{"id":4741,"date":"2025-08-10T14:20:53","date_gmt":"2025-08-10T06:20:53","guid":{"rendered":"https:\/\/www.tastytrip.com\/?p=4741"},"modified":"2025-08-11T12:42:11","modified_gmt":"2025-08-11T04:42:11","slug":"minimal-taichung","status":"publish","type":"post","link":"https:\/\/www.tastytrip.com\/en\/minimal-taichung\/","title":{"rendered":"Exploring MINIMAL, World\u2019s First Michelin-Starred Gelato Shop"},"content":{"rendered":"<p>In\u00a02024,\u00a0one restaurant made gelato its star \u2014 MINIMAL \u2014 and stood out for making gelato its central offering, becoming the world\u2019s only Michelin one-star gelato specialty shop. Its achievement has drawn curious eyes from around the globe.<\/p>\n<p><iframe title=\"\u5168\u7403\u7b2c\u4e00\u5bb6\u7c73\u5176\u6797\u51b0\u5e97\u5728\u53f0\u4e2d\ud83c\udf66\uff01The World\u2019s First &amp; Only Michelin-Starred Gelato Is in Taichung?! MINIMAL\uff5c\u672a\u4f86\u9084\u6703\u958b\u653e\u5167\u7528\u55ce\uff1f\" width=\"800\" height=\"450\" src=\"https:\/\/www.youtube.com\/embed\/xISZnpCmW0M?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<div style=\"text-align: center; margin-top: 4px; margin-bottom: 20px;\">@Jocelyn\u83ef\u59d0's TastyTrip YouTube<\/div>\n<p>Located in Taichung, MINIMAL was founded by chef Arvin Wan (\u842c\u58eb\u5091), who built it on a distinctive vision of flavor aesthetics and minimalist philosophy. Last month, we finally made a special trip to Taichung to see it for ourselves. By around 1 p.m., a small line had already begun forming outside.<\/p>\n<div style=\"line-height: 0;\">\n  <img decoding=\"async\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/08\/min.png\" alt=\"\"><br \/>\n  <img decoding=\"async\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/08\/min1.jpeg\" alt=\"\">\n<\/div>\n<p><center><strong>The Name and Philosophy<\/strong><\/center><\/p>\n<p>Explaining the name, Wan says: <div \/><div \/>\u201cMinimal means smallest, micro, and nowadays also refers to simplicity. Gelato is the purest form of food \u2014 extracting the essence of the ingredient and transforming it into a texture that is straightforward. It releases flavor and melts upon entering the mouth, requiring no chewing. In essence, it is pure and simple. Yet behind this simplicity lies complexity \u2014 a process of balancing and making trade-offs between flavor and structure. It\u2019s a distillation process, which is why I chose the name MINIMAL.\u201d<\/p>\n<p><a href=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/08\/min2.png\"><img fetchpriority=\"high\" decoding=\"async\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/08\/min2.png\" alt=\"\" width=\"1080\" height=\"863\" class=\"aligncenter size-full wp-image-4744\" srcset=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/08\/min2.png 1080w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/08\/min2-300x240.png 300w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/08\/min2-1024x818.png 1024w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/08\/min2-768x614.png 768w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/08\/min2-15x12.png 15w\" sizes=\"(max-width: 1080px) 100vw, 1080px\" \/><\/a><\/p>\n<p><center><strong>From Sur- to MINIMAL<\/strong><\/center><\/p>\n<p>MINIMAL traces its beginnings to\u00a0Wan\u2019s time at the Michelin one-star restaurant Sur- in Taichung. <div \/><div \/>\u201cSur- was founded by four of us. I was in charge of desserts and front of house, while each partner focused on their own specialty. Later, due to lease issues, we had to move and invest fresh capital. After discussions, we had different ideas for the next step. I decided to start MINIMAL.\u201d<\/p>\n<p><center><strong>Shifting from Dine-In to Takeaway Creations<\/strong><\/center><\/p>\n<p>Wan\u00a0admits he has always preferred pure gelato. Initially, dine-in service was part of a mid-term plan, but making gelato for takeaway versus for dine-in is entirely different. <div \/><div \/>For him, pure gelato is like painting on a blank canvas \u2014 limited space where any addition or substitution will shift the balance.\u00a0<\/p>\n<p style=\"text-align: center;\"><img decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/08\/min3.png\" alt=\"\" width=\"1080\" height=\"1620\" \/>@minimal_gelato<\/p>\n<p>This constant process of selection and elimination fascinates him, but it also imposes limits. That led him to experiment with tasting menus, where he could freely add sauces, crisps, and other elements. Last year, he restructured his past works into a tasting menu as a way to summarize that stage, then returned to pure gelato creations. <div \/><div \/>Now, with dine-in service discontinued, whether MINIMAL can retain its Michelin star remains uncertain.