ACHOI Restaurant Launches Autumn New Dishes – Rich Textures with Tartare Beef and Spring Roll Wraps

▲Tartare Beef, Mustard, Cherry Radish, Egg Yolk, Spring Roll Wrap, Cilantro (NT$480).

Reported & Photographed by Huang Shih-Yuan / Taipei

ACHOI Restaurant, located on the first floor of amba Taipei Zhongshan Yishè Hotel, has unveiled a brand-new autumn menu starting today. Consulting Chef Lin Ming-Chien has selected seasonal autumn produce such as pomelos, persimmons, beetroot, and carrots, pairing them with premium local seafood like mackerel and horsehead fish. By blending French culinary techniques with Taiwanese ingredients and local elements, the autumn menu is bursting with creativity.

Take the tartare beef, for example — a dish popular in the U.S. Chef Lin Ming-Chien has uniquely paired it with Taiwan’s signature, crispy spring roll wraps, along with Prime-grade New York strip tartare, topped with a runny egg yolk sauce, cilantro, cherry radish, and mustard. The slightly crunchy wrap adds an extra layer of texture.


▲Homemade Pickled Mackerel, Pomelo, Olives, Perilla (NT$380).

For the homemade pickled mackerel dish, Chef Lin uses a fruit unique to Taiwan’s autumn — the pomelo. He marinates the fish with pomelo peel, rice vinegar, thyme, and sugar until the flesh is slightly cured. The bottom is coated with black olives for a salty kick, paired with fresh pomelo flesh drizzled with perilla leaf olive oil, then sprinkled with perilla sprouts.

Autumn is also persimmon season. Chef Lin layers thinly sliced persimmons at the base, then tops them with chicory, watercress, red amaranth, black sesame, pumpkin seeds, and crushed walnuts, finishing with a drizzle of homemade yogurt, avocado sauce, and citrus vinaigrette — creating a salad that’s unlike any other.


▲Persimmon Salad, Wrapped Lettuce, Avocado, Mixed Nuts, Citrus Vinaigrette (NT$320).


▲Pan-Seared Horsehead Fish, Beetroot, Zucchini, Dill (NT$680).

Although called “pan-seared,” the horsehead fish isn’t actually pan-fried. Chef Lin explains that the fish, with its skin on, is placed on a wire rack and basted continuously with 200°C oil from above, making the scales as crispy as deep-fried and standing upright, while the flesh remains tender. It’s served with thinly sliced raw beetroot, sweet roasted beetroot, and a sauce simmered with lemon vinaigrette, offering diverse flavors and textures.


▲Crispy Fried Chicken, Grilled Corn Sauce, Baby Corn, Sheep’s Cheese, Mint (NT$420).

Chef Lin says that when he first came to Taiwan, he noticed locals’ love for fried chicken, which became a staple on ACHOI’s menu — and a fan favorite. However, he updates the side ingredients or flavors each season. The autumn version has a Southeast Asian twist: the batter includes lemongrass, and a light, airy crust is formed using a nitrogen canister. The skin is fried to a golden crisp, while the meat stays juicy. It’s served with a self-made Sichuan-spiced grilled corn sauce and rich, odorless sheep’s cheese.


▲Consulting Chef Lin Ming-Chien of ACHOI Restaurant.