We also like to share the pleasure and passion that derives from food. With classic French touches, I create my own haute cuisine by fusing local produce with luxury ingredients from all over the world.Ĭourteous and gracious service at Le Moût is also important. Whether it’s the freshly delivered Silkie Hen’s egg, sweet baby carrot from Nanto’s organic farm, freshly plucked Angelica sprouts, line-caught Wild Amadai from Taiwan’s North – Eastern coastline, black truffle from Perigord, the far flung Beluga caviar, or the buttery Wagyu beef, it is a sensational combination that belongs to Taiwan and only indulges at Le Moût. When luxury products from around the world meet Taiwan local delicacies, there is an instant spark. Elements such as sun, air, rain, soil, climate and gradient produce different varieties from one harvest to another, which is why every vineyard has its own unique characteristic. In the French language of viticulture, “Terroir” can be defined as the land that is part of Mother Nature and essential for growth. What do you think makes you, and Le Moût, stand out? It is also a tremendous encouragement for our team and their uncompromising standards and dedication. It is a great privilege to have my work recognised by the respected industry experts who make up The Diner’s Club World’s 50 Best Restaurants Academy. From an early age I appreciated the pleasures that derive from preparing and sharing meals. Growing up in Taiwan, food has always been an integral part of my heritage. How does it feel to be re recognised for your work?Īs a chef who strives for perfection, I am truly thrilled to receive the Veuve Clicquot Asia’s Best Female Chef award from Asia’s 50 Best Restaurants. You’ve just been named as Veuve Clicquot Asia’s Best Female Chef for 2014.
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