<\/p>\n<p style=\"text-align: center;\"><img decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/08\/min4.png\" alt=\"\" width=\"1080\" height=\"1620\" \/>dine-in tasting menu\uff1aLoquat, Fromage Blanc, Hazelnut<\/p>\n<p><center><strong>Culinary Creations in the Style of Gelato<\/strong><\/center><\/p>\n<p>Wan is entirely self-taught in gelato making, having originally trained in classical Western cuisine. His passion eventually drew him into the world of frozen desserts. He observed that most gelato shops adhered to traditional styles and wanted to create something more contemporary \u2014 a space and products that felt modern.<\/p>\n<p><a href=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/08\/min5.png\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/08\/min5.png\" alt=\"\" width=\"865\" height=\"819\" class=\"aligncenter size-full wp-image-4747\" srcset=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/08\/min5.png 865w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/08\/min5-300x284.png 300w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/08\/min5-768x727.png 768w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/08\/min5-13x12.png 13w\" sizes=\"(max-width: 865px) 100vw, 865px\" \/><\/a><\/p>\n<p>\u201cThere are plenty of simple, easygoing gelato\u00a0on the market. I wanted to \u00a0make a different one that people\u00a0might choose depending on mood and occasion.\u201d <div \/><div \/>He describes his work as culinary creations in the style of gelato \u2014 using gelato as a technique and medium to present his culinary philosophy. <div \/><div \/>Wan\u00a0avoids stabilizers almost entirely, resulting in a cleaner, lighter gelato, though its condition changes quickly and must be served immediately under his own supervision.<div \/><div \/>\u201cIf the condition isn\u2019t right, all the details I designed beforehand become meaningless.\u201d<\/p>\n<p>His sorbets contain no ice crystals, melting with a smooth, delicate texture and no graininess at all. While he uses gelato-making techniques, he does not call his creations \u201cauthentic gelato.\u201d Instead, he uses the gelato form to present local\u00a0flavors. Having never studied abroad, he feels this makes him more attuned to the local terroir, and his creations are closer to real life and genuine sensations.<\/p>\n<p><center><strong>Flavor Philosophy and Inspiration<\/strong><\/center><\/p>\n<p>Most of\u00a0Wan\u2019s gelato creations are built around three flavors. <div \/><div \/>\u201cTraditional gelato is more like transforming a single ingredient \u2014 finding a good ingredient, making it into gelato, maybe adding a thought or two, but still keeping it centered on that ingredient. I often start from an idea instead. Inspiration can come from anything \u2014 even a single ingredient, but I imagine the feeling it gives me, then complete it with more elements, much like cooking a dish.\u201d<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/08\/min6.png\" alt=\"\" width=\"1080\" height=\"1620\" \/>@minimal_gelato<\/p>\n<p>His culinary background plays a clear role.Wan\u00a0also draws inspiration from perfumery and mixology: <div \/><div \/>\u201cEvery ingredient presents itself differently in the mouth \u2014 some feel heavier and lack aroma, so I\u2019ll add other ingredients to complete the picture. If the main ingredient lacks fragrance, I add elements that can highlight it.\u201d<\/p>\n<p>When I first tasted his gelato creations, the experience was pure surprise \u2014 \u201cSo this is what it\u2019s like\u2026\u201d. There was an old-world charm, a familiarity that was hard to name, combined with refreshing lightness. The flavors were full and satisfying without heaviness, quenching rather than cloying. He combines ingredients to achieve fullness of flavor without relying solely on sweetness.<\/p>\n<p>For summer ingredients, he finds Chinese medicinal herbs both fascinating and challenging. Each herb has its own personality, but traditional decoction often strips away their unique traits. Extracting their essence requires trial and error, with no ready-made solutions. Recently, he has also explored grain-based flavors. Since grains are high in starch, they tend to thicken gelato \u2014 but he seeks a light, airy texture, so he works to extract aroma without compromising texture.