【Monday Gourmet】Green Park, an adult-themed culinary amusement park

These seven brands are: Club House, featuring seven golf simulators from Taiwan, the US, and South Korea, offering over 170 real courses with 3D effects—equipment worthy of professional training. LM Kitchen, run by the team behind Taichung’s Le Mout Restaurant, the only Taiwanese eatery selected by the international Relais & Châteaux organization, reimagines French cuisine with a casual dining concept to share deliciousness. Rare and Share focuses on “rarity” and “sharing,” offering auction-worthy rare wines from shareholder collections every Monday night. To match its “rare brew” theme, even rare vintages originally withheld from the market are served—limited to one glass per person. Oyster Tank offers European oysters all day, paired with sommelier- or bartender-recommended drinks, letting you savor the “playful” joy of oysters. Vintage and Stage One are a lounge bar and small live stage, featuring overseas singers and DJs, with sound systems by British brand Funktion One for recording-studio-quality audio. Finally, hidden at the back is Backyard, a secret lounge for private events, with its own entrance, golf simulators, DJ booth, and dance floor—a miniature Green Park. With so much to explore, one night isn’t enough—and would waste the urban dreamland built with so much effort. So adopt a strategic mindset, and mix and match based on your mood that day.

 

Every part of the park is an excuse to gather with friends. Sharing is a key part of Green Park, which is why it’s designed with a park motif, emphasizing “sharing it all in one stop.”

The “gardeners” of the park are the mood-makers who connect everyone through sharing—bringing together a fun-loving crowd that naturally creates a fun atmosphere.

 

“I love a challenge!” Chef Jimmy Lin Tien-yao laughs, as if to say the harder, the better. Jimmy, the deputy head chef at Taichung’s Le Mout, was invited north with the restaurant. While head chef Chen Lan-shu visits Taipei once a week, Jimmy leads a nine-person team at LM Kitchen, challenging themselves to change the menu weekly and create...

...authentic French set meals at nearly half the price of those in Taichung.

Carrying the Le Mout name, offering casual dining and affordable French cuisine, while risking the danger of guests never wanting to leave—doesn’t that feel like fighting a battle on two fronts? “It’s precisely because of the price limit that we use local ingredients,” Jimmy says. Clearly, “leaving no stone unturned in search of ingredients” is a big part of his cooking joy. Faced with challenges, Jimmy turns them into motivation—like using corn-fed chickens from Taitung small farms for his low-temperature-cooked corn chicken, interpreting local flavors with French techniques while staying within budget.

 

Take, for example, Boston lobster with beetroot—pairing a typically unpopular vegetable with lobster as co-stars. Through various cooking methods, Jimmy removes the earthiness of the beetroot while highlighting its unique sweetness and elegant simplicity, deliberately choosing an unfamiliar ingredient to let diners feel the playfulness in their food.