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Michelin announced its guide for Taipei 2019 this week with RAW restaurant joining the two-star ranks.
RAW opened its doors in 2014 as a homecoming project initiated by celebrated Chef André Chiang, and is co-chaired by another head chef Alain Huang.
RAW’s aims to bring “The New Interpretation of Taiwanese flavour”. The cuisine of RAW features local produce from the island, where all the ingredients used in the restaurant are selected according to Taiwan’s twenty-four “micro-seasons”.
RAW also features biodynamic wine chosen by Chef André and imported from France for pairing, as well as speciality coffee roasted by local Taiwanese roasters and Taiwanese tea from the island’s tea gardens.
Alain Huang, Chef de Cuisine of RAW Taipei said on the announcement: “RAW’s purpose, or the reason behind the creation of RAW Taipei, has remained the same since we opened the doors in 2014. It is to establish the Taiwanese brand on an International level by showcasing ‘Taiwanese’ ingredients and unique culture on the world stage. We re-emphasize and push the boundaries to provide our young chefs a global platform; design, kitchen, discipline, and standard. “
Aubergine Cobia Furikake
Azuki Bean, Red Shiso, Purple rice
Beetroot plum berries
Cascara, Buckwheat, Taro
Earl Grey, Bay leaf, Egg
Escargot, Nagaimo, Yuzu Pepper
Giant Clam, Fish, Lardo Chowder
