{"id":2732,"date":"2025-08-27T08:21:24","date_gmt":"2025-08-27T08:21:24","guid":{"rendered":"https:\/\/choosychou.com\/?p=2732"},"modified":"2025-09-07T08:59:16","modified_gmt":"2025-09-07T08:59:16","slug":"taipei_fine_dining_michelin_one_star_tt","status":"publish","type":"post","link":"https:\/\/choosychou.com\/en\/taipei_fine_dining_michelin_one_star_tt\/","title":{"rendered":"Taipei\uff5cOne Michelin Star\uff5cT+T"},"content":{"rendered":"

T+T takes its name from \"tapas tasting\", which is not Spanish cuisine, but represents a delicate and compact fresh-tasting experience. This season's menu focuses on Nanyang style, bringing a completely different taste combination in the field of fine dining in Taipei. Although there are surprises in the process, there are also regrets.<\/p>\n\n\n\n

#Taipei Food<\/a> #Taipei Restaurant<\/a> #Taipei Restaurant and Tavern<\/a> #Taipei FineDining<\/a> #Taipei Michelin<\/a>#Michelin Guide<\/a> #One Michelin star<\/a> #Omakase experience<\/a> #Nanyang Style Cuisine<\/a> #Creative cuisine<\/a>#No menu dishes<\/a> #Exquisite cuisine<\/a> #Food review<\/a> #Food review<\/a> #Honest food review<\/a> #True sharing<\/a> #Taipei must eat<\/a> #Gourmand Daily<\/a> #Meal and wine pairing<\/a> #winepairing<\/a> #Taiwan Characteristics<\/a> #Asian cuisine<\/a> #Taipei Dinner<\/a> #Taipei Dating Restaurant<\/a> #Taipei Drink<\/a> #Catering culture<\/a> #choosychou Food diary<\/a><\/h6>\n\n\n\n

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

T+T Nanyang Style menu introduction and Dining experience<\/mark><\/h1>\n\n\n\n

\ud83c\udf74 ENTR\u00c9E<\/h2>\n\n\n\n
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Fried milkfish, bala, fried tomato<\/mark><\/strong><\/h3>\n\n\n\n

Inspired by the open sandwich, bala is fried and dried and spread on the milkfish, accompanied by Southeast Asian-style stews and wrapped in banana leaves. The skin of the fish is crispy but not easy to bite off. It must be stuffed into the mouth in whole pieces, which is slightly embarrassing to eat. Although the way to eat is not very elegant, the spicy aroma unique to Southeast Asia is indeed strong.<\/p>\n<\/div><\/div>\n<\/div>\n\n\n\n

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Oyster noodle line<\/mark><\/h3>\n\n\n\n

The concept of the snacks served at each table is taken from the Taiwanese snack \"oyster noodle noodles\". The appearance is made into a small ball like sesame seeds, the surface is wrapped in noodles, and it is served with garlic-flavored mayonnaise on the side. The overall interest is high, but the oysters inside are too small and the sense of existence is insufficient.<\/p>\n<\/div><\/div>\n\n\n\n

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Coconut milk with sweet shrimp, fermented bean curd, coconut milk<\/mark><\/strong><\/h3>\n\n\n\n

Inspired by the combination of Malaysian white curry noodles and Japanese cold noodles. Raw sweet shrimp with fermented bean curd and finger lemon, the white coconut milk soup base is boiled with lemongrass, and the red shrimp spicy oil is the finishing touch. Sweet, spicy, and refreshing coexist, with rich layers. It is my favorite dish in the whole experience \u2764\ufe0f<\/p>\n<\/div><\/div>\n\n\n\n

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Orangutan Red Curry Chicken Skin Lemongrass<\/mark><\/strong><\/h3>\n\n\n\n

Beat the chicken and soy milk into tofu balls, serve with red curry paste, and sprinkle the crispy chicken skin with spices and curry powder next to it. It's delicious to eat alone, but the combination of the three is not close enough, and it still feels like \"eating each other\" when you eat it.<\/p>\n\n\n\n

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Orangutan North send shellfish, bamboo shoots, citrus<\/mark><\/h3>\n\n\n\n

Based on the concept of clam chicken soup, the protagonist is Beiyoubei, with fried bamboo shoots, cats and citrus. The soup is refreshing and suitable for drinking in summer, but the memory is insufficient. It is more like a \"decanter soup\" that can adjust the taste buds.<\/p>\n\n\n\n

