Jun 23, 2022

Tomato and Beef Pot 番茄牛肉鍋

Back in the days, when I first moved to California, I was still getting used to the whole new place. Everything was new, such as school, friends, even smaller things like where to eat, and where can I buy groceries. As for cooking at home, in order to keep it simple while I was still adjusting to a whole new kitchen setting, sometimes I would just toss everything into a big pot and use store-bought Chinese soup base to make a hot pot-like meal.

Most of the time it'll be spicy hot pot based stock, and once a while the plainer version but I'll prep up some sacha sauce on the side. Now that I've grown up, also much more experienced in the kitchen, I still like to prepare a hot pot based meal once a long while. However, this time around, my pot of easy meal got a little upgrade.

Tomato and beef pot 番茄牛肉鍋 - 

Tomato and beef pot


  • 2 to 3 ripe tomatoes
  • 1 can/14.5 oz diced tomatoes
  • 2 1/2 cups chicken stock
  • 1 small onion
  • 1 square/1 box fried bean curd
  • 1 pack white shimeji mushroom
  • 1/4 small cabbage
  • 1 small bundle cilantro
  • 12 slices beef
  • 2 tablespoons light-tasting cooking oil
  • 2 teaspoon salt
  • 1 corn on the cob
  • Some baby Chinese cabbage
  • Some baby corn
  • Few pumpkin slices
  • Few carrot slices
  • Other ingredients of your liking


Peel and slice the onion. Chop the tomatoes. Slice the fried bean curd to triangular shaped chunks. Trim-off the ends for the mushroom and separate them to individual pieces. Chop the corn on the cob to 3 to 4 shorter chunks.

Tear the cabbage to smaller pieces. Destem the cilantro. Also prep all the other optional ingredients. Use whichever ingredients you would normally enjoy in a hot pot or shabu shabu.

Bring out a pot or per my case, a clay pot. Drizzle 2 tablespoons of oil and turn to medium heat. Once warmed up, add in onion slices along with 1 teaspoon of salt. Sear till the onion turns translucent. 

Cooking onion slices till translucent

Add in chopped tomatoes and stir-fry till softened.

Cooking chopped tomatoes till softened

Pour in canned diced tomatoes along with its juice. Also pour in 2 1/2 cups of chicken stock. Season with extra 1 teaspoon of salt here too. Bring up the heat to a boil then lower to keep at a simmer.

Cooking chopped tomatoes and canned diced tomatoes

Arrange tougher ingredients to the pot, like corn on the cob, cabbage, carrot, and pumpkin. Put on the lid and cook for around 5 minutes while still keeping it at a slightly boiling stage.

Cooking tougher hot pot ingredients

Remove the lid and arrange all the remaining ingredients over. Transfer beef slices over too, I put them in the center. Put the lid back on and wait till the beef is nearly cooked through, about 2 minutes. 

Cooking softer ingredients and beef slices for hot pot

Note that I've only used 2 teaspoons of salt for the entire pot but you can always taste and adjust with more seasonings.

Tomato and beef pot

However, keeping it on a lighter side means you can prep up extra dipping sauce if preferred.

Tomato and beef pot

Some sauce suggestions, us Taiwanese especially love it with some sacha sauce, others like it spicy with freshly chopped chilies along with soy sauce. As for me, this simple and slightly sourish base is just what I needed at the moment.  

Extended reading:

Jun 16, 2022

Chicken and Gobo Takikomi Gohan (鶏ごぼうの炊き込みご飯)

The first time when I added thinly sliced gobo to rice cooker, I was surprised by the result. Basically all the gobo were gone, it's like they all melted into the rice. You can still taste it and smell it, but the actual shape no longer present. The only few remained were the ones that I didn't do a good job chopping, so these gobo were quite chunky to begin with. Even that, the gobo became soft and almost airy in a way after around one hour in the rice cooker.

