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Michael Fei
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Sugar Pea
"How did you know about this restaurant?" My friend asked as we were waiting to be seated at Sugar Pea. I jokingly replied, "You don't know chef Sandy Yoon, the 2014 Best Chef in Shanghai from That's Shanghai Magazine?" My friend looked at me with a sense o...

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Long Time No See: Xavier Boyer at Gaddi's
The door to the small elevator gradually slid open. Stepping in, I thought to myself, did I take this same elevator more than thirty years ago? Was the carpet blue? Was the elevator always this slow? When the elevator door opened again, I arrived at the the...

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Long Time No See: Xavier Boyer at the Gaddi's
The door to the small elevator gradually slid open. Stepping in, I thought to myself, did I take this same elevator more than thirty years ago? Was the carpet blue? Was the elevator always this slow? When the elevator door opened again, I arrived at the the...

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Take Some More Tea
Instead of water, meals at Chinese restaurants are usually accompanied by hot tea. However, I don't like the tea service at most Chinese restaurants. Tea, just like food, is about timing and temperature. A freshly brewed cup of tea is delicious. But often t...

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Black Tie Only
Of all the cities in the world that host an international film award and have formal social gatherings, Taipei probably has the least number of tuxedo per capita. The modern day dinner jacket or the American tuxedo has been in existence for over a hundred y...

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(Now)here: Amber at the Landmark Mandarin Oriental
Amber at the Landmark Mandarin Oriental in Hong Kong is one of the best restaurants in the world.​
The restaurant is a perennial player on the fashionable list of World's Best 50 Restaurants . This year Amber is ranked number 20. The restaurant is also rank...

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Taïrroir: How do you say "Pourquoi" in Taiwanese?
Above my head was a cloud of copper panels. At first glance the shimmering effects of the sheets of metal above my table at Taïrroir was quite impressive. But upon closer inspection, questions began to arise in my mind. Why was there a light fixture in the ...

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Ciao! Chef Angelo Aglianò: The Despair of Western Fine Dining in Taipei
After a little less than three years, chef Angelo Aglianò has decided to close his eponymous restaurant in Taipei permanently. I still remember when Aglianò gave me a tour of his kitchen just days before the opening; both of us were filled with such excitem...

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The Presence of Absence: Dinner at the Residence with Michel Roux
The Chinese has a saying, "Monks who come from afar know the scriptures better (外來的和尚會念經)." Hotels and restaurants in Taiwan have fully embraced this idea. These days one cannot open the local newspapers without reading about a foreign chef coming to Taiwan...

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The Sweet Side Awakens
"Hi, I am Julien Perrinet and I am the pastry chef at the Grand Hyatt Taipei." Last October, by chance I found myself sitting next to the friendly French chef at the counter of L'Atelier de Joël Robuchon Taipei during dinner. As Perrinet introduced himself,...
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