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Orangutan Rose Duck Truffle Wheel Cake<\/mark><\/strong><\/h3>\n\n\n\n

One of the signs of T+T. This time, the filling of the wheel cake is truffles and oil-sealed duck legs. The outer layer of the cake is crispy and the filling is rich. It tastes delicious and nothing to say, but if you want a wheel cake with a glass of wine, it is a bit burdensome for the overall rhythm.<\/p>\n\n\n\n

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PLAT<\/h2>\n\n\n\n
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Dried lamb, pearl onion, cumin<\/mark><\/strong><\/h3>\n\n\n\n

After the lamb saddle is sealed in oil at low temperature, it is fried and roasted. The outer layer is slightly crisp and the meat is soft and tender. The sauce boiled with lamb bones and cumin is a conservative approach. The smell of the lamb sausage next to it is too heavy, which makes people retreat a little. Although pearl onion can neutralize greasy, it will be better if the acidity of the oil and vinegar sauce is increased.<\/p>\n<\/div><\/div>\n\n\n\n

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Original salted fish, stinky beans, raw duck rice<\/mark><\/strong><\/h3>\n\n\n\n

Combined with Thai-style Dongyin soup, it is seasoned with salted fish, stinky beans and Malaysian fish sauce. It is similar to Hong Kong-style salted fish rice with unique flavor. But when I eat here, the portion size is heavy, so it would be more intimate if I could ask \"more meals or less meals\" in advance.<\/p>\n<\/div><\/div>\n\n\n\n

DESSERT<\/h2>\n\n\n\n
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Orangutan mango green papaya tamarind<\/mark><\/strong><\/h3>\n\n\n\n

Inspired by the Malaysian snack \"Rojak\". The bottom layer has dried mango, green papaya and chili peanuts, the middle is mango sorbet, and the upper layer is sprinkled with cherry shrimp and fried fennel. The flavors are salty and sweet, the stacking is very balanced, and it is delicious, but the delicacy of the setting is slightly insufficient.<\/p>\n<\/div><\/div>\n\n\n\n

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\ud83c\udf52Lychee colorful coconut candy<\/mark><\/strong><\/h3>\n\n\n\n

Lychee sorbet is paired with coconut sugar and coconut chips to bring a rich Nanyang flavor. Colorful vermicelli is silky and has a heavy aroma of coconut sugar. It is a refreshing and memorable finishing dessert.<\/p>\n<\/div><\/div>\n\n\n\n

\ud83c\udf77 Wine pairing<\/h2>\n\n\n\n

The combination of the seven glasses of wine this time is safe as a whole, and there are not many surprises. What is more special is a glass of Japanese wine, which is slightly different from the Nanyang style. There is another liquor (Chablis) that is very delicious and makes me want to collect it.<\/p>\n\n\n\n

Among them, the sommelier also deliberately asked if he could drink the aroma of durian like a \"test question\", but I couldn't drink it at all (after all, I don't eat durian). This made me think: should I let go of my prejudices and try durian itself one day?<\/p>\n\n\n\n

Compared with Coast, T+T's wines are more conservative. Although the collocation is \"not wrong\", there is less surprise. Coast's sommeliers are more experimental and will use wines with strong aromas or exotic elements to echo the spicy or sweet and sour flavors in the dishes, so that the flavor level of the dishes is pushed to a new level.<\/p>\n\n\n\n

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\ud83d\udc69Personal feelings<\/mark><\/h1>\n\n\n\n

Overall, T+T's stunning level is not high, but if you want to recommend it to foreign friends to experience \"fine dining with Taiwanese characteristics\", T+T is a good option. The performance of the appetizer is stable, the main course is more general, and the dessert is highly creative. The environment is noisy and lacks the quiet atmosphere that a Michelin star should have, which is quite a pity. For me, it belongs to the type of restaurant that \"just visit occasionally\".<\/p>\n\n\n\n

T+T's cuisine is indeed ingenious, but there are also some deficiencies in details. If you like fine dining with Nanyang style, or are looking for a restaurant suitable for bringing foreign friends to experience the \"fusion of Taiwanese flavors\", you can try it.<\/p>\n\n\n\n

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