I liked it. In fact, I found myself enjoying the scent of gobo with soft and delicate texture, instead of its pre-cooking woody-like appearance. However, I'll leave that option to you, either thinly sliced the gobo, or just give it a rough chop for a heartier bite.

Chicken and gobo takikomi gohan (鶏ごぼうの炊き込みご飯) - 

Chicken and gobo takikomi gohan

Ingredients (about 6 to 8 portions)?

  • 4 rice measuring cups brown rice
  • 1 gobo/burdock root (mine was about 35cm/nearly 14 inches long)
  • 370 grams/0.8 lb chicken tender
  • 1 pack/100 grams white shimeji mushroom
  • 1 small bundle baby bok choy
  • 1/2 medium carrot
  • 3/4 cup green peas
  • 2 1/2 tablespoons triple condensed Japanese tsuyu
  • 2 tablespoons mirin
  • 1 tablespoon soy sauce
  • 1 tablespoon sake (rice cooking wine)
  • Some water


Using rice measuring cup and scoop 4 cups of rice to the inner pot of the rice cooker. Rinse the rice and drain out the liquid.

Remove the tendons from the chicken tenders and slice to bite size pieces. Marinate the chicken with 1 tablespoon of soy sauce and 1 tablespoon of sake. Mix and make sure all the pieces have been coated with the seasonings. Let it marinate while prepping other ingredients.

Marinating chicken tender

Bring a medium pot to a boil and quickly blanch the peas. Simply let it cook for about 1 minute, drain, and transfer to a bowl of icy cold water. Once cooled down, drain again and set aside for later use.

Blanching green peas

There is no need to peel the gobo, but make sure to rinse and wash away all the dirt if any. You can either slice it with a knife, or "shave" it instead. 

Shaving burdock root

The way I do it is by holding the gobo in one hand and shave it to slices using a knife on the other hand. You might get uneven thickness pieces but I think it's good to have different textures in the end. Plus nearly all the thinly sliced gobo will "disappear" after cooking. There is no need to soak the gobo in vinegar water, in which some will do that to prevent the gobo from turning brown.

Cut-off the end, peel, and julienne the carrot. Trim-off the ends then tear the baby bok choy to single leafy pieces. Trim-off the ends for the white shimeji mushroom and separate them to single pieces.

Transfer these prepped ingredients on top of brown rice, except the peas. It doesn't really matter which item goes first or goes to the bottom. Eventually they'll all be cooked and fluffed together with rice. What I did was adding gobo first, then carrot, bok choy, mushroom, and lastly the chicken.

Also pour in 2 1/2 tablespoons of Japanese tsuyu and 2 tablespoons of mirin. Pour in some water till almost reaching the edge where rice meets ingredients, like slightly below the added ingredients. Do not add too much water because these ingredients will also release some moisture during the cooking process.

Ready for takikomi gohan

Press down the cooking button and let the rice cooker do the work. 

Takikomi gohan almost ready

Once ready, take out the inner pot and add in cooked peas. Fluff the rice and blend together the ingredients with grains. Let it sit for couple more minutes, releasing some extra moisture or steam at the same time.

Scoop the takikomi gohan to serving bowls.

Chicken and gobo takikomi gohan

I really like the aroma from cooked gobo, it's woody and earthy at the same time, yet without any tough bite at all since the thinly sliced gobo were nearly gone by now. Only the smell and the taste remained. 

Carrot too, personally speaking I do prefer a softer bite for the carrot instead of crunchy ones. After nearly one hour in the rice cooker, all the julienned carrot turned exactly to my liking, also leaving a light brush of sweetness to the meal.


Extended reading:

Jun 10, 2022

Soybean Sprouts and Ground Pork Stir-Fry 黃豆芽炒肉末

If you can find bean sprouts, especially the ones with stems already been removed, even better. The texture is "cleaner" with a more refreshing crunch. However, soybean sprouts on the other hand, comes with more flavor per my opinion. Let it be your choice.

