EDITOR Annie Lu | TRANSLATOR Sherry Chen | ART DESIGN Ariel Hu | PHOTOGRAPHER Wade Wu
今年甫摘下米其林一星的 WOK by O’BOND，以獨特的「大中華料理」風格和實驗性菜單吸引不少饕客的目光， 其結合東西方的烹調技法，並以現代手法重新演繹傳統中華料理。WOK by O’BOND 的名字既取自「炒鍋」的核 心概念，也帶有「Welcome everyone to wok in」的邀請意味，歡迎每一位顧客前來探索他們對味道的創新演繹。
Recently awarded a Michelin one-star, WOK by O’BOND has captivated gourmets with its bold reinterpretation of Chinese cuisine with its experiential menu. The cuisine blends Eastern and Western techniques, reinventing traditional Chinese dishes with a contemporary twist. The restaurant is named after the heart of the Chinese wok, and a warm greeting to “Welcome everyone to wok in,” inviting every guest to explore the reinterpretation of flavors.
火焰的力量
WOK by O’BOND 的「WOK」指的是「炒鍋」，象徵著大 中華料理的靈魂與精髓，進入餐廳的瞬間，顧客皆能 透過低矮的玻璃窗口，清楚到廚師專注地在炒鍋旁翻炒的動 作。主廚曾治淮提到:「我們把常設於後方的廚房搬到前面， 就是想讓顧客能看到炒鍋的過程，這不僅是烹調，也是我們 與顧客之間的一種交流。」這個窗口設計刻意讓視線聚焦在 鍋子上，而非廚師身上，為的就是展現出中華料理的力量， 讓顧客感受火焰在鍋中跳動的氣勢。此外整個餐廳內以紅色 為主調，如同劇場裡的紅色絨布，象徵著熱情與戲劇感，至 於為什麼使用紅色，主廚曾治淮解釋說:「紅色就像劇場的 紅色絨布，是一種強烈的存在感，也讓顧客在進入空間時感 受到我們對料理的專注。」餐廳整體設計上靈感也來自劇場 聚光燈的舞台效果，運用了三角形、光影設計，使每張餐桌 都成為視覺焦點。這樣的設計讓每位顧客在用餐時，宛若徜徉於劇場表演中，並隨著紅色氛圍，感受著中華料理的熱烈與餐廳對各個族群文化融合的深厚情感。
THE POWER OF FIRE
At the core of WOK by O’BOND is the wok, a bowl- shaped Chinese pan that is also the symbol of the soul and essence of Chinese cuisine. Upon entering the restaurant, guests can see through a low glass window where chefs are intensely and rhythmically stir-frying in motion. Head Chef James Tseng explains: “We’ve brought the kitchen to the forefront so diners can witness stir-frying by wok in action. It’s not just cooking—it is a dialogue between us and our guests.” The window’s design deliberately centers attention on the wok rather than on the chefs, presenting the raw power of Chinese cuisine and the dynamic momentum of the flame leaping within the pan.
The interior of the restaurant is drenched in vibrant red hues, reminiscent of velvet curtains in a grand theater, symbolizing passion and theatricality. Chef Tseng explains: “Red has a commanding presence, much like stage curtains. It symbolizes passion, intensity, and our devotion to culinary.” Inspired by the stage lighting, the interior is decorated with angular designs and an interplay of light and shadow to create a stage-like ambiance, ensuring every table is the centerpiece. While dining, guests are fully immersed in the performance, where they can feel the passion and sentiments where Chinese cuisine devotes paying homage to every group and culture.
Theatrical Ambience in the Restaurant Inside WOK by O’BOND.
WOK by O’BOND Head Chef James Tseng.
創新的實踐
相較於其他餐廳，WOK by O’BOND 的 Experimental Menu， 是每四個月更換一次，猶如連載劇集的「episode」形式， 無固定招牌菜，每次都是全新的創作挑戰，發想的部分則是 由主廚曾治淮與創辦人劉明杰共同構思菜單，他們從法餐的 精細技法與調酒的創新思維中汲取靈感，結合中華料理的風 味，打造出獨特的融合料理，例如一道「涼皮子」，靈感來 自四川經典的涼皮，原本應該是濃厚的麻醬調味，他們卻運 用調酒中的澄清技術，將麻醬變得輕盈透亮，再搭配白蘆 筍、大頭菜與透抽慕斯，「我們希望在口感上做到輕盈而不失風味，這就是所謂的實驗性料理，打破傳統框架，讓顧客 在熟悉中感受到新的驚喜。」曾治淮說道。對於接下來最想 致敬的菜色，他透露:「我們未來想探索民國初期的酒家菜， 希望將這段時期的經典風味重新詮釋，讓顧客品嚐到這些歷史中的味道。」
PRACTICING CULINARY INNOVATION
At WOK by O’BOND, Unlike traditional restaurants, WOK by O’BOND introduces an Experimental Menu that changes the menu every four months, a presentation of “episodic” drama that includes no signature dishes, only fresh challenges and original creations each season. Head Chef James Tseng and co-founder Tom Liu collaboratively craft these inventive menus, drawing inspiration from the meticulous techniques of French cuisine and the creativity of mixology, fusing bold flavors of Chinese cuisine to create French and Chinese-influenced dishes.
