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
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.
Escargot, Nagaimo, Yuzu Pepper
Crab, Ping Po (Phoenix eye fruit), Celeriac
Giant Clam, Fish Lardo, Chowder
Raw Tofu, Maitake, Truffle, Whey
Aubergine, Cobia, Furikake
Beetroot, Plum, Berries, Ostrich
Adzuki Bean, Red Shiso, Purple Rice
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
Red Sea Bream, White Gourd, Green Onion, Clam
Bonito, Tuna, Squid, Umi-budō (Sea Grapes)
Butterfish, Cabbage, Shiso
Japanese Lobster, Bamboo, Vegetable Fern
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