Taiwan – Food Lover’s Paradise (Blog 3)
RAW (The World's Best New Restaurant)
Opened in late 2014, RAW is the newest restaurant of Taiwanese-born chef André Chiang. In less than four years of opening, it’s become one of Taipei’s hottest restaurants, praised equally for its striking interiors as it is for its innovative tasting menus. In 2018, it climbed from number 24 to number 15 on the list of Asia’s 50 Best Restaurants.
Together with his chefs de cuisine Zor Tan Cheong Thin and Alain Huang, Chef Chiang offers what’s known as “bistronomy” cuisine – a Parisian cooking style characterized by locally sourced, seasonal ingredients prepared using gastronomy techniques but presented in a less intimidating, bistro-like fashion. In short, it’s accessible fine dining.
The Restaurant is located in Zhongshan District in Taipei. They’re open for lunch and dinner from Wednesday to Sunday and offer two tasting menus priced at NTD 1,850 and 2,680. It is very difficult to get a reservation here, which you need to do via their online booking system. Here’s what we ate at this stunningly good restaurant.
On the left is the menu which was created by me. Haha, yes you read it right, the restaurant gives it’s visitors an option to also choose a menu of their own choice. And on the right image you can see the top ingredients of the menu.
“On the left is the Toro noisette, mochi & squid”, it is a a combination of two or three different food items: mochi, a Japanese sticky rice cake, and squid, a seafood known for its unique texture and flavor. The flavors and textures interact in an interesting way. The soft and sticky mochi contrasts with the tender and slightly chewy squid, creating a unique mouthfeel. The combination offers a balance between the sweetness of the mochi and the savory taste of the squid. And on the right is their “Surprise” drink.
Wagyu beef (on the left) is known for its intense beefy flavor, and the tri-tip cut is no exception. The meat has a deep, rich taste that is often described as buttery, savory, and indulgent. The marbling of fat within the meat contributes to its distinct flavor profile. It is known for its high fat content and marbling, which adds juiciness to the meat. As you bite into a well-prepared piece of Wagyu tri-tip, you can expect a melt-in-your-mouth tenderness that releases flavorful juices. Another amazing drink on the right.
The stake was rich, delicate, and slightly sweet, just the way it should be. Skates usually have a mild and subtle taste while compared to other stronger-flavored fish. The flavor of this fish is often delicate and gentle on the palate, allowing the natural essence of the fish to shine. The flesh is relatively firm but still delicate, offering a pleasant mouthfeel as you bite into it. It has a slightly slippery and chewy consistency that sets it apart from other types of fish. Its mild flavor, tender texture, and unique gelatinous quality make it the best choice for seafood lovers.
On the left is Umami bomb & Aubergine, the dish is packed with rich, savory, and deeply satisfying flavors. It also had soy sauce, miso paste, mushrooms and Parmesan cheese added in the ingredients. It provided a satisfying and robust taste experience on each bite. Aubergine is also known for its slightly sweet taste, brings a touch of sweetness to the dish. When combined with the savory umami elements, it helps create a harmonious balance of flavors, enhancing the overall taste experience. Overall, the combination of the dish was savory, rich, and full of depth.
On the left is the Skate with potato confit. The dish is delicious and flavorful that combines the delicate taste of skate fish with the rich and creamy flavors of potato confit. The combination of skate and potato confit offers a beautiful contrast of textures and flavors. The delicate and slightly gelatinous texture of the skate pairs well with the creamy and rich potatoes. The potato confit adds depth and richness to the dish, while the skate brings a subtle seafood flavor to the overall taste experience. On the right, is the “Unique” drink.
On the left is the exceptional Foie gras with black truffle, which carries a luxurious and indulgent combination that brings together the rich and buttery flavors of foie gras with the earthy and aromatic notes of black truffle. The combination of foie gras with black truffle offers a delightful balance of flavors, creating an exquisite culinary experience for those who appreciate the finer tastes in life. On the right is the adventure drink.
