28/04/2026
台灣鮑魚、皇帝豆、西西里酸豆薄荷醬、花蓮阿美族採集野菜
清晨於基隆崁仔頂魚市帶回的活鮑魚，保留最原始的鮮度，輕覆一層自製麵包粉，以炭火緩緩加熱，在火與時間之間，呈現出鮑魚獨有的Q彈質地與細緻煙燻香氣。
搭配新鮮皇帝豆細緻打成的豆泥，帶出溫潤與厚度，將酸豆與薄荷結合，融入 mimi 特級初榨橄欖油，構築出清新而帶有鹹鮮層次的醬汁，最後點綴花蓮阿美族採集的野菜。
在海與土地之間，演奏出清新而立體的風味層次。
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Taiwanese abalone, butter beans, Sicilian caper–mint sauce, wild foraged greens from the Amis tribe in Hualien.
Fresh live abalone, sourced at dawn from Keelung’s Kanziding Fish Market, is prepared to preserve its purest expression of freshness. Lightly coated with house-made breadcrumbs and gently heated over charcoal, it is shaped by fire and time to reveal its signature tender, springy texture, layered with a delicate smokiness.
Paired with a silky purée of fresh butter beans, adding warmth and depth, the dish is elevated by a vibrant sauce of capers and mint, enriched with mimi extra virgin olive oil—bringing a bright, saline complexity. It is finished with wild greens foraged by the Amis people of Hualien.
Between sea and land, the flavors converge into a composition that is both refined and vividly expressive.
