriac



Giant Clam, Fish Lardo, Chowder




Cascara, Buckwheat, Taro




Raw Tofu, Maitake, Truffle, Whey




Aubergine, Cobia, Furikake


Beetroot, Plum, Berries, Ostrich


Adzuki Bean, Red Shiso, Purple Rice



Walnut, Date


Date of dinner: 24/10/18




Saturday 10 November 2018

Shoun RyuGin, Taipei, Taiwan #2MichelinStars #Asias50Best

Sister to the original RyuGin in Tokyo, Taipei’s Shoun RyuGin serves celebrates Taiwanese produce, presented using Japanese kaiseki techniques and sensibilities. The menu features a map of the ‘Ilha Formosa’ ("beautiful island") to show where those ingredients come from.


They rank No.31 on Asia’s 50 Best restaurants (here) and boast 2 Michelin Stars.  Dining here is a special experience. I enjoyed the tea pairing as well as the artfully presented dishes featuring premium ingredients. 



Pomelo, Sweet Shrimp, White Miso


Abalone, Maitake, Fennel


Red Sea Bream, White Gourd, Green Onion, Clam


Bonito, Tuna, Squid, Umi-budō (Sea Grapes)


Butterfish, Cabbage, Shiso


Japanese Lobster, Bamboo, Vegetable Fern


Eel, Japanese Mustard


Duck, Onion, Water Bamboo, Pickles



Koshi-hikari Rice, Threadfin Fish, Ginger, Sweet Chilli


Pickled Radish, Pickled Turnip


Roselle, Fig, Tapioca, Yoghurt Ice Cream


Chestnut, Red Bean, Green Bean, Mochi




Date of dinner: 25/10/18

Related Posts Plugin for WordPress, Blogger...

Twitter Feed