MUME

"In line with its name (the Latin word for ‘plum blossom’), the relaxed and friendly MUME generously garnishes dishes with fresh herbs and flowers – in somewhat stark contrast to the dimly-lit faux-industrial interior of the restaurant itself. On the menu, seasonal Taiwanese ingredients are melded with Nordic influences and modern techniques are used effectively to create dishes that provide contrasts in tastes and textures." - Michelin Inspector

"Rank: #15 "Originally set up in 2014 by chef trio Richie Lin, Long Xiong and Kai Ward, Mume is now solely run by Lin. Born in Hong Kong, the chef moved to Sydney and met Ward while working at Quay. He later headed to Copenhagen, where he met Noma stagiaire and future co-founder Xiong."

The First Day We Got Our Stars: Richie Lin

"MUME is an independent restaurant without the backing of any massive investor. As the chef and owner of the restaurant caught between food quality and making profit, creativity and energy are probably what Lin counts on to find the perfect solution." - MICHELIN Guide Taipei Editorial Team

What Is Taiwanese Food: Every Dish You Need to Know | Eater

"A Michelin-recognized, chef-driven restaurant producing tweezer-plated small plates that spotlight native Taiwanese ingredients—oysters, duck, bamboo and the like—presented with delicate aesthetics and a philosophy of seasonality and terroir." - Leslie Nguyen-Okwu

The 38 Best Restaurants in Taipei | Eater

"Chefs Richie Lin, Kai Ward, and Long Xiong have, between the three of them, worked at Noma in Copenhagen, Per Se in New York, and Quay in Sydney. Their small-­plates restaurant Mume is a combination of their experiences. Expect chicken liver, made into a brulee and enhanced by Shaoxing wine, and elegant appetizers like scallop ceviche thinly layered with shaved daikon and ginger. Short rib sprinkled with pastrami spices makes a savory finale. [$$$]" - Clarissa Wei