EDITOR Annie Chien｜TRANSLATOR Aurora Lin｜PHOTOGRAPHER Wade Wu
四面環海的台灣，擁有極其豐富的海洋資源，在這一片珍貴土地上，COAST作為台灣首家當代沿海料理餐廳，獨具匠心將在地珍饈與國際餐飲潮流交織，一場嶄新的味蕾旅程在此展開。COAST靈魂之一，正是享譽國際的泰國名廚——Ian Kittichai，這回重磅邀請Ian分享，COAST將東南亞料理精髓結合台灣食材，在春季新菜單中持續揮灑創意，同時承載藝術文化底蘊的料理新風貌。
A Contemporary Coastal Culinary Odyssey — COAST and Thai Culinary Virtuoso Ian Kittichai’s Seasonal Journey of Flavour
Nestled within the embrace of the sea, Taiwan’s bountiful marine resources offer a rich canvas for culinary expression. COAST, the nation’s first fine dining restaurant dedicated to contemporary coastal cuisine, masterfully weaves the essence of local ingredients with the language of global gastronomy. The result is an extraordinary tasting experience that invites guests on an evocative journey of the senses.
At the heart of COAST’s creative vision is internationally celebrated Thai chef Ian Kittichai. This season, his refined culinary philosophy takes center stage once more as he introduces a spring menu that reimagines Southeast Asian flavors through the lens of Taiwanese terroir-each dish steeped in cultural resonance, artistic intention, and emotional depth.
在海洋與文化間 細品當代沿海料理
談起COAST春季新菜單，Chef Ian眼中閃耀著對食材的熱忱！以當季鮮美的台灣花枝，融合泰式經典「Lon」醬，創作「Squid / Ajaad / Lon（透抽 / 阿稼 / 瓏）」 這道風味濃烈而料理細膩的佳餚。椰奶、南薑、蝦醬、香茅、羅望子、墨魚醬、白胡椒交織出黑墨色的Lon 醬，層次豐富而濃郁，酸甜醃漬小菜Ajaad的加入，更添一抹靈動之感。「在地食材的美好、料理元素的平衡、創新且具藝術的料理方式，同時保有地方感與連結。」——這一道美食，訴說著Ian心目中台灣的象徵。
在 「Tuna / Lemongrass / Larb（鮪魚 / 香茅 / 拉帕）」這道料理中，Chef Ian向自己20年前於紐約Soho創作的經典泰北Larb沙拉致敬。選用台灣鮪魚，搭配香草與香茅凍膜，清新而爽口，展現泰式料理的精髓，也承載著主廚的料理回憶。
Between Ocean and Culture — The Spirit of Contemporary Coastal Cuisine
Speaking about the spring tasting menu, Chef Ian’s eyes shimmer with the unmistakable spark of culinary passion. One of his most captivating creations, Squid / Ajaad / Lon, embodies the heart of the season: a deeply intricate dish that pays tribute to the traditional Thai “Lon” while showcasing the brilliance of local squid.
A striking black sauce made from coconut cream, galangal, shrimp paste, lemongrass, tamarind, squid ink, and white pepper delivers a luscious depth of flavor. Complemented by Ajaad–a bright, tangy Thai-style pickle-the dish unfolds in harmonious contrast. “It’s about celebrating the beauty of local ingredients, achieving balance, and crafting something inventive yet deeply rooted in a sense of place,” Ian explains. The dish is, in every sense, a poetic reflection of Taiwan through his eyes.
Equally memorable is Tuna / Lemongrass / Larb, a delicate reinterpretation of a dish Ian first introduced over two decades ago in SoHo, New York. This contemporary homage to the Northern Thai classic features pristine Taiwanese tuna, paired with fresh herbs and a chilled lemongrass gelée. Light, vibrant, and arrestingly refined, it distills the soul of Thai cuisine while evoking the chef’s own culinary legacy.
