Mume trio Richie Lin, Kai Ward and Long Xiong on a new Taiwanese culinary identity at #50BestTalks

Laura Price - 15/05/2018

Header: Grouper fish cooked at #50BestTalks and (from left to right) Kai Ward, Long Xiong and Richie Lin

The chefs of Mume in Taipei spoke at #50BestTalks in Macao.

Mume's trio of chefs, Richie Lin, Kai Ward and Long Xiong, came from three different countries to found their restaurant together in Taipei, so they are well-placed to talk about forging a culinary identity in a city that was new to them before Mume's opening in 2014. The restaurant entered the Asia's 50 Best Restaurants list in 2017 at No.43 and rose to No.18 this year, winning the Highest Climber Award.

Lin, Ward and Xiong, who hail from Hong Kong, Australia and the US respectively, spoke about discovering local ingredients in Taiwan and letting nature guide their dishes at #50BestTalks, presented by Miele and held at Wynn Macau. 

Watch the full interview here:

The World's 50 Best Restaurants 2018 list will be revealed at an awards ceremony in Bilbao on Tuesday 19th June. Watch the live countdown of The World's 50 Best Restaurants, sponsored by S.Pellegrino & Acqua Panna, on the 50 Best Facebook channel, and tune to Instagram and YouTube for more photos and videos.