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 and the Brigade
“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 BioHong 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.
Facilities and Highlights
Reservation recommended by email email@example.com
Time zone: (GMT+08:00) Taipei
Currency accepted: TWD
Credit cards accepted: Visa, Mastercard, American Express
Electricity voltage: 220V
Electricity plug type:
ACCESSNext to the Renai Dunnan Traffic Circle
Dress Code: Casual
MRT: Zhongxia Dunhua (exit 6) – 350m
CONTACTNo. 28, Siwei Road, Da’an District 台北市大安區四維路28號 Taipei and Around, Taiwan