RAW, the two-Michelin-star restaurant with an endless waitlist and one of the hardest reservations to land, served us a 10-course tasting menu: dehydrated scallop with goji berry chicken soup, grilled squid with smoked caviar and quinoa, and abalone cooked with Chinese herbs in a liver-and-seaweed sauce.
Eight kinds of mushrooms with French-toast-like bread, monkfish liver rich in omega-3, sweet stone crab paired with yuzu and sea urchin roe, and pan-seared tuna ribs coated in seasoning, served with Taiwanese-style risotto.
We finished with herbal tea jelly and truffle cream, KVL pork steak in a vanilla sauce, papaya and yuzu-lime jelly, herbal whiskey-caramel ice cream, and shaved pear with granola. The course was 5,888 TWD, including both still and sparkling water.
