Taipei&#39;s Michelin-star restaurant, and Asia&#39;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.

Trip Gourmet Awards 2023

MUME

The meal coupon bought by my sister is about to expire and invite me to eat. I must book a reservation in advance. There are many people. Everyone will wait early to start. Afternoon tea is 2:30 ～ 5:00, and the speed of the seat is very fast. There are quite a lot of types of afternoon tea. Although it is human, the supply is also very instant. There are crabs, hot food, cold dishes, desserts, drinks, everything, the ingredients are fresh and delicious, and I blame my stomach for not eating so much.

Trip Gourmet Awards

More than 40 years of old Taipei spicy hot pot, even Liang Chaowei, Wang Fei, Sun Yanzi, Li An, Zhou Jielun have been guests, all Taipei&#39;s best Sichuan Maruzi, ancient taste of smart noodles, how can the old people not taste it.

It is still very famous in Taipei. The sandwich inside tastes very good. The cheese bread is also delicious. The salad is delicious. It is a bit Japanese in the style of salad. There is a lot of meat on it.

The orange boutique hot pot restaurant has been open in the East Side for 20 years. The whole dining environment has the exquisite texture that should be there, and the ingredients used in the carefully selected ingredients are absolutely fresh. The quality of the special service also has a hotel level, but these quality are all reflected in the price level, the most interesting thing is that the performance of appetizers and desserts actually has the feeling of being delayed by hot pot.

Xinyi store has a lot of space on the 2nd floor, and the waiters are very quick and polite, and they will not make people feel uncomfortable or overserved. When dining is limited, but the food is fast, so there is no feeling of rushing to eat. The soup is delicious, the duck blood tofu in the spicy pot is very good, the dishes are fresh and beautiful, and the extra plate of meat feels very cost-effective.

A casserole walks the world, I love the food made by casserole, there are various casseroles in the house, the smallest is a casserole brought back by Japan, of course, I also love the food made by casserole, even camping I will bring my casserole, not the Dutch pot, except for easy breaking, Basically you can do everything in Dutch pot! A restaurant in Gion has made casserole chicken for more than 40 years, and the price is not cheap. There is only one reason for such a gate, which is really delicious!

台北的米其林一星餐厅，及亚洲50最佳餐厅双榜餐厅。MUME主做欧美非常流行的分子料理。是间超值推荐的台北庆生约会餐厅。环境优美，价格不菲。

料理手法独特，每道菜都有解说。有很多汤品和利用烟燻、香料油增添风味的菜色。当天套餐中有生虾、半生熟鲣鱼、生鞑靼牛肉，且用了很多莳萝、青柠、香茅等香料油，但味道接受程度因人而异。非酒精饮料和调酒价位差不多。调酒有很多特别口味，试了苹果白兰地配菊花，清爽香甜。

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.

到底是米其林餐厅，这家餐厅挺好预约的，里面的菜超级精致，一个生蚝都是处理的相当的好，那个生牛肉也很不错，伴着生鸡蛋很好吃。

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.

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&mdash;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&hellip;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&hellip;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&amp;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！

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&#39; 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 &amp; cucumber smoothie, lemon yogurt, leeks, coriander dessert is not sweet? The answer is OK, and it&#39;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!

如果你对一家餐厅的期望只有驻足在菜品本身，那么，Mume的一定可以给你连连不断的惊喜，毕竟这家店的大厨们分别来自Noma（没了），Quay和Per Se这三家世界顶级的餐厅。最有记忆点的两道菜是鸡肝烤布蕾以及牛肉塔塔，胜在小用量食材活着香料的辅攻，吃过才知道，那可是致命的！！！也不能说我唱反调吧，这家店真的太随意，菜需要自己单点配顺序，葡萄酒是要自己根据自己的认知来选，此处，不得不说店主的大方，by glass卖的酒是别家店的2倍分量（哈哈哈哈 喝到饱）。但是酒不合胃口，或与菜不配，那不是夭寿吗？Btw你只需要一张国际卡组织的信用卡就可以在线订位置了，理论上，想吃还是能订到的。

If you expect a restaurant to stop at the dishes themselves, Mume&rsquo;s will surprise you, after all, the chefs from Noma (no), Quay and Per Se are the world&rsquo;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&#39;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&#39;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.

外墙装修相酱毫冷淡，要不是封著地圆圆找肯定禽错逼。嗣用阴迪去部和是具常热阔，恍惚遮了小酒馆。三位chef有一位来自noma，其他雨位相戳戳於昆士菌，所以主打台湾澳洲北欧融合料理，不遇融合的肌格不明颗，特贴不颗著，吃遇完全没有部憾贴。氧泡水就普通的墨墨培露，频包有款蘸酱是用英囤吉尼斯黑啤特裳的黑啤酱，不逼酸苦的味道再配上又酸又重的黑频频包，寞在不能算好吃。缅包配堕之花的海噩也是想法很猫特，但囗味道道不是那度match.牛肉又是美囤囤牛，真的不喜歉。甜品遗可以cheese cake做成辣乾片，口感和形式都耳目一新。德得来a，想法是好的，但chef功力有限。瑕境通合朋友聊天，喝喝酒吃吃肉，情侣的禽遗是去安静一贴的地方吧。路通随便吃吃可以，特意跑一趟不值。

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&#39;s ability is limited. The flawed environment is connected to friends chat, drink and eat meat, and the couple&#39;s poultry remains are to go to a quiet place. Passing through can eat casually, and it is not worth a trip.

非常不错的餐厅，气氛很好，食物好吃，各项服务都很到位，值得推荐！

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

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