AI Spot Summary
The restaurant offers creatively crafted dishes using a variety of ingredients such as oysters, potatoes, and pomfret, presenting stunning textures and flavors. Each dish showcases the chef's dedication and creativity, especially the traditional Mapo tofu that incorporates oysters, enhancing the seafood's freshness.
The restaurant's atmosphere is filled with creativity and surprises, allowing one to experience the uniqueness of a Michelin two-star restaurant.
Reviews
RAW - the last dance!
I chased from Singapore to Taiwan...
Before RAW is about to close and become a culinary school, I finally tasted the Michelin two-star dishes that left everyone in admiration!
I can't help but praise the chef's dedication and creativity.
❤️ Just a starter to the sea and to the land
Using oyster shells🦪 as decoration, when eating, I thought it was an oyster, but it was actually ice cream, along with slightly roasted cotton candy. The combination of salty and sweet flavors paired with the fragrance of hazelnuts was truly special!
I was even fortunate to meet the famous chef from Hong Kong, #vickycheng,
who took a simple starter into a 🦐 Chaozhou flavor! Slightly spicy yet fragrant – one bite could satisfy the taste buds!
But the surprises don't stop there...
❤️ Beginnings
Only two ingredients were used: eggs and potatoes.🥔 Although I have tried various egg dishes, this is my first time seeing potatoes prepared like this – combining various egg ingredients that enhance the natural sweetness of the potatoes with the aroma of the eggs... every bite offers a different experience!
❤️ Barramundi fish🐟 dish – this one used a generous amount of aged tangerine peel, ground very smoothly before being mixed with black bean sauce. After steaming the barramundi, it was presented in the freshest way! The harmony of flavors created from the combination of multiple ingredients, lingering in the mouth, showcases an exquisite level of detail that is truly stunning...
❤️ Mapo tofu
Although mapo tofu is a very common dish in Taiwan, the chef's interpretation is quite charming. The mapo tofu includes oysters, which adds a fresh seafood flavor to the originally spicy dish, suddenly transforming an otherwise ordinary mapo tofu into something richer!
A total of 17 dishes in all! After eating, I understand why it has been fully booked for ten years... becoming Taiwan's hardest restaurant to reserve! It's a pity that this restaurant is about to become history; it will later turn into an academy. I hope to see more outstanding chefs emerge so that we can continue to enjoy this special experience!