For instance, the “Liangpi” (cold noodles) inspired by the classic Sichuan dish traditionally drenched in rich sesame paste, was reinvented with clarification techniques in mixology to render the sesame sauce light and translucent. The dish is elevated with white asparagus, turnip, and squid mousse. “We aim for a balance that is light yet flavorful. This is what experimental cuisine means to us: breaking traditional framing while delivering unexpected pleasures in familiarity,” Chef Tseng explains.
Looking ahead, the team hopes to honor the culinary heritage of the Republic of China in the early 20th century, the ‘banquet cuisine’. Chef Tseng noted, “We want to revisit the iconic flavors of this era and reinterpret them for modern diners, and recreate the flavor of history on their plates.”
浙醬滷鴨，概念發想自浙江菜系的醬鴨，底部為酥炸的黑糖饅頭，提供 脆口的口感，上面搭配使用鴨腿及自製莫雷醬汁製成的鴨腿 rillete，上方覆 蓋使用台東洛神花及紅玉紅茶製成的果凍片，提供優雅的酸度及果香，最 後點綴黑胡椒，增添豐富的香料氣息。
Zhejiang Duck Rillette, Inspired by the Traditional Zhejiang-style Braised Duck. A Base of Fried Black Sugar Bun, Adding Delightful Crunchiness. Topping the Bun is a Rillette Made from Duck Leg and House-made Mole Sauce, Covered with Taitung Roselle Ruby Red Tea Jelly, a Touch of Elegant Acidity and Fruity Notes. Finished with a Sprinkle of Black Pepper with a Rich Spiced Aroma.
情感的寄託
WOK by O’BOND 的料理其實也融入了一些主廚曾治淮對家人 和童年的深厚情感，「我們想透過料理，讓顧客感受到其中的情感，這些都是我對家人和成長記憶的回憶。」主廚解釋道。像是「聖母派」這道甜點便是其中的代表之一，靈感來自於他在大甲鎮瀾宮附近成長時經常吃的「媽祖派」奶油酥餅，這道甜點將大甲芋頭內餡與台式麻糬融入千層酥皮中，並藉由調酒裡常用的技術，加入帶有檀木香氣的奶醬，讓食客在品嚐時仿佛置身於香火鼎盛的媽祖廟，感受到濃濃的台灣味。除此之外，主廚為了紀念阿嬤，曾設計一道像是玉鐲的甜點，這道甜點的靈感源於他阿嬤手上常戴的一只玉鐲，所以主廚特意將苦瓜入菜，創造出形似玉鐲的外觀，寓意著這段珍貴的祖孫情，過去他在餐桌旁分享這段故事時，甚至有顧客眼泛淚光差點落淚，而這樣的設計不僅讓顧客品嚐到美味，更能體會到一道道料理背後深藏的情感故事。
A TASTE OF SENTIMENT
At WOK by O’BOND, some dishes carry childhood memories and familial bonds of Head Chef James Tseng. “Through our creations, I hope guests can resonate with the emotions behind the dishes—these are narratives of my childhood and family moments that I cherish,” he explains.
One creation, such as the dessert “Mother of Butter Shortbread,” is a homage to his upbringing near the revered Dajia Jenn Lann Temple. Inspired by the traditional “Matsu Butter Shortbread,” a buttery pastry beloved in his hometown, Chef Tseng reimagines the pastry with layers of mille-feuille filled with Dajia taro paste and Taiwanese-style mochi. The dessert is enhanced with sandalwood-infused cream sauce, crafted with mixology techniques. Each bite evokes the bustling temple wafted with incense, immersing diners with distinctive Taiwanese flavor.
Another deep personal creation honors his grandmother—a dessert modeled after the jade bracelet she always wore. The dish is made with bitter melon, taking on the bracelet’s signature circular form as a
heartfelt symbol of their bond. Chef Tseng recounts how sharing this story at the dining table moved the guests deeply, putting them in tears. To him, it is a dish that lets guests savor the dishes while immersing in the emotional resonance of his cuisine.
