{"id":5021,"date":"2025-08-23T13:14:40","date_gmt":"2025-08-23T05:14:40","guid":{"rendered":"https:\/\/www.tastytrip.com\/?p=5021"},"modified":"2025-11-04T11:05:01","modified_gmt":"2025-11-04T03:05:01","slug":"noma-in-taipei","status":"publish","type":"post","link":"https:\/\/www.tastytrip.com\/en\/noma-in-taipei\/","title":{"rendered":"\u3010Jocelyn \u5c08\u6b04\u3011Noma\u53f0\u5317\u5ba2\u5ea7\uff1a\u5728\u719f\u6089\u8207\u65b0\u610f\u4e4b\u9593\u7684d\u00e9j\u00e0 vu"},"content":{"rendered":"<p>Crowned five times as the world\u2019s best restaurant,\u00a0Noma\u00a0held a four-day guest residency in Taipei from August 8\u201311, set against the lush backdrop of\u00a0YMS by onefifteen\u00a0on Yangmingshan. Once a 1950s dormitory compound, YMS has preserved its mid-century modernist architecture while weaving together natural scenery, art curation, and gastronomy\u2014an oasis on the city\u2019s edge. Within its grounds,\u00a0Lab 10\u00a0and\u00a0Restaurant 12\u00a0are the first to open, offering respectively a contemporary tea experience and a seafood-focused menu rooted in local waters.<\/p>\n<p><iframe title=\"\u4e16\u754c\u7b2c\u4e00\u9910\u5ef3Noma\u4f86\u53f0\u5317\u4e86\u55ce\uff1f\u548c\u6676\u83ef\u8ed2\u9114\u6d77\u660e\u4e3b\u5eda\u4e00\u8d77\u4eab\u7528\u7a7a\u904b\u879e\u87fb \ud83d\udc1c\uff5cNoma in Taipei\uff01Ants-Tasting with Chef Wo @YMS by onefifteen \u521d\u8863\u98df\u5348\" width=\"800\" height=\"450\" src=\"https:\/\/www.youtube.com\/embed\/oIAcqxiCEsU?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>This was not Noma\u2019s first foray into staging experiences outside Copenhagen. In the past, it has hosted limited runs abroad, such as its collaboration with American Express in New York, designed to give those unable to travel to Denmark a taste of its world. The Taipei menu drew upon last year\u2019s Kyoto residency, intertwining local seasonal ingredients with the heart of Nordic cooking\u2014familiar yet newly refracted through a Taiwanese lens.<\/p>\n<p>For YMS by onefifteen, the decision to debut with Noma as its very first guest event was nothing short of audacious. Yet the team at Restaurant 12 rose to the occasion with composure and grace. Noma\u2019s 18-member core crew mirrored the rigor of their Copenhagen service, achieving a standard of execution rarely seen outside the mothership.<\/p>\n<p style=\"text-align: center;\"><img fetchpriority=\"high\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/08\/yms.png\" alt=\"\" width=\"1080\" height=\"1620\" \/>ymsbyonefifteen.com<\/p>\n<p>To experience this fleeting menu required more than a reservation\u2014it demanded a pilgrimage. I was eager to tell Mario, \u201cSee you there.\u201d He smiled: \u201cMost of these dishesyou\u2019ve already had in Copenhagen or Kyoto.\u201d Yet this iteration promised something different: a \u201ccontrolled experiment\u201d of sorts\u2014identical dishes reborn in a new setting, heightened by local ingredients, still carrying Noma\u2019s unmistakable precision. Despite countless past visits, my anticipation remained as fresh as ever.<\/p>\n<p><iframe title=\"\u672a\u4f86\u9084\u5403\u5f97\u5230\u300c\u4e16\u754c\u7b2c\u4e00\u9910\u5ef3\u300d\u55ce\uff1f\u54e5\u672c\u54c8\u6839\u9910\u5ef3\u300cnoma \u6d77\u9bae\u5b63\u83dc\u55ae\u300dNoma ocean season\uff01\" width=\"800\" height=\"450\" src=\"https:\/\/www.youtube.com\/embed\/BK5sdv-7cwo?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>The Taipei residency was led by Noma\u2019s essential figures. ThoughRen\u00e9 Redzepi\u00a0himself could not attend due to YMS\u2019s delayed schedule, the presence of\u00a0Annegret K\u00fchnert\u00a0(Restaurant Director),\u00a0Kenneth Foong\u00a0(Head of Fermentation),\u00a0Thomas Frebel\u00a0(Creative Director), and\u00a0Mario Fu\u00a0(Head of Research, Fermentation Lab) underscored its weight. Even\u00a0Co-owner Peter Kreiner\u00a0joined the team. Working closely with Restaurant 12, the residency was more than a transplant\u2014it achieved parity with Copenhagen.<\/p>\n<p style=\"text-align: center;\"><img decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/08\/yms1.png\" alt=\"\" width=\"1080\" height=\"1620\" \/>The author, Chef Max Wo\u00a0of Regent Taipei and the Noma team<\/p>\n<p>The drive from downtown Taipei to YMS takes 30\u201340 minutes. As we arrived, familiar Noma faces greeted us in the courtyard beneath the trees. A sunshower drifted across the mountains, and with it came the city\u2019s most stylishelites\u00a0gathered in one place.<\/p>\n<p>D\u00e9j\u00e0 vu.\u00a0Familiar dishes unfolding in an unfamiliar landscape. Each course shimmered in memory and novelty. The opening sequence alone astonished: charcoal-grilled celeriac cubes with dried mango; moonflower, daylily, wild ginger blossom, and tuberose shoots brushed with parsley\u2013angelica pesto; pickled pine-cone olives; fresh black truffle. Vegetables here felt revelatory, a testament to Noma\u2019s celebrated \u201cvegetable season,\u201d still dazzling since Kyoto.