TAIPEI (Taiwan News) — This summer, the real gift from Tiffany isn’t in a little blue box — it’s on a plate.
At the romantic and elegant Blue Box Cafe by Tiffany in Taipei, Michelin-starred Chef Lam Ming Kin (林明健) has unveiled a new summer menu that blends the brand’s iconic style with fresh seasonal ingredients, creating a dining experience that is both enchanting and refined.
The appetizer selections channel summer’s vibrant energy. The burrata, peach, and seasonal vegetable salad combines creamy burrata with the sweetness of fresh peaches and the crunch of sweet corn, finished with a delicate palm sugar dressing that enhances its layered flavor.
The pan-seared Hokkaido scallops are golden and tender, paired with sweet peas and a Basque-style sauce of slow-stewed peppers. Fresh pea shoots add a crisp texture to balance the dish.
The chicken consomme with a dumpling trio and chili pepper delivers both visual and culinary surprise. Three colorful dumplings — wrapped in turnip, wonton skin, and beetroot — float in a clear broth. Filled with chicken and chili pepper, each offers a warm, aromatic burst of flavor.
Main courses include the pan-seared cobia with broccoli, fermented black bean, and lemon garlic soup. The cobia is seared to perfection, and a tangy lemon garlic broth brightens its natural sweetness. Stir-fried broccoli and radishes with fermented black beans add crunch and depth.
The Wagyu burger is a luxurious option, with a rich, juicy patty, double cheese, and a signature blend of pickled cucumbers and sun-dried tomatoes to cut through the decadence.
Another highlight is the Maine lobster with spinach risotto and Comté cheese, which pairs succulent lobster with creamy risotto. The cheese adds savory depth, while bell peppers and cauliflower provide contrast and color.
The meal concludes with a show-stopping dessert: hazelnut chocolate mousse with champagne sorbet, inspired by Tiffany’s “Return to Tiffany Full Heart” collection. Shaped like a jewel, it’s a delicate and artful finale to the tasting experience.
(Taiwan News, Lyla Liu video)
