FIRNS

11/05/2026

用在地透抽，以極細花刀處理並輕微炙燒，帶出細緻柔軟的質地。搭配烤高麗菜、蝦籽以及自家發酵的檸檬胡椒醬製汁，最後放上新鮮白柚，增添清爽的柑橘香氣。

靈感重塑自粵菜經典「蝦籽柚皮」，在最簡約的結構中，實現海味、鮮味與酸度間的完美平衡。

Local squid finely scored and lightly torched for a delicate texture. Paired with roasted cabbage, shrimp roe, and house-fermented lemon pepper sauce, topped with fresh pomelo for a clean citrus finish.

A modern take on the Cantonese classic dish “Shrimp Roe & Pomelo Skin”, balancing umami and acidity in its simplest form.

06/05/2026

謝謝Mercedes-Benz 中華賓士雜誌 總編輯Wasin 、編輯 Karen .in.taiwan 的深度訪談，以及攝影師 Daniel Wang 王辰志 的專業捕捉。

主廚 Ricky 始終認為「少即是多」是料理的核心，專注於食材本身。不被特定的菜系風格所定義，而是將在東京、瑞典等國際三星餐廳累積的細緻技法，轉化為純粹且有溫度的滋味，在台中 FIRNS 呈現給大家。

我們將複雜留給廚房，把最簡約的魅力端上餐桌。

詳細報導請見：中華賓士雜誌 夏季號2026
https://www.cmi.mercedes-benz.com.tw/magazines/book2026_v2/ =75

Thank you Mercedes-Benz Magazine for the feature. Chef Ricky focuses on the philosophy of “Less is More,” bringing refined techniques from global Michelin-starred kitchens to FIRNS in Taiwan to highlight the purest flavors.

#中華賓士雜誌

15/04/2026

對我們而言，永續並非一個標籤，而是體現在日常的食材選擇與料理方式之中。

從產地、供應到風味呈現，在不同條件之間持續尋找平衡。

這也是我們持續在學習與實踐的方向。

非常謝謝 綠色餐飲指南 Green Dining Guide 以及 Green Media 綠媒體 的分享與報導💚

以「綠的傳媒者」為定位，關注富含「自然．在地．永續」之精神的人事物，帶領讀者一起經驗更自然、更接近本質的生活方式。

10/03/2026

Spring 2026 春季菜單 | Octopus 章魚

章魚以高湯慢煮，使質地柔嫩，再煎至表面微焦。搭配萵筍兩種做法 - 牛油油封的滑順，以及康普茶浸漬的清爽脆度。

醬汁以章魚風味為基底，結合鹽膚木與焦化辣椒奶油製成的荷蘭醬，最後淋上碳烤萵筍外皮與葉子的綠油，讓海味與煙燻層次更加集中。

Octopus gently cooked in broth for tenderness and seared to a light char. Paired with celtuce in two ways - beef fat confit for a soft, silky texture, and kombucha marinated for a crisp, refreshing acidity.

Sauce using octopus sauce, paired with a hollandaise made with sumac and chili brown butter. Finished with a green oil made from charcoal grilled celtuce leaves and skins. Clean flavours of the sea, layered with subtle smoke and acidity.

26/01/2026

無酒精飲品 — 自家發酵康普茶 |冬季菜單’25

無酒精搭配逐漸成為餐桌上的一種選擇。在 FIRNS，自釀的康普茶 pairing 自開業以來持續進行，並隨著季節不斷實驗與推進。每一季重新設定風味，讓無酒精搭配不只是替代，而是與料理一同成長、逐步深化的一環。

冬季康普茶 pairing 由5種不同基底發酵而成，從各自的風味結構出發，透過發酵帶來自然酸度與層次，使每一杯在餐程中扮演不同角色— 有的提亮味覺，有的平衡油脂，有的為料理增加尾韻。

冬季康普茶 pairing 包含：
南瓜／昆布柴魚高湯
香草／薰衣草／蕎麥
茴香籽／貴妃烏龍
甜菜根／玫瑰果／洛神花／咖啡
蜂蜜／芋頭

House Made Kombucha | Winter‘25

Non-alcoholic pairings have increasingly become part of the modern dining table. At FIRNS, kombucha fermented in-house has been part of our non-alcoholic pairing since the opening, which continuously developed and refined with each season. Rather than serving as an alternative, it evolves alongside the cuisine as an integral component of our menu’s design.

Our winter kombucha pairing is composed of five ferments, each built from a different base, rather than variations of a single tea. Starting from the inherent structure of each base, fermentation introduces natural acidity and layered complexity, allowing each glass to play a distinct role throughout the menu - some lift the palate, others balance richness, while some add length on the finish.

