MUME / Taipei , Taiwan
21th / Mandarin Oriental , Taipei Bencotto / Dinner
21th / Mandarin Oriental , Taipei / ICSA 2017 Chef Demonstrations
Growing up in Canada and working as a chef in Europe , Sydney and Hong Kong has broadened Chef Richie
Lin’s scope on the world and assured his passion for the restaurant business . When presented with the
opportunity to become Noma’s dessert chef by chef Rene Redzepi , Chef Richie Lin realized that he was
already over 30 and didn’t want to be limited to desserts , so he turned to Nordic Food Lab and studied
different food ingredients .
There , Richie found his partners Chef Long Xiong and Chef Kai Ward who shared his aspirations and
together they started MUME in Taipei . They insist that 90% of the food ingredients are sourced from
Taiwan , and with their shared international experience they have made Mume not only famous in Taipei ,
but also well-known globally , ranking number 43 on the 2017 Asia’s 50 Best . It is another restaurant that
has succeeded as a “local international” in Taiwan .