Taipei｜Fine Dining｜Michelin Recommended｜Lin Restaurant (Three Visits): When "Love Shop" is no longer perfect

Yellowtail / Lemon Cheese / clover

Yellowtail is paired with lemon cheese, the balance of sourness and fat is very well mastered, and the layering is rich. It is a pity that the unique taste of clover is too strong, which not only robs the yellowtail style, but also affects the harmony of the overall flavor.

Focaccia, sour seed, baguette, croissant

There are four kinds of bread to choose from for dinner, of which my favorite are long sticks and croissants, which have a solid taste and full aroma. I even couldn't help but renew the bread once that day. The freshly shaved cream not only adds points to the vision, but also makes the flavor more delicate.

French caviar / scallop tower / perilla grape

This dish is visually gorgeous. The top of the Hokkaido scallop tower is covered with luxurious caviar, while the bottom layer is perilla, grapes and red meat plums. The setting is exquisite. However, when taste and vision conflict, it is the biggest problem with this dish. The rich salty freshness of the caviar completely overshadows the sweetness of the scallops. The two failed to play a multiplicative effect, but instead contradicted each other. This is an attempt that is more than creative but not well executed, making people puzzled about the key points of flavor that the cuisine wants to convey.

South African abalone / Onion steamed egg / Iberian raw ham

This dish was the outstanding work of the night. The onion steamed egg is tender and sweet, forming a perfect contrast with the abalone with elastic teeth. Clarified ginger-flavored chicken soup makes the overall flavor more complete, and the 48-month Iberian ham is even more amazing, the salty aroma of its fat is perfectly blended with the sweetness of steamed eggs. Coupled with the herbal aroma of mung bean curd bubbles, the flavor level of this dish is extremely complete, making it impossible to help taking one bite after another.

Yilan Horn Shrimp / Asparagus / Noble Rot Wine Sauce

It is the first place this season. The chef cleverly replaced rice wine with noble rot wine to make the sweetness of the shrimp more layered but not heavy. With asparagus, it neutralizes the sweetness and forms a rich contrast in the taste. The slightly spicy embellishment of truffles and red oil takes the flavor of this dish to a new level, both creative and delicious.

Crispy fried sea bream / Argentine green sauce / Green dragon pepper

This dish is regrettable. The noodles of the snapper are too thick and not crispy enough, and the seasoning of the Argentine green sauce and boiled tomato sauce is too light to match the deep-fried aroma of the fried food itself. This is a failure that has not been mastered from cooking technique to flavor balance.

Before the main course, the waiter served a bowl of soup made from redfish bones, which was refreshing and relieving greasy, just as a transition in the middle of the meal.

Quail / duck liver / fig sauce

This quail is rich in fat, and the sweet and sour fig sauce can effectively balance the greasy feeling, and the duck liver hidden in it adds to the flavor level. However, the overall performance is still slightly conservative, lacking stunning highlights and needs to be improved.

New Zealand lamb saddle / Pumpkin / Black Garlic

The lamb saddle is presented in a reorganized manner, with thymus glands and pumpkin puree. However, the smell of lamb was obvious and excessive, the sauce failed to effectively neutralize, and the flavor failed to achieve a pleasant balance. For me, this dish has failed to win my favor in terms of taste or flavor.

Golden Diamond Pineapple / Osmanthus Jelly / Xuan Mi Mi Xiang

Inspired by the ancient flavor of pineapple ice, osmanthus jelly and matcha Xuanmimi incense are added. The flavor is refreshing, but the hard taste of rice incense affects the overall harmony. Personally, I still prefer the combination of Aiyu and popcorn last season, which has a higher degree of surprise.

Avenues Mango / Grapefruit Ice Cream / Coconut Milk Jelly

Inspired by "Yangzhi Manna", it combines coconut milk cheese, grapefruit ice cream and jasmine sago. The taste is coordinated and the performance is not bad, but it is missing the eye-catching ingenuity and is slightly dull.

Petit four

It's very eye-catching. I haven't seen anyone who has won Lin.