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

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