MUME Review

Taipei's Michelin-star restaurant, and Asia's 50 Best Restaurants Double List restaurant. MUME is a very popular molecular cuisine in Europe and the United States. It is a great value recommended Taipei birthday dating restaurant. Beautiful environment and expensive.

The cooking is unique and each dish is explained. There are many soups and dishes that add flavor to the smoky, spiced oil. The package on the day included raw shrimp, half-cooked salmon, raw yak beef, and a lot of spice oils such as dill, lime, citrus, but the taste acceptance varies from person to person. Non-alcoholic drinks and bartender prices are similar. There are many special flavors of the bartender, and the apple brandy with chrysanthemums is refreshing and sweet.

Seoul, the host city, took four seats on the list, with Mingles (No.13), the Korean restaurant that emphasizes seasonality, ranking the top. 7th Door was re-listed with No.18, followed by Onjium in No.21. Mosu ranked No.41, and chef and shopkeeper Sung Anh won the "Inedit Damm Chef's Choice Award" selected by peers. Taipei's Logy re-entered the list, rankingNo.22, and its chief somme won the "Best Somme in Beronia Asia" award with a carefully designed wine program; Mume climbed 11 places to No.34. At the same time, JL Studio from Taichung also re-entered the list, ranking No.33. Mumbai, Delhi and Chennai each have one restaurant shortlisted, Masque (No.23), Indian Accent (No.26) and Avartana (No.44). Jakarta's August (No.46) has successfully entered the top 50 this year after winning the One To Watch Award "Most Concerned Award" last year. Anan Saigon (No.48) represented Ho Chi Minh City on the list, while Manila's Toyo Eatery ranked No.24, up 18 places from the previous year. Macau also took a seat on the list with the newly shortlisted Chef Tam's Seasons (No.49). #Monthly Special Program #Asia's 50 Best Restaurants #Taipei Food #Korean Food

提前预约了晚上八点半，谁知五点半已经饿得不行。话说到底有几个人会在吃大餐前又在街头吃了一顿台式小火锅啊开胃菜：季节小塔两份迷你小塔，一个塞满鲜嫩的甜豌豆，一个是柚子粒盖着自家腌制的小菜、配乌龙茶味香脆塔皮。清爽开胃。鸡肝烤布蕾-桂丁鸡肝，季节香草​表面一层薄脆焦糖，山萝卜叶点缀，底下为鸡肝慕斯，营造出烤布蕾甜品的感觉。鸡肝质地相当滑腻，浓郁，配合上部的焦糖甜、香草以及底部蕴含的绍兴酒香气，转化为一种苦甘滋味。涂抹在焦脆的吐司片上，实在太好吃！但依旧认为口味有点过于厚重（不能单吃），导致我们又追加了一份吐司片前菜：餐厅招牌—鞑靼和牛：蛤蜊美乃滋，油封蛋黄，萝卜干生牛肉采用和牛背肉的部位，不至于太肥，又因为熟成到一定程度，吃起来很有口感，没有生肉的腥气而是浓郁的牛肉味。用手工绞肉，炸过莲藕碎，以萝卜干加虾油取代常见的酸黄瓜，更有台湾本土特色。上面几颗低温煮过的蛋黄，配上蛤蜊美乃滋酱，加上腌制洋葱提味。一口下去，味道和口感层次相当丰富。 腌生鱼-墨式红藜麦脆饼，酪梨酱，珍珠洋葱一开始端上来灰色的脆饼是整个覆盖在碗口上，需要自己掰碎丢进碗里。几片厚厚的生鱼片藏在各色叶片中，墨绿色的菜叶和红色辣椒粉末、黄色菊花瓣竟然搭配出一副浓墨重彩的艺术作品。口味偏东南亚菜系的酸爽，软韧的鱼肉配上脆饼的酥脆在嘴里形成强烈的对比…主菜：美国牛小排-米鞠熟成，舞菇，咖啡粉熟成处理过的牛肉实在是太鲜嫩了…类似三文鱼的质地，肥瘦相间却不油腻。肉本身没有做特别浓烈的调味，更注重突出高级肉质本身的味道。几口下去又尝试了蘸碟子上的咖啡粉，微苦的味觉又激发了新一轮味蕾对菜品的感受。桂丁鸡-竹笋，芜菁，炸葱丝作为台湾本土的品种，桂丁鸡，是台湾第一只符合国际育种标准的本土走地鸡。肉色白皙透粉，非常鲜嫩多汁，一口下去惊叹不已。切开香脆的鸡皮，香气随着热气四散，搭配的腌渍酸珍珠洋葱提味去腻。 甜品：柑橘-柑橘肉，柑橘凝乳，盐之花小黄瓜-青苹果&黄瓜冰沙，柠檬酸奶，芹菜，香菜甜品不是甜的可以吗？答案可以，而且太好吃了。小黄瓜的冰沙是酸咸口的，而且还有芹菜的味道、花草的山野气息，听起来很奇怪，但是吃起来清爽到把整个用餐味觉感受做了一个美好的结束。柑橘的甜品亦在水果味中实现了各种质感口感的交织碰撞，柑橘的酸甜，柚子粒的微苦，太妃糖浆的奶甜滋味交融一体，美哉美哉！

If you expect a restaurant to stop at the dishes themselves, Mume’s will surprise you, after all, the chefs from Noma (no), Quay and Per Se are the world’s top restaurants. The two dishes with the most memory are chicken liver roasted bree and beef tata, which is better than the auxiliary attack of small amounts of ingredients alive and spices. I only know that it is deadly after eating! ! ! I can't say that I sing the reverse tone. This store is really too casual. The dishes need to be ordered by themselves. The wine is to be selected according to their own perception. Here, I have to say that the owner is generous. By glass, the wine sold is twice the weight of other stores (hahahaha, drink enough). But wine is not appetizing, or does not match the food, isn't it life? Btw, you only need a credit card from an international card organization to book a location online, in theory, you can still order it if you want to eat.

The exterior wall decoration is indifferent, if it is not for the round round to find the bird is wrong. The yindi is used to go to the department and is a constant heat, and the oyster cover the tavern. One of the three chefs is from noma, and the other rain phases are poked in Queensbacteria, so the main focus is Taiwan and Australia Nordic fusion cuisine, which does not meet the fusion muscle grid, the special sticker is not, and there is no regret in eating. Oxygen bubble water is ordinary ink and ink, frequency package with a sauce is British hoard Guinness black beer special dark beer sauce, do not force the taste of sour and bitter and then matched with acid and heavy black frequency package, lonely can not be considered delicious. The sea og with the flowers in the Burma bag is also very cat-like, but the taste is not that match. Beef is also beautiful and hoarding cattle, really do not apologize. Dedelai a, the idea is good, but the chef's ability is limited. The flawed environment is connected to friends chat, drink and eat meat, and the couple's poultry remains are to go to a quiet place. Passing through can eat casually, and it is not worth a trip.

Very good restaurant, the atmosphere is very good, the food is delicious, all services are in place, it is recommended!