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
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