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Tairroir, Taipei

October 29, 2019


Tairroir offers one of Taipei's most inventively exquisite dining experiences - a multi-course trek through Taiwanese produce, reinterpreted through a contemporary lens, with highlights of ingredients that span local clams with Guguan Beluga caviar, yellow garlic chives, bean sprouts and bonito flakes; Penghu oyster with crispy duck egg shreds and seasonal vegetables; summer bamboo shoots with silver herring tempura (our favourite for the evening); Pu'er tea silkie egg congee; chicken wing stuffed with braised abalone; belt fish with pickled young ginger, Yunlin white asparagus and goji berry bearnaise; Pingtung pigeon; bitter gourd sorbet with apple tea foam; and pineapple cake with salted egg. The wine pairing is well worthwhile too, with stimulating choices throughout.



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