元 YUAN - Nantun District

On the anniversary, I came to Yuanyuan in Nantun District with my wife and son, and asked in advance if the restaurant can bring children. After all, this kind of high-end restaurant usually pays more attention to the quality of the meal, but I personally think that if the anniversary is just for the couple to dine and leave the children at home, it is not a good idea. I like it very much, because I also want my son to participate in the anniversary of the parents. At the beginning, my wife went to the Michelin plate restaurant recommended by Michelin, but the dining environment was not stressful, and it was quite friendly to children. The whole dining experience was really quite comfortable. The seemingly simple dishes in the meal are blended with fresh seasonal ingredients, and the chef's sauce is cooked and placed on a plate. It is really a wonderful experience of vision and taste. Even my son enjoys it. Compared with the same price, the whole meal is amazing and the dining experience is very worthwhile, and I will definitely visit again.

Dad's birthday, and eating a Michelin plate should also be. Lucky to book #元YUAN, which is suitable for three-generation gatherings. It combines seasonal local ingredients, traditional Taiwanese snacks and table dishes, adding creativity and exquisite practices, so that the familiar ingredients have a different impact ❤️ Appetizer: # pickled radish The bottom two rolls of pickled radish are covered with seaweed and dragon fruit The pickled radish on the top is rolled with Iberi ham and green beans Spread a slice of pickled apple Garnish with caviar and parsley Pre-dinner bread: #sagegrass honey red bean bread Using the big rat koji grass produced before the Qingming Festival, and matching the big red beans with their own honey, the grass kueh eaten on the Qingming Festival is turned into a pre-dinner bread. Fluffy and fragrant bread, brushed with olive oil and sea salt, baked to a crispy, unforgettable aftertaste. Salad: #gardensalad This is also the proud work of Master A Yuan. He used the flowers he planted in his own garden in Nantou to serve on the plate: more than two dozen kinds of flowers: rose, dianthus, honeysuckle, butterfly pea, pansy, lantern flower... Surrounded by citrus yogurt foam molecules (espuma), Pair it with succulent and sweet Belgian white asparagus for the perfect spring bloom! #black and white cut The must-have black and white cuts at the food stalls, marinated eggs, rice blood, dried bean curd, and 100 pages are carefully marinated by Master A Yuan, and then paired with duck eggs marinated in Shaoxing wine, as well as freshly fried shrimp jujubes, which are hot and fragrant. With the tomato chili sauce made by Master A Yuan, the lo mei has also taken a new level! #dry scallop chrysanthemum soup A common dish in table dishes, Master A Yuan refined it! The chrysanthemum is made of egg skin. The first layer is covered with beef bone marrow, shiitake mushrooms, green bamboo shoots, water lotus, and shredded carrots. The stuffing of scallops, topped with chicken stock, the taste is diverse~ #main course signature lobster Whole shucked Canadian lobster, paired with thick crab sauce: made with big box crab roe and pine leaf crab meat, how can it not be rich! The bottom is covered with dried rice from Taoyuan, and it is the practice of local ingredients feat. Taiwanese wedding banquet dishes. #Main courseAustraliaM9 Wagyu beef Starting from the concept of beef with scallions, the soft and tender Australian Wagyu beef is served with fragrant green onions, next to the fake physalis leaves that the aboriginal people love in Abai/Jinafu, as well as nasturtium and leaves with mustard aroma, paired with Ayuan Homemade kumquat and winter melon sauce brings a variety of eating methods with different flavors. #main dish medicated silky chicken I thought it would be chicken soup, but I didn't expect it to appear in the form of chicken wrapped in paper! It is also the way to set up a table dish "coquette chicken", with licorice, cinnamon powder, sugar, sorghum wine, pepper, soy sauce and chicken stock for 40 minutes. The soft and tender silky chicken thighs are stewed with fine red dates puree, Goji berry granules make the smell of the medicinal diet not strong and sweet. The white dance mushroom next to it makes the taste and smell of silky chicken richer. #rock sugar sauce duck rice Just like running a table, there is always a rice cake after the big dish, so that the foodie who needs rice can pamper the stomach. The duck rice with rock sugar sauce given by Master A Yuan is very small and delicate, and it is served in a delicate egg-shaped porcelain cup. Using Q-bombed Kaohsiung No. 147 rice as the base, the boiled rock sugar sauce is dried, making the sauce duck sweet and spicy. The thinly sliced ​​small pieces of duck meat are not sloppy at all, the knife work is good, the duck meat is soft and tender, garnished with fine shrimp scallions, salted lemon minced, and finally put a leaf of Dixianxiu (coriander), and more Show spirit. #spring dessert Taking Babao Ice as the concept, Xueyan Peach Gum with plum wine As the base, it is paired with the cold round balls that are common in night markets, but changed to a smooth sweet potato version with a thin skin and a lot of filling, and served with ice cream made from Puli vanilla pods, which is down-to-earth yet elegant. The matching tea is red oolong with the aroma of marigold, which makes the tea taste sweet with passion fruit, which is very good. #chef treat dessert I was too full, and the chef also served small and cute desserts. The round chicken cake looks ordinary, but in fact it has a hidden mystery: the texture is very similar to Madeleine, and it is wrapped in kumquat sauce, which adds taste and aroma. When I forked it, I found that the bottom was actually shaped like a coffee bean, which was a lovely surprise. The small green square is wormwood, with strawberry pectin resembling glutinous rice balls on its head, and the little flower on the top is the begonia I used to play with when I was a child! (surprise) The end of a good season. ? #children's meal The appetizers of the children's meal are also surprising when they arrive: Grilled small rolls and pan-fried scallops with cherry radish lettuce salad served with chef's special tomato sauce, the children will kill it in seconds, while saying that it is delicious ? The main meal is the grilled shrimp and mushroom spaghetti with cheese bottom. Did you taste familiar? It's shallots! A Yuan Shi is so cute~ The noodles are cooked well, the sauce is just right, and the grilled shrimp is plump and bigger than I remembered, it is really a masterpiece. It was the first time I brought my family to taste a Michelin-level restaurant. The chef's efforts to blend the seasons and the local food culture can be seen everywhere. It is a very worthwhile feast. The service of the staff in the room is also very attentive, making the family feel warm. Thank you A Yuan and the team! Great memories :)

