Photos and video with hashtag #richielin

#richielin

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- .⠀ MUME餐廳主廚林泉(Richie Lin)去年成立了Studio,親自到野外搜集台灣原生種,希望為台灣食材建立資料庫,這是長時間的功課。希望找到屬於台灣的味道,最特殊的味道。談起食材、說到料理,林泉自信地說,沒人做過我們正在做的事情。我不是要替台灣定義什麼,而是希望能代表台灣做些什麼。(文:吳雨潔 攝影:邱劍英 @imageinstagram ) ⠀ #林泉 #richielin #MUME #chef #餐廳 #食材 #幸福台灣味 #天下雜誌 #taiwan #restaurant #ingredients #culinaryarts #letseatintaiwaneseway #photography #lifestyle #commonwealth_magazine_english
- .⠀ MUME餐廳主廚林泉(Richie Lin)去年成立了Studio,親自到野外搜集台灣原生種,希望為台灣食材建立資料庫,這是長時間的功課。希望找到屬於台灣的味道,最特殊的味道。談起食材、說到料理,林泉自信地說,沒人做過我們正在做的事情。我不是要替台灣定義什麼,而是希望能代表台灣做些什麼。(文:吳雨潔 攝影:邱劍英 @imageinstagram ) ⠀ #林泉 #richielin #MUME #chef #餐廳 #食材 #幸福台灣味 #天下雜誌 #taiwan #restaurant #ingredients #culinaryarts #letseatintaiwaneseway #photography #lifestyle #commonwealth_magazine_english
- .⠀ MUME餐廳主廚林泉(Richie Lin)去年成立了Studio,親自到野外搜集台灣原生種,希望為台灣食材建立資料庫,這是長時間的功課。希望找到屬於台灣的味道,最特殊的味道。談起食材、說到料理,林泉自信地說,沒人做過我們正在做的事情。我不是要替台灣定義什麼,而是希望能代表台灣做些什麼。(文:吳雨潔 攝影:邱劍英 @imageinstagram ) ⠀ #林泉 #richielin #MUME #chef #餐廳 #食材 #幸福台灣味 #天下雜誌 #taiwan #restaurant #ingredients #culinaryarts #letseatintaiwaneseway #photography #lifestyle #commonwealth_magazine_english
- MUSHROOM PORRIDGE Slow Cooked Egg Princess Matsutake Cordia This was the vegetarian "Bigger" course at MUME. The porridge was made with barley with a nice chewy texture and rich flavor. Strong mushroom flavor. Cordia is a genus of flowering plants. Some species have edible fruits. I believe the cordia they used here was the fruit of the Fragrant Manjack and is called phoà-pò·-chí (破布子), 樹子仔, or 樹子(chhiū-chí) in Taiwan where they are eaten pickled. When the whole porridge was mixed together with the egg, it all blended into a great tasting concoction. A lovely vegetarian course indeed.
- MUSHROOM PORRIDGE Slow Cooked Egg Princess Matsutake Cordia This was the vegetarian "Bigger" course at MUME. The porridge was made with barley with a nice chewy texture and rich flavor. Strong mushroom flavor. Cordia is a genus of flowering plants. Some species have edible fruits. I believe the cordia they used here was the fruit of the Fragrant Manjack and is called phoà-pò·-chí (破布子), 樹子仔, or 樹子(chhiū-chí) in Taiwan where they are eaten pickled. When the whole porridge was mixed together with the egg, it all blended into a great tasting concoction. A lovely vegetarian course indeed.
- MUSHROOM PORRIDGE Slow Cooked Egg Princess Matsutake Cordia This was the vegetarian "Bigger" course at MUME. The porridge was made with barley with a nice chewy texture and rich flavor. Strong mushroom flavor. Cordia is a genus of flowering plants. Some species have edible fruits. I believe the cordia they used here was the fruit of the Fragrant Manjack and is called phoà-pò·-chí (破布子), 樹子仔, or 樹子(chhiū-chí) in Taiwan where they are eaten pickled. When the whole porridge was mixed together with the egg, it all blended into a great tasting concoction. A lovely vegetarian course indeed.
- TOMATO Lemon Creme Fraiche Loquat Tomato Water Jelly MUME now has an exclusively a la carte menu. This is one of the "SMALLER" or appetizer courses. Different varieties of local Taiwanese tomatoes were used here. What differentiated this tomato dish from other typical new Nordic cuisine style tomato dish was turning the tomato water into jelly, rather than the more usual liquid tomato water. Lovely tomato flavored which worked very well with jelly instead of just water.
- TOMATO Lemon Creme Fraiche Loquat Tomato Water Jelly MUME now has an exclusively a la carte menu. This is one of the "SMALLER" or appetizer courses. Different varieties of local Taiwanese tomatoes were used here. What differentiated this tomato dish from other typical new Nordic cuisine style tomato dish was turning the tomato water into jelly, rather than the more usual liquid tomato water. Lovely tomato flavored which worked very well with jelly instead of just water.
- TOMATO Lemon Creme Fraiche Loquat Tomato Water Jelly MUME now has an exclusively a la carte menu. This is one of the "SMALLER" or appetizer courses. Different varieties of local Taiwanese tomatoes were used here. What differentiated this tomato dish from other typical new Nordic cuisine style tomato dish was turning the tomato water into jelly, rather than the more usual liquid tomato water. Lovely tomato flavored which worked very well with jelly instead of just water.

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