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.

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