Soybean sprouts and ground pork stir-fry 黃豆芽炒肉末 - 

Soybean sprouts and ground pork stir-fry


  • 1 medium bundle soybean sprouts (or bean sprouts)
  • 1 small pack ground pork
  • 1 garlic clove
  • 1 red chili
  • 1/2 teaspoon grated ginger
  • 2 tablespoons light-tasting cooking oil
  • 2 tablespoons chicken stock
  • 2 tablespoons soy sauce
  • 1 tablespoon soy sauce paste
  • 1 tablespoon oyster sauce
  • 1 tablespoon black vinegar
  • 1 teaspoon sesame oil
  • Some corn starch and water mixture
  • Some chopped scallion


Rinse and pat dry the soybean sprouts. If needed, pick out the stems for the soybean sprouts first.

Soybean sprouts

Destem and chop the scallion. Destem and remove the chili seeds, chop the chili into rings. Peel and grate the garlic. Peel and grate the ginger. Mix some corn starch with drinkable water and set aside for later use.

Take a non-stick pan or a wok, drizzle in about 2 tablespoons of oil and turn to medium heat. Use high heat only if you can maneuver your way fast enough throughout the cooking process.

Once the oil warms up, add in ground pork and stir-fry till cooked through, or turned white so to speak.

Stir-frying ground pork

Add in grated garlic and grated ginger. Give it a quick mix and cook for another 30 seconds or so.

Transfer the soybean sprouts over and give it a quick stir-fry for 30 seconds. 

Stir-frying soybean sprouts

Add in 2 tablespoons of soy sauce, 1 tablespoon of soy sauce paste, 1 tablespoon of oyster sauce, 1 tablespoon of black vinegar, 2 tablespoons of chicken stock, and 1 teaspoon of sesame oil.

Adding seasonings to soybean sprouts stir-fry

Bring the entire mixture to a boil then switch to low heat.

Wait till the temperature drops a little bit. Stir the corn starch and water mixture again, making sure it's evenly combined. Pour into the pan while gently stirring the ingredients. 

Use smaller amount of corn starch and water mixture first in case the whole thing turned to gel-like consistency. We're aiming for just slightly gooey texture overall. Lastly, add in chili rings, plate, and garnish with chopped scallion on top.

Soybean sprouts and ground pork stir-fry

I think grated garlic and grated ginger work like magic here. These two ingredients acted as the core of all the other aromatic seasonings. 

Soybean sprouts and ground pork stir-fry

In fact, if you're making simple vegetable stir-fry in the future, you can also do the same by using some chopped garlic and chopped ginger. Some also like to add some Chinese rice cooking wine, works especially well with leafy Asian greens.

Extended reading:

Jun 4, 2022

Mafaldine Pasta Bolognese

Surprisingly, I haven't posted any bolognese recipes in this blog. I mean it's such a classic but after all these years I only wrote about similar dishes like marinara or meatball pasta. But isn't the common red sauce the same as bolognese? No no no, they might appear similar, but the main difference lies on the ingredients used. Milk that is. Milk provides that creamy and rich characters to the bolognese sauce. 

Some also argue that a true bolognese should involve white wine instead of the red. To me, it's like every Italian family has their own way of making the ideal bolognese. And for me, I'd like to go with the red for both the darker color and denser flavor it provides.

Mafaldine pasta bolognese - 

Mafaldine pasta bolognese

Ingredients (about 6 portions)?

  • 1 pack/500 grams mafaldine pasta (or other wide and long pasta)
  • 4 garlic cloves
  • 1 onion
  • 2 medium carrot
  • 2 medium celery
  • 2 ripe tomatoes
  • 450 grams lean ground beef
  • 340 grams passata/tomato sauce
  • 160 grams thick-cut bacon
  • 1 cup red wine
  • 1 cup whole milk
  • 1 bay leaf
  • Some salt
  • 1 teaspoon mixed Italian seasoning
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • Some grated aged Parmigiano Reggiano
  • Some pasta water (just in case)


Peel and chop the garlic cloves. Peel and dice the onion. Peel and dice the carrots. Dice the celery. Destem and chop the tomatoes. Cube the bacon.

