Two-time Michelin winner blends Chinese wellness with modern fine dining
兩屆米其林獎得主將中式養生與現代美食融為一體
| Culinary duo brings five-star hotel experience and French fine dining expertise
TAIPEI (Taiwan News) – La Maison de Win (文公館), a two-time Michelin-starred restaurant in Taichung, unveiled its new autumn-winter menu, which draws inspiration from traditional Chinese wellness philosophies and the ancient wisdom of the 24 solar terms. Situated on the first floor of Fu Wang Hotel (富王大飯店), this establishment represents the second generation's bold reimagining of their family business. They achieved success by transforming traditional Chinese cuisine into refined Western-style fine dining. While guest reviews have been divided since its January 2023 debut, the restaurant has maintained its Michelin star for two consecutive years. The Michelin Guide praised the place for its unique dual-chef approach, where Chinese precision meets Western finesse in perfect harmony. The restaurant expertly weaves together Taiwanese, Cantonese, and Hakka culinary traditions while highlighting seasonal local ingredients. Their tasting menu orchestrates a progressive flavor journey, with standout dishes including a golden-hued chicken consommé and succulent black pork belly. At the helm are two distinguished chefs: Chef Chiang Wen-cheng (蔣文正), a Cantonese cuisine master with an impressive portfolio including W Hotel Taipei and Le Méridien, and Chef Lin Hao-yu (林昊語), whose French culinary expertise was honed at prestigious establishments like Robuchon and Le Moût. Working in perfect harmony, they preserve authentic Chinese culinary traditions while embracing Western refinement. Their seasonal menu artfully interprets the transition from autumn to winter, spanning the solar terms from "cold dew" to "major cold." The dining experience begins with “autumn dew tea,” an innovative welcome drink that reimagines hand-shaken jasmine tea with Japanese melon juice and coconut milk, crowned with delicate jasmine-infused bubbles. The cold appetizer "Winter Nourishment" presents pristine Hokkaido scallops and umami-rich sea grapes, accompanied by julienned pickled winter melon and a light salted lemon foam. Among the main courses, "minor cold" features premium Iberico pork, marinated in fermented tofu before being sous-vide cooked and char-grilled. It is served alongside charred loofah and house-pickled radish. "Winter solstice delicacy" showcases South African abalone, carefully braised for three days with goose web and wing, complemented by Japanese yam and radish braised in stock. The "heavy snow warmth" soup combines corn-fed chicken and pork ribs with nourishing ingredients like sea coconut and fritillaria bulb. "Major cold fragrance" elevates the humble fried rice using premium Hualien-Taitung Koshihikari rice (越光米), enhanced with a complex sauce featuring chicken, pork, and porcini mushrooms, garnished with plump clams and seasonal mushrooms. For dessert, "winter storage nourishment" presents a sophisticated almond mousse complemented by walnut sauce, crispy sesame tuile, and wine-macerated cherry gelée. The restaurant's special menu offers exceptional à la carte dishes that require advance booking, including their precisely cut pickled radish in soy sauce, tender Sichuan-spiced beef tongue, signature black pork char siu, and aromatic basil-infused clay pot chicken in soy sauce. The space strikes a perfect balance between luxury and intimacy, featuring an elegant open dining area with curved green banquettes and three private dining rooms for more discrete occasions. |
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| Lyla Liu, Taiwan News, Staff Reporter | |
| 2025-01-21 |
