Last meal in Taipei this time was at @akin.taipei by Chef @kin.cooks who is originally from Hong Kong and also helms the 1* @longtail.taipei along with several other concepts! The menu here is inspired by the life experience of the chef - from his roots in HK to his culinary training in Shanghai, Paris, New York and Taiwan. As such, the dishes were very creative and unique with highlights such as the classic HK dim sum 蘿蔔絲酥餅 with sea urchin filling, the flavorful laksa chawanmushi, the beautiful crispy duck dry aged for 2 weeks, and the clever “cheese course” - blue cheese donut with mulberry and walnut!

Our menu:

White Asparagus, Fermented Strawberries, Osetra Caviar

Kuro Awabi, Chinese Chive, Liver Hollandaise

Bafun Uni, Calamansi, Shiso

Kegani, Chawanmushi, Laksa

Kinmedai, Olive, Pickled Ginger

Duck, Green Plum, Endive

Wagyu Char Siu, Black Garlic, Tomatillo Salsa

Blue Cheese Doughnut, Mulberry, Walnut

Rhubarb, Cherry Blossom, Sour Cream

Coffee, Chocolate, Mandarin

Custard Apple, Fermented Honey

Petit Four
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Akin 君尹
Taipei, Taiwan
#supermelTW