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.

It is a Michelin restaurant. This restaurant is very good for appointment. The dishes inside are super exquisite. A oyster is handled quite well. The raw beef is also very good. The raw eggs are delicious.

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

I made an appointment at 8:30 in advance, but I was hungry at 5:30. In the end, a few people will eat a small table-style hot pot on the street before eating a big meal: two mini-tas in the season, one filled with fresh sweet peas, one with dumplings covered with home-made pickled side dishes, and oolong tea with crispy tatami. Refreshing appetizer. Chicken liver roasted braid - Guiding chicken liver, seasonal herbs ​ a thin layer of crisp caramel on the surface, radish leaves dotted with, and chicken liver mousse underneath, creating a feeling of roast braid dessert. The chicken liver is quite slippery and rich, with the sweet caramel, vanilla and Shaoxing wine aroma at the bottom, transforming into a bitter taste. Applying on the crispy toast slices is really delicious! But still think that the taste is a bit too heavy (can not be eaten alone), resulting in us adding a toast slice of the antecedent: restaurant signboard and beef: bean meizi, oil-sealed egg yolk, dried raw beef with radish and beef back meat parts, not too fat, and because it is ripe to a certain extent, It tastes very tasty, not the fishy smell of raw meat but the strong beef flavor. With hand-wrinkled meat, fried lotus crushed, dried radish and shrimp oil replaced the common sour cucumber, more Taiwan local characteristics. A few low-temperature boiled egg yolks, served with a meron sauce, and pickled onion. Once in a mouthful, the taste and taste are quite rich. Twinfish-ink red quinoa crisps, cheese pear sauce, pearl onion, the first gray crisps are covered in the bowl, need to be crushed into the bowl. Several thick sashimi pieces are hidden in various leaves, dark green vegetable leaves and red pepper powder, yellow chrysanthemum petals even match a pair of strong ink art works. The taste is sour and soft in Southeast Asian cuisine, and the crispy crispy of the crispy cake is in the mouth to form a strong contrast... main course: American beef steak - rice bran cooked, mushrooms, coffee powder cooked into processed beef is too tender... similar to salmon texture, fat and thin but not greasy. The meat itself is not particularly strong flavoring, and pays more attention to highlighting the taste of the high-grade meat itself. A few mouths went down and tried the coffee powder on the saucer, and the slightly bitter taste stimulated a new round of taste buds' feelings about the dishes. Gui Ding Chicken - bamboo shoots, clams, fried onion silk as a native variety in Taiwan, Gui Ding Chicken is the first local chicken in Taiwan to meet international breeding standards. The meat is white and transparent, very tender and juicy, and I am amazed at it. Cut the crispy chicken skin, the aroma spreads with the hot air, and the combination of pickled sour pearl onion to get tired. Desserts: citrus-citrus meat, citrus curd, salt flower cucumber-green apple & cucumber smoothie, lemon yogurt, leeks, coriander dessert is not sweet? The answer is OK, and it's so delicious. The smoothie of the little cucumber is sour and salty, and there is the taste of celery and the mountain atmosphere of flowers and plants. It sounds strange, but it is refreshing to make the whole meal taste feel a wonderful end. Citrus desserts also achieve a variety of textures and tastes in the fruit flavor, the sweetness of citrus, the bitterness of grapefruit grains, the sweet taste of toffee syrup blending, beautiful!

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!