Yoyo really loves fish dishes, and this time, a friend invited her to enjoy a luxurious five-star lunch at Blue Monday. Of all the Michelin-starred restaurants she’s tried in Taipei, “Orchid” is the best at using Taiwanese ingredients to blend local flavors with French cuisine.
The sign at the entrance gleams with the name of Chef Nobu Lee. Surprisingly, he is a genuine Taiwanese. How does he manage to utilize Taiwanese ingredients so brilliantly?
Chef Nobu Lee, with his culinary philosophy rooted in “simplicity, purity, and focus,” crafts exquisite dishes that resonate with harmonious flavors. Attuned to the rhythm of the seasons, he approaches cooking with precision and heart, firmly believing that food possesses the profound ability to connect cultures and people .
As I push open the door, I silently admire my friend’s excellent choice of restaurant. Even before the food arrives, the grand architecture and luxurious design captivate the eyes.
The restaurant, aptly named “Orchid,” lives up to its unique craftsmanship by introducing a variety of orchids. Their pristine white petals exude a subtle sense of tranquility
As I step into this Michelin-starred gem, it quietly nestles amidst the bustling city streets. If you’re driving too swiftly, you might just miss it!
However, the restaurant’s exterior is just the tip of the iceberg—the hidden world of delectable cuisine awaits within. Let’s explore this mysterious environment together! We sat in the lavishly adorned lounge, waiting to be seated. Even the waiting area has been meticulously designed, with the European-style fireplace behind us subtly conveying another layer of luxury.
As we strolled through the lounge, anticipation building, we readied ourselves to take our seats. Our path led us past an awe-inspiring row of meticulously temperature-controlled wine cabinets. This establishment, with its genuine French Michelin-star pedigree, underscores its unwavering dedication to top-tier service quality.
Different varieties of orchids play the perfect supporting role in restaurants. Fresh flowers are changed daily for decoration. This one is the white hydrangea.
The lighting here holds a unique presence. Through its glow, it casts a warm, natural ambiance reminiscent of all four seasons.
Take a look at the central circular marble bar, designed to showcase the cooking process and dishes. It serves as both a visual centerpiece and a delightful interaction point for guests and hosts.
This is the view captured from the second floor. Even a chimney adheres faithfully to the Baroque style.
Guess the ceiling height of the entire restaurant? It stands at a grand 8 meters, adorned predominantly in elegant black and gold tones. The golden accents create spatial depth and fluidity.
Lunch seating is arranged at the corner table, exuding a modern French ambiance. Yet, bathed in natural light, it takes on an additional sense of leisure that can remain concealed during daylight hours.
The “Orchid”lunch menu frequently changes with seasonal ingredients. For the most up-to-date offerings, please refer to the restaurant’s current menu. ➡️ View the latest menu
In Western dining, it’s quite common to start with a small slice of bread before the main meal. Chefs have become increasingly discerning about the quality of pre-dinner bread to satisfy guests’ taste buds.
This smooth, sun-kissed golden sphere is fermented butter from Provence, France.
This almost perfect sourdough bread won’t make you feel bloated when you eat it. Its clever carbohydrates and special yeast not only aid digestion but also increase your appetite.
Mussel
Fresh mussels from Matsu, served with edible flowers. Surprisingly, the rocks are cuttlefish-made cookies. Steamed mussel juice is drizzled with lemon custard sauce and garnished with dill leaves. A delicious and appetizing dish.
Prawn Brio
After turning the rose shrimp into mousse, it is diced and topped with a lemon brioche sprinkled with finely chopped chives, then baked to perfection.
Grilled pineapple
Grilled pineapple is a delightful treat with caramelized sweetness and a smoky flavor.
Flying Fish Consommé
The overnight dried flying fish consommé features flying fish simmered with kelp and bonito, enhanced by chicken oil infused with Sichuan pepper, resulting in a unique and delicately chicken-scented fish broth.
Scallop and Salmon Consommé
Prepared using the scallop base stock from Hokkaido, this consommé is simmered with dried fish, kelp, shiitake mushrooms, and dried scallops. No additional seasonings are added, allowing the natural flavors of the ingredients to burst.
Imagine a velvety, tender bite that evokes memories of custard. Each mouthful delivers natural sweetness with a hint of the ocean. And the pièce de résistance? Fresh salmon roe, delicately placed on top, melting into a symphony of rich and layered flavors.
White Eel with Tomato and Green Bamboo Shoots
Freshly caught white eel, partially peeled, is gently pan-fried in olive oil until the skin becomes crispy. The tender, delicate flesh inside melts in your mouth. Paired with Taiwan’s unique green bamboo shoots, this combination creates a delightful interplay of flavors.
Flying Fish Roe Sweet Potato Beef Marrow
Just by hearing the name, you know it’s a seemingly simple yet intricately crafted dish. First, the challenge lies in combining three vastly different ingredients: flying fish roe, sweet potato, and beef marrow. It’s a true test of the chef’s creativity.
Crispy fried nori seaweed reveals tender Taiwanese sweet potato stewed with beef bone marrow—a memorable and conceptual dish.
Main Course Arrives: The renowned Orchid Grouper, known for its minimalist approach and focus on showcasing high-quality ingredients, is served. After it arrives at the table, the waiter pours fish bone broth into the dish.
Nobu Lee celebrates seasonal cuisine, weaving together the land, culture, and history. His focus is on sharing the pure essence of food, inspired by Taiwan’s diverse regions. Less complexity, more quality—Nobu Lee delivers heartfelt culinary experiences.
Paired with carefully selected seasonal vegetables and complemented by the enhancing flavors of high-quality broth, this dish delivers a heartwarming experience at the dining table.
The dish my friend ordered is the Lamb Tender Shoulder Ribs. It’s prepared with dates and a unique Taiwanese vegetable called water lily. The meat is cooked to approximately medium-rare tenderness.
Sauces—truly the essence of Nobu Lee’s cuisine. They weave a connection between Taiwanese and French culinary traditions.
Post-meal relaxation, then savor self-harvested herbal tea. Early spring is perfect for nurturing herbs—start indoors, watch new shoots emerge, and eventually transplant them outdoors for early summer.
The combination of mint leaves and lemon balm thrives in full sunlight, displaying robust growth and ease of cultivation. These aromatic herbs are well-suited for sunny locations and provide a refreshing solution for combating greasiness.
Mint, which can be harvested year-round, is versatile—it can be used for tea or as a flavorful ingredient. Paired with lemon balm, it creates a refreshing and aromatic combination. This inspires me to buy a few pots from the flower market and grow them at home someday.
The final mysterious guest is a dessert: Carrot Yogurt Lime Liquor! Although the name might not give it away, the imagined deliciousness is sure to astonish.
