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Desmond Tey
During my visit to Taiwan, one place that left an indelible impression on me was the Mountain & Sea House Restaurant. Firstly, the entire building, both inside and out, exudes an early 20th-century classical charm, making it truly unique.
What stood out most were the exquisite dishes, and I can’t help but recommend the M&S Treasure Platter. If you’re dining with a group of 6-8 people, this is a must-try. It boasts a rich selection of ingredients, including Taiwan’s famous black caviar, along with oysters, lobsters, smoked chicken, and more. The chef uses traditional methods that have been nearly lost to time, resulting in flavours unlike anything I’ve ever tasted.
I particularly enjoyed the Flat Fish Spring Roll, distinct from the vegetable-based spring rolls we commonly find in Malaysia. Here, they use flatfish, providing a delightful texture, especially when paired with their special sauce.
The Suckling Pig(Roast pork) is another dish not to be missed. They offers a unique approach, serving one pig in three ways. The chef prepares it right in front of you, starting with the crispy pigskin, followed by tender spare ribs, and finishing with a minced pork stir-fry served in steamed buns.
As a crab enthusiast, I was delighted by their Mud Crabs Braised with Aged Red Ginseng Wine. Unlike the methods in Malaysia or the famous Typhoon Shelter Crab from Hong Kong, this dish features plump crab meat paired with crispy fried ginger shreds, creating a uniquely delicious flavour. The sauce is reduced to perfection, intensifying the crab’s natural sweetness. I recommend trying this dish during the winter or when the temperature drops; it warms you up inside and out.
Additionally, Mountain & Sea House Restaurant is renowned for its Stir-fried Rice Noodles. It may appear simple, but the flavours are remarkably rich. If you visit Mountain & Sea House Restaurant, skip the rice and order a plate of these fried noodles instead!
For soup lovers, I highly recommend the Whole Chicken Cooked in Pork Stomach. As the name suggests, it’s a whole chicken stuffed with pig stomach, slow-cooked to perfection, resulting in tender and flavourful chicken meat.
If you’re seeking a taste of exquisite handmade Taiwanese cuisine, Mountain & Sea House Restaurant should be your top choice.
Tong Bing Yu
Michelin has never been a stranger to me, and I’ve tasted its offerings on several occasions. However, it has never been my primary culinary destination. After all, restaurants adorned with such accolades are often challenging to book, and queues are not uncommon. I had never delved deeply into this world until my recent Michelin journey in Taiwan. It allowed me to savour a diverse range of Michelin and Bib Gourmand recommended delights, spanning from five-star hotels in Taipei to night markets, unassuming eateries in Taichung, and humble stalls in Tainan. Each experience deepened my understanding and respect for the world of gastronomy.
In the five-star hotels of Taipei, Hong Kong chefs continuously innovate with top-tier ingredients, creating dishes layered with complexity, delicate textures, and each one a culinary masterpiece. In the unassuming eateries of Taichung, where a young self-taught chef earned a star on his first entry, I witnessed a maestro who could precisely cut over 40 different parts of a cow. His mastery extended to cooking techniques, seasoning, and even the precise garnishing of spring onions.
In Tainan, sweetness pervaded every dish, even the familiar blood cake I thought I knew was coated in peanut sugar. Perhaps it’s because of the sweltering weather, the profuse sweating, leading them to believe that sweet treats replenish energy. Or maybe they simply find solace in adding a touch of sweetness to life’s bitterness. In Kaohsiung, my first meal consisted of only rice dumplings and miso soup. I’ve always believed that dumplings without lard would be lacklustre, but after a single bite, I was captivated by the stickiness of glutinous rice, the richness of soybeans, and the subtle fragrance of leaf-wrapped vegetarian dumplings.
Ingredients in this world are largely the same, but each dish placed on the table has its unique fate. A slight deviation in cooking time or a lack of attention to detail can rob a dish of its essence. Yet, with a bit more dedication and attention to detail, perhaps a culinary creation can rise to extraordinary heights. The journeys of these Michelin-starred chefs vary widely—some focus, innovate, improvise, persist, dream big, or disdain convention. Yet, what remains constant is their dedication to their craft and their unwavering commitment to the art of gastronomy. Michelin has reignited the fire in me, rekindling my passion for the joys of life!
Emely Poon
Every time I travel abroad, I make it a point to include visits to Michelin-starred restaurants in my itinerary. My recent trip to Taiwan was a true delight in this regard. Typically, Michelin restaurants in foreign countries can be quite pricey, but after returning from Taiwan and discussing it with friends, we all agreed that Michelin dining in Taiwan offers incredible value for money.
Some of the restaurants in Taiwan, be it in terms of culinary skills, techniques, or ingredients, surpass those in other cities. The best part is that they do it at a reasonable and affordable price point. So, I wholeheartedly recommend food enthusiasts visiting Taiwan to make sure they include Michelin dining in their plans.
During this trip, I had the opportunity to dine at several remarkable restaurants, each with its unique charm. However, the one that left the most lasting impression on me was Fleur de Sel. In the past, whether in Malaysia or during previous visits to Hong Kong, Shanghai, or Paris, I’ve dined at Michelin-certified French restaurants. Fleur de Sel French Restaurant, however, exceeded my expectations. The service was exceptional, and the overall ambiance, as well as the culinary creativity, truly amazed me. They incorporate a variety of local Taiwanese fruits and vegetables, along with meats and seafood, resulting in flavours that are not only harmonious but elevated to a whole new level. It left a profound impression on me! I can’t wait to bring my family here to experience it.
This Michelin journey in Taiwan was truly fantastic and unforgettable, and I hope to return there soon.
JieYing Tha
During my Michelin journey in Taiwan, the most memorable experience was at Fleur de Sel French Restaurant in Taichung!
Firstly, I’m a bread enthusiast, and they had a wide variety of bread for me to choose from, which made me very happy!
Secondly, their vegetarian cuisine was exceptionally refined. Having been a vegetarian for over 20 years, this was the most special vegetarian meal I’ve ever had. Most vegetarian meals I’ve had in the past consisted of processed foods and fresh vegetables, with flavours and textures remaining close to their natural state.
However, at Fleur de Sel French Restaurant, they managed to transform vegetables into a completely different taste and texture, completely surpassing my expectations! It turns out that vegetables aren’t as dull as one might think; they can be truly exciting.
I’ll definitely be returning next time!