Use a big pan or enameled cast iron Dutch oven per my case, drizzle in 2 tablespoons of olive oil and turn to medium heat. Add in cubed bacon and sear till slightly browned. Scoop out the bacon pieces first.

Bacon cubes

Add in diced onion along with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Stir and cook till the onion softens, but slightly browned on the edges is fine too. It takes about few minutes.

Searing chopped onion

Add in carrot, celery, and garlic. Stir and cook for another 10 minutes or so, but make sure not to burn the garlic.

Searing carrot, celery, onion, and garlic

Add in ground beef and cook till browned. Make sure to use lean meat here. Transfer the bacon back.

Searing ingredients for bolognese

Pour in 1 cup of red wine and bring up the heat to keep it at a slightly bubbling stage, continue to cook for about 8 minutes.

Adding wine

Pour in 1 cup of milk and still keep it at a slightly bubbling stage. This time, cook for about 6 more minutes.

Adding milk for bolognese

Add in chopped tomatoes, tomato sauce, 1 bay leaf, 1 teaspoon of mixed Italian seasoning, and 1 more teaspoon of salt. Bring the entire mixture to a boil then put the lid on. Perhaps lower the heat to keep it at a simmer inside. This time, it'll take about 30 minutes.

Adding tomatoes and tomato sauce for bolognese

Towards the end, prepare a big pot of water with some salt in it. Bring it to a boil and cook the pasta till almost al dente. Scoop out some pasta water first just in case we need to dilute the pasta sauce later on. Not absolutely, but it's always safer to keep some water prior.

Drain out the pasta and add to the sauce mixture. Mix and taste, see if more seasonings are needed, or need to dilute a bit with pasta water we saved earlier. I didn't use any pasta water here by the way.

Plate and grate some aged Parmigiano Reggiano right before serving.  

Mafaldine pasta bolognese

One thing I like about this pasta bolognese recipe is that it used a lot of veggies, different color vegetables too. I can simply serve this pasta without sacrificing balanced, nutritious diet. 

Mafaldine pasta bolognese

You know what? If there're any leftovers, you can transfer the pasta to a baking dish and top with mixed cheese. Bake till the cheese melts and garnish with some freshly chopped parsley. There you go, another dinner preparation easily tackled. 

Other pasta recipes:

May 29, 2022

Cold Dish Recipe - Pickled Skinny Cucumber and Kimchi

When I'm making something heavy or simple, sounds like two contradicting ideas, but I'd like to prepare a refreshing or some kind of pickles on the side so that flavor-wise the entire meal can be more balanced. 

Think of spicy curry with pickled daikon, or plain porridge with kimchi, that's what I'm talking about. So here it is, another simple pickled recipe that works as a great side boost for the main dish. It's also good on its own as otsumami, or like Asian tapas, accompanying a few drinks on the side (just remember the golden rule don't drink and drive).

Pickled skinny cucumber and kimchi - 

Pickled skinny cucumber and kimchi


  • 3 skinny cucumber
  • 1 pack/200 grams Korean cabbage kimchi
  • 1 small garlic clove
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon granulated sugar
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon chili sauce
  • Some toasted white sesame seeds (optional)


Simply use store-bought kimchi, slice the pickled cabbage to smaller pieces if needed. Transfer the whole thing, including the kimchi juice to a Ziploc bag. 

Chopped Korean kimchi

Peel and grate one small garlic clove, add that to the bag. Also add 1 tablespoon of soy sauce, 1 tablespoon of rice vinegar, 1/2 teaspoon of granulated sugar, 1/2 teaspoon of sesame oil, and 1/4 teaspoon of chili sauce to the bag.

As for the cucumbers, trim off the ends first. It might be easier at first if you can arrange two chopsticks along both sides of the cucumber on the cutting board.

