The kitchen is like a laboratory: Italy’s four-time Michelin-starred chef makes a guest appearance at Mandarin Oriental

▲Felice Sgarra, Chef of Umami Restaurant. (Photo provided by Mandarin Oriental Hotel)

Travel Center / Comprehensive Report

Having just hosted a Michelin dinner event in January, Mandarin Oriental then invited Felice Sgarra, one of Italy’s most dazzling rising star chefs, for a guest stint at the end of February. His restaurant "Umami" has been awarded a Michelin star for four consecutive years since 2014. He is known for creatively interpreting the authentic flavors of Italian cuisine with bold innovation. The dining period runs from the evening of February 22 to the lunch service on February 26, 2017, at Bencotto Italian Restaurant on the hotel’s 6th floor, offering “A Joyful Star Chef’s Flavorful Feast.”


▲Signature dish at Umami Restaurant – Shrimp Risotto. (Photo provided by Mandarin Oriental Hotel)

For Chef Felice, the kitchen is like a laboratory. His dishes feature many innovative techniques, ingredient uses, and plating designs, transforming traditional Italian flavors into uniquely creative presentations. On the other hand, he believes that memorable dishes must offer varied textures and layers, skillfully combining the five tastes—sour, sweet, bitter, salty, and umami—using the natural essence of ingredients to create deeply moving flavors. His restaurant is named “Umami” in reflection of his culinary philosophy.

A Joyful Star Chef’s Flavorful Feast
February 23–26 (Thursday to Sunday): Four-course lunch set at TWD 3,800 per person, or TWD 4,500 with wine pairing. Menu as follows:
– Fresh scallops with chestnuts, Italian prosciutto, and honey-glazed olives OR Selected Iberian ham with aged cheese
– And winter black truffle
– Lobster broth with handmade Italian pasta, chickpeas, and fresh tomatoes
– Red snapper with breadcrumbs and lemon chicory OR Braised Australian veal cheek with potatoes and red onions
– Ridgeway cheese with crispy chocolate

February 22–25 (Wednesday to Saturday): Six-course dinner set at TWD 5,800 per person, or TWD 7,500 with wine pairing. Menu as follows:
– Fresh scallops with chestnuts, Italian prosciutto, and honey-glazed olives
– Selected Iberian ham with aged cheese and winter black truffle
– Lobster broth with handmade Italian pasta, chickpeas, and fresh tomatoes
– Red snapper with breadcrumbs and lemon chicory
– Braised Australian veal cheek with potatoes and red onions
– Ridgeway cheese with crispy chocolate


▲Signature dish at Umami Restaurant – Squid-filled Italian tortellini with squid. (Photo provided by Mandarin Oriental Hotel)


▲Signature dish at Umami Restaurant – Ship-shaped pasta with seasonal vegetables. (Photo provided by Mandarin Oriental Hotel)


▲Signature dish at Umami Restaurant – Ridgeway cheese with crispy chocolate. (Photo provided by Mandarin Oriental Hotel)