The main reason I was in Taipei this time was for the collaboration between @stkiyoshi of @orchid.no83 in Taipei and @sam_aisbett of @akunarestaurant in Saigon! The dynamic duo had worked together before for years at Quay in Sydney and Whitegrass in Singapore, so sparks were bound to fly between the two. The fun night weaved from Sato’s modern Japanese cuisine to Sam’s edgy rule-bending dishes which were complemented with a fantastic wine and sake pairing!

The menu:

HASSUN
shima aji, goma wagyu, ossetra kamo, shiitake

NAGASAKI OYSTER
sanbaizu, summer citrus, Kaviari caviar

MAGURO
horseradish, seaweed oil, smoked bubble tea

DRUNKEN DUCK
penshell clam, salted egg, ice lettuce

SHOKUPAN
kombu, aonori

CHAWANMUSHI
hokkaido uni, squid, corn

CROCODILE
broken rice porridge, shoyuzuke egg, coastal greens

FISH
hokkigai, sake kasu, bone broth

WAGYU
sour quinoa, pickled mustard leaf, fermented mushroom

MIKAN
gin, fromage blanc, yuzu

STRAWBERRY & MILK
verbena, galangal ice cream, dried milk

PETIT FOUR
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Orchid x Akuna
Taipei, Taiwan
#supermelTW