STAY – Michelin 3-star restaurant in Taipei – first post on Taipei trip – January 2012

I spent the first night of our 5 day trip to Taipei at the Michelin 3-star STAY restaurant in Taipei 101. An exceptional experience that introduced to the best service and great food to Taipei.

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I spent a 5 day break last week visiting Taipei, which is said to be one of the most sophisticated gourmet cities in Asia. Of course I couldn’t wait to try the second Michelin restaurant of the city named STAY on the first day of arrival. It was a great choice to start the trip as the food is excellent and the elegant ambiance without traditional formality comforted us.

STAY is located in Taipei 101 and is established by Yannick Alléno, the head chef of Le Meurice who has been awarded the ultimate accolade of 3 Michelin stars and elected “Best Chef in France.”

Bread basket with canapes

Bread basket with canapes

Burrata mozzarella with confit tomato, pesto, pine nuts and rocket salad - Amazing Italian appetizer to start a Michelin French dinner!

Burrata mozzarella with confit tomato, pesto, pine nuts and rocket salad – Amazing Italian appetizer to start a Michelin French dinner!

Roasted chest nut with foie gras soup

Roasted chest nut with foie gras soup

Egg in cocotte style served with garlic bread and parmesan espuna

Egg in cocotte style served with garlic bread and parmesan espuna

Oven baked veal mignon - great combination of Ziti pastam parmesan cheese and veal.

Oven baked veal mignon – great combination of Ziti pastam parmesan cheese and veal.

Traditional French steak and black pepper sauce served with French fries - classic dish that you can find in any bistro in Paris

Traditional French steak and black pepper sauce served with French fries – classic dish that you can find in any bistro in Paris

Sweet mignardises (lemon tart and dark chocolate bine) - pre dessert

Sweet mignardises (lemon tart and dark chocolate bine) – pre dessert

Traditional brownie with vanilla and hazelnut mousse

Traditional brownie with vanilla and hazelnut mousse

Beautiful pastry corner in the restaurant

Beautiful pastry corner in the restaurant

Beautiful pastry corner in the restaurant

Beautiful pastry corner in the restaurant

One of the two private dining rooms

One of the two private dining rooms

Main dining area

Main dining area

Big dining table (up to 24 guests)

Big dining table (up to 24 guests)

View to the kitchen from one of the private dining room (one way mirror)

View to the kitchen from one of the private dining room (one way mirror)

The kitchen is designed by Chef Sebastian - an amazing kitchen that I always dream about...

The kitchen is designed by Chef Sebastian – an amazing kitchen that I always dream about…

Extremely friendly, hospitable and talented chef Sebastien Lefort. Together with the restaurant's head sommerlier Yohann Pinol, who took best care of us and so kind to show us the restaurant.

Extremely friendly, hospitable and talented chef Sebastien Lefort. Together with the restaurant’s head sommerlier Yohann Pinol, who took best care of us and so kind to show us the restaurant.

More on Taipei trip is coming in the next two blogs…

About Egidio Latorraca

I am working as Cluster Executive Sous Chef at Hilton Sukhumvit and DoubleTree Hotel in Bangkok (Thailand), following a stint as Junior Executive Sous Chef at Intercontinental Bali Resort (Indonesia). Previously I also worked in kitchens across Europe – principally in Milan and Paris until 2005 before heading East, first to Australia then to Hong Kong, Macau and Hanoi (Vietnam)

2 Responses to STAY – Michelin 3-star restaurant in Taipei – first post on Taipei trip – January 2012

  1. Ms Chan says:

    I would like to make a reservation on 13 Jan 2013, a table for 2 at 7:00pm. It’s for birthday occasion.
    Meanwhile, may I know your address?

    I look forward to your reply.

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