Embers is a creative Fine Dining restaurant that combines Taiwanese local flavors with marine flavors. The theme of this season is called "Miscellaneous Fish Science", which integrates marine issues into the philosophy of cooking and reminds people to cherish Taiwan, a land surrounded by the sea.
The chef takes "Every fish is essential" as the core concept, so that each dish carries the existential value of a kind of marine life.
The overall experience has both concept and story, so it is no wonder that it has been recognized by the Michelin Green Star.

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(Dining in August 2025)

Embers menu introduction and Dining experience

Hors d'oeuvres

Betel nut

The small welcome makes people's eyes shine.
"Betel" symbolizes welcoming, and "Bang" takes the sound of "people" in Taiwanese-"welcoming people".
The shape of betel nut is created with Ceylon olives, chocolate and fake konjac leaves. As soon as you enter, the pepper wild fragrance of fake konjac leaves hits, presenting the local memories of Taiwan hidden in this creativity very representative.

Hagfish

Myxiniformes, Myxini, Fig, Fruit vinegar
This very original opening dish is the first challenge thrown by the chef: Under the framework of Fine Dining, can diners accept this almost wild taste with cartilage and toughness? The texture of the hagfish is as elastic as cartilage, with a tough but crispy taste. It is accompanied by fig vinegar. Its sour appetizer comes from the sweetness of fruit acid rather than the sharpness of rice vinegar. It has successfully made people re-understand the "diversity of marine life".

Appetizer

Braised shrimp

Metapenaeopsis, Onion, Shrimp paste, KE sauce
In the shape of shrimp dumplings, the braised shrimp and sword shrimp are filled with stewed onions. The caramelized sweetness of the stewed onion slowly holds up the clean salty freshness of the sea in the shrimp. The two are intertwined in the mouth, with rich and harmonious layers. It is the dish that I think has the most complete taste design on the day.

Malachite clam

Perna viridis, Bell pepper, Pepper, Parsley oil
The appearance is similar to that of light vegetables, and the meat is soft and tender. The soup is made with chili and red bell pepper, and it is served with basil oil. The taste is clean and fresh, but it is slightly well-behaved in terms of flavor intensity and complexity, with a little less memory.

Beimen Oyster

Ostreidae, Fermented black beans, Potato dough, Sake lees
This dish is very interesting. The fat Tainan Beimen oyster is wrapped in a combination of potato dough and Taitung glutinous rice old wine meal. The dough has a moist, moist cake taste, and the warm aroma of fermented old wine meal blends with the mineral umami flavor of oyster, bringing a stunning localized flavor.

Soft silk

Sepioteuthis lessoniana, Squid, Koji, Pistachio
The chef hopes to reflect the value of "making full use" of the ingredients: the noodles are cut into soft shreds, the sauce uses soft shredded internal organs, and then sprinkled with crushed pistachios. The conceptual completeness is worthy of affirmation, but the flavor is relatively conservative, the overall impression is general, and the richness of the offal sauce fails to bring sufficient impact to the whole dish.

Black throat

Atrobucca nibe, Fermented chili, Sourdough rice
Interactive cuisine.
Roasted black-throated fish has a carbon fragrance. Although the meat quality of the fish itself is normal, the fish flavor is light. Its sense of existence is completely overshadowed by the fermented sourness of the lower layer of chopped pepper and the wild aroma of sour bread crumbs. The spices and bread crumbs in the lower layer are very good, but as a fish dish, the main body is slightly out of focus.
The chef also guides the guests to find the otolith of the fish (the "ring" of the fish), and finally cleans and sticks it on the menu to become a unique souvenir.

Main course

Umbrella swordfish

Istiophorus platypterus, Fermented tomato, Cow-foot leaf
The meat taste is similar to tuna, with tomato fermented foam and beautiful tomatoes, which are refreshing and delicate. The seasoning is dull, and the lightness of the fermented foam also makes the overall memory point not deep. As a main course, umbrella swordfish failed to hold up the expected weight in terms of serving size, seasoning strength, or impact on taste.

Green scaly fish

Sardinella zunasi, Garum, Sweet potato miso, Yam
The chef dries the hard-to-cook green-scaled fish into a clear soup, which is paired with green-scaled fish sauce and sweet potato miso. It can be tasted separately and blended into seafood miso soup. Yam ricotta cheese is also added to the soup, and seaweed from the northeast corner is spread on it. It is rich in layers.

dessert

Oriental glass shrimp

Pasiphaea orientalis, Herbs, Apple
The whole raw shrimp is beaten into ice cream, blended with salty cranberries, and the bottom layer is lined with apple cake and sea grapes. Balanced flavor and full of creativity, it is a surprising dessert finish.
The dessert is paired with coastal plant tea, which also continues the overall marine theme.

Seafood chocolate

After the meal, order the "seafood chocolate" co-branded with TERRA to provide guests with a blind taste experience.
I successfully guessed the flavor of Oyster!
If you like this kind of special flavor chocolate, you can also buy it separately in the store.

Non-alcoholic Pairing

A non-alcoholic pairing was selected, a total of four drinks.
There are creative drinks with fruits and vegetables, as well as red jade black tea from Ranran Tea room.
The main course is paired with de-alcoholized red wine, but the serving time is too late, which destroys the dialogue between the drink and the main course in terms of flavor, and the service is slightly wrong.
In the field of Fine Dining, which pays attention to detail, the time control of beverage pairing is an indispensable part of the process design. This mistake greatly reduces the value of Pairing.

Personal feelings

Embers is a restaurant that is very good at "telling stories".
From the name of the dish to the setting, it is designed around marine issues, and the overall experience is excellent.
The final paper menu is also ingenious. The fish species are arranged in shades and the fishing methods are marked, making the whole meal process like an immersive ocean adventure. It proves that the "power of story" is enough to make a meal meaningful. Make the whole meal like an ocean adventure.

However, compared with the completeness of the concept and the full score of the story, there is still room for improvement in the taste design of some dishes. When the light of ideas converges, can the memory on the tip of the tongue independently support the weight of the Michelin green star? This is the exam question that Embers must face.

However, it is the affirmation of the concept of sustainability by diners to continue to create the chef's spirit of "not changing the menu theme for a year" and support it with enthusiasm.

Overall rating and cost

• 📍 Rating: 8/10
  Price: Short Menu $3500 (9-course meal)
  🏠 @embers_dining

Restaurant information

• address：No. 24, Lane 122, Section 4, Renai Road, Daan District, Taipei City 106
• Reservation：https://inline.app/booking/-M-SzKfN8J89s3wRVRMR:inline-live-1/-M-SzKjTwjDucuD42Y7C?language=zh-tw

Would you be willing to pay for the idea, or would you value the surprise of taste more?
Leave a message and tell me 👉
Which restaurant is the most impressive, "delicious and story-telling" restaurant in your heart?