<\/p>\n<p>Among the most evocative dishes was the\u00a0Toyama white shrimp miso crisp with peach resin, dotted with ants flown in from Denmark\u2014crisp, briny, layered.\u00a0Black rice with abalone and squid sauce\u00a0recalled the comfort of crab sticky rice: abalone slices delicately chewy, the claypot rice crust crisp yet tender within, the squid sauce deep with marine intensity.<\/p>\n<p style=\"text-align: center;\"><img decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/08\/yms2.png\" alt=\"\" width=\"1080\" height=\"1620\" \/>Sweet Shrimp Crisp | Ants<\/p>\n<p>A playful surprise arrived in the form of\u00a0kombucha SCOBY,\u00a0resembling tuna sashimi.\u00a0\u00a0and bright with sweet-sour balance, cut through the richness of the grilled alfonsino\u00a0fish\u00a0with egg yolk sauce, acting like a refined pickle.<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/08\/yms3.png\" alt=\"\" width=\"1080\" height=\"1620\" \/>Kichiji Rockfish | Elderflower | Egg Yolk<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/08\/yms4.png\" alt=\"\" width=\"1080\" height=\"1620\" \/>Kombucha | Blueberry<\/p>\n<p>Other highlights included\u00a0swordfish with warm kombu butter and caviar\u2014the caviar nutty and luxurious, harmonizing seamlessly with the seaweed butter. A\u00a0semi-dried koji tomato with uni and rose oil\u00a0burst with acidity and sweetness, stealing the spotlight from the sea urchin itself.<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/08\/yms5.png\" alt=\"\" width=\"1080\" height=\"1620\" \/>Tomato | Sea Urchin<\/p>\n<p>The main course, charcoal-grilled king crab legs with rose miso, marked my third encounter \u2014 Kyoto, Copenhagen, and now Taipei. Once served as an opening act, here it became the centerpiece. The crab was plump, juicy, and perfectly cooked, its sweetness explosive. For me, it remains a dish I would choose first, every time.<\/p>\n<p>The king crab cold broth, sealed in a beeswax-coated shell, brimmed with ocean clarity. As Chef Max Wo\u00a0of Regent Taipei remarked: \u201cA chilled seafood broth often risks tasting fishy, but here the selection was impeccable.\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\/yms6.png\" alt=\"\" width=\"1080\" height=\"1620\" \/>King Crab<\/p>\n<p>Desserts were measured yet playful:\u00a0hazelnut ice cream with berries and candied chanterelles, a whimsical pairing of\u00a0lychee, peach resin, and ants, and finally, the iconic\u00a0\u201cedible candle\u201d\u00a0\u2014 a walnut wick set in caramel, saffron, and cardamom, melting into toffee-like decadence. Its abrupt close left the sweetest sense of longing.<\/p>\n<p>The fact that Noma can so deftly transplant itself, absorbing the nuances of local produce in a matter of weeks, while still delivering a taste wholly its own, is a rare feat. For YMS\u00a0by onefifteen, inviting Noma as its first guest was a gamble, but one that paid off with resounding synergy, showcasing both shared philosophy and uncompromising craft.<\/p>\n<p>To encounter Noma once more in a familiar city was a privilege, a d\u00e9j\u00e0 vu that felt entirely new. When YMS by onefifteen fully opens, with the option to stay overnight and dine, it will offer yet another dimension of experience\u2014one more chapter in the unfolding story of place, cuisine, and memory.<\/p>\n<p>Author: Jocelyn \u83ef\u59d0<br \/>\nPhotos\/ Video : Jocelyn \u83ef\u59d0<\/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>Crowned five times as the world\u2019s best restaurant,\u00a0Noma\u00a0held a four-day guest residency in Taipei from August 8\u201311, set against the lush backdrop of\u00a0YMS by onefifteen\u00a0on Yangmingshan. Once a 1950s dormitory compound, YMS has preserved its mid-century modernist architecture while weaving together natural scenery, art curation, and gastronomy\u2014an oasis on the city\u2019s edge. Within its grounds,\u00a0Lab 10\u00a0and\u00a0Restaurant 12\u00a0are the first to open, offering respectively a contemporary tea experience and a seafood-focused menu rooted in local waters.<\/p>","protected":false},"author":3,"featured_media":5023,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[3],"tags":[78,43],"class_list":["post-5021","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","tag-78","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\u3011Noma\u53f0\u5317\u5ba2\u5ea7\uff1a\u5728\u719f\u6089\u8207\u65b0\u610f\u4e4b\u9593\u7684d\u00e9j\u00e0 vu - TastyTrip<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.tastytrip.com\/en\/noma-in-taipei\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u3010Jocelyn \u5c08\u6b04\u3011Noma\u53f0\u5317\u5ba2\u5ea7\uff1a\u5728\u719f\u6089\u8207\u65b0\u610f\u4e4b\u9593\u7684d\u00e9j\u00e0 vu - 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