My first experience with this 2-star French by Kai Ho, a protégé of Julien Royer from Odette. It only took me 7 years after they opened.
Dishes and flavors inspired by chef's childhood memories of eating local Taiwanese fare. I must say I didn't quite get some of them. There were, of course, a couple of standout dishes... but not enough.
Full account of my dinner is here: https://www.diarygrowingboy.com/2023/02/scratching-7-year-itch.html
Crispy tart with vegetarian eel (素脆鱔撻)
Kaviari "Kristal" caviar, peanut tofu, orange, home-brewing umeshu (花鱘文柚)
Hokkaido kegani crab, smoked aubergine, "hot and sour", tomato, young ginger (潛紅墨化)
Maine lobster, romesco, carrot, wonton in "dandan style", chestnut (嶼龍共舞)
Pingtung pigeon, pea shoot malfatti, offal "burger", liver parfait, mole, shacha (浪飪情鴿)
Pingtung pigeon, pea shoot malfatti, offal "burger", liver parfait, mole, shacha (浪飪情鴿)
Ginger ice cream, dried longan glutinous porridge, homemade brioche (薑心彼新)
