This series is an intimate dialogue between our chefs and seasonal ingredients. Delightfully inspired, these culinary artists break the boundaries between ingredients in the search for unique flavors that will offer you a unique culinary experience.
靈感食單
chef's specials
 

【嫩煎牛小排佐川香奶油辣醬汁】
sautéed beef short ribs with sichuan fragrant spicy cream sauce

【舒肥小羔羊佐胡麻腐乳醬】
baby lamb with fermented bean curd sesame sauce

【伊比利帶骨里肌搭季節烤時蔬】
ibérico pork fillet with grilled seasonal veaetables

【番紅花龍蝦細扁麵】
boston lobster saffron linguine

【嫩煎海星斑附糟香雪莉酒醬汁】
sautéed grouper with sherry sauce

【牛肝菌燉糙米飯】
brown rice risotto with procini

【義式熱水澡沙拉】
bagna càuda

【川味雞肉凱撒沙拉】
sichuan-style chicken caesar salad

【雞油蕈玉米湯佐嫩煎鴨肝附焦糖海鹽爆米花】
sautéed duck liver in chanterelle mushroom
corn soup with caramel salt popcorns

【魷魚螺肉蒜苗湯】
dried squid and snail soup

【新版老皮嫩肉】
fried egg tofu

【蘆筍佐荷蘭醬】
asparagus with hollandaise sauce

NT$ 980


NT$ 980


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NT$ 880


NT$ 680


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NT$ 380


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NT$ 380


NT$ 320


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NT$ 320

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