Three dynamic culinary innovators, schooled in some of the world’s top restaurants, are blazing new trails in the Taipei restaurant community. Perhaps best decribed as the culinary sensibilities of the new Nordic cuisine meets Asian food culture and the agricultural bounty of Taiwan, Mume has a strong focus on vegetables and other plant-based ingredients sourced from the farms and markets of Taiwan.

Mume reflects the combined talents of three young chefs: Kia Ward of Australia, Richie Lin of Hong Kong, and Long Xiong from the United States. With aggregate, global experience that includes time with some of the world’s top restaurants, including Quay in Sydney and Noma in Copenhagen, this creative trio was attracted to the natural bounty of Taiwan as a place to realize their shared vision.

Their approach
MUME is a restaurant that focuses on using locally sourced produce from Taiwan. In a country that is full of unique and interesting fruits and vegetables, it makes sense to use a plant-forward approach to our cuisine. Having such a diverse range of produce allows us to place the focus on the fruits and vegetables, rather than just the proteins.: Your best tip to make vegetables appealing?
Try using every part of the vegetable. The seed, flower, leaf, or root can sometimes be the best part. Also, if the vegetable tastes delicious on its own, keep the cooking/seasoning to a minimum.