One Michelin star halo Meals combined with French and international cuisines, the main Taiwanese fusion cuisine, the presentation is ingenious, the combination of beverages and meals is also wonderful, the overall menu and the wine list design themes complement each other, the space is comfortable and lively
The fly in the ointment is that the service is over-promotional and it has been stated that we can let us enjoy the main meal first to prevent the dish from getting cold, but the waiter was impatient and said that it was too late for dessert and coffee. In fact, we did not urge in a hurry and the service was uneven. needs improvement.
A restaurant opened by a famous chef in Taiwan. The French cuisine inside is good. It is the most famous French chef in Taipei. The dessert French chocolate inside is delicious and melts in your mouth.
Very beautiful restaurant, with a strong sense of design, streamlined wooden materials, and simple style. This is the place reserved for the outbreak of character. The one-to-one service is really considerate. It entertains a handsome guy with high emotional intelligence and relaxed The local awkwardness is resolved, the food is super exquisite, all fresh local ingredients are used, and the menu has a lot of amazing foods, if conditions permit, I really want to try them again.
I'm not full, so I don't have the energy to give full marks (laughing treacherously). This is a restaurant where you can hardly reserve a place, so I would not like to thank MasterCard World/World Elite for a second time in the restaurant, so that cardholders have the opportunity to eat RAW. I also bought the air ticket after I booked it, and I made a special trip to visit the hotel. First of all, I have to praise the modern design and service of this restaurant, which is highly streamlined. For example, the drawers of the tailor made table are packed with the menu and tableware of the day in a compact and orderly manner. This frees the hands and feet of the waiters and allows them to have more time to communicate with the diners about their understanding of food. Next, I would like to praise the concept of this store (the waiter talked a lot with me), Jiang Zhencheng has combined the local ingredients of Taiwan and the local food culture with exotic cooking methods #打个tag, this is Chizizhi Heart it. Talking about the wonderful food, the peanut sicilian roll (actually I forgot what it is called) turned from dessert to appetizer, which stimulated my appetite. The Sakura Shrimp and Shrimp Crackers are very, very, very real. Although every dish is pleasantly surprised, there are only three things, otherwise it will extinguish the flames for everyone to explore the store. I decided to choose the latter between the lobster with green onion and the peanut bean curd tart. Everyone knows that Taiwanese like to eat peanut soup and sweet bean curd, right? Only this store would think of merging them into a pastry, which maintains the original flavor and improves the integrity and taste. As an alcoholic, I still have to talk about wine. The young Burgundy Pinot Noir in the picture is good, but the knowledge and description ability of the sommelier is still lacking, which is why I cannot give RAW full marks. There is also an episode, because Ella’s husband and I posted a review on Raw on the same day. My colleagues and friends thought that I was sitting next to Ella for dinner, but it was actually a day away.# I missed a billion. Well, it will be sold when it is time to sell. I am here to collect the pen and wait for you to explore it. It is said that RAW has made some optimizations to the reservation system. Friends who are going to Taipei within 2 months can give it a try.
Gourmet Lin’s one-star restaurant recommends cherry prawns, foie gras, beef short ribs, and swordfish. The taste is not to say, and the price is more expensive.
Personality broke out, and I booked the most difficult raw in Taipei (and possibly Asia), and the package of 2680 Taiwan dollars has many surprises. Successful weeding. Eat, pat, pat, taste and look at the same time. It’s the best feeling that the ingredients should be seasonal