By MOOK Travel Editor Team
“Winter is the best season to enjoy root vegetables, greens, and leafy produce. By combining different ingredients, their flavors can be highlighted even more,” says Chef Hieida of Xiangyun Ryugin. During his three years in Taiwan, the chef has been tirelessly searching for local ingredients and using...
“Winter is the best season to enjoy root vegetables, greens, and leafy produce. By combining different ingredients, their flavors can be highlighted even more,” says Chef Hieida of Xiangyun Ryugin. During his three years in Taiwan, the chef has been tirelessly searching for local ingredients and using...
Xiangyun Ryugin’s winter cuisine. (Photo / Xiangyun Ryugin)
Taiwan’s winter is the ideal time to savor root vegetables, greens, and leafy produce. These seasonal ingredients, nurtured by the earth, embody the essence of the land, offering flavors that surpass those of other seasons. This season, the chef adopts the philosophy of “the whole being greater than the sum of its parts” by pairing ingredients to not only showcase their individual strengths but also to deliver a sublime flavor experience through layered tastes. Chef Hieida combines various ingredients with fish and meat to enrich the overall flavor profile while highlighting the unique characteristics of each component. This season, the chef presents Xiangyun Ryugin’s classic dish—eel—prepared in a kabayaki style, paired with the tanginess of fresh and sun-dried tomatoes to accentuate the eel’s natural umami. He also combines tender winter-spotted knifejaw with the savory richness of mullet roe and the distinctive flavor of garland chrysanthemum, creating a dish that bursts with the robust tastes of both sea and land.
Xiangyun Ryugin’s winter cuisine. (Photo / Xiangyun Ryugin)
Additionally, the chef draws inspiration from Tainan beef soup, using thinly sliced beef tongue paired with a broth simmered from beef bones and sugarcane. The beef bone broth enhances the aroma of the tongue, which is then complemented by juicy, sweet white radish and the fragrance of makgeolli spice, resulting in an exclusive Xiangyun Ryugin creation with a rich taste that lingers on the palate. For dessert, a granita is made from sugar apple and Asian pear, with the citrusy tang of lemon bringing out the unique flavor of the sugar apple, while the crisp texture of the pear adds another layer of enjoyment to the sweet course.
Xiangyun Ryugin’s winter cuisine. (Photo / Xiangyun Ryugin)
The Xiangyun Ryugin Winter Menu – “Winter Abundance” is now open for reservations. Through this season’s dishes, the chef hopes every guest can fully appreciate the richness of Taiwan’s winter produce, savoring the beauty of the season with every bite.
Xiangyun Ryugin’s winter cuisine. (Photo / Xiangyun Ryugin)
Xiangyun Ryugin’s winter cuisine. (Photo / Xiangyun Ryugin)
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