MUME

Mume is a modern European restaurant that serves up such wonderful dishes that it sometimes takes months to get a booking. Nevertheless, diners will wait however long it takes to enjoy a meal at this one-Michelin-star restaurant. Always pushing the boundaries, the team in the kitchen are constantly creating new and innovative dishes based on locally sourced fresh produce, and to say it’s worth a visit would be something of an understatement.

In Taipei, Danny’s Steakhouse (教父牛排), Da-Wan Yakiniku Dining Restaurant (大腕燒肉), Golden Formosa Restaurant (金蓬萊遵古台菜), Impromptu by Paul Lee, Ken Anho Japanese Restaurant (謙安和), Kitcho Sushi Restaurant (吉兆割烹壽司), L’Atelier de Joel Rebuchon (侯布雄), Longtail Restaurant and Bar, Ming Fu Taiwanese Seafood Restaurant (明福台菜海鮮), Mountain & Sea House Restaurant (山海樓), Mume, Sushi Nomura (鮨野村), Sushi Ryu (鮨隆), Three Coins Cantonese Restaurant (大三元酒樓), Tien Hsiang Lo Restaurant (天香樓) of the Landis Hotel Group and Ya Ge Restaurant (雅閣) of Mandarin Oriental Hotel maintained their one-star ratings.

Mume brings a slice of Nordic cuisine to Taipei, marrying local Taiwanese ingredients with Scandinavian cooking techniques. This fine dining establishment, named after Taiwan’s national flower (the plum blossom), provides a casual yet sophisticated environment where the dishes are as visually stunning as they are delicious. The chefs behind Mume hail from renowned restaurants such as Noma in Copenhagen, and this expertise is reflected in the complex flavors and presentation of their food.

MUME, co-founded by chefs Richie Lin, Long Xiong, and Kai Ward, is a modern fine-dining restaurant that has garnered international acclaim for its fusion of Nordic techniques and Taiwanese ingredients. Located in the Da’an District, MUME features an elegant yet understated design that allows the focus to be on its seasonal, locally sourced tasting menus. The chefs emphasize sustainable ingredients and work with Taiwanese farmers to showcase the region’s best produce, herbs, and meats.

The Place One of the restaurants I really wanted to check out in my recent Taipei trip is Mume. Run by three young chefs, Mume restaurant is not shy of accolades as it is touted as the best restaurant in Taiwan according to Asia’s 50 Best Restaurants 2019 at Number 7, the highest spot for Taiwan other than Raw which is at Number 30. The One-Michelin starred restaurant located in Da’an district is a take on Taiwanese ingredients showcased in European culinary techniques.

Set up in 2014 by chef trio Richie Lin, Long Xiong and Kai Ward, Mume has been run solely by Lin for the last few years. Born in Hong Kong, the chef moved to Sydney to work alongside Peter Gilmore at Quay, then spent some time at Noma in Copenhagen before deciding to move to Taiwan permanently. At Mume, he combines his international outlook, propension for minimalist Nordic-inspired plating and passion for Taiwanese produce all into one.

Nordic sensibilities meet the beauty of Taiwanese ingredients at Mume, headed by a trio of chefs Richie Lin, Long Xiong and Kai Ward. Each of them brings a distinctive flair to the kitchen; with the former two having trained at Noma. Named after Taiwan’s national flower, “Mume is a chance to discover what is unique and special about Taiwan, and to showcase it to the world,” said Lin in an interview with The New York Times.

Mume’s name is derived from Taiwan’s national flower and it literally translates to “pure blossom.” The chef at Mume worked in Copenhagen’s Noma, a constant nominee in the top 10 best restaurants in the world. The cooking techniques at Mume focus on rare Taiwanese ingredients with a European touch. The wagyu beef tartar is definitely a best-seller as well as their mahi-mahi and green apple crepe.

While MUME hasn’t achieved the same status or level of fame as RAW, they offer a similar high level dining experience. Nordic and European preparation methods are adopted with local Taiwanese ingredients, with vibrant contrasts in flavor, texture, and color. The restaurant interior is “industrial-chic”, while the waiting staff and knowledgeable and attentive.

Some of my favourite fine dining restaurants are RAW, Taïrroir, and MUME. Another restaurant I have not tried but is on my bucket list is Logy, as I’ve known Chef Ryogo for a long time and we had the chance to cook together when he was at Florilège. I appreciate how these restaurants feature modern cuisine, while introducing and showcasing Taiwanese produce.

This restaurant was created by three top chefs who have worked at other top restaurants worldwide, like Noma and Quay. Mume focuses on crafting meals with local ingredients and establishing relationships with local producers, so they can provide top-quality dishes. The food here is unique, guided by the experience of the three chefs.

As well as the original branch of the world-famous Din Tai Fung, I dined in the three Michelin Starred restaurants currently listed amongst Asia’s 50 Best - Raw, Mume and Ryugin (these warrant separate posts). This post however focuses on the food of the city’s famous night markets, noodle shops and other ‘xiao chi’.

for my belated birthday celebration, we came to MUME, a casual European fine dining restaurant. this restaurant is humble yet under-rated as most of the fame goes to the contemporary and stylish RAW. I read online and MUME was often deemed to be better than RAW at most occasions.

MUME has twice been named one of Asia’s 50 Best Restaurants. Its chef, Richie Lin (林泉) is famous of his creative European cuisine and has lately become fascinated by the idea of developing flower recipes. Lin especially finds salads interesting.

I was reading up on Gaggan in Bangkok and was excited to find three restaurants in Taiwan on that list – RAW and Mume in Taipei, and Le Moût in Taichung. They were sitting at 24, 43, and 28 respectively.

Mume– Voted as one of Asia’s top 50 best restaurants, this European/Asian fusion entices locals and foreigners alike. A must try is the beef tartare with clam mayo, confit egg yolk and preserved daikon.

Monday: 6:00 – 11:00 PM, Tuesday: 6:00 – 11:00 PM, Wednesday: 6:00 – 11:00 PM, Thursday: 6:00 – 11:00 PM, Friday: 6:00 – 11:00 PM, Saturday: 6:00 – 11:00 PM, Sunday: 6:00 – 11:00 PM

Mume creates an intimate setting and vibe, what with the soft lighting, shared plates and delicious alcoholic drinks. What better place to wow your date?

Elegantly hip Mume applies New Nordic cuisine principles to local Taiwanese ingredients and is rated one of the top-50 restaurants in Asia.