Using chopsticks to aid slicing cucumbers

Slice the entire cucumber diagonally but don't cut all the way down. Remove the chopsticks and only slice down all the way to get about 1.5-inch long sections.

Slicing cucumber to shorter sections

Add the cucumber sections to the Ziploc and massage the marinade into all the cucumbers. Use some force to really press the seasonings into the sliced cracks. It's fine if you even break the cucumbers. We put flavors first, look second. 

Marinating cucumber with Korean kimchi

Transfer the Ziploc bag to the fridge and let it marinate for at least couple hours, overnight is fine but remember to finish the pickles as soon as possible since the seasonings might grow stronger as time passes by.

Pickled skinny cucumber and kimchi

If preferred, once plating the pickles, sprinkle some toasted white sesame seeds on top. It's optional though, I was going to add it but then was too occupied taking pictures. Only a day after I finally noticed that I forgot to add the sesame seeds.   

Other recipes using kimchi:

May 23, 2022

L'Atelier de Joël Robuchon Taipei - I've Got Mixed Feelings About This One

Robuchon in Taiwan can basically break down to two sections. They're both located inside a high-end department store Bellavita. The one on the 3rd floor is more like for light meals and tea, it's called SALON DE THE de Joël Robuchon.

Sugar sphere from L'Atelier de Joël Robuchon Taipei

The one on the fifth floor, on the other hand, is the actual full-on restaurant L'Atelier de Joël Robuchon Taipei.

L'Atelier de Joël Robuchon Taipei

I've been to the tea salon several times, and for many years, I thought the restaurant is at the same location. Only until I decided to book lunch for Mother's Day, that's when I realized that there's also a restaurant side exclusively on the higher floor.

Wine cellar at L'Atelier de Joël Robuchon Taipei

Hopefully my mom would enjoy this meal. After all, we've been to Robuchon au Dôme in Macau back in 2015, and she loved it. It was classic, exquisite, and everything was executed to perfection.

L'Atelier de Joël Robuchon Taipei interior

Even though the Taipei branch is leaning more towards casual side, but should be pretty good still, I thought.

L'Atelier de Joël Robuchon Taipei interior

The store vibe is basically similar to other L'Atelier de Joël Robuchon branches with its iconic black and red color scheme. They've also use array of fresh white orchid plants to line out different dining areas.

Table setting at L'Atelier de Joël Robuchon Taipei

We booked counter seating at first, but when we arrived, they informed us that there was a cancelation for the table seating and asked if we would like to sit there instead. Since I went with my mom, I think the much more spacious table setting designed to fit four people would be a comfier option, so we went ahead and ventured to the sofa/chairs area.

Our table was on the corner next to the wall, which is good since it feels more private that way. But then I saw two of the orchid plants were cut, as only the leaves were still intact, but no more flowers on top. That's not a big deal, just that I would assume restaurant up to this level might care more about such things and strive to maintain a perfect image.

L'Atelier de Joël Robuchon Taipei decor and some dust

The thing that really bothers me though is that the cabinet next to us had some apple and vase decorations on top, and there were dusts around. Apparently they wiped clean the surface but not as detail-oriented to clean the corners. That, no too ok in this two Michelin-star setting.

L'Atelier de Joël Robuchon Taipei menu 2022

L'Atelier de Joël Robuchon Taipei menu 2022

At least my mom didn't notice about the dust, that matters the most because this lunch is mainly for her. Also because of that, I decided to skip the simple set or a la carte, and chose a more elaborate tasting menu.

L'Atelier de Joël Robuchon Taipei menu 2022

L'Atelier de Joël Robuchon Taipei menu 2022

There are two options for the tasting menu, $6,880 NTD/about $230 USD for the whole set or $4,680 NTD/about $157 USD with two less courses. Considering our appetite, we picked the smaller set instead.

