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.

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 kappo,” offering a new yakitori experience through both flavor and presentation.

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 café centered around pastries and coffee. Its name is inspired by the art of folding and shaping dough – a symbol of life’s simple, meaningful moments worth savoring.

From aromatic coffee to a variety of freshly baked pastries, Rolling Dough offers simple, familiar flavors to accompany every visit. Whether you’re taking a break before or after an exhibition, or grabbing a coffee to go as you continue your day in the city, take a moment to slow down and enjoy.

Step into Rolling Dough, settle into a corner of the museum, and enjoy a warm sip and something freshly baked — while taking in the quiet charm where everyday life meets art.

TORIKAZE TAIPEI is a collaboration between MMHG and Torishiki ICHIMON, led by renowned yakitori master Yoshiteru Ikegawa, bringing the philosophy, craftsmanship, and culture of Japanese yakitori from Tokyo to Taipei.

At the heart of Torishiki is a deep understanding of fire, timing, and rhythm. TORIKAZE carries on this philosophy with meticulous attention to every step – from preparing and skewering each ingredient to grilling over charcoal. Every skewer reflects the chef’s judgment in the moment, revealing the pure essence of yakitori through the interplay of ingredient, fire, and technique.

Rooted in the traditions of Japanese yakitori while embracing local Taiwanese ingredients and seasonal flavors, TORIKAZE TAIPEI explores new possibilities between tradition and the contemporary. Skewer by skewer, the craft of yakitori takes on a new expression in Taipei, opening a new chapter for this Japanese culinary culture.

mirei is a contemporary East Asian restaurant by MMHG, located in Taipei’s historic Dadaocheng district and led by Japanese chef Kenta Iizuka. Having worked at the two-MICHELIN-starred Crony in Tokyo and the three-MICHELIN-starred MOSU in Seoul, Kenta brings together influences from the culinary cultures of Japan, Taiwan, and Korea to explore a contemporary language of East Asian cuisine.

The name “mirei” is written in kanji as “未麗.” “未” represents possibility – something yet to come and always evolving – while “麗” speaks to a beauty that is honest, natural, and unadorned. mirei embraces the beauty of things still taking shape, believing that cuisine does not need to arrive at a fixed destination, but can continue to grow and evolve with the seasons, the land, and each new creation.

The cuisine brings together Japanese sensitivity to seasonality and ingredients, the precise structure of modern French cooking, and the terroir of Taiwan. Drawing from familiar everyday flavors and seasonal ingredients, each dish is presented with simplicity and refinement, allowing the ingredients to speak for themselves. Through the interplay of cultures and culinary memories, mirei expresses its own vision of contemporary East Asian cuisine.

SAAKA is a contemporary Thai restaurant created by MMHG in collaboration with renowned Thai chef Ton Tassanakajohn (Chef Ton). Centered around the concept of Modern Thai Casual Fine Dining, SAAKA strikes a balance between refined cuisine and a relaxed dining experience, reinterpreting Thai food and dining culture through a contemporary lens.

The name “SAAKA” is inspired by “Sakka,” a name that embodies the values of protection, integrity, generosity, and kindness – reflecting the spirit of sharing and hospitality deeply rooted in Thai culture.

The cuisine builds on Chef Ton’s understanding of Thai flavors, bringing together the distinctive notes of sour, spicy, salty, sweet, and fermented flavors with local Taiwanese ingredients and seasonal produce. Modern cooking techniques add depth and dimension while staying true to the character of Thai cuisine. With both set menus and à la carte options, guests are invited to choose freely, share with one another, and return to the simple joy at the heart of dining – eating together.

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.