關於 幾間開業不夠一年但很有機會在2019摘星的餐廳 ，我們在網路上蒐集到這些相關的討論、資訊與評價

[TAIPEI - IMPROMPTU by Paul Lee 😋]

# A few restaurants opened less than one year ago and likely to snatch Michelin star in 2019
#幾間開業不夠一年但很有機會在2019摘星的餐廳

從開張以來吃了好幾次，這次的味道我最喜歡。
每一道菜都有特別而均衡的味道，吃完這次的菜單，感覺就像已環遊世界一樣。
主廚每一到兩週會換一道菜，太常來會重復。最好2-3個月來一次，嚐試全新菜式。
這裡很難訂位，所以我上個月已把四月底已訂好。期待下一次的菜單。

Out of the several visits since the restaurant opened, I find the flavour of the dishes this time is so far the best.
The taste of each dish, especially the sweetbread, quail, lobster mian, truffle sausage pizza and pork loin, all have their own unique yet well balanced flavour, it seems like you’ll find yourself having gone through a world tour after the meal.
The chef changes one dish every 1-2 weeks, so it’s best to revisit every 2-3 months for the new dishes.
It is very hard to get a table here so I’ve already made reservation last month for April’s revisit which I do very much look forward to.

#tastesinlife #味道人生

[TAIPEI - logy ☺️]

# A few restaurants opened less than one year ago and likely to snatch Michelin star in 2019
#幾間開業不夠一年但很有機會在2019摘星的餐廳

從殿堂級東京3星Quintessence分支出來的Florilege在台北開了幾個月的姐妹店。 年輕主廚很敢用中式及本地食材。 聽說這次菜單比剛開店時好，師傅更能掌握本地食材的運用。這次的抹茶冰淇淋當歸枸杞子茶碗蒸蛋非常特别。烤雞皮脆肉嫩。 期待四月下一季新菜單。

From the stream of Tokyo’s Michelin 3 star Quintessence, this recently opened Taipei restaurant is the sister branch of Florilege.
The young chef is very adventurous in using local and Chinese ingredients. I was told that this new menu is better than the one when restaurant first opened, with chef having better understanding of Chinese ingredients and their usages.
The green tea ice cream chawanmushi with Chinese Angelica and barbary wolfberry fruit, blending in very different flavours together was quite special and surprisingly well balanced. The roasted chicken was solid as well. Look forward to the new menu in April.

#tastesinlife #味道人生

[TAIPEI - 牡丹 天ぷら / 牡丹頂级天婦羅 😋]

# A few restaurants opened less than one year ago and likely to grasp Michelin star in 2019
#幾間開業不夠一年但很有機會在2019摘星的餐廳

Though from Taiwan, skill and temperature control of the chef is comparable to top tempura restaurants in Tokyo. All in season ingredients from Taiwan and Japan were selected and overall quantity is enough. Setting of the restaurant is very nice，style that I like.
But eating all fried stuffs at night is a bit too oily and dull. I still prefer to eat tempura for lunch.

雖然是本地師傅，但火候卻能比媲東京天婦羅名店。用料採用台灣與日本當季新鮮食材。整體份量也足夠。餐廳環境很不錯，是我喜歡的格調！
但晚上吃全部都是炸物略顯單調和油膩，天婦羅我還是覺得中午吃比較適合。

#tastesinlife #味道人生