<3 吃茶三千 马来西亚 chichasanchen MY <3
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I recently went to CHICHA SanChen in Pavilion Kuala Lumpur and check out some of their signature tea beverages.
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Originated from Taiwan, CHICHA SanChen was founded in 1998 with a mission to make high-quality freshly brewed teas accessible to discerning tea drinkers. They are the only bubble tea brand that has been awarded an equivalent of 2 and 3 Michelin stars by the iTQi Star certification.
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The bubble tea at CHICHA SanChen is freshly brewed-to-order from their patented AI Teapresso machine, crafted with high-quality ingredients to ensure flavour and quality consistency.
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Some of my personal favourites would be the Bubble Milk Tea (RM15.90), Fresh Milk with Brown Sugar Bubble (RM15.90), High Mountain PouChong Tea with Lemon Juice (RM12.90), and Cassia Black Tea with Mousse (RM14.40).
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[ CHICHA SanChen MY ]
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#ChiChaSanChenMY
同時也有7部Youtube影片,追蹤數超過5,140的網紅Ghost Island Media 鬼島之音,也在其Youtube影片中提到,The first Taiwanese to receive a Michelin star, Chef Andre (江振誠) closed his 2-star restaurant in Singapore in 2018 to come home. He is the subject of ...
「michelin star in taiwan」的推薦目錄:
- 關於michelin star in taiwan 在 FOOD Facebook 的最佳解答
- 關於michelin star in taiwan 在 粘拔的幸福碎碎念 Facebook 的最佳解答
- 關於michelin star in taiwan 在 美國在台協會 AIT Facebook 的最佳解答
- 關於michelin star in taiwan 在 Ghost Island Media 鬼島之音 Youtube 的最佳貼文
- 關於michelin star in taiwan 在 lifeintaiwan Youtube 的精選貼文
- 關於michelin star in taiwan 在 Jeek's Foodmaze 吉克美食日記 Youtube 的精選貼文
- 關於michelin star in taiwan 在 Michelin Star Dining in Taipei, Taiwan - YouTube 的評價
- 關於michelin star in taiwan 在 MICHELIN Guide 的評價
michelin star in taiwan 在 粘拔的幸福碎碎念 Facebook 的最佳解答
暗示很明顯,未來華人反共主流是表態愛台灣
💕「愛台灣,我的選擇」系列第12發:米其林主廚李皞忠於自我的料理之旅
「我出生於台灣,十歲時跟著家人移民到美國,並在加州橘郡落腳。我先在加州州立大學富勒頓分校主修傳播媒體,後來在波莫納加州州立理工大學附屬的飯店幫忙洗碗盤,一路打拼之後終於到加州帕薩迪納的藍帶廚藝學院進修,並在加州知名的 L'Orangerie 餐廳當學徒,開啟了我的頂級料理之旅。在這趟旅程中,我從洛杉磯啟程,接著在拉斯維加斯的 Joël Robuchon 星級餐廳歷練三年,隨後前往紐約,再回到拉斯維加斯和洛杉磯。」
「歷經了十五年後,我來到了人生的十字路口,當時我覺得自己開餐廳的時機到了,我決定在拉斯維加斯、橘郡和台灣之中選擇下一個落腳的地方。Impromptu 餐廳的 #板前精神(counter dining) 是我一直想嘗試的概念,只是需要一個能夠實踐的地方。在美國,表達自己很容易,但同時我也看到台灣的餐飲市場持續演進,過去五到七年來,台灣的餐飲市場迅速成長,以前到處都是牛排館,現在有愈來愈多創意料理和樂於嘗鮮的饕客,尤其受到年輕一代的青睞。當時我也做了市場比較,台北的消費力強,以中產階級為主,如果我訂價正確,應該是可以做得起來;再加上,台灣人懂得品味,但不拘形式,所以我認為 #板前精神 的用餐體驗非常適合台北。至於餐廳的定位,我不希望被定調成法式、義式或其他,這是屬於我的料理,我希望能忠於自己。」— Impromptu主廚李皞
⭐️ 李皞是一位國際知名的主廚,他於於2018年8月在台北創立 Impromptu by Paul Lee,僅花了八個多月就摘到了米其林一星。他的菜無論在食材、烹飪手法或味道的呈現方式都抱有很大的開放態度,#Impromptu 傳達不受任何菜系、手法與表現方式限制的精神。
💕Why I chose Taiwan #12 - Chef Paul Lee's culinary journey
“I was born in Taiwan, and our family immigrated to the United States when I was ten, so I grew up in Orange County, California. I went to Cal State-Fullerton to study communications, then I started as a dishwasher at the school-run hotel at Cal Poly Pomona. I worked my way up and eventually went to culinary school at the Cordon Bleu in Pasadena. During school, I was working at a restaurant called l’Orangerie, which started the fine dining journey for me. I started in LA, then I worked at Joël Robuchon for three years in Las Vegas, then I moved to New York, back to Vegas, back to LA. After 15 years, I was at a crossroads. I felt like it was time for me to open my own restaurant. And then the choice became very clear: Vegas, Orange County, or Taiwan. This concept, impromptu’s ‘counter dining’ was already built in my mind. I just needed a place to execute it. In the States it’s easier to express yourself. But I could see the Taiwan culinary scene was on the rise. Like big time. The past five, six. seven years, the culinary scene [in Taiwan] just grew exponentially. Before, it was all steakhouses. Now you can be a little bit more creative and people will accept it, especially the younger generation. I also started to compare markets. The spending power in Taipei is good. The middle class is huge. And I thought if I set the price right, I think the business would be fine. Plus, people in Taiwan have an appreciation for great cuisine but not formality, so I thought my ‘counter dining’ concept would fit very well in Taipei. As for the restaurant’s style, I was trained in French cooking techniques, but I don’t want to be categorized as French cuisine or Italian or anything else. This
is my cuisine and I want to be true to myself.”
