Ｄｅｂ Ｏｒａｈ

Less, Better Done. The Evolution of Eel Tempura at @logy.tw 2021–2025
Eel tempura with burnt brown sugar lacquer, 100% dark chocolate, Comté, mushroom broth, white balsamic, and green Sichuan peppercorn oil.

Just hearing the description made me wonder how it could possibly work. But I got hooked at first bite! What surprised me wasn’t just that it worked, but how naturally the ingredients seemed to speak to each other. There’s a clear logic beneath the chaos. Umami runs through Comté and mushroom broth. Acidity from the white balsamic and dark chocolate cuts through the richness of the eel. Nutty notes echo between Comté and dark chocolate. Bitterness from burnt brown sugar and dark chocolate adds depth. And then there’s the green Sichuan peppercorn- floral, citrusy, gently numbing, a final genius touch.

If anyone can make such an unlikely combination not just cohesive but craveable, it’s @ryogotahara_logy Less

Haven’t posted in forever, but this makes me too happy not to share. From my first visit in 2023 to their first Michelin star in 2025, @frassi_tw has always been something special. So happy to see them get the recognition they deserve. Here are some of my favorites along the way, in no particular order.

Tortellini has a special place in my heart. I took them for granted during my student days in Bologna and haven’t stopped craving them since. A classic case of the grass being greener though way more delicious. These little packets of joy are hard to come by in Taiwan so I’m incredibly grateful to @iacopofrassi for this thoughtful surprise.

Rabbit meat is deboned and braised with classic Italian soffritto and dry white wine until tender. I love that the tagliatelle is tossed in bone marrow butter, a luscious touch that perfectly balances the leanness of the rabbit. Heart and liver are included, adding boldness while arugula sauce brings a fresh, peppery lift to the dish.

Plump mussels filled with shrimp, seasoned with EVOO, lemon zest, and dried tomato. Paired with a bright Vin Jaune sauce and the rich, umami monkfish liver. Every mouthful is a moment of joy.

Super tender abalone with an airy barley koji sauce. Rich, savory ankimo mousse is balanced by sweet peas and fragrant wet garlic. A final touch of chive oil brings it all together, a beautiful marriage of sea and soil in the spring.

A fantastic bold on bold pairing by @iamwillhahahaha Bright acidity cuts through the richness of ankimo and matches well against the fermented flavors of barley koji. Fragrant herbal and tropical fruit notes accentuate the sweetness of peas and wet garlic. The savory finish echoes the deep umami of both ankimo and abalone.

(continued in comments ⬇️) Less

Psyched to see @agux1988 and @ryogotahara_logy sharing a kitchen again after 2018! What a wonderful collaboration celebrating friendship and culminating flairs. Thank you so much for having me🤍🤍🤍🤍🤍🤍

• Aka uni, squid and hijiki tart topped with ao nori jelly and sea grapes.

• Marinated paprika tart with romesco and amadai.

𝘌𝘨𝘭𝘺-𝘖𝘶𝘳𝘪𝘦𝘵 𝘓𝘦𝘴 𝘗𝘳é𝘮𝘪𝘤𝘦𝘴 𝘕𝘝

• Not your average gazpacho. Bonito served with assorted Taiwanese tomatoes, young ginger, cucumber wasabi sorbet sprinkled with shiso salt and sweet basil.

• Lightly grilled scallop and baby corn in tom yum consommé and kombu oil. Lacto fermented chili added a nice tang and kick.

𝘗𝘦𝘵𝘦𝘳 𝘑𝘢𝘬𝘰𝘣 𝘒ü𝘩𝘯 ‘𝘓𝘦𝘯𝘤𝘩𝘦𝘯’ 𝘚𝘱ä𝘵𝘭𝘦𝘴𝘦 𝘙𝘪𝘦𝘴𝘭𝘪𝘯𝘨 2020

• Crispy scale amadai, butter sautéed sea asparagus and daikon wrapped in savoy cabbage, served with ao nori and amazake sauce.

• Bamboo shoot mochi, hay smoked mackerel, white miso and Gorgonzola sauce, black truffle.

