Aisa's Best50
2018 Michelin one star
The team comes from famous restaurants all over the world
But this is not what MUME attracts me the most
Picture from the network
The fascinating combination of Taiwanese local ingredients and New Nordic principles is what makes me want to eat. This super cool restaurant run by three young chefs brings together the experiences of Quay, Noma, one of the best restaurants in the world.
Picture from the network
Chef Richie Lin worked at the world's number one Noma restaurant, so the Nordic influence is evident here, with herbs and flowers adorning dishes and seasonal farmers growing vegetables. They have become good friends with farmers and fishermen, using Western cooking methods to showcase Taiwan's nature, seasons and unique local ingredients. MUME means plum blossom in Latin, and there is a word plum in the name of Chef Richie's mother.
Picture from the network
The lights in the store are dim, and the thick hemp ropes hang down around the beams and columns. The warm yellow light will not directly shine on the top of the head or the face, but directly on the table, so although it is a bit dark, at least you can eat anything I can see very clearly, which I like very much. This kind of vision is more relaxing and enjoyable. There is no need to sit upright, but it is a pity that there is not much space and the distance between the seats is too close. I think the seats can make people feel more comfortable.
Began to eat
Chicken Liver Baked Brulee - Cinnamon Chicken Liver, Seasonal Herbs
There is a layer of crispy caramel, decorated with chervil leaves, and chicken liver mousse on the bottom, creating the feeling of baked brussels sprouts. The texture of chicken liver is quite creamy, rich but not heavy, matching the sweetness of caramel on the top and the aroma of Shaoxing at the bottom , into a bitter-sweet taste. What amazes me most about MUME is how simple ingredients can be used to create different sparks.
There is a layer of crispy caramel, decorated with chervil leaves, and chicken liver mousse on the bottom, creating the feeling of baked brussels sprouts. The texture of chicken liver is quite creamy, rich but not heavy, matching the sweetness of caramel on the top and the aroma of Shaoxing at the bottom , into a bitter-sweet taste. What amazes me most about MUME is how simple ingredients can be used to create different sparks.
Natural sourdough bread with smoked butter, sea salt
I ordered sourdough bread as a match, and the smoked butter is also worth a try. The use of natural yeast prolongs the fermentation time, so it produces a slightly sour yeast taste. The outer layer of the bread is crisp and charming, and it is not too hard so that it will not be full of crumbs when it is torn. The inside is moist and has a medium Q degree. The more you chew, the more natural acidity. Gabe filled his mouth.
The waiter recommended a natural wine to match this season's menu, which is more autumnal.
Longuedoc
VDF Kaze Rouge 2017
Grenache Noir, Pinot Noir
A young winery established in 1991, using organic farming to brew natural wine. Half of this "Wind" uses Grenache Noir planted in 1991 and the rest is mixed with Pinot Noir planted in 2000, and is cultivated in cement tanks for 24 months. Intense red-purple color, lively and unrestrained fruit flavor, the more you drink, the smoother the taste, with light tannins.
restaurant sign
Wagyu Tartare - Clam Mayonnaise, Confit Egg Yolk, Dried Radish
The raw beef uses Wagyu back meat, clam mayonnaise, egg yolk, dried radish, the beef back meat is not too fat, matured to a certain extent, it tastes very good, hand-ground meat, fried and smoked lotus root fragments, Replace the common pickled cucumber with dried radish and shrimp oil. The sour taste just neutralizes the greasy taste of the beef, and it has more Taiwanese characteristics. The egg yolk cooked at low temperature is added on it, which is just solidified. The egg has a strong flavor. The clam mayonnaise sauce and pickled onions enhance the flavor, so that the overall taste is balanced. It is very attractive to find new ideas in traditional dishes.
Milkfish - Dried Shrimp, Dill, Char-Grilled Cabbage Sauce
The milkfish smoked by Tieguanyin is well wrapped in oil, and it is paired with cabbage sauce, which is more fragrant and original. It's just that the fish is a little overcooked and the taste is a little old. But unexpectedly found that it does not conflict with the recommended wines.
Guiding Chicken - bamboo shoots, turnips, shredded green onions
The Taiwan native breed, Gui Ding Chicken, is the first native native chicken in Taiwan that meets international breeding standards. Cut the crispy chicken skin, the aroma will disperse with the heat, and the pickled shallots will enhance the taste and relieve the greasy.
Peach-Ginger Ice Cream, Basil, and Tea Shortbread
The last one will be liked by people who don’t like sweetness. It doesn’t have much sweetness. The molecular ice cream is made with the fruity aroma of peach and tender ginger. It melts as soon as you put it in your mouth. It’s so refreshing. . Those who like a heavy touch at the end can try the chocolate dessert.
"Not obtrusive or ostentatious,
Good taste, good taste. "
farm to table
Through the local agricultural products, seafood and seasonal ingredients produced in Taiwan, this deep connection with the land is conveyed to the guests by adding Western cooking techniques. From farm to table sounds beautiful, but it is also difficult. The restaurant comes from the terroir, and the terroir also makes the restaurant. Such a strong regional concept comes from a culture and identity, and also from people's pride and persistent love for natural scenery.
Many times, this love needs to be rediscovered.
- I N F O -
MUME
Address: No. 28, Siwei Road, Daan District, Taipei City
Tel: 02-2700-0901
