[TAIPEI - ⭐️⭐️Taïrrior / 態芮 ☺️]
一直沒來最主要原因是聽到這餐廳的評語比較參次，那怕去年有1星都沒有意欲來試。今年碰巧當它拿了兩星和偶然機緣下臨時來到這裡。除了希望吃完這家後便把全部台北米其林有星餐廳都試齊以外，更重要還是覺得自己試比聽第三方評價更可靠。
這次的菜單是從去年12月到現在都沒變，所以應該跟米其林評兩星的菜一樣。
整晚的菜每一道都有很多味道，特顯主廚想創新的手法，但是不是每一道的味道都能相得益彰真是見仁見智。
有感現在的50大和米其林都是偏重餐廳的創新，西餐廳更甚。所以除了這家以外，全部今年其他的米星,和50大西餐廳都是同一風格。為了拿星和爭50大而硬要加很多原素(尤其是本地食材和味道)進菜單，有沒有加的需要和這些原素能不能融合都不是主要考量.....變得很多時候都覺得像畫蛇添足....!
這些餐廳都太類似了，像主菜鴿子真的九成像龍吟的招牌菜！
第一次來也想試一次侍酒師描述的很精彩的wine pairing， 所以自己帶了酒來也沒開。 問到為何清酒用香檳杯時答不出和這款清酒味道和酒精偏高偏重，蓋過了醉蝦淡淡的味道。台灣的白酒配剁椒魚頭泡沫的魚蠻特別。
值不值兩星不好說，跟其他台北米星西餐一樣，一年來兩三次試試他們有什麼新噱頭也是不錯的娛樂。
Comments on this restaurant has been mixed, so I didn’t have the desire to try even it obtained one star last year. Just so happen they’ve been promoted to two star in 2019 and I was asked to come ad hoc and I was free, here I am. Other than hoping to have completed tasting all starred restaurants in Taipei after this one, more importantly I’d rather to trust my palate instead of listening to others comments to determine if this restaurant is good or not!
This menu is the same since last Dec so I believe it’s the same one that Michelin tasted to promote the restaurant to two star.
Every single dish of the menu has a lot of flavour in it, but whether the taste of each dish can complement each other is another issue.
The focus and trend nowadays for both Top 50 and Michelin list mainly skewed towards innovation, especially for western cuisine. Not only this restaurant, the style of all other western restaurants in the Michelin and top 50 list are primarily the same. Whether it’s useful, critical or complimentary or not is no longer the main consideration, all these restaurants intentionally use many flavours (particularly using lots of local ingredients and flavours) aiming to earn the recognition....most of the time it’s unnecessary!
Now all these restaurants are very similar. When I try the main dish pigeon, it’s at least 90% similar to Ryugin Taipei signature main course!!!
It’s my first time here so I also wanna try the nicely described wine pairing by the sommelier and didn’t open the bottle I brought. When asked why was a champagne glass is used for champagne, I couldn’t get an answer. And the alcohol and taste of the sake was too strong for the drunken shrimp dish. The Taiwanese white wine to pair with the foam made from the sauce used to make Hunan’s chopped spicy fish head was quite interesting.
I wonder which factors enable this restaurant to upgrade to two star this year, but like all other starred western restaurants, it’s entertaining to visit 2-3 times a year to see what gimmicks they invented.
味道人生級別 / TastesInLife (TIL) Index：
😍: 非常好 - 必須再去 / Excellent - Must revisit regularly
😋: 滿意 - 應該再去 / Satisfactory - Should revisit regularly
☺️: 不錯 - 可以再去 / Not bad - Can revisit once a while
😌: 一般 - 去一次便夠 / Average - Once is enough
🤐: 不行 - 不值得去 / Bad - Not worth the visit
😭: 災難 - 噩夢一場 / Disaster - A nightmare
#tastesinlife #味道人生
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