⭐️ Chef/owner Paul Lee is an internationally acclaimed chef. He opened his restaurant in Taipei Impromptu by Paul Lee in August of 2018, and only eight months later, his restaurant earned a Michelin star in 2019. He believed that a restaurant should not be limited by cuisine, technique or presentation, and the word #impromptu perfectly captured this sense of freedom.
michelin star in taiwan 在 美國在台協會 AIT Facebook 的最佳解答
💕「愛台灣,我的選擇」系列第12發:米其林主廚李皞忠於自我的料理之旅
「我出生於台灣,十歲時跟著家人移民到美國,並在加州橘郡落腳。我先在加州州立大學富勒頓分校主修傳播媒體,後來在波莫納加州州立理工大學附屬的飯店幫忙洗碗盤,一路打拼之後終於到加州帕薩迪納的藍帶廚藝學院進修,並在加州知名的 L'Orangerie 餐廳當學徒,開啟了我的頂級料理之旅。在這趟旅程中,我從洛杉磯啟程,接著在拉斯維加斯的 Joël Robuchon 星級餐廳歷練三年,隨後前往紐約,再回到拉斯維加斯和洛杉磯。」
「歷經了十五年後,我來到了人生的十字路口,當時我覺得自己開餐廳的時機到了,我決定在拉斯維加斯、橘郡和台灣之中選擇下一個落腳的地方。Impromptu 餐廳的 #板前精神(counter dining) 是我一直想嘗試的概念,只是需要一個能夠實踐的地方。在美國,表達自己很容易,但同時我也看到台灣的餐飲市場持續演進,過去五到七年來,台灣的餐飲市場迅速成長,以前到處都是牛排館,現在有愈來愈多創意料理和樂於嘗鮮的饕客,尤其受到年輕一代的青睞。當時我也做了市場比較,台北的消費力強,以中產階級為主,如果我訂價正確,應該是可以做得起來;再加上,台灣人懂得品味,但不拘形式,所以我認為 #板前精神 的用餐體驗非常適合台北。至於餐廳的定位,我不希望被定調成法式、義式或其他,這是屬於我的料理,我希望能忠於自己。」— Impromptu主廚李皞
⭐️ 李皞是一位國際知名的主廚,他於於2018年8月在台北創立 Impromptu by Paul Lee,僅花了八個多月就摘到了米其林一星。他的菜無論在食材、烹飪手法或味道的呈現方式都抱有很大的開放態度,#Impromptu 傳達不受任何菜系、手法與表現方式限制的精神。
💕Why I chose Taiwan #12 - Chef Paul Lee's culinary journey
“I was born in Taiwan, and our family immigrated to the United States when I was ten, so I grew up in Orange County, California. I went to Cal State-Fullerton to study communications, then I started as a dishwasher at the school-run hotel at Cal Poly Pomona. I worked my way up and eventually went to culinary school at the Cordon Bleu in Pasadena. During school, I was working at a restaurant called l’Orangerie, which started the fine dining journey for me. I started in LA, then I worked at Joël Robuchon for three years in Las Vegas, then I moved to New York, back to Vegas, back to LA. After 15 years, I was at a crossroads. I felt like it was time for me to open my own restaurant. And then the choice became very clear: Vegas, Orange County, or Taiwan. This concept, impromptu’s ‘counter dining’ was already built in my mind. I just needed a place to execute it. In the States it’s easier to express yourself. But I could see the Taiwan culinary scene was on the rise. Like big time. The past five, six. seven years, the culinary scene [in Taiwan] just grew exponentially. Before, it was all steakhouses. Now you can be a little bit more creative and people will accept it, especially the younger generation. I also started to compare markets. The spending power in Taipei is good. The middle class is huge. And I thought if I set the price right, I think the business would be fine. Plus, people in Taiwan have an appreciation for great cuisine but not formality, so I thought my ‘counter dining’ concept would fit very well in Taipei. As for the restaurant’s style, I was trained in French cooking techniques, but I don’t want to be categorized as French cuisine or Italian or anything else. This
is my cuisine and I want to be true to myself.”