泰國廚神Ian Kittichai 在台烹調記憶與情感滋味
美食的溫度，不僅能收服味蕾，更能感動人心。對生活細微之處的體會，對情感與世界的探索，往往能化為料理的靈感——Chef Ian的料理哲學，源於對食材的尊重，及對萬物的敏銳體悟。多年來遊歷各地，在觀察、品味與不斷學習之間，將不同文化融入本身的料理風格，成就「泰國廚神」的美譽。從米其林星級餐廳到私廚料理，從甜點設計到廚藝節目主持、出版暢銷書籍，耀眼的光環之下，是一顆不變的初心與謙遜精神：「沒有團隊，我無法達到今天的一切。」COAST的成功，是團隊努力的結晶，也體現著Ian對於美食與夥伴們的敬愛。
Ian Kittichai — Infusing Memory and Emotion into Taiwanese Soil
In Ian Kittichai’s kitchen, food is never merely nourishment-it is emotion, memory, and a narrative of places lived and loved. His culinary philosophy is grounded in reverence for ingredients and shaped by a profound sensitivity to the world around him. Having travelled the globe, his evolving technique blends cultural nuance with intuitive artistry, earning him the title of The Godfather of Modern Thai Cuisine.
From Michelin-starred establishments to private dining salons, from dessert design to television hosting and bestselling cookbooks, Chef Ian’s luminous career is anchored in humility. “None of this would be possible without my team,” he says earnestly. At COAST, that ethos of collaboration is ever-present. Each course is not only a testament to his skill, but a tribute to the collective spirit of the kitchen-a harmony of talent, vision, and mutual respect.
當泰式奶茶蛻變成Fine Dining
COAST招牌解構式泰奶，令饕客讚不絕口，也是Chef Ian的代表作之一，雖不是甜點主廚出身，但甜點卻是Ian眼中，相對能展現創意與趣味性的料理。當初懷著一顆想重新演繹台灣與泰國經典奶茶的心，Ian以細膩的Fine Dining料理方式呈現泰式奶茶，讓COAST的泰式奶茶不僅能喝，也能細嚼！迷你的泰奶冰淇淋杯既充滿趣味，又能細細品味其濃郁風味，回憶起設計這道甜點的靈感，Ian幽默表示：「泰國真的太熱了，所以我決定做成冰杯！」長年熱情如火是泰國的天氣，或許也流露Chef Ian對台灣的熱忱。
When Thai Milk Tea Meets Fine Dining — A Signature Dessert Reimagined
Among COAST’s signature highlights is Ian’s Deconstructed Thai Milk Tea-a dessert that has quickly become a favorite among gourmands. Though not classically trained as a pastry chef, Ian sees dessert as a realm for playful creativity. In this refined rendition, the beloved flavors of Taiwanese and Thai milk tea are transformed into a tasting experience that is at once whimsical and elegant.
A petite Thai tea ice cream cup, delicately composed, offers rich intensity and textural contrast-an unexpected delight that invites both nostalgia and surprise. “Thailand is just too hot,” Ian laughs. “So I decided to make it into something frozen!” His humor reveals not only the inspiration behind the dish, but the enduring warmth he feels for Taiwan-a land that continues to ignite his creativity.
以熱愛為初心 續寫台灣美味篇章
隨著COAST在台灣走過近五個年頭，Chef Ian始終懷抱滿腔熱情，五年前一句「YES！」他與米其林一星餐廳「Mume」主廚林泉合作COAST；5年後，Ian毫無遲疑說道：「台灣，是我在世界上最愛的地方之一！」溫暖的人情、豐饒的食材，令Chef Ian決心繼續深耕於這座充滿活力的美食之島，持續探索海洋與料理的無限未來。
Rooted in Passion, Dedicated to Taiwan
As COAST celebrates its fifth anniversary, Chef Ian reflects on a journey defined by heart, vision, and unwavering dedication. Five years ago, when approached to collaborate with Chef Richie Lin of Michelin-starred MUME, he responded without hesitation: “Yes.” Five years on, that answer has only grown more resolute.
“Taiwan is one of my favorite places in the world,” he declares. The warmth of its people, the abundance of its natural larder, and the creative energy of its dining scene have inspired him to deepen his culinary roots on this vibrant island. For Chef Ian, the journey is far from over-it is an ongoing exploration of coastlines, cultures, and the infinite possibilities of the plate.