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.

MUME

The industry&#39;s leading Japanese food store, exquisite meals and fresh ingredients are great

Trip Gourmet Awards

No.12 of Fine Dining  in Taipei

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.

The restaurant specializing in English breakfast, the cheese inside is very good, the rose petal cheese cup is particularly delicious, the breakfast sausage is very special, the vegetables are also very fresh, and there are many things.

A steakhouse with a very elegant dining environment. The meat of the steak is very soft, the taste is very good, and the juice is very good. It will not be very dry to eat. The taste of the soup is very strong. The overall satisfaction is very satisfactory.

Le Blanc, located at the entrance of Dongfeng Street, Da&#39;an Road, is a very recent restaurant. The menu is very simple. It is lobster, steak and a few side dishes. It seems that the chef must be deeply confident in his own meal. The puff bread before the meal is really delicious. The soft egg yolk is delicious. Soup or salad is a simple radish salad but dotted with thick bacon. Boiled eggs. Walnuts and tomatoes with sweet and sour sauce. Visual taste is full of my main course sea and land meal: 10oz Angus black cow special rib eye + half a lobster next to the sweet corn. French fries, Satisfy all my wishes once! Of course, the steak meat is not the case, and the lobster meat is fresh and sweet Q popcorn is fried without oil or greasy, even if it is cold or delicious. This plate is really a dream combination. ～ The whole lobster is also very enjoyable! Another dessert after the meal - strawberry cheesecake, also a very good cheesecake, with homemade strawberry jam and crisp crackers to add delicious!

There is seafood and beef. The seafood inside is very good. The shrimp is very big, but there is no salt and pepper shrimp. The beef and lamb inside are not hungry, and the portion is quite large.

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.

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.

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!

Aisa&#39;&#39;s Best50 ,2018米其林一星,团队来自世界各大名餐厅,但这都不是MUME最吸引我的地方。台湾当地食材和新北欧原则的迷人组合，才是让我心心念念要去吃的期待。这家由三位年轻厨师经营的超级酷的餐厅，汇集世界上数一数二的餐厅Quay，Noma的经验。  店内灯光昏暗，多是用粗麻线绳绕着梁柱垂下，温暖的黄光不会直接照射到头顶或是脸，而是直接照在桌面上，所以虽然昏暗了些，但至少吃什么都能看得非常清楚，这点我很喜欢，这样的视觉是比较让人放松享受的。不需要正襟危坐，但可惜的是空间不大，位子跟位子间距离过近，我觉得座位可以让人感觉更舒适一点。鸡肝烤布蕾-桂丁鸡肝，季节香草​铺有一层薄脆焦糖，山萝卜叶点缀，底下为鸡肝慕斯，营造出烤布蕾的感觉，鸡肝质地相当滑腻，浓郁却不厚重，配合上部的焦糖甜以及底部蕴含的绍兴香气，转化为一种苦甘滋味。把简单的食材玩出了不一样的火花，是MUME最让我惊艳之处。天然酵母酸面包佐烟熏牛油，海盐点了酸面包作搭配，烟熏牛油也是值得一试。使用天然酵母拉长发酵时间，所以产生微酸的酵母口感，面包外层脆度迷人，没有过硬不至于一撕就碎屑满桌，里头润口且带着中等Q度，越嚼自然酸度越加布满口中。 服务生推荐了一款 自然酒搭配这一季的菜单， 法国隆格多克&lt;风&gt;VDF Kaze Rouge 2017 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，蛤蜊美乃滋，蛋黄，萝卜干，牛背肉不至于太肥，熟成到一定程度，吃起来很有口感，用手工绞肉，炸过熏过的莲藕碎片，以萝卜干加虾油取代常见的酸黄瓜。清酸的味道正好中和了牛肉的腻口，更有台湾本土特色。上面加了低温煮过的蛋黄，刚好凝固，鸡蛋味道浓郁，蛤蜊美乃滋酱，加上腌制洋葱提味，让整体味道平衡，传统菜中找到新意，很吸引。  虱目鱼-虾米，莳萝，炭烤高丽菜酱铁观音烟熏过的虱目鱼，油脂很好地被裹在内，搭配高丽菜酱，更多是清香的原味。只是鱼肉有些过熟了，口感略老了些。但意外地发现，它搭配推荐的酒款也不冲突。 桂丁鸡-竹笋，芜菁，葱丝选用的是台湾本土的品种，桂丁鸡，是台湾第一只符合国际育种标准的本土土鸡，肉色白皙透粉，肉质软中带q，非常多汁鲜嫩。切开香脆的鸡皮，香气随着热气四散，搭配的腌渍小洋葱提味去腻。  水蜜桃-嫩姜冰淇淋，罗勒，茶香酥饼最后一道是不爱甜的人也会相当喜欢，几乎没有太多甜度，用的是水蜜桃的果香，嫩姜口味做成的冰淇淋，清爽。

