{"id":2281,"date":"2025-05-12T07:37:55","date_gmt":"2025-05-12T07:37:55","guid":{"rendered":"https:\/\/choosychou.com\/?p=2281"},"modified":"2025-06-17T06:47:02","modified_gmt":"2025-06-17T06:47:02","slug":"set-taipei-michelin","status":"publish","type":"post","link":"https:\/\/choosychou.com\/en\/set-taipei-michelin\/","title":{"rendered":"Taipei Creative Cuisine \uff5cRecommended by Michelin\uff5cSet."},"content":{"rendered":"

Set. It is a modern cuisine restaurant with "fermentation" as the main axis of cuisine. It not only focuses on the concept of making full use of ingredients, but also combines many local agricultural products and natural elements to create many unique taste experiences. The menu of this visit uses many elements that are rare in everyday life. Although it is full of creativity, there are also a few dishes that people "don't understand." The following is the complete experience of this visit in order.<\/p>\n\n\n\n

Taipei Michelin Recommended SetRestaurant Fermented Cuisine Taipei Fine Dining Restaurant Modern Cuisine Michelin Guide Wine and Food Pairing TastingMenu Creative Cuisine Taipei Food Recommended Restaurant Food Notes Taipei Dating Restaurant<\/h6>\n\n\n\n

(Dining in March 2025)<\/p>\n\n\n\n\n\n\n\n

Set. Menu introduction and dining experience<\/mark><\/h1>\n\n\n\n

Hors d'oeuvres and appetizers<\/h2>\n\n\n\n
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Corn\/sour cream<\/strong><\/mark><\/strong><\/h3>\n\n\n\n

Muffins made from the leftovers of sourdough bread are based on corn and sour cream flavored with seven-flavored flour. The combination of salty and slightly sour is very harmonious, and it is my favorite of the three appetizers.<\/p>\n\n\n\n

Red tomato\/Ricotta\/Basil<\/mark><\/strong><\/h3>\n\n\n\n

Whey was used in the last menu, but this time the ricotta cheese was kept and smoked with zongye. It is made with a combination of tomato gel, basil and basil. Although the combination seems complete, the actual taste is confused and too complicated, which instead obscures the refreshing level of tomato and cheese.<\/p>\n\n\n\n

Orangutan beetroot\/citronella<\/mark><\/strong><\/h3>\n\n\n\n

Beetroot plus peanuts, lemongrass and lemon juice have a faint curry aroma as a whole. This dish is surprising in smell, but the level of taste is not enough. The citronella feels like an embellishment rather than a subject.<\/p>\n<\/div><\/div>\n<\/div>\n\n\n\n

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Beef\/Mustard seeds\/stains<\/mark><\/h3>\n\n\n\n

The concept of an open sandwich, with marble buckwheat bread on the bottom layer, homemade mayonnaise mixed with curry, mustard seeds and pickled cucumber, and New York beef marinated in salt koji. The meat is tender and chewy, and the overall taste is rich in layers and complete in taste. It is a highly completed dish, but it is not amazing.<\/p>\n<\/div><\/div>\n\n\n\n

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\ud83d\udc1fKohlrabi\/Strawberry\/Seasonal Fish<\/mark><\/h3>\n\n\n\n

Miso-marinated kohlrabi, oil-sealed smoked fish, served with a sauce made from fermented tomatoes, the pulp is used in the tomato gel in the first course, the water part is added to strawberry puree, and finally Basil oil is added. It is a dish with very rich ideas, but it is slightly messy to eat. Although the flavors of strawberries and fish are not in conflict, they are not integrated with each other, as if they are eating their own.<\/p>\n<\/div><\/div>\n\n\n\n

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Japanese bread\/Shio Koji Cream<\/mark><\/strong><\/h3>\n\n\n\n

Sour breads themselves have a certain level, and they are mixed with blackened salt koji (similar to black garlic) into the cream, plus sea salt and caramel. The taste is very good, but the flavor of blackened salt koji is not obvious enough, which is a pity.<\/p>\n<\/div><\/div>\n\n\n\n

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Onion\/mushroom\/oatmeal<\/mark><\/strong><\/h3>\n\n\n\n

The filling of this stuffed pasta is fermented oats and coked onions, and the top is fried shredded scallions. The soup base is made with the corners of cheese mixed with rice koji and onions. The whole is well-behaved, the soup is light, the flavor is not prominent, and the memory point is lacking.<\/p>\n<\/div><\/div>\n\n\n\n

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Semi-fermented coix\/lamb\/rapeseed<\/mark><\/h3>\n\n\n\n

