Raw – Taipei (**) : The Last Dance (September 2024)
by illico
3 Comments
illico
Again apologies for the separate text from the photos. I cannot put text and photos together for some reason.
We were in Taipei this past September and went to Raw for the first time, to experience the Last Dance menu. The restaurant will be closing on 12/31.
Menu was a selection of the greatest hits / homages of both Raw and André, along with new items to celebrate the last season before it closes its doors.
Service was professional and relatively friendly, depending on who was presenting the dish. Overall the menu was very good and I enjoyed most of the courses. There was some interaction with the guests and table side preparation depending on the course. At the end of the evening Chef André came to greet each table and thanked us for visiting.
The list of courses:
Avocado and argan oil, Ankimo “milk-fed” monkfish liver, fermented tofu
Oyster ice cream, burnt seawater, hazelnut extract, pine needle oil. Interesting ice cream that you hope you never see on shows like Chopped or Iron Chef. That said, the taste was pleasant and continued to grow on me.
Goose fat confit, masala, seiten no hekireki rice, white soy sauce. A play on chicken and rice. One of the best dishes of the evening.
Sriracha beef tendon, wagyu ham, salt koji, wok hei. Based on a Taiwanese street snack.
Potato skin, ash, eggs, Mama’s potato salad. Theme of eggs. there was caviar, roe and I believe quail. One of the best dishes of the evening.
Jabugo consommé, kohlrabi, kelp, daikon, cucumber. A bit mild and underseasoned
Bacalao, brandade, fish & chips, aebleskiver, filet “O” fish.
Shrimp butter, les crozets, crustacean, kombu capellini. Varying degrees of cuisson on the three types of shrimp. Similar to some Nordic dishes I’ve had, the raw shrimp part was a little too texturally slimy for me.
Perigord black truffle, foie gras royale, sicilian olive oil. Signature dish. Very savory & tasty.
Wagyu, pickled shiso, black garlic, coffee & cacao, piment d’Espelette. A poor quality picture but the wagyu is crusted with the coffee and cacao. Prepared tableside in a big bowl of the coffee and cacao. It touches sour sweet, bitter and spicy notes all at once. Wagyu was soft and tender.
Musk melon, muscat grapes, green almond, oxalis
Oak leaf flakes, Azuki compote, rice, sumac, multi-grains
Treacle tart, elderflower gel, cookie dough snow, marshmallow, buttermilk, burnt butter. Deconstructed dessert, We were instructed to pour the liquid and mix it all together. It looked much worse after so I did not take a picture but it was delicious.
Petit fours
Apologies for the shoddy camera work. My iPhone isn’t that great
shermancchen
Visited back in Feb for the “best of the year” menu, easily one my favorite meals this year. Sad to see them go, they were definitely one of the better fine dining options in Taipei. Thanks for sharing!
Inside_Membership_26
My experience was awful.
Extremely preachy, self righteous. The amount of arrogance is off the charts. I don’t need to read any propaganda and silly philosophy created by his marketing team.
Also, they accidentally served my table 4th dish before the 3rd dish, hence totally confusing the sommelier. Never seen that before in my experiences at hundreds of other Michelin starred restaurants. Also saw a baby in a stroller. Another first in such type of venue.
3 Comments
Again apologies for the separate text from the photos. I cannot put text and photos together for some reason.
We were in Taipei this past September and went to Raw for the first time, to experience the Last Dance menu. The restaurant will be closing on 12/31.
Menu was a selection of the greatest hits / homages of both Raw and André, along with new items to
celebrate the last season before it closes its doors.
Service was professional and relatively friendly, depending on who was presenting the dish. Overall the menu was very good and I enjoyed most of the courses. There was some interaction with the guests and table side preparation depending on the course. At the end of the evening Chef André came to greet each table and thanked us for visiting.
The list of courses:
Avocado and argan oil, Ankimo “milk-fed” monkfish liver, fermented tofu
Oyster ice cream, burnt seawater, hazelnut extract, pine needle oil. Interesting ice cream that you hope you never see on shows like Chopped or Iron Chef. That said, the taste was pleasant and continued to grow on me.
Goose fat confit, masala, seiten no hekireki rice, white soy sauce. A play on chicken and rice. One of the best dishes of the evening.
Sriracha beef tendon, wagyu ham, salt koji, wok hei. Based on a Taiwanese street snack.
Potato skin, ash, eggs, Mama’s potato salad. Theme of eggs. there was caviar, roe and I believe quail. One of the best dishes of the evening.
Jabugo consommé, kohlrabi, kelp, daikon, cucumber. A bit mild and underseasoned
Bacalao, brandade, fish & chips, aebleskiver, filet “O” fish.
Squid spaghetti, savory granola puffs, sun-dried squid jerky, wakame coulis
Pain perdu, beef tongue, onion compote, dried mushroom & chicken fat
Shrimp butter, les crozets, crustacean, kombu capellini. Varying degrees of cuisson on the three types of shrimp. Similar to some Nordic dishes I’ve had, the raw shrimp part was a little too texturally slimy for me.
Perigord black truffle, foie gras royale, sicilian olive oil. Signature dish. Very savory & tasty.
Wagyu, pickled shiso, black garlic, coffee & cacao, piment d’Espelette. A poor quality picture but the wagyu is crusted with the coffee and cacao. Prepared tableside in a big bowl of the coffee and cacao. It touches sour sweet, bitter and spicy notes all at once. Wagyu was soft and tender.
Musk melon, muscat grapes, green almond, oxalis
Oak leaf flakes, Azuki compote, rice, sumac, multi-grains
Treacle tart, elderflower gel, cookie dough snow, marshmallow, buttermilk, burnt butter. Deconstructed dessert, We were instructed to pour the liquid and mix it all together. It looked much worse after so I did not take a picture but it was delicious.
Petit fours
Apologies for the shoddy camera work. My iPhone isn’t that great
Visited back in Feb for the “best of the year” menu, easily one my favorite meals this year. Sad to see them go, they were definitely one of the better fine dining options in Taipei. Thanks for sharing!
My experience was awful.
Extremely preachy, self righteous. The amount of arrogance is off the charts. I don’t need to read any propaganda and silly philosophy created by his marketing team.
Also, they accidentally served my table 4th dish before the 3rd dish, hence totally confusing the sommelier. Never seen that before in my experiences at hundreds of other Michelin starred restaurants. Also saw a baby in a stroller. Another first in such type of venue.