MUME

MUME is a Michelin one-star restaurant in Taipei and a double-list restaurant in Asia's 50 Best Restaurants. It specializes in molecular cuisine, which is very popular in Europe and the United States. It is a highly recommended restaurant for birthdays and dates in Taipei. The environment is beautiful and the prices are high.

The cooking techniques are unique and each dish has an explanation. There are many soups and dishes that use smoked, spiced oils to add flavor. The set meal of the day includes raw shrimp, half-cooked bonito, and raw beef tartare, and uses a lot of dill, lime, lemongrass and other spice oils, but the taste varies from person to person. Non-alcoholic drinks and bartenders are about the same price. The cocktails have many special flavors. I tried apple brandy with chrysanthemum, which was refreshing and sweet.

After all, it is a Michelin restaurant. It is easy to make a reservation. The dishes are super exquisite. The oysters are handled very well. The raw beef is also very good and tastes great with the raw egg.

If your expectation of a restaurant is only to stay on the dishes themselves, then Mume will definitely give you continuous surprises. After all, the chefs of this restaurant come from three world-class restaurants, Noma (no more), Quay and Per Se. The two most memorable dishes are chicken liver brulee and beef tartare, which are good because of the small amount of ingredients or the auxiliary attack of spices. You will know it after you have eaten it, it is fatal!!! You can't say that I am singing a different tune, this restaurant is really too casual, the dishes need to be ordered by yourself, and the wine needs to be selected according to your own cognition. Here, I have to say that the owner is generous, the wine sold by glass is twice the amount of other restaurants (hahahaha, drink as much as you can). But if the wine doesn't suit your appetite or doesn't match the dishes, isn't that a pity? Btw, you only need a credit card from an international card organization to book a table online. In theory, you can still book it if you want to eat.

I made an appointment for 8:30 pm, but I was so hungry at 5:30 pm. How many people would eat a Taiwanese hot pot on the street before a big meal? Appetizer: Seasonal Tart Two mini tarts, one filled with fresh sweet peas, the other with pomelo seeds covered with homemade pickled vegetables and served with oolong tea flavored crispy tart skin. Refreshing and appetizing. Chicken liver brulee - Guiding chicken liver, seasonal vanilla A thin layer of crispy caramel on the surface, garnished with chervil leaves, and chicken liver mousse underneath, creating the feeling of a brulee dessert. The texture of the chicken liver is quite smooth and rich, and the caramel sweetness and vanilla on the top and the aroma of Shaoxing wine on the bottom transform into a bitter and sweet taste. Spread on the crispy toast, it's so delicious! But we still think the taste is a bit too strong (can't eat it alone), so we ordered another toast slice Appetizer: Restaurant Signature-Tartar Wagyu: Clam Mayonnaise, Confit Egg Yolk, Dried Radish The raw beef is from the back of the Wagyu beef, which is not too fat, and because it is matured to a certain degree, it tastes very good. It has no fishy smell of raw meat but a strong beef flavor. Hand-minced meat, fried lotus root pieces, and dried radish and shrimp oil instead of common pickles are more Taiwanese. A few low-temperature boiled egg yolks on top, with clam mayonnaise sauce, and pickled onions to enhance the flavor. One bite, the taste and texture are quite rich. Marinated Raw Fish-Mexican Red Quinoa Crisp, Avocado Sauce, Pearl Onion At the beginning, the gray crispy biscuits were served and covered the entire rim of the bowl. You need to break them into pieces and throw them into the bowl. A few thick slices of sashimi are hidden in the leaves of various colors. The dark green leaves, red pepper powder, and yellow chrysanthemum petals are matched to form a rich and colorful work of art. The taste is more sour and refreshing, and the soft and tough fish meat is matched with the crispy crackers, which form a strong contrast in the mouth... Main course: American short ribs - rice ball ripening, maitake mushrooms, coffee powder The ripened beef is so tender...similar to the texture of salmon, fat and lean but not greasy. The meat itself is not particularly seasoned, and it focuses on highlighting the taste of the high-quality meat itself. After a few bites, I tried to dip it in the coffee powder on the plate, and the slightly bitter taste stimulated a new round of taste buds to feel the dishes. Guiding Chicken - Bamboo Shoots, Turnips, Fried Scallion Shreds As a native breed of Taiwan, Guiding Chicken is the first native free-range chicken in Taiwan that meets international breeding standards. The meat is white and pink, very tender and juicy, and you will be amazed at it after one bite. Cut the crispy chicken skin, the aroma spreads with the heat, and the pickled sour pearl onions are matched to enhance the flavor and remove the greasiness. Desserts: Citrus-citrus pulp, citrus curd, flower of salt Cucumber-green apple & cucumber smoothie, lemon yogurt, celery, coriander Can desserts not be sweet? The answer is yes, and it's so delicious. The cucumber smoothie is sour and salty, and it also has the taste of celery and the mountain scent of flowers and plants. It sounds strange, but it tastes so refreshing that it makes the whole meal a wonderful end. Citrus desserts also achieve a collision of various textures and tastes in the fruit flavor. The sweet and sour taste of citrus, the slightly bitter taste of grapefruit, and the sweet and milky taste of toffee syrup blend into one, beautiful!

It is said that the boss is from Hong Kong and is a latecomer. It is really amazing that he can reach this level. Let me talk about the overall feeling. The dishes are simple and the presentation is attentive. The taste is American food with a Taiwanese style. It is very similar to Animal in LA, but more refined than its menu. I personally like its cocktails and desserts, which are sweet but not greasy, and it tastes very refreshing!

It is a Michelin one-star restaurant with a great environment, impeccable service, and very, very good food. In addition, it is a great and relaxing dining environment, with young and capable service staff. More importantly, almost every dish amazed me, especially the meat dishes. Although the layers are complex, they are absolutely delicious. This is a good place worth trying.

The exterior decoration is rather bland; if it weren't for the enclosed area, I'd definitely miss it. The restaurant is incredibly warm and spacious, almost obscuring the tavern. One of the three chefs is from Noma, and the others are from Queensland. They specialize in Taiwanese, Australian, and Nordic fusion cuisine. The textures aren't particularly cohesive, but the experience is completely satisfying. The broth is just ordinary Momo Pellets. The buns have a dipping sauce made with Guinness Stout, but the bitter and sour flavor paired with the sour, rich buns isn't particularly appealing. The Burmese buns with the "Fallen Flower" sauce are also a unique idea, but the flavors just don't match. The beef is American beef, which is truly unpleasant. Desserts are also worth considering: the cheesecake is made into spicy dried slices, a refreshing change in both texture and presentation. Dedelai has a good idea, but the chef's skills are limited. Xiajingtong is a quiet place for couples to chat with friends, have a drink, and eat meat. Lutong is fine for a casual meal, but it's not worth the trip.