⭐️ Chef/owner Paul Lee is an internationally acclaimed chef. He opened his restaurant in Taipei Impromptu by Paul Lee in August of 2018, and only eight months later, his restaurant earned a Michelin star in 2019. He believed that a restaurant should not be limited by cuisine, technique or presentation, and the word #impromptu perfectly captured this sense of freedom.
michelin star in taiwan 在 Ghost Island Media 鬼島之音 Youtube 的最佳貼文
The first Taiwanese to receive a Michelin star, Chef Andre (江振誠) closed his 2-star restaurant in Singapore in 2018 to come home. He is the subject of the documentary “Andre and His Olive Tree” on his art, life, and what he calls “original intention”.
Chef Andre left Taiwan to learn culinary arts at age 13. A citizen of the world, he was inspired while in Japan, trained in France, and made a name for himself in Singapore. Today, he talks to us about finding perfection and letting go; how he stays connected to home during his 30 years abroad; and his creative philosophy. The documentary is now available worldwide on Netflix.
Today’s episode is hosted by Emily Y. Wu - producer of The Taiwan Take. Video of this interview was broadcasted on Dec 12 at Taiwan Fest. Special thanks to Taiwanese American Citizens League (TACL) for organizing the interview in collaboration with TAP (Taiwanese American Professionals) chapters Atlanta, Austin, LA, New York, Orange County, San Diego, San Francisco, Seattle, and Washington DC.
Support us on Patreon:
http://patreon.com/taiwan
Follow us on Twitter:
https://twitter.com/ghostislandme
SHOW CREDIT
Emily Y. Wu (Producer / Host)
https://twitter.com/emilyywu
Gazing Element 見素影像 (Video Production)
https://www.gazinge.com/
Claudia Sheng (Production Assistant)
https://twitter.com/flaskprodx
Ghost Island Media (Production Company)
https://twitter.com/ghostislandme
www.ghostisland.media
michelin star in taiwan 在 lifeintaiwan Youtube 的精選貼文
Michelin Quality food for Breakfast Lunch and Dinner in one day!!
I recently discovered a category of restaurants known as Michelin Bib Gourmand that are awarded Michelin accreditation based on the value of their meals and high levels of cooking quality! Therefore I decided not to try just one, but instead spent a day eating MICHELIN food for all three meals. Is it worth it? Which one disappointed me and which one blew me away? Watch to find out!
0:00 Intro 開場
0:45 Breakfast 早餐
05:53 Lunch 午餐
09:59 Dinner 晚餐
14:10 Summary 結論
15:19 VVVIPs
AhKunMian Noodles 阿坤麵
No. 142, Pingdeng Street, Central District, Taichung City, 400
400台中市中區平等街142號
JinZhiYuan 金之園
No. 170號, Chenggong Road, Central District, Taichung City, 40044
40044台中市中區成功路170號
Gubami Beef Noodles 牛肉麵
No. 46號, Cunzhong Street, West District, Taichung City, 403
403台中市西區存中街46號
Support the channel on Patreon:
https://www.patreon.com/lifeintaiwan2017
Join this channel to get access to perks:
https://www.youtube.com/channel/UCorBWy2Imz8wZTl9cERkpqw/join
michelin star in taiwan 在 Jeek's Foodmaze 吉克美食日記 Youtube 的精選貼文
Growing up with Thai blood, Muslim background, and a British stepfather throughout Top Russell’s life has always confused him. On the other side, Michelle Goh was born in East Malaysia Kuching which is also a cultural mixing pot. Their constant change of knowledge of food has forced them to go on a search: What is Authenticity? What is the flavor of their identity? On the journey, they created TER’RA.
Top, receiving 2018 Best Young Chef / Thailand, teamed up with Michelle, patisserie chef from Suhring, 2 Michelin Star. TER’RA soon created an excitement of “Modern Territorial
Cuisine” and became the hottest Pop-up in Bangkok. Using 100% Thai ingredient, creating Modern western dishes, and focusing on the search of forgotten territorial produce. Now Top & Michelle is bringing TER’RA to Taiwan, using the concept of modern territorial cuisine to put Taiwan’s abundant agricultural landscape, earth & sea together to start a journey of discovery.
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#EATDRINK, a documentary series focusing of asian flavor. Official site: Https://www.foodmazestudio.com/eatdrink
michelin star in taiwan 在 MICHELIN Guide 的推薦與評價
MICHELIN Guide, Taipei, Taiwan 。 ... 5 new restaurants are awarded One MICHELIN Star, and 19 new establishments are awarded a Bib Gourmand. ... <看更多>
michelin star in taiwan 在 Michelin Star Dining in Taipei, Taiwan - YouTube 的推薦與評價
In this video, we're eating at a Michelin Star restaurant in Taipei ... We've made a lot of food videos around Taiwan so make sure to check ... ... <看更多>