{"id":2802,"date":"2025-09-16T13:30:02","date_gmt":"2025-09-16T13:30:02","guid":{"rendered":"https:\/\/choosychou.com\/?p=2802"},"modified":"2025-11-14T10:05:22","modified_gmt":"2025-11-14T10:05:22","slug":"taipei_fine_dining_michelin_recommended_lin_restaurant_third_visit","status":"publish","type":"post","link":"https:\/\/choosychou.com\/en\/taipei_fine_dining_michelin_recommended_lin_restaurant_third_visit\/","title":{"rendered":"Taipei\uff5cFine Dining\uff5cMichelin Recommended\uff5cLin Restaurant (Three Visits): When \"Love Shop\" is no longer perfect"},"content":{"rendered":"

The last time she brought her mother to Lin Restaurant for Mother's Day, she couldn't help but praise the wonderful dining experience, and even agreed to bring her father with her next time. This time we took advantage of our parents to go to the north together to celebrate Father's Day in advance, and once again tasted the new menu of the season. However, the performance this time was obviously disappointing. Compared with the previous two near-perfect dining memories, the gap was so large that I was surprised.<\/p>\n\n\n\n

#LinRestaurant<\/a> #Taipei FineDining<\/a> #Recommended restaurants in Taipei<\/a> #Taipei Fine Dining Restaurant<\/a> #Michelin Guide<\/a> #Recommended by Michelin<\/a> #Meal and wine pairing<\/a> #Taipei Food Map<\/a> #Taipei Food<\/a> #Taipei must eat<\/a> #Father's Day Restaurant<\/a> #Taipei Dating Restaurant<\/a> #Haute Cuisine<\/a> #Gourmet Blogger<\/a> #Honest food review<\/a> #choosychou Food review<\/a> #Foodie Diary<\/a> #Taste life<\/a><\/h6>\n\n\n\n

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

Lin Restaurant summer Menu Introduction and Dining experience<\/mark><\/h1>\n\n\n\n

Hors d'oeuvres<\/h2>\n\n\n\n
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Camembert Cheese Cake \/ Jinxuan Sparkling Tea<\/mark><\/strong><\/h3>\n\n\n\n

This opening snack inspired by Chinese and French traditions is salty and delicious, but the overall delicacy and creativity are well-behaved. The matching Jinxuan sparkling tea, its flavor also failed to effectively set off the characteristics of biscuits, and the \"conservatism\" of this season can be felt at the beginning. Compared with the subtlety and fineness of previous seasons, this time the opening seemed to be a little less surprising.<\/p>\n<\/div><\/div>\n<\/div>\n\n\n\n

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Yellowtail \/ Lemon Cheese \/ clover<\/mark><\/h3>\n\n\n\n

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.<\/p>\n<\/div><\/div>\n\n\n\n

bread<\/h2>\n\n\n\n
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Focaccia, sour seed, baguette, croissant<\/mark><\/strong><\/h3>\n\n\n\n

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.<\/p>\n\n\n\n

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Appetizer<\/h2>\n\n\n\n
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French caviar \/ scallop tower \/ perilla grape<\/mark><\/strong><\/h3>\n\n\n\n

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.<\/p>\n<\/div><\/div>\n\n\n\n

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South African abalone \/ Onion steamed egg \/ Iberian raw ham<\/mark><\/h3>\n\n\n\n

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.<\/p>\n<\/div><\/div>\n\n\n\n

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Yilan Horn Shrimp \/ Asparagus \/ Noble Rot Wine Sauce<\/mark><\/strong><\/h3>\n\n\n\n

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.<\/p>\n<\/div><\/div>\n\n\n\n

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Crispy fried sea bream \/ Argentine green sauce \/ Green dragon pepper<\/mark><\/strong><\/h3>\n\n\n\n

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.<\/p>\n<\/div><\/div>\n\n\n\n

Main course<\/h2>\n\n\n\n
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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.<\/p>\n<\/div><\/div>\n\n\n\n

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Quail \/ duck liver \/ fig sauce<\/mark><\/strong><\/h3>\n\n\n\n

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.<\/p>\n<\/div><\/div>\n\n\n\n

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New Zealand lamb saddle \/ Pumpkin \/ Black Garlic<\/mark><\/strong><\/h3>\n\n\n\n

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.<\/p>\n<\/div><\/div>\n\n\n\n

Desserts and snacks<\/h2>\n\n\n\n
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Golden Diamond Pineapple \/ Osmanthus Jelly \/ Xuan Mi Mi Xiang<\/mark><\/strong><\/h3>\n\n\n\n

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.<\/p>\n<\/div><\/div>\n\n\n\n

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Avenues Mango \/ Grapefruit Ice Cream \/ Coconut Milk Jelly<\/mark><\/strong><\/h3>\n\n\n\n

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.<\/p>\n<\/div><\/div>\n\n\n\n

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Petit four<\/mark><\/strong><\/h3>\n\n\n\n

It's very eye-catching. I haven't seen anyone who has won Lin.<\/p>\n<\/div><\/div>\n\n\n\n

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

This time the wine pairing is still sincere, offering semi and full options, and it is very friendly to people who don't want to drink too much on weekdays. However, in these two seasons, the dessert wine was replaced with spirits, and its strong alcohol and the soft flavor of the dessert could not be balanced, making the ending appear blunt and not very pleasing.<\/p>\n\n\n\n

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Personal feelings<\/mark><\/h1>\n\n\n\n

Lin Restaurant is the favorite restaurant in my heart. Its menus last autumn and this spring were excellent, making people relive it again and again. However, there was a significant gap in this visit. There are stunning highlights in the dishes (such as South African abalone and Yilan horn shrimp), but there are also many disappointing works. In addition, the education and training of waiters seems to need to be strengthened. In addition to the chef's ability to tell stories, the introductions of other waiters are blunt and lack detail, which affects the overall dining experience.<\/p>\n\n\n\n

Even so, out of trust and affection for this store, I will still look forward to the menu for the next season. I have seen the photos of the new dishes shared by the chef on social media, and I feel that I am expected to return to the high level of performance in the past.<\/p>\n\n\n\n

First visit and second visit and experience<\/p>https:\/\/choosychou.com\/lin_restaurant_taipei_fine_dining\/<\/a><\/cite><\/blockquote><\/figure>\n\n\n\n

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