Even with the pandemic is at its peak and the future unknown, MICHELIN restaurants and their chefs are not slowing down their pace and creative energy.
MICHELIN-Starred Ya Ge launches new dishes for the early summer and a vegetarian set meal
As the season turns to summer, Chef Cheung Kwok Pong of one-MICHELIN-Starred Ya Ge introduces a number of new dishes to whet the appetite, such as Sautéed Prawns with Black Bean Sauce and Bitter Gourd, which consists of shelled and diced prawns stir-fried over high heat in black bean sauce and topped with bitter gourd; Wok-fried Black Pork Fillet with Spring Bamboo Shoot, Zucchini, Shallots and Garlic, in which marinated pork tenderloin is soaked in oil, and then stir-fried with black bean sauce, zucchini, and bamboo shoots; and Steamed Tomato, Black Fungus, Bamboo Pith, Mushroom, Pumpkin, and Spinach, where bamboo piths, wood ear mushrooms, water chestnuts, and shiitake mushrooms are stir-fried in a soup and served in a tomato bowl with lilies, purple yam, and pumpkin sauce.
New dim sum items include Steamed Xiao Long Bao with Shrimp, Minced Pork, and Minced Chicken — filled with shrimp oil extracted from Argentine red shrimp and shrimp heads — as well as Baked Crab Meat with Black Truffle and Shredded Radish, a deep-fried puffed pastry encompassing shredded white radish with crab meat, black truffle, and a bit of grated ginger.
Ya Ge is also offering a seven-course vegetarian set menu that includes the Ya Ge Vegetarian Platter; Celery and Vegetarian Marigold; and Mushroom and Vegetable Fried Rice. The main course, Steamed Morels and Winter Melon, is a soup made by steaming morel mushrooms and winter melon, before simmering them with shiitake mushrooms, radish, and bean sprouts over low heat. This delicate cooking method draws out the ingredients’ original flavours and lets them shine in the dish.
L'Atelier de Joël Robuchon appoints a new Head Chef
In May 2022, two-MICHELIN-Starred restaurant L'Atelier de Joël Robuchon welcomed a new head chef, Youhei Matsuo. Matsuo is joining from three-MICHELIN-Starred restaurant Joël Robuchon in Tokyo’s Ebisu district, bringing with him a strong Joël Robuchon DNA after being with the group for a decade. His dishes, known for their intricate design and ingenuity, reveal traces of his Japanese roots.
Chef Chen Lanshu opens new Taipei dining spot Gubami Social
Chef Chen Lanshu of Bib Gourmand recommended Gubami recently launched her new restaurant, Gubami Social.
Gubami Social was initially conceived as "Chen Lanshu's Taiwanese table". To her, Taiwanese culinary culture is all-embracing, and it is one in which an appetizer of sashimi may be juxtaposed with a steak entrée, followed by a bowl of grass jelly shaved ice for dessert. It also happens to be a reflection of her own dining table at home: a light and interesting blend of various elements of Chinese, Western, and Asian cuisine. Gubami Social has developed this concept, but with a focus on French cuisine and cooking methods to enhance the technical context of the dishes, as well as the piling on and layering of flavours, in order to create balanced and textured dishes.
The dough of the "Gubami Handmade Scallion Pancake" draws together influences from the Indian pancake, Taiwanese scallion pancake, and Middle Eastern pita bread; it is served with three types of dips. The first is an Indian masala curry gravy, the second is hummus with Sichuan oil, while the third is a Middle Eastern spicy yoghurt with pungent Taiwanese garlic crisps. The Lyon Pickle Pâté (pictured on the top right; photo courtesy of Gubami Social) is a French-style meat jelly made from different parts of Taiwanese black pork and is served with marinated mushrooms, black pepper sauce, black sesame oil, and cilantro seedlings to give off the familiarity and intimacy of Taiwan amidst French flavours.
In true mix-and-match fashion, the menu at Gubami Social is mainly à la carte, with an ice cream bar, creative desserts, and a wine list. "I personally feel that the à la carte concept is a social process designed to help us relax while we’re discussing or enjoying the menu," says Lanshu.
Chef Lam Ming Kin becomes BeGood's Culinary Director
Chef Lam Ming Kin, who owns MICHELIN-Starred Longtail and MICHELIN-listed Chou Chou, is working with the brand new Humble Boutique Hotel on the opening of BeGood in early May. "BeGood is a restaurant, cafe, and bakery that not only offers breakfast, but also creative Mediterranean-style dishes, a selection of bread and pastries, light meals, as well as fruit juices and shakes all day long. The highlight of the restaurant is a Josper oven with a direct charcoal grill that fully brings out the fresh colours and flavours of the dishes.
MICHELIN-listed restaurant Artbrosia welcomes new Chef de Cuisine
In May, MICHELIN-listed Artbrosia at the Palais de Chine Hotel welcomed its new Chef de Cuisine, Paolo Ghibaudo. That same month, Chef de Cuisine Massimiliano Musso of Italy’s one-MICHELIN-Starred Ca’ Vittoria, the reason why Artbrosia was opened, went to Taiwan for an exclusive dinner that focused on traditional Italian flavors. Although he returned to Italy in early June, Ghibaudo will continue to deliver the traditional Italian flavours during his residency as the new chef.
Monsieur L temporarily closes for interior works
Located in a quiet and cozy neighborhood, MICHELIN-listed Monsieur L, which opened in 2013 and is entering its tenth year of operations, announced that it will be going on a break from June to redesign its interior concept and space before reopening with a new look. There is no news yet about its reopening date.
Bib Gourmand establishment A Kuo Noodles to relocate soon
Bib Gourmand-recommended A Kuo Noodles will only operate from its current Jinxi Street location until June 6, 2022, before moving to the neighbouring Tianxiang Street after June 23, 2022. This is their second relocation in recent years. After receiving its Bib Gourmand recognition in 2019, the restaurant moved from Minsheng West Road to Jinxi Street and was honored again the following year.
This article was written by Hsieh Ming Ling and translated by Pin-ji Tang. The original article can be viewed here.
