關於 spring restaurant michelin star ，我們在網路上蒐集到這些相關的討論、資訊與評價

We had a taste of Japan today, thanks to The Crane Grain’s Spring in Japan Tasting Box. Created by the talented baker, Qifan, who used to work as a pastry cook at a two-star Michelin restaurant in Singapore, this new rendition of desserts is inspired by the Sakura season in Japan.

Here’s what you get in the tasting box
🌸 Japanese Fruit Tart
🌸 Black Sesame Strudel
🌸 Yuzu Meringue Shortcake
🌸 Matcha Latte Lava Cake

I can’t decide which is my favourite. The refreshing and tangy Yuzu Meringue Shortcake is always something I would order. Japanese Fruit Tart is fresh and colourful, and bursting with juicy fruits from Japan. Black Sesame Strudel is nutty and fragrant; and the Matcha Latte Lava Cake is so thick and creamy.

Top up $6 (UP $10) when you purchase the tasting box to get a bottle of Hojicha Shortbread. Order from www.thecranegrain.com/shop

[TAIPEI - ⭐️⭐️RAW ☺️]

#hardest to book western restaurant in Taiwan
#1 star to 2 star
#台灣最難訂西餐廳
#1星變2星

2019台北有兩間一星變兩星餐廳。其中一間泰芮已剛試過也評過。而另外的這一間從開店時不太喜歡，到剛結束不久去年的冬季菜單覺得不錯, 這兩三年間已吃過好幾次。
這次試的是共十五道菜的春季菜單。個人比較喜歡有鱒魚兩吃，生蠔蔬菜和鮭魚卵三道， 其他就不太對我口味。我還是比較喜歡上一次菜單。
當然我的喜好不能代表全部人，可能有人會喜歡跟我不一樣的幾道。所以我是看每一道菜的融合度，完成度和整體性。而從過去兩套菜單而言，我覺得這餐廳進步了不少，看到有能進級兩星的條件。
另外有一小插曲：菜單上小牛胸缐改成猴頭菇的一道，菇是硬而且帶苦，相信是食材出現問題，所以我們出於好意的馬上反映。
我想提出的是菜式出錯或發生問題肯定會有機率出現，而重點是當客人反映時餐廳的態度和處理手法。我曾碰到過一些餐廳（也是有星）只會推托説這是他們故意的只是吃的人不懂，根本不接納任何意見。餐廳這次的處理方式夠專業，有兩星餐廳應有的水平。
恭喜餐廳升級二星，亦期待七月新菜單！

Two restaurants got promoted to two stars from one in the 2019 Taipei Michelin rating.
One of them is Tairrior which I’ve just tasted and commented not long ago. For the other one, from not liking the food when it first opened, to feeling not bad with the winter menu last year, I have visited a number of time in the past 2-3 years.
This time 15 courses were tasted in this year’s spring/summer menu and the three dishes I like are the two Trout dishes, gillardeau oysters with greens and the salmon roe, while others dishes don’t quite fit my palate. Overall I still prefer the previous menu.
Of course my likings can’t represent everyone and others would prefer some dishes different from mine. So what is focused on is the harmony of flavours, execution and completeness in each dish which I find the restaurant has improved.
A side observation worth mentioning: For the course which they replaced the sweetbread by Lion’s Mane mushroom, the mushroom was bitter and very hard to chew. Obviously the mushrooms used has gone bad so we immediately reflected to the restaurant. What I want to highlight is that there’s always chances that dishes are not up to standard, what’s important is how the restaurant tackle the situation when customers give their feedback. I’ve encountered that some restaurant (even with Michelin star) defends and claim that this is what they intended, and it’s the customers ignorance for not understanding the dish, completely refuse to listen to feedbacks. And how I see this restaurant addressed this incident is professional enough equivalent to what is expected from a two star restaurant.
Congrats the restaurant in obtaining two stars and look forward to the new menu in July!

味道人生級別 / TastesInLife (TIL) Index：
😍: 非常好 - 必須再去 / Excellent - Must revisit regularly
😋: 滿意 - 應該再去 / Satisfactory - Should revisit regularly
☺️: 不錯 - 可以再去 / Not bad - Can revisit once a while
😌: 一般 - 去一次便夠 / Average - Once is enough
🤐: 不行 - 不值得去 / Bad - Not worth the visit
😭: 災難 - 噩夢一場 / Disaster - A nightmare

#tastesinlife #味道人生

[TAIPEI - TOWN by Bryan Nagao Taipei 😋]

在台北其中一間喜歡定期去的西餐廳。 雖然知道米其蓮沒到訪過所以不會列入今年的榜裡，這𥚃的菜一直都很穩定好吃，沒有多餘的花巧。憑採用本地新鮮食材的優勢，這𥚃甚至比香港的總店還要好食。當然更比很多香港及台灣的一些一星或亞洲50大西餐廳好吃多了。
餐廳剛好開業一週年，它們把過去一年出名的菜綜合放在菜單。 我們幾乎吃遍了菜單全部的菜，當中最難忘的非主菜的雞莫屬。無論是什麼部位，肉的口感都是略帶輕微嚼勁但咬下去夠嫩而且還保留雞的味道。我們直覺不會但還是跟主廚確認有沒有用真空低溫烹調法。主廚說這取巧達到肉嫩的方法會失去肉本身的特味道，所以整個菜單都沒用。這道菜雞的嫩度更是要經過長時間慢煮才能達到。 期待四月份的春季菜單。

One of my favourite western cuisine spots in Taipei which I visit regularly. Although I understand that Michelin didn’t visit this restaurant hence unlikely to obtain any rating in Michelin guide this year, the food here is consistently well executed and tasty without too much unnecessary gimmicks. With the advantage of using local fresh produce, the quality here tastes better than the main shop in HK. And it’s for sure even better than many Michelin one star and Asia Top 50 western restaurants that I’ve tried in HK and Taiwan.
As the restaurant has opened for one year, they are gathering their best dishes from past menus into one as a celebration of their anniversary. We tried almost all dishes from the menu and the best one has to be the main course chicken dish. No matter which part of the chicken it is, the meat was tender yet still gives the slight chewy texture. Given the flavour of the chicken still remains, we doubted if sous-vide method was used and clarified with the chef. The answer was negative as expected and the chef said none of their dishes use ‘this method’ as this short cut approach will lose the real flavour of the meat. He had to slow cook the chicken for hours in order to achieve such quality. Look forward to the spring menu in April.

#how can Michelin miss this restaurant
#reliability of Michelin
#reliability of The Top 50 list

味道人生級別 / TastesInLife (TIL) Index：
😍: 非常好 - 必須再去 / Excellent - Must revisit regularly
😋: 滿意 - 應該再去 / Satisfactory - Should revisit regularly
☺️: 不錯 - 可以再去 / Not bad - Can revisit once a while
😌: 一般 - 去一次便夠 / Average - Once is enough
🤐: 不行 - 不值得去 / Bad - Not worth the visit
😭: 災難 - 噩夢一場 / Disaster - A nightmare

#tastesinlife #味道人生