TAIPEI (Taiwan News) – Taipei's fine dining scene is set for a fresh experience as Orchid Restaurant introduces its vibrant spring menu.
Crafted by Japanese Executive Chef Sato Kiyoshi, who joined in 2023, the menu reflects his dedication to local Taiwanese ingredients and a commitment to sustainability.
Chef Sato's "nose-to-tail" and "zero-waste" philosophies ensure every ingredient is honored, leading to dynamic menu updates that adapt to nature's rhythms.
Sato's new offerings perfectly capture the essence of Japan in spring, showcasing rare and prized seasonal ingredients. Diners will have a limited chance to savor delicate firefly squid (Hotaru Ika) and the refreshing flavor of early spring bonito (Katsuo) prepared as sashimi.
The appetizer course promises a visually stunning start, featuring fresh spring vegetables, seafood, and meats. Sato's attention to detail shines through in touches like the individually sculpted daikon radish petals on wagyu tartare.
A standout on the new menu is handmade soba noodles. Born in Tokyo, the birthplace of soba, Sato has dedicated himself to perfecting this challenging, gluten-free dish.
Each batch is made fresh for every seating, a testament to his commitment to tradition. This season's soba is paired with succulent rouge prawns and a refreshing cold tomato-truffle soup, creating an irresistible blend of flavors.
Orchid's renowned Japanese milk bread (shokupan) also returns, now with an improved recipe for an even softer texture. Guests can elevate this experience with a luxurious foie gras butter, a harmonious blend of foie gras mousse, Japanese unagi sauce, and premium Ossetra caviar.
The beloved wagyu pithiviers also received an exciting upgrade. This puff pastry pie now features Japanese Kumamoto A5 wagyu, tender slow-cooked abalone, and red wine-braised Australian wagyu beef cheek, all encased in delicate spinach. Served with mushroom sauce, cherry-raspberry jelly, and a homemade English mushroom ketchup, it is a sophisticated fusion of land and sea.
Other notable dishes include a seasonal fish, a richly flavored Iberico pork with Koshihikari rice, and two refreshing desserts: snow (apple, yuzu, oolong) and ginger (truffle, honeycomb, ginger ice cream).
Beyond the exquisite food, Chef Sato curates the dining experience, offering guests a choice of sake cups, chopsticks, and other utensils from his personal collection sourced from Japan and around the world. This thoughtful touch elevates each meal into a full sensory ritual, enhancing the appreciation of the cuisine and the artistry behind it.
Orchid Restaurant is located in Daan District and open for lunch from 11:30 a.m. to 2:30 p.m. and dinner from 6 p.m. to 10 p.m. Reservations are highly recommended.
Orchid Restaurant introduces its vibrant spring menu. (Taiwan News, Lyla Liu video)