Appetizer Xinxiang rolls are very refreshing and smooth The signature garden salad is really bright. The asparagus inside is very large, and various wild vegetables and flowers are paired with sweet and sour yogurt sauce. The whole is delicious. Black and white cutting doesn't feel like it, the shrimp and jujube skin is very thin and crisp, but I don't like it myself The dried scallop and chrysanthemum soup is very thick, and the soup is also relatively light and moist. Three main courses: Silkie, Wagyu, Lobster It's nothing to be picky about, but it's not particularly stunning either. The duck rice with rock sugar sauce after the main course was amazing, even if I was very full, I still ate him up again Dessert is nothing The three glasses of wine pairing are all sweet Generally speaking, it belongs to a relatively refreshing style. Although it mainly focuses on exquisite dishes inspired by traditional Taiwanese cuisine, the overall taste is safe and delicious, and it is not particularly impressive.

Recommended by a friend, I chose Yuan for the last dinner of this Taichung trip. So happy because this should be one of my best dining experiences this year. The ingredients are fresh, delicious and creative. From the bread to the dessert, every dish is very delicious, and there is no boring feeling at all. The most worth mentioning is that for guests with dietary restrictions, most restaurants usually remove the ingredients that you do not eat in the original menu, or replace some food that you can eat. But what is amazing is that Yuan did not add or subtract these elements on the original menu, but designed and prepared completely different but complete, delicious dishes that meet personal dietary needs. The point is that every dish that comes up is delicious! There is no sense of "replacement" at all, and some even top my favorites of the day! Because preparing our family's meals was a hassle, each of us had different dietary taboos and habits, so chatting with the chefs during the meal made a fuss to them. Every staff here is very kind, they smiled and said no problem, and told us that they thought and discussed for a long time today how to serve us, because they hope that every guest can have a good Dining experience. All I can say is that the attentiveness, care and thoughtfulness of the restaurant definitely deserves more five stars. The last thing I want to say is that I think it is a blessing to be able to taste Yuan's cuisine at the end of 2021.