{"id":4007,"date":"2026-06-06T05:58:31","date_gmt":"2026-06-06T05:58:31","guid":{"rendered":"https:\/\/choosychou.com\/?p=4007"},"modified":"2026-07-12T02:43:11","modified_gmt":"2026-07-12T02:43:11","slug":"taipei-fine-dining-mco-second-time-christmas","status":"publish","type":"post","link":"https:\/\/choosychou.com\/en\/taipei-fine-dining-mco-second-time-christmas\/","title":{"rendered":"Taipei\uff5cFine Dining\uff5cM&CO (Second Visit\u30fbChristmas Special)"},"content":{"rendered":"

When the chef's table meets Christmas, the luxury of this night is pushed to the highest point<\/p>\n\n\n\n

Thank you for your invitation and giving me the opportunity to return to M&CO again.
Since the restaurant opened for reservations, although it is no longer completely cooked, it is still not easy to get a table of people, let alone a Chef's table that is still difficult to find. Being able to sit at the chef's table in the Christmas special this time is already a kind of luck in itself, and the overall experience is indeed better thanFirst visit<\/strong><\/a>Take it to the next level.<\/p>\n\n\n\n

@mco_restaurant_tearoom<\/a><\/h6>\n\n\n\n

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

M&CO restaurant introduction and Dining experience<\/mark><\/h2>\n\n\n\n

Opening<\/h2>\n\n\n\n
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Italian bread stick Grissini<\/mark><\/h3>\n\n\n\n

Hors d'oeuvres, a light but not rushed opening, slowly awakens the taste buds.<\/p>\n<\/div><\/div>\n<\/div>\n\n\n\n

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Clam clarification soup<\/mark><\/h3>\n\n\n\n

As last time, it started with clarified soup and was served in a cute carp cup.
Clear but full of seafood, it is an elegant starting style that is very M&CO.<\/p>\n<\/div><\/div>\n\n\n\n

Appetizer<\/h2>\n\n\n\n
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Hokkaido Tuna Brain Sky \u00d7 Kyoto Turnip Mousse \u00d7 Tomato stock Jelly \u00d7 Caviar \u00d7 Dill<\/mark><\/strong><\/h3>\n\n\n\n

This surprised me very much.
The fat and sweetness of Brain Heaven itself become more silky and creamy with the help of turnip mousse; tomato stock jelly brings refreshing acidity, so that the whole is not too greasy; caviar adds a salty finish at the end.
Multi-level but not chaotic, it is a very successful combination this season.<\/p>\n\n\n\n

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Black-boned chicken clarification soup \u00d7 soup leaf roll (Hokkaido scallops, Japanese golden carrot, Japanese turnip, mochi, Japanese mullet roe) \u00d7 paper crane<\/mark><\/strong><\/h3>\n\n\n\n

This time the paper crane unexpectedly appeared very early. What I got was the yellow pumpkin paper crane.
The base of the soup is black-bone chicken soup, and the soup leaf roll with the concept of \"Japanese New Year's lucky bag\" is wrapped in it.
The ingredients are gorgeous, but the taste and taste are slightly interfering with each other, but they are not as clean and neat as the previous one.<\/p>\n\n\n\n

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Hokkaido Fragrant Box Crab & Cod Farm Crab Pasta<\/mark><\/h3>\n\n\n\n

Stir in the rich creamy tomato sauce full of crab meat, sprinkle with cheese and roast before serving, and the aroma is directly full.
I'm really happy to be able to eat crabs in this meal, but the shell noodles on my plate are a bit overlapping, so it's a pity that the sauce can't be completely wrapped.<\/p>\n<\/div><\/div>\n\n\n\n

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Cuttlefish, tomato, original three-color Italian focaccia<\/mark><\/h3>\n\n\n\n

A classic Focaccia that is very good to eat alone.
If you can leave some of the crab sauce from the pasta in front to dip, it should be even more perfect.<\/p>\n<\/div><\/div>\n\n\n\n

