MUME

Cured amberjack sashimi, bathed in delicate white soy, and served with thinly sliced daikon for a refreshing crunch. A testament to Taipei's vibrant seafood.

Perfectly aged ribeye, seared to perfection, and complemented by the tartness of kumquat and the floral notes of rosella. A true modern Taiwanese classic.

Pan-seared duck heart and liver, offering a rich, gamey flavor, balanced by crisp, seasonal asparagus. An adventurous choice for the discerning palate.

Blanched cabbage, tossed with savory fermented tofu and crispy bacon bits. A modern reinterpretation of a comforting Taiwanese staple.

Fresh okra, stir-fried with aromatic dried shrimp and pungent green garlic. A symphony of textures and distinct Taiwanese flavors.

Succulent scallops paired with creamy sea urchin and exquisite caviar. An opulent dish reflecting Taipei's appreciation for fine ingredients.