I’ll list one starred restaurant of interest to me: Nobuo in Taipei.
Michelin provides these details:
With a Japanese façade and a Scandinavian-inspired interior, NOBUO is all about breaking boundaries. Born in Taiwan and raised in Japan, the head chef revisits his cultural roots, marrying Franco-Japanese techniques with Taiwanese produce. The single tasting menu is visually minimalist but packed in intensity. The scallops stand out in texture and umami, the meat demonstrates well-honed French technique and the curry is inspired by his childhood memories.
Source: NOBUO – Taipei - a MICHELIN Guide Restaurant
A meal at Nobuo apparently ends with the comforts of Japanese curry rice, pictured here:
Photo credit: Michael Fei
Michael Fei’s account of dining at Nobuo is, as usual, exemplary. He typically hates the mandatory set course menu trend in Taipei’s fine dining scene, so his praise in the account below (mixed in, of course, with critiques and suggestions) is noteworthy.
Guy