Aisa&#39;&#39;s Best50 ,2018 Michelin star, the team is from the world&#39;s famous restaurants, but this is not the place where MUME attracts me the most. The fascinating combination of local ingredients in Taiwan and the new Nordic principles is what makes me look forward to eating. This super cool restaurant run by three young chefs brings together the experience of Quay, Noma, one of the world&rsquo;s best restaurants. The lights in the store are dim, and most of them are used to hang around the beams and columns. The warm yellow light will not directly shine on the head or face, but directly on the tabletop, so although it is dim, at least you can see everything very clearly. I like this very much. Such vision is more relaxing and enjoyable. There is no need to sit at the right and right, but unfortunately the space is not large, the seat is too close to the seat, I think the seat can make people feel more comfortable. Chicken liver roasted braid - Guiding chicken liver, seasonal herbs ​ spread with a thin layer of crisp caramel, mountain radish leaves embellished, the bottom for chicken liver mousse, create a feeling of roast braid, chicken liver texture is quite slippery, rich but not heavy, with the caramel sweet on the upper and the Shaoxing aroma on the bottom, Transformed into a bitter taste. Playing simple ingredients with different sparks is what surprised me the most. Natural yeast sour bread is served with smoked butter, sea salt is served with sour bread, and smoked butter is also worth a try. Using natural yeast to elongate fermentation time, so produce a slightly acidic yeast taste, the bread outer layer brittleness is charming, there is no hardness to tear the chips full table, the inside moisturizing and with medium Q degree, the more chewing natural acidity the more covered the mouth. The waiter recommended a natural wine with this season&#39;s menu, French Longedoc &lt;wind &gt;VDF Kaze Rouge 2017 restaurant signboard and beef-beauty beauties, oil-sealed egg yolks, dried raw beef with radish and beef back meat parts, beauties, egg yolks, dried radishes, beef back meat is not too fat, Cooked to a certain extent, it tastes very delicious, with hand-wrenched meat, fried smoked lotus root fragments, dried radish and shrimp oil to replace the common sour cucumber. The sour taste just neutralizes the greasy mouth of beef, and has more Taiwan local characteristics. The egg yolks were added to the low-temperature boiled egg, which just solidified. The egg taste was strong, the melon sauce was added, and the pickled onion was added to make the overall taste balanced. The traditional dishes found new ideas and were very attractive. Sturgeon-shrimp rice, dill, charcoal grilled koryo sauce Tieguanyin smoked sturgeon, The oil is well wrapped in, with the Koh Li vegetable sauce, which is more of a fragrant original flavor. It&#39;s just that the fish is a bit overcooked and the taste is a bit older. But unexpectedly, it was found that it did not conflict with the recommended wine. Gui Ding Chicken-Bamboo Pork, Liao, and Scallion Silk are selected from Taiwan&#39;s native variety, Gui Ding Chicken, It is the first local chicken in Taiwan to meet international breeding standards. The meat is white and transparent, and the meat is soft and q is very juicy and tender. Cut the crispy chicken skin, the aroma spreads with the hot air, and the matched pickled onion is tired. Peach - tender ginger ice cream, basil, The last piece of tea aroma cake is not sweet people will also like it quite, there is almost no too much sweetness, with the fruity aroma of peach, the ice cream made of tender ginger taste, refreshing.

用餐时间就真的就只有两个小时，不过订位很快就得到确认，餐厅每每都在进步，纯英文菜单，不过服务生用中文解说的，虾不错，摆盘精致，口感细腻，牛肉塔很开胃，蛋黄加酱好吃，牛小排肉很优质，香料搭配不错，有点发现新大陆的感觉。

The meal time is really only two hours, but the reservation is confirmed soon. The restaurant is improving every time. The pure English menu is available. However, the waiter explained in Chinese. The shrimp is good, the plate is exquisite, the taste is delicate, the beef tower is very appetizing, the mayonnaise is delicious, the beef steak is very good. The spices are well matched, and it feels a bit like finding the new continent.

MUME 的裝潢實在很低調，招牌也很隱密，但是這裡的菜色精緻好吃，用餐氣氛也好，很適合聚餐慶祝。 店內的燈光昏暗，多是用粗麻線繩繞著梁柱垂下，溫暖的黃光不會直接照射到頭頂或是臉，而是直接映在桌面上，所以雖然店內的燈光昏暗，菜色也能拍的非常清楚，這點我很喜歡，也讓人放鬆。 但店家真得很紅，有太多知名人物來吃，且位置只有大約30多個，大概會留一半給現場候位的人數，所以要提前訂，要不然就是要當天現場一開門就來喔。

The decoration of MUME is really low-key, the signboard is also very secret, but the dishes here are exquisite and delicious, and the dining atmosphere is good, which is very suitable for dinner celebrations. The lights in the store are dim, mostly with thick hemp cords around the beams and columns, the warm yellow light will not directly shine on the head or face, but directly on the tabletop, so although the lights in the store are dim, the dishes can also be photographed very clearly, I like this very much, and it is relaxing. But the store is really red, there are too many well-known people to eat, and the location is only about 30, about half of the number of people waiting on the spot, so you have to book in advance, otherwise you have to open the door on the same day.

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