MUME is derived from the Latin name of the plum blossom, which is also Taiwan’s national flower and the name of the head chef, Richie Lin’s, mother. It symbolizes not only his love for the land, but also the meaning of inheritance. MUME uses delicate and sophisticated European cooking techniques to present Taiwan’s unique and local ingredients in a stunning form. The chef believes that “the land will always be the root of the dish” and has established a food laboratory to discover more local ingredients and continue to innovate. Through the cuisine at MUME, he hopes to introduce Taiwan to more people.

Located on the B2 floor of Regent Taipei, COAST is a joint project with award-winning Thai chef Ian Kittichai. As the first restaurant in Taiwan that features modern coastal cuisine, it focuses on bringing the best out of the freshest ingredients.

COAST interprets premium seasonal seafood from Taiwan with French cooking techniques and classic Thai spices. This combination creates a recipe for a brand-new dining experience that is 100% modern. To guarantee the quality of the ingredients, the Chef visits fishing ports each season to draw up a menu based on the best available catch, transporting the guests to the coast with a second-to-none seafood experience.

MMHG ventures into the Japanese dining market for the first time, introducing the Michelin one-star yakitori restaurant, Yakitori Ichimatsu, from Osaka to Taiwan and opening its sister establishment, “fumée.” “Fumée” is French for smoke, steam, and vapor. The logo design is inspired by the hexagram in the I Ching, depicting the trigram of wood above fire, symbolizing the burning of wood for cooking, transformation into maturity, and aligning with the main store’s emphasis on the mastery of fire, known as “fireplay” (playing with fire). Fumée inherits the culinary concept and innovative spirit of the main store, presenting a playful approach to “fireplay” and a mastery of temperature control. The restaurant focuses on “chicken kaiseki” and offers 16 yakitori set meals, providing a fresh and delightful yakitori experience

The name ‘inari’ comes from the Japanese kanji ‘稻荷’, representing the deity overseeing Japan’s rice cultivation and agriculture. With a domain encompassing the daily lives of the people, including food, clothing, shelter, and safety, this deity embodies approachability and everyday spirituality in Japan. Inspired by this, our brand aims to infuse the rich and diverse flavors of Japanese cuisine and the essence of drinking culture into people’s everyday lives.

inari Izakaya blends the comforting flavors of traditional tavern fare with the skillful craftsmanship that soothes the modern urban worker. Our menu combines chef-inspired creations with Western culinary techniques, elevating both presentation and taste to offer a fusion of Japanese and Western delicacies. We aim to redefine nightlife in the Xinyi District by offering a relaxed yet refined setting for enjoying delectable dishes and indulging in the joy of shared moments over drinks.

Fon-Cé is a contemporary Latin American restaurant created by MMHG in collaboration with rising Colombian chef Leonardo Fonseca Celis. Blending deep cultural roots with a modern perspective, the restaurant showcases the rich diversity of today’s Latin American cuisine.

The name Fon-Cé combines the surnames of Chef Leo’s parents — Fonseca and Celis. It reflects his connection to family, a pivotal moment in his journey, and a heartfelt tribute to his culinary roots. His guiding philosophy:
“From the heart, for the soul.”

Rooted in Latin American flavors and reimagined through seasonal Taiwanese ingredients, Fon-Cé expresses passion, creativity, and cultural depth — bringing fresh energy to Taipei’s dining scene.

Located at the Taipei Fine Arts Museum, Bonami is a French bistro whose name means “good friend” in French — reflecting a warm, easygoing spirit made for sharing.

Led by Chef Percy Ho, who brings experience from multiple Michelin-starred kitchens, Bonami offers comforting French home-style dishes. With a “back to basic” philosophy, Percy combines classic techniques with local flavors to create food that feels both familiar and refined.

More than just a place to eat, Bonami invites guests on a cultural journey — offering a soulful dining experience to complement the art on view.

Located at the Taipei Fine Arts Museum, Rolling Dough is a croissant-focused café inspired by the art of folding and shaping dough — a symbol of life’s simple, meaningful moments worth savoring.

Each croissant is baked fresh daily and paired with expertly brewed specialty coffee. The pastries are crafted by Swiss pastry chef Florian Bourquin, who brings over 20 years of experience, including his time as head pâtissier at the world-renowned Pierre Marcolini.

Whether you’re dining in or grabbing to go, take a moment to enjoy a crisp bite and a warm sip — and soak in the quiet charm of this corner of the museum.

With its modern and laid-back atmosphere, Le Blanc features a pared-down menu as a believer of “less is more.” It is the best place to enjoy a juicy American ribeye and freshly-grilled Boston lobster in Taipei, with the simple principle of cooking premium ingredients to perfection.