MUME refers to plum blossom but it is also the name of a restaurant in Taipei ranked No. 43 on Asia’s 50 Best List 2017 that serves Nordic inspired cuisine prepped almost entirely - about 90% to 95% depending on season - with Taiwanese ingredients.
Its Hong Kong-born, Canada-raised chef-owner, Richie Lin, who trained in Noma and Quay Restaurant, discovered the rich terroir of his adopted hometown after he opened MUME with two other partners in December 2014.
In this short film, Lin brings us on a tour to an asparagus farm in Chang Hua, Taiwan, and shows us how he serves this ingredient in his Taipei restaurant.
Rather than just being faux-meat, Mamu is different. It's a mushroom-based meat alternative that's getting its launch in restaurants so that chefs can test its versatility. Flora Tsapovsky investigates.