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Yilan Cherry Duck \u00d7 Canadian Duck Liver \u00d7 Beetroot Puree \u00d7 Figs & Pinot Noir Red Wine & Basamik Vinegar \u00d7 Lemon Bubbles<\/mark><\/h3>\n\n\n\n

This plate is completely \"coolness critical strike\".
The two sauces and lemon bubbles are cleverly designed to combat the fat of duck liver and duck meat.
However, compared with the last duck liver loose sushi, this dish will feel a little tired after eating, and I still prefer the more refreshing presentation of the previous season.<\/p>\n<\/div><\/div>\n\n\n\n

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Japanese-style tea bowl steamed \u00d7 Hokkaido cod white seeds \u00d7 lemon scorched cream soy sauce<\/mark><\/h3>\n\n\n\n

Baizi itself is very fragrant and has a good flavor, but the degree of fusion with tea bowl steaming is slightly lower, like two delicious things being put together, but not completely combined.<\/p>\n<\/div><\/div>\n\n\n\n

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Japanese Yamanashi organic Salmon \u00d7 Spring Chrysanthemum Puree \u00d7 White Wine Sea Urchin Cream Sauce<\/mark><\/h3>\n\n\n\n

The sauce is very good, there are even complete sea urchin pieces in it, but the salmon is slightly more mature, which makes the whole less soul, and I feel that this sauce deserves to be more able to support its protagonist.<\/p>\n<\/div><\/div>\n\n\n\n

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Red guava Pikachu clear Mouth Ice Brick<\/mark><\/h3>\n\n\n\n

Cute and refreshing, press the pause button on the heavy flavor paragraph.<\/p>\n<\/div><\/div>\n\n\n\n

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Kagoshima Oda Beef Wagyu Filet \u00d7 Truffle Red Wine Sauce \u00d7 Italian Truffle \u00d7 White Asparagus \u00d7 Spinach Christmas Tree<\/mark><\/strong><\/h3>\n\n\n\n

It is still the top steak I have ever eaten.
Truffles are not just shavings, but heroic slices, with truffle red wine sauce and perfectly cooked wagyu filet, the sense of luxury is directly stretched to the extreme. The spinach Christmas tree also puts the overall atmosphere into festive mode. It's also my favorite dish in the whole course \u2764\ufe0f<\/p>\n<\/div><\/div>\n\n\n\n

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Beef stew curry with red wine<\/mark><\/strong><\/h3>\n\n\n\n

Following the sake pork last time, I chose red wine beef this time. Next time I will be able to complete the cuttlefish seafood curry puzzle.<\/p>\n<\/div><\/div>\n\n\n\n

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Kumamoto & Fukuoka Strawberry Cold Soup \u00d7 Basamik Vinegar Ice Cream \u00d7 Pistachio<\/mark><\/strong><\/h3>\n\n\n\n

Strawberry cold soup is very interesting, but the presence of Basamik vinegar in ice cream is low.<\/p>\n<\/div><\/div>\n\n\n\n

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Basque cheesecake<\/mark><\/strong><\/h3>\n\n\n\n

The sign of M&CO is over.<\/p>\n<\/div><\/div>\n\n\n\n

Final Thoughts<\/mark><\/h2>\n\n\n\n

M&CO this night was more \"refreshing\" than when I first visited.
Sitting at the Chef's table and watching the birth process of the entire Christmas special menu, coupled with the addition of festive decorations and truffles, will really make people start to seriously consider: should I leave Christmas to M&CO in the future?<\/p>\n\n\n\n

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Rating and Cost<\/mark><\/h2>\n\n\n\n
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  • Rating: 9.5\/10<\/li>\n\n\n\n
  • Price $5800+10%, water resources$210<\/li>\n\n\n\n
  • Currently closed<\/li>\n<\/ul>\n\n\n\n

    Restaurant information<\/mark><\/h2>\n\n\n\n
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    • address\uff1a<\/strong>1F, No. 6, Lane 127, Section 3, Minsheng East Road, Minyou Li, Songshan District, Taipei City 105<\/li>\n<\/ul>\n\n\n\n