𝘌𝘣𝘯𝘦𝘳-𝘌𝘣𝘦𝘯𝘢𝘶𝘦𝘳 𝘎𝘳ü𝘯𝘦𝘳 𝘝𝘦𝘭𝘵𝘭𝘪𝘯𝘦𝘳 𝘉𝘭𝘢𝘤𝘬 𝘌𝘥𝘪𝘵𝘪𝘰𝘯 2017

• Omi wagyu ribeye, deep fried okra, yellow squash with arugula pesto, shio koji daikon, celery sprouts and cucumber. Served with Shaoxing wine gastrique.

𝘋𝘰𝘮𝘢𝘪𝘯𝘦 𝘗𝘦𝘺𝘳𝘦 𝘙𝘰𝘴𝘦 𝘊𝘰𝘵𝘦𝘢𝘶𝘹 𝘥𝘶 𝘓𝘢𝘯𝘨𝘶𝘦𝘥𝘰𝘤 𝘊𝘭𝘰𝘴 𝘋𝘦𝘴 𝘊𝘪𝘴𝘵𝘦𝘴 2008
𝘍𝘶𝘭𝘪𝘨𝘯𝘪 𝘉𝘳𝘶𝘯𝘦𝘭𝘭𝘰 𝘥𝘪 𝘔𝘰𝘯𝘵𝘢𝘭𝘤𝘪𝘯𝘰 2012

• The 12th edition of Chef @agux1988 ‘s signature. Arroz caldoso with king crab and xo sauce. Of course I asked for seconds!

𝘝𝘪𝘯𝘰𝘴 𝘚𝘦𝘨ú𝘯 𝘊𝘦𝘥𝘦 𝘊𝘰𝘯𝘵𝘶𝘣𝘦𝘳𝘯𝘪𝘰 𝘔𝘢𝘯𝘻𝘢𝘯𝘪𝘭𝘭𝘢

• Peach poached in white wine and sugary lemon juice. Served with peach poaching liquid jelly, osmanthus oolong granita and fromage blanc ice cream.

• Poached cherries in cherry liqueur, almond praline, cherry sorbet and crema catalana.

𝘎𝘳𝘢𝘤𝘦 𝘞𝘪𝘯𝘦 𝘚𝘩𝘶𝘨𝘰𝘳𝘰

• Aiyu. Alfajor.

𝘛𝘩𝘢𝘯𝘬 𝘺𝘰𝘶 𝘧𝘰𝘳 𝘮𝘢𝘬𝘪𝘯𝘨 𝘢𝘥𝘫𝘶𝘴𝘵𝘮𝘦𝘯𝘵𝘴 𝘵𝘰 𝘴𝘶𝘪𝘵 𝘮𝘺 𝘥𝘪𝘦𝘵. 𝘠𝘰𝘶 𝘢𝘳𝘦 𝘮𝘺 𝘢𝘯𝘨𝘦𝘭𝘴🥹🥹

#happyvibes #blessed Less

Throwback to the fantastic first time at @artbrosia.taipei in Jan with awesome individuals. Thank you @al.dente.life for the superb arrangements.

* Tacos Marengo. Crispy shell made with chicken broth and fried chicken skin. Red shrimp tartare. Eggless truffle mayo made with chicken stock. So chicken-y and so good!

* Salmon tartlet. Salmon roe, smoked salmon, mascarpone.

* Paprika and tuna. Pureed tuna, anchovy and capers wrapped in dashi paprika jelly. Served with parsley oil and roasted red bell pepper.

* Hot spring egg with Comte fondue. Slow cooked egg, zuppa di Valpelline mousse, a light cheese sauce made with Comte and milk. Crispy bread and fried savoy cabbage.

* Tortellini in brodo. I WAS OVER THE MOON!!! Finally got my favorite pasta dish in Taiwan!!! Thank you @paolo_ghibaudo_chef 🫶

* Tagliolino. Truffle Parmesan sauce and of course, truffle shavings.

* Risotto al limone. Arborio rice cooked in Parmesan water. Black cardamom powder and black lemon powder.

* Millefoglie of slow cooked beef tongue and red bell pepper wafer. Served with basil oil and paprika sauce.

#italianfood #happyvibes Less

Comforting classics and exquisite delicacies made with time honored traditions crafted by chef @maxwo_hoi_ming
@silkshouse_taipei is my go to spot in Taipei whenever cantonese cravings strike.

#dimsum #siumei #cantonesefood #台北美食 #台北餐廳 #晶華軒 Less