FIRNS

30/07/2026

很榮幸，FIRNS 再次入選 2026 臺灣米其林指南 推薦。

謝謝每一位走進 FIRNS 的客人，讓我們有機會參與你們生命中的重要時刻；也謝謝團隊與每一位夥伴，因為有你們，才有今天的 FIRNS。

每一份肯定，都是繼續前行的動力。

未來，我們將持續專注於料理、服務，以及每一位來到 FIRNS 的客人，期待與大家分享更多美好的餐桌時光。

We are very honored to be selected again in the 2026 MICHELIN Guide Taiwan.

Thank you to every guest who has walked through our doors and allowed us to be part of your special moments. Also very grateful to our team and every staff who has been part of FIRNS’ journey.

Every recognition inspires us to keep moving forward. We will continue to devote ourselves to thoughtful cuisine, genuine hospitality, and creating memorable dining experiences for every guest who joins us at our table.

Chef Ricky & Team FIRNS 🧡

14/07/2026

牡蠣 | 花膠 | 紅肉李| 辣椒醬

以牡蠣的鮮味為主角，外層包裹花膠，內餡填入干貝慕斯去酥炸。搭配發酵辣椒與紅肉李製成的辣椒醬，以及鹽漬紅肉李，以微辣與果酸平衡海鮮的鮮甜，並襯托花膠細緻的膠質口感。

靈感來自香港潮州菜的經典蠔餅，重新建構鮮味、膠質、發酵與果酸之間的平衡。

#米其林餐廳 #生日餐廳 #約會餐廳 #無菜單

15/06/2026

Changhua Ostrich Fillet | Pineapple | Prickly Ash
彰化鴕鳥菲力｜鳳梨｜刺蔥

Ostrich offers the depth of red meat while retaining a lean and tender texture. Cooked medium-rare and coated with black pepper and Taiwan prickly ash seeds (刺蔥籽）, the dish highlights the meat’s natural character and aroma.

Pineapple runs throughout the dish, from a caramelised reduction to a pineapple-seasoned sweet potato purée. Its sweetness and acidity bring brightness while balancing the deeper flavour of the ostrich. Finished with a sauce made from Taiwanese black olives (破布子).

This reflect the concept of our summer menu — using Taiwanese seasonal fruits as a framework to explore balance, freshness and depth in savoury cooking.

鴕鳥肉擁有近似紅肉的風味，卻保有細緻而柔嫩的口感。我們以三分熟呈現，並裹上黑胡椒與刺蔥籽煎烤，凸顯肉質本身的個性與香氣。

鳳梨貫穿整道料理，從焦糖鳳梨醬到鳳梨風味地瓜泥，以果實的酸甜平衡鴕鳥肉較深的風味，同時帶來明亮的層次。最後以破布子醬汁收尾，呈現更集中而清晰的風味輪廓。

2026 的夏季菜單，我們以台灣夏季水果為主軸，透過發酵、熟成、風乾與醃漬等手法，探索水果在不同風味層次中的可能性。

#米其林餐廳 #生日餐廳 #約會餐廳 #無菜單

26/05/2026

Housemade Brioche | Penghu Seaweed | Plant-based butter

Our daily baked brioche is made with sautéed seaweed from Penghu and roasted nori kneaded into the dough, bringing subtle marine salinity and depth into the bread.

Served with a plant-based spread using tofu, soy milk, roasted miso, coconut oil, and finished with a touch of kombu oil. Rather than using traditional butter, we wanted to create a different expression of richness — lighter in texture while maintaining depth and umami.

澎湖海菜布里歐

餐廳每日現烤的布里歐，將炒過的澎湖海菜與烤過的海苔揉入麵團，讓淡淡的海洋鹹香與深度自然融入其中。

一旁搭配植物性抹醬，以豆腐、豆奶、烤味噌、椰子油製成，最後加入上方的昆布油。選擇以植物性奶油呈現另一種圓潤感—質地更輕盈，同時保留鮮味與深度。

20/05/2026

鵪鶉｜沙薑｜白蘆筍｜乾瑤柱

靈感來自香港的沙薑雞。沙薑在粵菜中經常用於烹調雞肉，除了沙薑特有的薑香之外，也能讓肉質更加鮮嫩，同時帶出更乾淨而集中的鮮味。

我們選擇嘉義鵪鶉，並以沙薑與香料高湯輕柔浸煮，刻意保留中心一絲玫瑰色熟度，讓肉汁、鮮味與鵪鶉本身的細緻野味完整展開。搭配白蘆筍的清甜與乾瑤柱的鮮味，沙薑的薑香則貫穿其中，讓肉質、鮮味與香氣之間呈現更清晰而集中的風味層次。

#台中餐廳 #米其林

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