by Ruth
Believe it or not, there are no Michelin-starred restaurants in Minnesota, and the possibility of us residents having a restaurant rated by the French Michelin Guide is very slim. In contrast, Taiwan boasts quite a few Michelin-starred restaurants.
The last time I went to Taiwan to visit family, I was in Taichung and decided to take my aunt and cousin to a Michelin restaurant specialized in French cuisine. Their exquisite 10-course feast attracts numerous gastronomes seeking a remarkable culinary experience. The restaurant’s elegant environment offered an unparalleled comfort and luxury as soon as we stepped in. The server asked if we had three hours, as that was how long the meal would take.
The first dish was with a stunning appetizer of trout roe paired with a Japanese dashi meringue. The burst of ocean flavors in the mouth, combined with the smooth meringue, set the stage for the entire meal. This was followed by a delightful chicken galantine served with truffle and kumquat sauce. The rich truffle aroma perfectly blended with the slightly sweet kumquat, accentuating the tender chicken.
The third course was an indulgence of lobster and caviar. The savory lobster meat, paired with the salty freshness of the caviar, mimicked the rhythmic breath of ocean waves. Next came a highly creative dish of raw fish with lemongrass ice cream and cucumber blossoms, blending hot and cold elements. Its unique, refreshing taste transported me to a spring garden.
A mesmerizing combination followed: raw scallop with lychee pearls, champagne bubbles, sour cream, and wild ginger flower, seamlessly blending the sweet and sour with oceanic freshness. Meanwhile, my significant other chose the pan-seared octopus paired with smoked cheese and green apple.
As a transition before the main course, the royal octopus pork pie was a must-try delicacy. The piece enveloped rich meat juices, complemented by lettuce, pickled radish, and onion sauce. Another option was the duo onion soup with comté cheese, where the gentle sweetness of onions beautifully merged with rich cheese.
Following this was a refined fish dish: turbot fish with mussels and zucchini, drizzled with a lemon butter sauce. After that, the baked abalone, paired with mushroom risotto, abalone liver mousse, and a creative black net arrangement, delivered a delightful play of textures, leaving no room for restraint.
The main course was the longan wood-grilled beef short ribs, accompanied by a carrot tart, roasted tomatoes, and a red wine pepper sauce. The juicy and aromatic beef provided a rich taste experience, deeply enchanting diners once again.
The dining concluded with a meticulously crafted dessert, perfectly rounding off the 10-course feast. This occasion wasn’t just a journey for the palate but also a feast for the soul and culture.
You might be curious about the price. In New York City, the cost of a Michelin-starred restaurant depends on the establishment and its number of stars:
● Per Se: A three-star restaurant with a base price of $390 per person for a nine-course meal.
● Daniel: A four-course meal that costs $188 per person.
● Jean-Georges: A six-course meal that costs $268 per person.
● Le Bernardin: A four-course meal that costs $198 per person.
At the French restaurant we visited, the 10-course meal costed approximately $120 per person, which is quite a bargain. The next time I go to Taiwan, I will definitely visit another Michelin restaurant for a treat.