L'Atelier de Joël Robuchon Taipei tasting menu 2022

I only learnt that there's a new chef recently joining the Robuchon Taipei location not long ago, Japanese chef Yohei Matsuo, who was the head chef in Tokyo branch. I also saw some of the new chef's dishes on the internet, but since I went with the limited tasting menu, I didn't get to try all of them that day. 

L'Atelier de Joël Robuchon Taipei vegetarian menu 2022

Perhaps they also kept the most classic dishes on the tasting menu instead of newly created or interpreted version. Either way, whichever items I ordered from the menu should be good. Unfortunately, my Taiwan Robuchon experience was the least favorite among my two other previous Robuchon visits, the one in Macau and the one in Las Vegas.

Gazpacho with ricotta and pistachio at L'Atelier de Joël Robuchon Taipei

Gazpacho with ricotta and pistachio.

Gazpacho with ricotta and pistachio at L'Atelier de Joël Robuchon Taipei

The sourness touch was actually quite gentle here, it was toned-down by the floral-shaped ricotta. That's why I thought instead of waking up the senses through the sourness from the tomatoes, I think the temperature has taken on a bigger role here.

Bread basket - 

Bread basket from L'Atelier de Joël Robuchon Taipei

Our server didn't mention anything about the varieties we've got in that basket, but did say that these were flavored already. We can enjoy the bread on its own, or accompany with some butter.

When we first sat down and presented with the menu, the wine selection was missing. Perhaps they didn't have one, but our server didn't ask if we would like any wine also. Originally I planned to have at least one glass of champagne to start off the meal, but only up till this point after the bread basket was served, I saw the sommelier coming.

Sommelier pouring the champagne

Good thing that the sommelier was very friendly, also more detail-oriented compared to the server earlier. I had a glass of champagne as planned, it's never too late to enjoy champagne.

"How about mommy?"

"Oh, she will skip the wine."

"Why? Champagne is for happiness."

"Trust me, my mom will get too happy is she drinks champagne."

In the end, the sommelier still poured a few sips for my mom, it's a celebration lunch after all, and I really appreciate such kind gesture and hospitality. My mom was happy too, especially after that tiny glass of champagne.

Le crabe royal -

Tasting menu at L'Atelier de Joël Robuchon Taipei 2022

It's almost like a transparent ravioli made with radish. Gently flip over the casing, or more like a blanket in my eye, you'll find crab meat underneath. The main salty flavor relied on the caviar on top. 

Tasting menu at L'Atelier de Joël Robuchon Taipei 2022

Les asperges blanches -

Tasting menu at L'Atelier de Joël Robuchon Taipei 2022

Both this and the previous course were on the lighter-tasting side. Saying that, I mean there's a fine line between light and plain. To me, both courses were lacking a kick, more so an impression that one can recall later on. It doesn't have to be heavily seasoned, but the characteristics of the main ingredients should be emphasized even more.

Tasting menu at L'Atelier de Joël Robuchon Taipei 2022

However, execution was great for both dishes in terms of presentation and texture. Taking this white asparagus course for instance, imagine sifting ricotta a couple times, this panna cotta-liked mousse was so creamy, silky, and airy at the same time.  

Tasting menu at L'Atelier de Joël Robuchon Taipei 2022

Le kinmedai -

Tasting menu at L'Atelier de Joël Robuchon Taipei 2022

Now this is the dish that successfully presented itself with unique flavors that can be and will be remembered for some time. 

Tasting menu at L'Atelier de Joël Robuchon Taipei 2022

The sauce was delicious with main savory note extracted from chorizo. Along with that dense rounded flavor from the chorizo, the lobster sauce paired up with it seamlessly. Chorizo works well with so many ingredients, and crustacean is definitely one of the best way to go. 

Two options for the main dish, we got both to try, first came the le caille -

Tasting menu at L'Atelier de Joël Robuchon Taipei 2022

Quail and foie gras. The one with skinny bone intact had a coating reminiscence of teriyaki sauce. It's sweet and salty at the same time with thickened texture to it.