涼皮子，以四川涼皮的架構結構重組風味，主體使用西谷米呈現涼皮的口感，並拌入自製辣油呼應原本的四川紅油，旁邊搭配台灣秋冬特有的白蘆 筍、A 菜心及醃漬大頭菜增添口腔的複雜度，同時帶出鮮味、酸度及苦韻，醬汁則是使用花生及白蘆筍澄清後取代原先川菜涼皮的四川麻醬。 Liangpi, A Reconstructed Sichuan-style Cold Noodle, Uses Sago to Create a Chewy Texture of the Traditional Liangpi. Tossed in a House-made Chili Oil Reminiscent of Sichuan Chili Oil, Complemented with Seasonal Taiwanese Winter White Asparagus, Taiwanese Lettuce Hearts, and Pickled Daikon for Added Complexity, Delivering Umami, Acidity, and Bitterness. The Sauce Replaces the Classic Sichuan Chili Sesame Dressing with a Clarified Blend of Peanuts and White Asparagus.
東北醬滷豆薯，概念源自於東北醬滷的手法，東北醬滷會使用到大量的醬油滷製，他們則是使自馬來西亞肉骨茶的味型轉化，並且加入茵陳蒿及中式 辛香料以法式 jus 的手法製成，再搭配豆薯滷至入味，底部為百香果泡椒卡士達醬，增添果香及辛辣感，旁邊搭配的是醬漬蛋黃醬增添風味，上面則 點綴酥炸金針菇，增添豐富的鮮味及爽脆的口感。
Northeastern-Style Braised Jicama, Inspired by Northeastern China’s Braising Techniques that Braises with Soy Sauce. They Adopted the Malaysian Bak Kut Teh Way to Transform the Dish with Artemisia Capillaris and Chinese Spices, Creating a French Jus. Jicama is Slow-braised to Absorb these Rich Flavors. Beneath, a Passionfruit and Pickled Chili Custard Provides a Fruity Hint, with a Side of Marinated Egg Yolk Sauce Adding Umami in Depth. Crispy Fried Enoki Mushrooms on Top Offer an Umami-rich Crunch.
閩熟糟醉鵪鶉，使用甜菜根取代紅麴的顏色及風味，賦予柔和的土壤氣息，同時加入蕈菇高湯、黑豆醬油及辛香料一同低溫滷製鵪鶉入味，胸的 部位以炭烤方式，腿則是以酥炸的方式製成，提供不同口感，旁邊搭配的 是自製青蔥毛豆泥和柚子芥末果醬，增添青草及香料的氣息，底部為自製 的香菜油及香菜粉，帶出些許青草調性的風味。
Quail in Min Cuisine-Inspired Aged Vinasse Sauce, Replaces the Color and
Flavor of Red Yeast Rice with Beet, Adding Soft Earthy Flavors. The Quail is Slow- braised in a Broth of Mushroom, Black Bean Soy Sauce, and Spices. The Breast is Charcoal-grilled, While the Leg is Fried for a Contrasting Crispiness. The Dish is Complemented by House-made Edamame and Scallion Purée, Pomelo-mustard Marmalade, and a Base of Cilantro Oil and Powder, Adding Herbaceous and Spices Accents to Enhance the Depth.
星級的榮耀
談及摘下米其林一星的榮耀，主廚曾治淮坦言:「沒想到會來得這麼快，這既是鼓勵也是一種自我要求。我們希望不僅能保持創作強度，也能進一步提升服務品質，讓每位因為這 顆星而來的顧客都能感受到我們對料理的熱情與創新。」未來，WOK by O‘BOND 計劃拓展海外能見度，主廚表示他們正在積極洽談國際合作，希望能將台灣的料理文化推向更多的國際市場，餐廳目前正在籌劃於曼谷等地推出新的合作，並計劃展開跨國客座等項目，進一步提升品牌的曝光度。
STELLAR ACCOLADES
Reflecting on the honor of earning a Michelin one- star, Chef James Tseng admits, “I didn’t expect it to happen so quickly. It’s both a reward and a challenge to push ourselves further. We aim not only to maintain our creative momentum but also to elevate our service quality, ensuring every guest drawn by this star experiences our passion and innovation.”
Looking ahead, WOK by O’BOND is set to expand its global footprint. Chef Tseng plans for international collaborations to further Taiwan’s culinary culture. Discussions are underway for partnerships in Bangkok and beyond, including cross-border guest chef programs and other initiatives to enhance the brand’s visibility.
發表迴響