Mume Taipei

Last visited 18.11.16

The very first meal in Taipei, gotta be good.

Quite a while ago I came across an article about the reason behind the opening of Mume in Taipei, at that time I didn’t know the existence of Noma. I haven’t been looking out for Taiwan’s gourmet until recently that I was planning to visit Taipei, then Mume popped up again, of course Raw appeared too (these two are always in comparison), wanna visit both restaurants but failed to book a table at Raw. I read quite a few of articles about Mume after then and discovered that the chefs there have worked in different Michelin restaurants around the world. And what more, the founder and chef Richie Lin has worked at Noma before. What a squad!

Mume offers a la carte menu, almost tried every single dish on the menu, all dishes are delicious and well-executed. For appetisers I particularly like the liver brûlée, the chicken liver parfait was delicious itself already and with that crispy caramel on top, I just like it. The country sourdough was another dish I like. I was a little disappointed with the fresh shucked oyster, the flavour of the calamansi granita was too strong that I couldn’t taste the oyster anymore.

For the smaller dishes, I love the wagyu beef tartare, its texture and the strong flavour of beef. I also appreciate the Mume salad which consists of more than 20 types of local vegetables, and the fermented black beans enhanced the taste.

Tried all the main dishes, all good. Personal preference, I like the bbq pork ribs, like the sweetness of the sauce that came from the plums, and the meat was tender. The most surprising dish was crispy amadai, the fish scales were fried thoroughly to make it crispy and edible.

Lastly for the desserts, tried two out of three, again they were all delicious. Unfortunately I don’t eat cucumber so I didn’t try the one named ‘cucumber’ (it seems to be the best amongst the three, from the look).

Highly recommend, what more can I say.

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A modern industrial feel at Mume.
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Baby potato. mushroom crumble, cultured cream.
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Liver brûlée. chicken liver parfait, seasonal herbs.
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Country sourdough. beer butter, smoked beef fat butter.
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Fresh shucked oyster. calamansi granita, fresh wasabi.
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Kampachi crudo. sorrel, preserved green mango, rose geranium.
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Wagyu tartare. clam mayo, confit egg yolk, preserved daikon.
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Blush prawn. shaved yam bean, prawn head sauce, smoked ricotta snow.
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Mume salad. 20+ types seasonal vegetables, fermented black beans.
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Chicken breast. smoked chicken breast, baby corn, bamboo, corn sauce.
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Beef tongue. oyster emulsion, brussel sprouts, grilled pineapple, pistachio.
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Beef short rib. pastrami spices, local grains, baby napa cabbage.
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Bbq pork ribs. plum and miso glaze, capers, mustard greens.
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Crispy amadai. aromatic broth, engage, parsley and lemon thyme.
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Passion fruit. grilled financier, jasmine mascarpone, honeycomb.
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Cocoa crisps. smoked vanilla ice cream, roasted white chocolate, orange.
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Cucumber. yogurt mousse, celery granita, lemon verbena.

在台北的第一餐。

很久以前可能就是Mume剛開的時候,看到一則關於為什麼要把它開在台北的新聞而認識,當時還不知道Noma的存在。一直沒有關注台北美食直到最近要去台灣才開始搜尋,然後Mume就在搜尋範圍內出現了,看到Mume就少不了很紅的Raw,兩間都想試不過沒訂到Raw。認真看了各種介紹發現整個團隊都在不同的星級餐廳工作過而主廚兼老闆Richie Lin更在Noma實習過(在Noma的電影裡也看到他的蹤影)。

Mume提供單點菜單,基本上都試了大致上好吃又美觀。前菜方面特別喜歡的有焦糖雞肝醬,非常好吃加上很喜歡的焦糖,配田園麵包剛剛好。韃靼牛肉很有牛肉味道,入口即化,算是吃過之中很好吃的。最欣賞當然是沙律,因為用了二十多種在地蔬菜,加了發酵過的黑豆在沙律裡效果不錯。唯一有點失望的一道就是生蠔,生蠔上的檸檬冰沙看起來挺有驚喜,但正因為檸檬冰沙味道太濃和生蠔一起吃完全蓋過生蠔的味道,感覺就像在吃冰。

主菜方面點了三道,都好吃。比較喜歡燒烤豬排,帶點甜因為醬汁中用了李子,肉質也非常嫩。另外算是整頓飯最有驚喜的一道是煎馬頭魚,連魚鱗一起炸,非常脆口,湯汁也很芳香。

三個甜品都點了但我只吃了兩個,只看賣相我會想吃那道名為青瓜的甜品因為美之餘看起來像最好吃的,可惜我偏偏不吃青瓜。另外兩個不是不好吃,只是沒什麼驚喜。

下次去台北還會想去,如果有新菜單更好。

 

Mume Taipei

Address: No. 28, Siwei Rd, Da’an District, Taipei City, Taiwan 106

Telephone: +886 2 2700 0901

Website: http://www.mume.tw

 

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