Tasting menu at L'Atelier de Joël Robuchon Taipei 2022

The sommelier stopped by and checked on us a couple times. He especially rushed to us again when seeing our main courses have been brought over. Turned out that he wanted to let us know that we can ask for refill for the infamous Robuchon mashed potatoes if we'd like.

Robuchon mashed potatoes

Indeed, Robuchon's mashed potatoes is a classic. Even my mom praised about it after she took a bite, and that's the only compliment she gave among all the dishes that day. It's very dense but yet so creamy and velvety. I love to press down the mashed potatoes with my tongue because it feels like jumping to a bed filled with soft and fluffy pillows. Not mentioning the buttery aroma soon spreading out.

The other main dish, le boeuf -

Tasting menu at L'Atelier de Joël Robuchon Taipei 2022

Put the beef aside, the parsnip purée was surprisingly good. Initially it almost tasted like green apple with its sweet aroma and a slightly tangy hint. The purée acted like a supporting role to the steak, also further provided a refreshing touch to the commonly heavy beef course. 


L'orange -

Tasting menu at L'Atelier de Joël Robuchon Taipei 2022

Pre-dessert was very good. Consists of citrusy granita and fromage blanc ice cream, it got both the fruity and floral tones and smoothly sew together with a brush of honey aroma. Light but pleasantly pleasing to the senses. In fact, this l'orange and the upcoming main dessert were both wonderful, even surpassing all the previous savory dishes per my opinion. 

Tasting menu at L'Atelier de Joël Robuchon Taipei 2022

Tea, coffee, and chocolate macarons -

Tasting menu at L'Atelier de Joël Robuchon Taipei 2022

La sphère -

Tasting menu main dessert at L'Atelier de Joël Robuchon Taipei 2022

Too pretty to break it with a spoon, but in order to get the goodies hidden within, I have to be cruel for a moment. 

Tasting menu main dessert at L'Atelier de Joël Robuchon Taipei 2022

Inside you'll find pickled sakura rice pudding and plum wine gelée, showcasing its take on Japanese ingredients, also echoing the arrival of the new Japanese head chef. 

Tasting menu main dessert at L'Atelier de Joël Robuchon Taipei 2022

Pickled sakura and plum wine might sound too strong at first, but merely the essence, enough to enlighten the palate without overpowering all the other elements. The contrast between the crunchy sugar coating and the soft filling was lovely as well.

The final madeleines - 


Tasting menu at L'Atelier de Joël Robuchon Taipei 2022

Don't take Michelin star status for granted, also don't fully count on the international fame, these are my conclusions. The service, at least the service from the sommelier was great, others nothing too outstanding to talk about. The place, I've only had a slight issue with the dust around the decor. Food-wise, it's good, but not too sure if it lives up the definition of two stars.

Even my mom didn't say much about our lunch. In fact, she did compliment on the mashed potatoes, but that's it. No further reaction or that happy face when eating something very satisfying were shown. Gladly she was still pretty content after the meal, I guess a little Mother's Day present that I gave her prior our lunch has something to do with it. 

Will I visit L'Atelier de Joël Robuchon Taipei again? With that price tag, I think there're many great options in Taipei. The most I would come back again for a simpler a la carte dish, and hopefully next time around it'll change my mind for good.

L'Atelier de Joël Robuchon Taipei currently holds two Michelin star status.

L'Atelier de Joël Robuchon Taipei

5F, No. 28, Songren Rd., Xinyi Dist., 

Taipei City, Taiwan (inside Bellavita department store)

+886 2-8729-2628

Restaurant website: https://www.joel-robuchon.com/fr/

Facebook: https://www.facebook.com/LatelierdeJoelRobuchonTaipei

Opening hours:

Sunday through Thursday lunch 11:30 a.m. ~ 2:30 p.m.

Sunday through Thursday dinner 6:00 p.m. ~ 10:00 p.m.

Friday 11:30 a.m. ~ 2:30 p.m.

Saturday 10:30 a.m. ~ 10:30 p.m.