Taïrroir, Taipei - Thokohmakan

[Non-halal] We celebrated a special occasion lunch at Taïrroir – a two-star Michelin restaurant – in Taipei, Taiwan.

In our research, we’ve contemplated a few restaurants for this trip but settled on Taïrroir due to its price point and reviews.

[SEPT 2023 UPDATE: Taïrroir was awarded a third Michelin star – making it one of two restaurants in Taipei to receive such distinction]

Taïrroir in Taipei

Helmed by Chef Kai with 20 years of experience in Taiwanese and French cuisine, Taïrroir encapsulates local Taiwanese food culture in French techniques. Dishes here are named to rhyme with Chinese idioms and feature seasonal items from local producers.

During our visit, Taïrroir was featuring the 9-course ‘Pong Pau’ seasonal menu for lunch.

Kabocha Pumpkin Velouté

We started our course with the 洱熟南祥 Kabocha Pumpkin Velouté, Pu’er Tea, Watercress Cuttlefish Dumpling.

We could taste the essence of the pumpkin in the velouté with a hint of pu’er powder on top. The watercress mimics chives used in normal dumplings, but has a more distinct herbal notes that went well with the bits of cuttlefish.

銀屋藏椒 Bonito, Colors of Capsicum, Century Egg Gribiche, Hon-Shimeji, Pomme Soufflé

We particularly enjoyed the gribiche which had a lovely hint of century egg flavours and a sliver of tanginess. The pomme soufflé was light and crispy.

潛紅墨化 Hokkaido Kegani Crab, Smoked Aubergine, “Hot & Sour”, Tomato, Young Ginger

Fresh Hokkaido Kegani crab was wrapped in squid ink jelly, just like a dumpling. The hot and sour sauce has a softer flavour profile vs the traditional Chinese soup, but compliments the fresh crab flavours well, in our view.

迷魂香芋泥鴨 65°C Quail Egg, Taro “en Purée et Kueh”, Yilan ‘Ya shang”, Sakura Shrimp

This was probably our favourite dish of the meal.

The taro purée is smooth and delicate – and goes especially well with the crispy taro pieces and smoked duck cubes. The fried shrimps provided some crunch, which was nicely balanced by the creamy fat from the quail egg.

盛魚蘿宴 Poisson du Jour, Braised Daikon, Miso-scotch, Weightstone Wine Lees

This was our first time trying tile fish – which had a nice bouncy flesh and scales that can be eaten!

The scales were cooked to yield a crispy texture. It is served with braised daikon and burnt miso scotch sauce.

三羊開態 Lamb Saddle, Lotus Root à la Barigoule, Eight Treasure “Rice”, Pearl Meatball

The lamb saddle was cooked to tenderness with a lovely crispy skin and a nice layer of fat underneath. It paired well with the pearl meatball.

Couscous replaces rice for the eight treasure “rice” dish. This reminded us of “lap mei fan” in terms of flavour, with the lamb acting as a substitute for the cured meat.

Summary

The server here was excellent – which is to be expected from a two Michelin-started establishment. Overall, no complaints here.

Taïrroir
Address: 10462, Taiwan, Taipei City, Zhongshan District, Lequn 3rd Rd, 299號6樓
Hours: 12pm-2.30pm, 6.30pm-10.30pm (Closed on Tues & Wed)
Phone: +886 2 8501 5500