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.
From 28-30 October, join Fine Dining Lovers for a celebration of young culinary talent, when 12 global finalists will battle it out in Milan for the title of best young chef in the world - plus, join our first edition of Brain Food forum. See what's on.
Fine Dining Lovers teams up with the Culinary Institute of America, James Beard Foundation and Black Food Folks on the Better Business project to build stronger, more sustainable business practices for the industry.