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




No comments:

Post a comment

Related Posts Plugin for WordPress, Blogger...

Twitter Feed