Prepare to embark on a culinary journey to the heart of German fine dining as Michelin two-star chef Tobias Bätz, hailing from the acclaimed AURA restaurant in Germany, makes his highly anticipated debut in Taiwan. This limited-time event at the renowned Hanlai Hotel’s Flame Steakhouse in Kaohsiung promises an unparalleled gastronomic experience, showcasing Bätz’s exceptional culinary prowess and innovative techniques.
Known for his masterful ability to blend creativity and technology in the kitchen, Chef Bätz will be presenting a six-course tasting menu, each course paired with a meticulously selected wine, that reimagines the essence of German fine dining. This culinary masterpiece will be available for a limited time, from November 22nd to 24th, offering Taiwanese food enthusiasts a rare opportunity to experience the artistry of a Michelin-starred chef firsthand.
Bätz’s culinary philosophy centers around showcasing the pure flavors of local ingredients, employing modern techniques to elevate their natural essence. This commitment to quality and seasonality is evident in his close partnerships with over 90 local farmers and his utilization of AURA’s innovative ANIMA lab, a space dedicated to unique preservation techniques for seasonal ingredients, ensuring that every dish is bursting with complex flavors and delightful surprises.
For his Taiwanese culinary adventure, Chef Bätz has carefully curated a menu that incorporates Asian ingredients, taking them to new heights of flavor. The tantalizing journey begins with an amuse-bouche titled “Caviar and Hazelnut Waltz,” a harmonious symphony of flavors. A rich, layered broth, crafted with Korean fish sauce, Japanese kombu seaweed, and dried shiitake mushrooms, forms the base of the dish, creating a robust Tiger Milk sauce that complements the delicate texture of sous-vide egg yolk and luxurious caviar. This symphony of flavors culminates with a touch of hazelnut cream, adding a final note of sweetness and harmony.
The main course, “American Prime Black Angus Tenderloin with Black Garlic Sauce,” showcases a perfectly seared American Prime Black Angus tenderloin, achieving a delightful combination of crispy exterior and tender interior. The tenderloin is then elevated with a unique Black Garlic sauce crafted from naturally fermented black garlic and 8-year-aged Italian Balsamic vinegar. A subtle touch of tartness is introduced through a dried apple slice, infusing the rich beef sauce with a tantalizing fruity aroma. This extraordinary dish is further enhanced with the artistry of molecular gastronomy, featuring crispy, pepper-like granules made from sugar-coated grains and dusted with pepper and bamboo charcoal powder, adding a textural element that elevates the dish to new heights of luxury and uniqueness.
While this exclusive dining event offers a truly exceptional culinary experience, Chef Bätz has also created a special dish for Hanlai Harbor’s buffet restaurant, allowing a wider audience to savor his culinary artistry. The “Fisherman’s Style Salmon with Crispy Almonds” features a tender roasted salmon served with a refreshing celery purée and creamy spinach, further enhanced with a zesty lemon sauce and a delightful crunch from crispy almonds, offering a harmonious interplay of textures and flavors. This special dish will be available from November 22nd to December 6th, allowing guests to enjoy a taste of Michelin-starred innovation within a more casual dining setting.
This limited-edition dining experience, with only 50 seats available per seating, has generated a buzz amongst discerning food lovers, with bookings nearing 90% capacity. This highly anticipated event promises a culinary odyssey that will transport guests to the heart of German fine dining, showcasing the exquisite artistry and innovation of Chef Bätz. For those eager to experience this extraordinary culinary journey, secure your reservation now and prepare to be captivated by this artistic feast on the table.
