In addition to the variety of bubble tea that you can find in Taipei, Taiwan, the city is also home to a number of Michelin restaurants known for their culinary delights ranging from the classics to the innovative and surprising dishes.
This year, the city launches its first ever “Define Taipei” program, which invites renowned chefs from Taipei’s fine dining and Michelin-starred restaurants to create an exclusive menu that reflects Taipei City. Taking inspiration from the theme “Taipei’s urban image”, each chef was tasked to combine their culinary style and personal background to reinterpret and reconstruct the city’s flavours through their unique perspectives.
Capped at a price of NT$2,600, you can now experience these meals at selected restaurants from 8 to 30 September. Here’s a look at what you can expect to find at two of the restaurants we visited during our stay in Taipei.
A CUT Steak House
Located at the Ambassador Hotel, A CUT Steak House specialises in premium steak experiences and has earned one Michelin star five times, including this year’s edition of the Michelin guide. The ‘A’ in its namesake symbolises the highest standards in beef quality, culinary style, and service, while embodying the restaurant’s dedication to delivering the ultimate steak experience to every guest.
“A CUT isn’t just a place to enjoy great steak,” said Chef William, Head Executive Chef of Food and Beverage Management, Western Cuisine Division, “It’s where Taipei’s local culture meets the world’s finest ingredients.”
More than dishing out the finest plates of steaks, A CUT also prides itself in sourcing for only the world’s most exceptional beef; selecting precise ageing durations that are tailored to the unique characteristics of each cut, and allowing the flavours to deepen, intensify, and express each meat’s full potential.
Speaking to NYLON Singapore, Chef William shared, “In the world of fine dining, ingredients aren’t just raw materials. They reflect the values of the restaurant and the chef. That’s why we care deeply about where our beef comes from, how the cattle are raised, and whether the process respects nature and animal welfare.”
For Define Taipei, Chef William curated a 3-course menu which featured the Fennel and Abalone Cioppino, the Australian Roam Grassfed Wagyu Rump Steak and a Pineapple-inspired dessert.
As someone who rarely only knows how to enjoy a well done steak, I was slightly worried when I decided to go with the restaurant’s recommendation of medium rare for the Australian Roam Grassfed Wagyu Rump Steak.
In fact, I had started to experience a lot of anxieties ranging from how much blood I’d see to where in the world a rump portion of a cow is. While the anxiety wasn’t heightened when the dish was placed before me, it dissipated as soon as I cut into the meat.
Sourced from Queensland, Australia, this matured wagyu offered a leaner profile with its well-distributed intramuscular fat, which delivered a flavour that was clean and didn’t have a tinge of that iron-bloody taste that would typically come with meats that are medium rare.
While there were options to add different flavoured salts to the steak, I loved the accompanying chimichurri, as its sourness from the acidity gave the meat an added flavour that brought out the natural sweetness of the meat.
A CUT Steak House is located at 2F, No. 177, Liaoning St., Zhongshan District., Taipei City 104105, Taiwan.
MiraWan Eatery
Having earned a Michelin recommendation just one year after it opened, MiraWan quickly became a landmark in hospitality in Taiwan, representing a casual dining style.
Helmed by head chef Josh Cheng who believes that dining is no longer just about delicious foods but also unforgettable experiences, MiraWan is a place that creates original French cuisine with local ingredients sourced from Taiwan, reflecting the combination of land and sea in every dish through traditional and innovative concepts.
For Define Taipei, MiraWan curated an exclusive menu which included Hokkaido Scallop with Eel and Oscietre Caviar, a 47 Summer Warm Salad, a Roasted Short Rib with Artichoke and Portobello, and a dessert with Kyoho Grape, Sour Bread and Quinoa.
I’m not a fan of French food but after having tried the dishes at MiraWan, I might just become a convert.
While initially worried about how I’d tackle the ingredients that I don’t typically eat, I slowly found myself eagerly anticipating the arrival of each dish because of how the different components of the dish were creatively integrated with one another.
I saw this creativity first-hand with the Hokkaido Scallop, which worried me greatly because of the addition of the eel. However, when the dish came, I realised that the scallop, which was the star of the dish, remained its focal point and instead of seeing chunks of eel, the chef had actually turned it into an accompanying foam which I could enjoy, without actually having to bite into it.
Another dish that I particularly enjoyed was the Roasted Short Rib. As I don’t typically eat beef or short ribs of any kind, I found myself almost devouring this dish as soon as it was set down before me. Not only was the meat tender and flavourful, the accompanying sides only served to amplify the dish on a whole; especially that artichoke puree which I used as a form of sauce for the meat.
