“Discreetly located in a quiet street the centre of Taipei, Mume is a casual venue and an exciting place to enjoy one of Asia’s most creative cuisines focusing upon the use of local and rare ingredients. Listed in Asia’s Top 50 Best Restaurants, Mume’s three head chefs often host international chefs and collaborate with those who share the same passion and dedication to food and sustainability, for the pleasure of their guests.”,
Kim, the discoverer.
Air ConditioningAir Conditioning
Indoor DiningIndoor Dining
Locally Sourced ProduceLocally Sourced Produce
Creative CuisineCreative Cuisine
Michelin RestaurantMichelin Restaurant

Restaurant Description

Mume’s chef-trio strive constantly to develop a deeper relationship with local producers in order to showcase the best ingredients Taiwan has to offer. The chefs take great pride introducing diners to foods they may have never before seen or tasted. The team works closely with farmers, fisherman, and local food producers to demonstrate the beauty of their products with the aim of supporting the local food supply chain and to decrease the carbon footprint of imported products. Strongly influenced by Noma (Copenhagen) with herbs and flowers decorating dishes, the food is reflective of the varied experiences of the three chefs: modern western and Nordic techniques blended with unique and seasonal locally sourced Taiwanese products.

The Chef & His Brigade

Richie LinRichie Lin
“First, we wanted to create a space that we enjoy, and cook the food that we really like. And if it doesn’t taste good, then there’s no point in making it! We wanted the restaurant to be a casual fine dining, unpretentious, relaxed and reasonably priced. We use local and seasonal ingredients in all that we do and we try to show how each item of food can be articulated and manifest in a way that our guests will never before tasted. I like to think of this as new and familiar at the same time.”

Full Bio

Hong Kong-born Chef Richie Lin began his career by moving to Australia to cook, where he met Australian chef, Kai Ward, at Restaurant Quay. The two were working under guidance of Peter Gilmore, and the young chefs (and later business partners) hit it off immediately.

Following Quay, Richie then headed north to Copenhagen where he met fellow NOMA chef and future co-head chef, Long Xiong.

Post-Noma, Chef Richie was brought on as a consultant for an ambitious opening in Hong Kong and thought that Chef Long having previously worked at Per Se (NYC), might have something to add to the equation. After going through a difficult but very educational opening in Hong Kong, Richie realised it was time to make his own dream a reality. He brought both chefs Kai and Long onboard, introducing them to the abundant, untapped and underrated local resources of Taiwan, applying modern European techniques to create the extraordinary cuisine of this casual fine diner. MUME, is the word for the plum blossom, the national flower of Taiwan, and also shares the same Chinese characters of Richie’s mother’s first name.

Welcome to Taipei and Around

Surrounded by mountains, and founded in the early part of the 18th century, experience a unique blend of old and new in the bustling capital of Taiwan. Capture magnificent views from Taipei 101’s observatory situated on the 89th floor. Visit diverse temples, and the fascinating collection of Chinese artefacts at the National Palace Museum. Discover local art at the Taipei Fine Arts Museum. Soak in the famous hot-springs baths in Beitou or Yangmingshan National Park. Shop and eat in the city’s unique markets including the world re-known Shilin Night Market. Filled with mystical legends—Taipei.

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