TAIPEI (Taiwan News) — An innovative menu at T+T highlights Chef Bruce Lee's (李至正) fusion of Taiwanese and Malaysian influences.
T+T (Tapas Tasting), a fine dining restaurant near Taipei Arena, offers Michelin-starred cuisine for NT$3,000 (US$95). It has held a Michelin star for four years, and recently launched an autumn-winter menu featuring Southeast Asian influences.
Lee draws from Malaysian cuisine to reimagine traditional Taiwanese dishes. The Michelin Guide commends T+T's modern design and open kitchen, comparing its atmosphere to a European bistro.
The menu, which changes seasonally, begins with pastries and soup made with pickled vegetables and pork tripe. The soup recipe, which originated in China's Chaoshan region, was brought to Malaysia by immigrants. Lee's version features old hen, ham, and onions.
Signature dishes include an upscale take on Taiwanese fried chicken using frog legs coated in soy sauce rice crackers. The "Yellowtail, Tamarind, Myoga" dish combines Japanese fish with Malaysian Asam Pedas flavors.
Main course options include New Zealand lamb confit with medicinal herbs and Japanese wagyu beef with Taiwanese dried anchovy.
The menu, priced at NT$2,680 ($85) per person, will run through Lunar New Year. Reservations are required.
T+T's new autumn-winter menu. (Taiwan News, Lyla Liu video)