<\/p>\n<p><center><strong>Three Summer Recommendations from Arvin<\/strong><\/center><\/p>\n<p><strong>Sorghum \u00d7 Lychee \u00d7 Green Plum<\/strong><\/p>\n<p>Using the fragrant style of Yushan Daqu sorghum liquor, which carries hints of plum and tropical fruit,\u00a0Wan\u00a0pairs it with lychee and green plum, amplifying and preserving the qualities of both. Sorghum\u2019s aroma is a natural product of fermentation and irreplaceable, so he uses only a small amount to bring out fruity\u00a0notes. This creation continues the tradition of\u00a0local\u00a0shaved ice \u2014 refreshing, melting directly into water without leaving a heavy aftertaste. The first spoonful gives a\u00a0sligh\u00a0taste\u00a0of alcohol, followed by the simultaneous release of lychee and plum, soft and balanced.<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/08\/min8.jpeg\" alt=\"\" width=\"1080\" height=\"1620\" \/>Sorghum \u00d7 Lychee \u00d7 Green Plum<\/p>\n<p><strong>Red Pine \u00d7 Camellia Oil \u00d7 Herbal Tea<\/strong><\/p>\n<p>Built on the foundation of\u00a0red pine, this flavor incorporates herbal tea and a hint of camellia oil, delivering layered botanical notes.\u00a0Camellia oil\u2019s nutty, matcha-like, yet more woodsy fragrance adds depth, while dried, ground red pine deepens the base notes. Since plant oils are liquid at room temperature, the aroma is released instantly;\u00a0Wan\u00a0adds the camellia oil only during the chilling stage for maximum impact.<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/08\/min9.jpeg\" alt=\"\" width=\"1080\" height=\"1620\" \/>Red Pine \u00d7 Camellia Oil \u00d7 Herbal Tea<\/p>\n<p><strong>Biluo Chun \u00d7 Sugarcane \u00d7 Chinese Angelica<\/strong><\/p>\n<p>Centered on Biluo Chun tea, this combination adds sugarcane and Chinese angelica, with mint for lift.\u00a0The tea used is Biluo Chun from Pinglin, enriched with sugarcane juice for lingering sweetness. Chinese angelica and mint\u00a0also\u00a0enhance aroma.\u00a0As tea aromas weaken in cold conditions, Wan developed a method to enhance fragrance, yielding a tea-like freshness that fills the palate without relying on sugar. The result is as refreshing as sipping tea in a spring breeze.<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/08\/min10.jpeg\" alt=\"\" width=\"1080\" height=\"1620\" \/>Biluo Chun \u00d7 Sugarcane \u00d7 Chinese Angelica<\/p>\n<p><center><strong>The Michelin Moment and Personal Beliefs<\/strong><\/center><\/p>\n<p>On the night of the Michelin ceremony, hearing his name announced brought Wan both joy and pressure: \u201cThere was no precedent. I was happy, but the pressure was immense.\u201d<\/p>\n<p>Addressing outside skepticism, he credits his upbringing: \u201cMy mother raised me alone and gave me complete freedom. She passed away young, but she made me feel like I could do anything I wanted,\u201d Wan\u00a0likes to pursue pure ideas and sees constraints as fuel for creativity, \u201cLimitations make me feel like there\u2019s even more I can do. That\u2019s exciting.\u201d <div \/><div \/>To him, craftsmanship is the tool for translating ideas: \u201cTechnique is important, but it\u2019s just a tool. Ingredients are like pigments \u2014 I select them to create what I imagine.\u201d<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/08\/min7.jpeg\" alt=\"\" width=\"1080\" height=\"1620\" \/>Arvin Wan (Left) &amp; the Author (Right)<\/p>\n<p>That day, we bought our gelato and sat on the steps outside to enjoy it. Watching others emerge from MINIMAL, cups in hand, tasting, smiling, sharing with friends \u2014 that joy and sense of wonder may be an accomplishment beyond what any award can measure.<\/p>\n<p>Author: Jocelyn \u83ef\u59d0<br \/>\nPhoto: \u00a0Patty Chuang\/@minimal_gelato<\/p>\n<p style=\"text-align: center; margin-top: 30px;\"><a href=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/05\/image-22.png\" target=\"_blank\" rel=\"noopener\"><br \/>\n<img decoding=\"async\" class=\"aligncenter\" style=\"width: 100%; height: auto;\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/05\/image-22.png\" alt=\"\" \/><br \/>\n<\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>In\u00a02024,\u00a0one restaurant made gelato its star \u2014 MINIMAL \u2014 and stood out for making gelato its central offering, becoming the world\u2019s only Michelin one-star gelato specialty shop. Its achievement has drawn curious eyes from around the globe.<\/p>","protected":false},"author":3,"featured_media":4811,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[108,3],"tags":[105,38,43],"class_list":["post-4741","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-108","category-food","tag-105","tag-38","tag-43"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>\u3010Jocelyn\u5c08\u6b04\u3011\u6df1\u5165\u4e16\u754c\u7b2c\u4e00\u5bb6\u7c73\u5176\u6797\u661f\u7d1a\u51b0\u6dc7\u6dcb\u5e97\u2014\u2014MINIMAL\u4ee5\u51b0\u6253\u9020\u7684\u6599\u7406 - TastyTrip<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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