Winter kombucha pairing includes:

Pumpkin / Kombu–Bonito Dashi
Vanilla / Lavender / Buckwheat
Fennel Seed / Gui Fei Oolong
Beetroot / Rosehip / Roselle / Coffee
Honey / Taro

15/01/2026

每年1月的傳統，
我們都會自己做國王派，和夥伴們一起分享。

今年的版本，
以傳統杏仁餡為基底，加入些許榛果與萊姆酒。

裡藏著小瓷偶，切開時看看誰今年最幸運👑

17/12/2025

紐西蘭鹿肉| 防風草 | 發酵草莓 | 黑芝麻

冬季主菜選用紐西蘭鹿里肌，以三分熟呈現，保留細緻口感與自然肉甜。表面刷上黑芝麻&咖啡醬，透過芝麻的油脂與咖啡的微苦，平衡鹿肉特有的野味，讓風味更沉穩內斂。

一旁搭配烤防風草與防風草泥，帶出根莖類的溫潤甜香。
醬汁以濃縮鹿肉醬汁為主體，並加入發酵草莓與辣根油製成的油醋醬，莓果的柔和酸度與辣根油的清爽辛香相互襯托，為冬季主菜增添層次。

New Zealand Venison | Parsnip | Fermented Strawberry

Our winter main course featuring New Zealand venison loin, served medium-rare to preserve its tenderness and natural sweetness. The venison is glazed with a black sesame & coffee sauce, where the richness of sesame and gentle bitterness of coffee help balance its gamy flavor.

On the side, its roasted parsnip and parsnip purée add warmth and earthy sweetness. Finished up with a venison jus and fermented strawberry & horseradish oil — bringing brightness and structure to this winter dish.

#台中

12/11/2025

榮幸成為永續餐飲的一份子, 感謝 綠色餐飲指南 Green Dining Guide與 The Sustainable Restaurant Association 的肯定

15/10/2025

Taiwanese Shuilian | Penghu Cuttlefish | Bottarga
台灣水蓮 | 澎湖軟絲 | 東港烏魚子

Using a Taiwanese vegetable called shuilian, which our chef creatively turns it into a pasta-like dish. Cooked in the cuttlefish and bottarga sauce and topped with smoked cuttlefish and chervil leaves. Finished with marigold oil to add a fresh, herbal note to balance the rich savory flavors.

靈感來自台灣水蓮做為麵條，川燙後宛如義大利麵口感，再用軟絲與烏魚子的醬汁去煨煮，搭配 煙燻軟絲與山蘿蔔菜，最後淋上萬壽菊油，在鹹鮮中增加清新的草本香氣。

#水蓮

22/09/2025

台灣黑豬 | 北寄貝 | 紅棗
Taiwanese Black Pork | Surf Clam | Jujube

秋季主菜選用來自桃園的盤客夏黑豬與北寄貝，帶出海陸的層次與秋天的厚實感。黑豬刷上米麴醬，經炭火慢烤，外層焦香、內裡多汁，麴香甘潤自然。

北寄貝輕烤後保留鮮甜柔嫩，搭配絲滑的蛤蠣沙巴雍醬和濃縮豬骨醬汁，讓肉與海鮮更緊密地融合。紅棗則以泥與漬製兩種形式呈現，在鹹鮮之間增添溫潤甜韻，為這道秋季主菜畫下和諧的收尾。

Taiwanese black pork, glazed with roasted koji paste and cooked to a perfect pink, brings out both depth and subtle sweetness. Fresh surf clam is lightly grilled to highlight its delicate ocean flavor, paired with a silky clam sabayon and a rich pork jus that adds umami depth.

Jujube is added in two ways—a smooth jujube purée and a preserved fresh jujube—to weave gentle sweetness into the savory layers, completing a harmonious balance of land and sea.

20/08/2025

感謝大家一路的支持與陪伴，FIRNS 很榮幸再度入選 2025 米其林指南 入選餐廳。這一年，我們也迎來了小小的新生命們，也開啟了更多創造的契機。未來，我們將持續精進料理與服務體驗，期待與大家一同迎接更多生命中的美好時刻，也迎向屬於我們的光芒。

同時，FIRNS 正在尋找對料理充滿熱情與投入的廚房夥伴加入我們團隊。有興趣者歡迎email: [email protected] 與我們聯繫。

We sincerely thank everyone for your continued support. FIRNS is once again very honored to be selected in the 2025 Michelin Guide. This year, we also welcomed new little lives and embraced fresh opportunities for creativity. We will continue to refine our cuisine and service, and look forward to sharing more beautiful moments and our light with you.

Meanwhile, FIRNS warmly invites passionate and dedicated culinary talents to join our kitchen team, contributing to an exceptional fine dining experience. Interested candidates are welcome to send CVs to: [email protected]