Image reproduced from 中央社

The contemporary Asian restaurant 'Golden' in Taipei is welcoming the summer with a fresh new vibe. Led by Michelin-starred chef Kin Lin (Chef Kin), the restaurant has meticulously crafted a brand-new menu, inspired by his memories growing up in Hong Kong and a decade of dining experiences in Taiwan, fused with flavor inspirations from his travels around the world, creating a taste journey that feels both familiar and new for diners.

The new menu continues to embody the spirit of presenting contemporary Asian cuisine in a tapas format, allowing guests to easily order small dishes, whether dining solo for a relaxing dinner or gathering with friends, all while enjoying great flavors without needing any particular occasion.

This summer menu maintains a blend of tradition and innovation, with appetizers like 'Grilled Beef Tongue,' which combines the charcoal-grilled essence of Japanese izakayas with the tanginess of Mexican salsa and the aromatic touch of Taiwanese sesame oil. Another interesting dish, 'Stuffed Chicken Wing with Chili Pepper' cleverly merges Cantonese-style soup stuffing with the comfort of Taiwanese home cooking, with a rich broth made from old hen that offers warmth and fragrant notes.

Main dishes like 'Beef Short Rib Char Siu' skillfully fuse Japanese beef bowl, Hong Kong char siu, and Southeast Asian spices, showcasing a delicious cultural interplay. The 'Grilled Tiger Prawns' bring together elements of the golden sand flavor and various traditional Hong Kong styles, achieving a harmonious balance.

In the dessert section, the restaurant infuses Asian essence into French techniques, presenting delightful treats such as the 'Hakka Tea Cream Puff' blended with traditional Hakka flavors, and 'Blueberry Pavlova,' which is elegantly sweet and carries hints of Eastern flavors, perfectly concluding this culinary odyssey.

Alongside enjoying the food, do not miss the collaborative event between 'Golden' and the adjacent wine bar 'Afterglo': the 'Cock Fight' project. The event features Michelin two-star chef Jun Lee from Seoul's 'SOIGNÉ,' who will reinterpret the classic Korean soup 'Galbitang' through a fine dining perspective.

This collaborative event will take place on the evening of June 30, simultaneously at both 'Afterglo' and 'Golden.' As seating is limited, reservations are being accepted from today. This unique dinner featuring the collaboration of renowned chefs will provide diners with an opportunity to savor dishes created by these talented culinary minds.