The taco crust made from fermented pearl barley, with roasted lamb, rapeseed and Argentine green sauce, is paired with a slice of diced willow. This dish is more creative, but I am not very interested in taco dishes, and it is not amazing to eat. It is a dispensable one.<\/p>\n<\/div><\/div>\n\n\n\n

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Wukong baby Vegetable\/Shiitake\/Osmanthus<\/mark><\/h3>\n\n\n\n

The bottom layer is baby cabbage, beetroot, fermented blueberry sauce, and the top layer is covered with a puree made of spinach and white beans, and sprinkled with osmanthus powder. The smell is strange and the vision is beautiful, but the actual taste is indescribable. To me, it is a combination of "I don't understand".<\/p>\n<\/div><\/div>\n\n\n\n

Main course<\/h2>\n\n\n\n
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Roasted pork\/blackcurrant\/potato<\/mark><\/strong><\/h3>\n\n\n\n

Using Xiaoli muscle parts, with blackcurrant, tempeh and white lemon oil, the sauce made from pork bones has a light flavor and does not mention the main body's meaty flavor. On the contrary, the potato melaleuca performed well, and overall it was more ordinary.<\/p>\n<\/div><\/div>\n\n\n\n

dessert<\/h2>\n\n\n\n
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Turmeric\/Chamomile\/tea mushroom<\/mark><\/strong><\/h3>\n\n\n\n

A ginger-themed dessert, the upper layer is chamomile gel and kombucha, and the lower layer is guava marinated in honey and fermented tea mushrooms. A rare combination of flavors, spicy, sweet and sour, and fermented, it is one of my favorite desserts.<\/p>\n<\/div><\/div>\n\n\n\n

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Black strawberry\/black pepper<\/mark><\/strong><\/h3>\n\n\n\n

The bread pudding is made of corner bread with black pepper caramel in the middle, pickled strawberries on it, and sprinkled with a lot of salt to dehydrate the strawberries and dry them. It is ground into dry strawberry powder. Next to it is the British vanilla cream, the strawberry flavor is ordinary, the overall is also dull, and the ending is not exciting enough.<\/p>\n<\/div><\/div>\n\n\n\n

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\ud83c\udf75Refreshment\/Taiwan tea<\/mark><\/strong><\/h3>\n\n\n\n

\u4f86\u81ea\u5b9c\u862d\u51ac\u5c71\u5c0f\u8fb2\u7684\u8309\u8389\u7d05\u8336\uff0c\u8336\u6e6f\u6eab\u6f64\u3002\u8336\u9ede\u6709\u5169\u6b3e\uff1a\u5de7\u514b\u529b\u7518\u7d0d\u8a31\u6df7\u5496\u5561\u8abf\u5473\u3001\u7d05\u7389\u7d05\u8336\u9905\u4e7e\u52a0\u67d1\u6a58\u679c\u91ac\u3002<\/p>\n<\/div><\/div>\n\n\n\n

Add a little bit<\/h2>\n\n\n\n
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Guava clarified Kombucha<\/strong><\/mark><\/strong><\/h3>\n\n\n\n

Refreshing kombucha with fruit flavor, balanced between sweet and sour, is a cup of creativity and flavor.<\/p>\n<\/div><\/div>\n\n\n\n

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Black wild berry Vodka, dried Fruit Vodka<\/strong><\/mark><\/strong><\/h3>\n\n\n\n

The flavor is similar to port wine. It has a fruity aroma but the body is still thick. It is quite a distinctive drink.<\/p>\n<\/div><\/div>\n\n\n\n

Meal and wine pairing<\/h2>\n\n\n\n
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Personal feelings<\/mark><\/h1>\n\n\n\n

Set. The biggest feature is to extend the matter of "fermentation" to every dish, and even there are fermentation tanks on the dining table for guests to smell the original flavor of the ingredients. Fermentation itself can change the structure of ingredients, make the flavor multi-layered, and have a better chance to amaze the taste buds.<\/p>\n\n\n\n

However, this style of cooking also has disadvantages. If there is no explanation from the service staff, some dishes may not be able to be eaten. On the same day, there were a few fermented flavors that were too mild and not easy to identify, and there were also a few that were good in originality, but the taste was not integrated in execution.<\/p>\n\n\n\n

As a whole, it is a restaurant worth a try. It is recommended for friends who are interested in fermented cuisine and want to explore the boundaries of taste.<\/p>\n\n\n\n

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Overall rating and cost<\/mark><\/h1>\n\n\n\n