On the left is one of their iconic dishes, Pigeon with Cacao and White asparagus. In 2 words, I would say that the taste of the dish was tender and juicy. It also had a rich and succulent flavor to it. Pigeons are highly regarded as a delicacy in many culinary traditions and is often featured in gourmet dishes. It is versatile and pairs well with various ingredients and flavors. This was Alexander (My Son’s) favourite dish.
This was an unforgettable dish for us. It consisted of Marshmallow, Goat Cheese and Golden Oscietra Caviar. The Marshmallows had a sweet and soft texture, which I think was made up of sugar, corn syrup, gelatin, and some flavorings. The Goat cheese provided a creamy and rich mouthfeel taste, and its distinct flavor added a savory and tangy element to the combination. The taste of the Golden Oscietra Caviar was rich and buttery with a pinch of nutty flavor in it.
The combination of these ingredients creates a unique balance of flavors. The sweetness of the marshmallow contrasts with the tanginess of the goat cheese, creating a sweet-savory interplay. The richness and nuttiness of the golden oscietra caviar elevate the dish with its luxurious and distinct taste.
This was another iconic dish made up of Artichoke, Crème brûlée and Baby fennel. The combination of these dishes gives a unique mix of flavors that creates a diverse and intriguing dining experience. When combined together, the flavors of artichoke, crème brûlée, and baby fennel can create a unique harmony of tastes. The earthiness and slight bitterness of the artichoke contrast with the sweetness and creaminess of the crème brûlée, creating an interesting interplay of flavors. The addition of baby fennel adds a refreshing and herbaceous note, providing a balancing element to the overall combination.
The combination of lily, sake lees, olive oil, and dried tofu offers a unique blend of flavors and textures. The mild floral notes of the lily harmonize with the tanginess and umami flavors of the sake lees. The richness and smoothness of the olive provide a silky mouthfeel, while the dried tofu adds a chewy and savory element to the combination. The overall taste was floral, tangy, umami, and slightly savory with a touch of richness from the olive.
Dining at the RAW restaurant was exceptional and a memorable experience for all of us. Here’s a general overview of what you can expect while dining at this place.
Culinary Excellence : RAW is recognized for their culinary mastery and creativity. The chefs and their teams are known for their expertise in creating exceptional dishes using high-quality ingredients, innovative techniques, and meticulous attention to detail. You can anticipate beautifully presented plates that showcase the chef’s culinary vision and skill.
Impeccable Service : The restaurant provided an impeccable service that had enhanced our dining experience. From the moment you arrive, you can expect to be greeted warmly and guided through a seamless and attentive dining journey. The service staff are knowledgeable about the menu, ingredients, and wine pairings, and they are adept at anticipating your needs and creating a comfortable and enjoyable atmosphere.
Ambience and Setting : The restaurant boasts a stylish and sophisticated settings that contributes to the overall dining experience. The ambiance is designed to complement the culinary offerings and create a memorable atmosphere.
Exceptional Ingredients : The restaurant prioritizes using the finest and freshest ingredients available. Chefs often work closely with local producers and suppliers to source seasonal and high-quality produce, meats, seafood, and other ingredients. This dedication to sourcing exceptional ingredients contributes to the outstanding flavors and textures in the dishes.
Innovation and Creativity : The chefs at RAW are known for their innovative approaches to cuisine. They strive to push the boundaries of culinary artistry, experimenting with flavors, textures, and presentation to create unique and memorable dining experiences. You can expect dishes that surprise and delight your taste buds, incorporating unexpected combinations and inventive techniques.
Attention to Detail : At RAW, attention to detail is paramount. Every aspect, from the plating of the dishes to the selection of tableware, is carefully considered to ensure a visually stunning and harmonious presentation. The staff’s attentiveness to your needs and preferences further demonstrates their commitment to creating a flawless dining experience.
Memorable Moments : From the amuse-bouche that surprises your palate to the expertly paired wine recommendations, each dish and interaction is designed to leave a lasting impression.
Our overall experience at RAW was fantastic. We will definitely return here when we get an opportunity to travel to Taipei.
Here are some extra photos that we took.
