TRANSLATION | Eugenia Yang
There was a saying that originated from the Han Dynasty: “While the king’s life depends on people, the people’s life depends on food.” As time passes, the thousand-year-old traditions are also changing their meaning. The definition of food has gone from being a daily substance to a pursuit of a higher quality lifestyle. As the Lunar New Year arrives, let us embark on a Michelin journey, where we get to explore an array of different cuisines—Sichuan, Cantonese, Taiwanese and more—all rich with excellent and delicious flavors.
Rice food takes up a significant meaning in the Taiwanese dining culture, which further represents people’s strong emotions towards rice. Located on the third floor of Grand Mayfull Taipei, MIPON pays tribute to the Taiwanese dining culture. Inspired by early agricultural history, its private dining rooms are named after different farming seasons—Spring Plowing, Summer Planting, Autumn Equinox, Winter Solstice and Harvest. The five rooms can be reserved independently or as one big room. The restaurant also offers a bigger dining room that can accommodate up to 20 people, a symbol of the joy of sharing the rice after harvest.
Taste of Nostalgia
Persisting in the authentic flavors of Taiwanese cuisines, MIPON’S Head Chef Chen draws from his 40 years of culinary experience to recreate the most refined home-style Taiwanese cooking. With his brilliant cooking skills, even street food becomes exquisite delicacies that fully captures the beauty of Taiwanese sentiment. Signature dishes include Steamed Abalone with Fish Maw in Broth that requires eight hours to cook and Deep Fried Yellow Croaker in Sweet and Sour Sauce that evokes a nostalgic taste that remains vivid in our hearts.