Michelin one-star chef IGOR’s autumn and winter mushroom dishes bring a sense of happiness

Text and photos byMi’er

Italian Michelin one-star chef IGOR returns to Taiwan periodically to introduce new seasonal dishes. Each beautifully presented and delicious creation is offered at an affordable price, ensuring diners leave with full bellies and satisfied hearts.

This autumn, he has also created a series of seasonal dishes for fall and winter, prominently featuring mushrooms — a type that has grown immensely popular in Taiwan in recent years and is also highly favored in Italy. Using a variety of fungi such as maitake, truffles, champagne mushrooms, button mushrooms, and king oyster mushrooms, he has crafted numerous dishes that have earned high praise. The plating is centered around warm earthy tones.

The lunch set this season starts at 800 NTD, the dinner set at 1580 NTD, and à la carte dishes begin at around 320 NTD — truly an affordable Michelin-level meal.

So, as soon as Mi’er heard the news, she rushed over to try it. Unfortunately, the chef’s stay this time was shorter, leaving little time to prepare another full-scale Michelin feast. However, the chef promised to return to Taiwan in November, and Mi’er hopes to collaborate with him again for another gourmet tasting event.

▲ This time, the bread is different too Up！ Also handmade, the bread is kneaded with squid ink sauce and filled with almond slices for added aroma (left photo)～～

Pan-seared Hokkaido raw scallops with chestnut and wild mushroom sauce, fresh black truffle (top right photo), 480 NTD. Visually evoking autumn, this dish features pan-seared raw scallops that are crispy outside and tender inside, paired with a silky sauce made from chestnuts and wild mushrooms. The sauce is blended from shiitake, button mushrooms, king oyster mushrooms, chestnuts, chicken stock, and butter. It complements the scallops beautifully, while whipped cream is used to tie all the elements together in texture. Symbolically, the chef says the cream represents snow, the wild mushroom sauce the earth, and the flowers and vegetables atop signify the new sprouts of spring — truly poetic~~

▲ IGOR loves interacting with guests, so he often personally presents the dishes, showcasing his approachable charm.

I love IGOR’s pasta dishes the most. These adorable dumplings are wild mushroom soup with handmade Italian chicken dumplings, 320 NTD. When it first arrives, you only see the dumplings~~ neatly arranged on the plate, looking so cute.

▲ Colorful wild mushroom soup with handmade Italian chicken dumplings.

You can tell the chef pays close attention to color coordination. The filling of the dumplings is made by sautéing porcini and mushrooms, then blending them with chicken and Parmesan cheese. Once served, the staff will pour the rich and smooth mushroom soup into the bowl — notice how silky and fragrant the broth is. Paired with the dumplings, it gives a truly heartwarming feeling. Mushroom lovers must try this dish.

▲ A risotto inspired by IGOR’s memories. The golden corn chicken roll is specially created for Taiwanese diners (right).

Risotto with coffee powder, black truffle sauce, and thin-sliced raw beef, 480 NTD. This is a risotto rooted in IGOR’s childhood memories — his family used to eat it this way when he was young, though the version he grew up with had a slightly bitter crust. For this dish, he uses coffee powder at the base to create a deep bitterness, combined with a risotto made from Parmigiano, Fontina, and Pegliano cheeses, resulting in a complex and layered texture. Paired with thin, tender slices of raw beef and black truffle sauce, each bite delivers a rush of rich flavors. You’ll find yourself licking your lips and savoring the aftertaste.

Golden corn chicken roll with porcini, mushrooms, asparagus, and veal sauce, 980 NTD. The chef mentions that Italians rarely use chicken as a main dish in restaurants, but since Taiwanese love chicken, he specially created this dish. It uses corn-fed chicken from Taitung, cooked with low-temperature techniques, stuffed with a purée of porcini, mushrooms, and chicken, rolled up, and seared on the outside. The sauce is made from veal, blending the umami of both chicken and beef — a unique flavor profile that breaks away from traditional mains.

%The male also? Contains layers of sour, sweet, and fruity flavors.