MINIMAL is a staple dessert stop, when on your trip in Taiwan!
A plethora of Michelin-starred restaurants exists today, each unique in its own craft, taste and experience. But what if we tell you that, there’s only one Michelin-starred ice-cream shop in the whole world! MINIMAL, an ice-cream establishment in Taichung, Taiwan is the first and only place which received the prestigious accolade. Set in an alley next to the city’s tree-lined Greenway boulevard, the place stands out as more than just a dessert or ice cream shop. It very skillfully layers flavours and textures through temperature variations and creative combinations, using unique local ingredients from Taiwan. MINIMAL has captivated taste buds and redefined the frozen dessert experience.
You just cannot mistake MINIMAL for a traditional ice cream place, Chef Arvin Wan, the mastermind behind the eatery, has transformed ice cream from a mere dessert to a culinary masterpiece. His innovative approach, meticulous attention to detail, and unwavering passion for quality ingredients have transformed MINIMAL into a top spot. “Focusing on ice and ice cream, the restaurant skillfully layers flavours and textures through temperature variations and creative combinations, using unique local ingredients from Taiwan,” says the Michelin Guide about the shop.
The two-story eatery has both a takeaway outlet and a dine-in section that offers a seven-course tasting menu. The tasting menu features a range of ice textures, from sorbet to nitro-style ice, offering intriguing textures and delicate flavours. Each flavour is a carefully crafted symphony of tastes, textures, and aromas. From the delicate floral notes of Osmanthus to the bold umami punch of Taiwanese black pork, every scoop is an exploration of the senses.
Some of the recent options include biluochun (a type of green tea) with sugarcane and an herb called Angelica morii, as well as pine needles with Camellia seed oil and green Taiwanese herbs. The ground floor of the 20-seater restaurant is a takeaway, while the second floor serves a seven-course set menu that plays with food at different, mostly sub-zero, temperatures. The structure of the seven-course menu changes little throughout the year but the ingredients and themes shift according to seasons.
MINIMAL’s culinary excellence extends beyond the flavours. The presentation of each dish is a work of art, showcasing the meticulous attention to detail that characterizes the shop’s philosophy. Each scoop is meticulously placed, creating a visual spectacle that complements the exquisite taste.
All the dishes in the restaurant are named after the temperature it’s served at, including a half-molten starter, the 0°C Loquat/Pear (32 Fahrenheit). 180°C Rice/Edamame —a rice dumpling sandwiched between two crispy pancakes is the only hot course in the meal. -40°C Wild Ginger Flowers/Sake ice lollipop, the -5°C Whisky/Pineapple/Magnolia shaved ice dish, the -12°C Snakeweed/Perilla/Anise ice cream/gelato course and the very chilly -196°C Strawberry/Roselle/Cream, a liquid nitrogen/ice crystals dish are some of their specialities you can try. Then, a 40°C pastry dessert served with a side of longan/osmanthus gelato wraps the meal up.
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