The "ROOMMATE" food and wine project takes the homonym of Room and MUME, and the main visual shows the free and unrestrained style of this project.

(Provided by ROOM by Le Kief) [Reporter Tu Yingru/Taipei Report] Taipei has the most experimental spirit, and the bar ROOM by Le Kief, which leads the trend of food trends every season, has invited Asia's 50 best restaurants in early 2023 MUME jointly launched the "ROOMMATE" food and wine project to celebrate the beginning of the new year with a relaxed and lively cocktail pairing.

Seven, the manager of Room by Le Kief, said: "The original setting of this season is no frame and no boundaries. In addition, the names of the two stores were accidentally spelled together, so I took the name ROOMUME. It sounds like ROOMMATE ( Roommates), it’s like a situation where two roommates have a whim in the dormitory and brainstorming generates inspiration.”

Chef Lin Quan (Richie) of MUME, Asia's top 50 sustainable restaurants.

(Provided by ROOM by Le Kief) With sustainability as the core theme, MUME has been selected by Asia's 50 Best, La Liste and Michelin Guide for consecutive years, and won the "Flor de Caña Sustainable Restaurant" by Asia's 50 Best Restaurant (Asia's 50 Best Academy) in 2022 Award", the restaurant uses nearly 90% local ingredients, emphasizes zero waste, and focuses on every detail of the perfect use of ingredients.

Chef Richie expects to maximize seasonal cuisine and local characteristics, establish the concept of Sense of Place, and create a unique experience for guests.

The cocktail pairing co-created with ROOM this time also brings this kind of thinking into it. Foodies can find many clues of MUME’s classic elements in the meals.

In this cooperation, Richie will present the dishes first, and Seven will propose the wines. One after another, sparks of delicious sparks are created. Starting from "the dishes that the chef himself would like to eat when drinking after get off work", the five The set meal of one dish and five cups of mixed drinks is less complicated and elaborate, and more relaxed.

The first appetizer: Wagyu tartare, preserved radish, pickled onions, served with white wine, berries, soy sauce, gin.

(Provided by ROOM by Le Kief) The first combination is a lively straight-ball matchup. The heavy-flavored wagyu tartar is mixed with mayonnaise, and then preserved radish and pickled onions are added to bring out the acidity and crispness. Clear MUME style.

The first glass of wine paired with wagyu tartare, the blood red echoes the color of the beef, the fresh berry acidity with a little micro-bubbles, combined with the light woody tone, and soy sauce is added to bring out a hint of creamy flavor and umami sauce.

The second appetizer: rouge shrimp, seasonal fruit, tiger milk (Lechedetigre), with peach, guava, coconut, peat, juniper.

(Provided by ROOM by Le Kief) The second appetizer uses Richie's favorite ingredients, rouge shrimp, with seasonal fruits and persimmons made of tiger's milk sauce, some vinegar pickled shallots, ginger, lemon balm, and then decorated with horseshoe and Basil oil, South American style mixed with Taiwan flavor, extra interesting.

Echoing this cold appetizer, Seven chose a wine with a strong sense of peat smoke, and then brought in the fruity aromas of tropical fruits such as peach and guava. balance.

Yogurt fried bread balls, trout roe served with Moscato, Chardonnay, dill, pepper.

(Photographed by reporter Tu Yingru) Who wouldn't want some fried food while drinking?

But this is not an ordinary fried food. The chef mixes Crème Fraîche with yoghurt and pours it into the "crispy bread ball". Then it is served with trout roe to enhance the taste, bringing out the saltiness and umami taste. It is soft and crispy after one bite, and sprinkled with a little pepper powder, it is very tempting to dissolve the possible greasy feeling of fried food and milk fat. It is paired with refreshing winetail based on two kinds of white wine, the freshness of dill and the spicy aroma of peppercorns, Bite the richness of the yogurt, and let the flavor pile up into a combination that makes people want to refill.

MUME Salad, fresh herbs, salted kombu sauce served with tomato, yuzu, black pepper, brown sugar miso mousse.

(Photographed by reporter Tu Yingru) Richie specially arranged another refreshing classic dish after fried food: MUME Salad.

Wild vegetables and fresh herbs are topped with a special sauce made of salted kombu, which brings out the strong flavor of seaweed and umami.

Pair it with a tomato-based drink with a strong aroma of grapefruit, as if adding a second salad dressing.

Finally, the brown sugar miso mousse is squeezed, and a small amount of black pepper is shaved. The spicy and salty taste is intertwined, like a refreshing variation of bloody mary.

Main course: Wagyu beef tongue, pearl noodles in abalone sauce, beef sauce with Cabernet Sauvignon, Merlot, Balsamic Vinegar, black pepper, and blue cheese.

(Provided by ROOM by Le Kief) Refreshing appetizers must not be without meat. The main course is Wagyu beef tongue. The beef tongue is marinated in broth until soft and tender, and then grilled. The taste has a little burnt aroma, thick and delicious.

The bottom is covered with Sardinian pearl noodles seasoned with Parmesan cheese and abalone sauce, which adds a different taste and satisfies the taste buds.

With meat dishes, Seven brought out ROOM's always popular red wine concoction, with the taste of warm oak and black fruit, the elegant acidity of a little balsamic vinegar, and the last long and subtle finish comes from the unique blue cheese flavor.

From January 2023, the business hours of ROOM by Le Kief will be adjusted to every Wednesday to Saturday, 19:00-01:00; 22:00–01:00 À la carte will add a signature cocktail pairing package menu.

For details, please refer to the link.

(Drinking too much alcohol is bad for your health)

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