Circum-

09/05/2026

-石岐乳鴿

致敬廣東中山傳統名菜「石岐乳鴿」，延續皮脆、肉滑、骨酥、汁多的極致追求。
以「雙吃」手法，拆解經典乳鴿的風味底蘊，從溫度與質地出發，呈現不同部位的表現。

Paying respect to Guangdong Zhongshan classic cuisine ”Shiqi Roast Squab“, deliberating the texture of crispy , tender and juicy at the same time. Using distinct temperature and technique , delivering different flavor and texture for different part of the squab.

29/04/2026

謝謝 Tatler Best Taiwan 評審團與團隊的持續肯定，Circum- 再次入選 Tatler Best Spotlight Restaurants。

對我們而言，這不只是一次被看見的時刻，而是那些在日常中反覆練習、慢慢累積的片段，被溫柔地照亮。

在每一道料理、每一段服務之中，我們持續學習如何更專注，也更靠近「款待」這件事本身。
同時，將華人料理的味道精髓，用更精練、也更貼近生活的方式，分享給每一位前來用餐的人。

謝謝團隊與合作夥伴的持續投入與堅持，讓我們在此刻回頭看見走過的路，也繼續穩穩前行，把接下來的每一步，走得誠實，也走得更深。

Thank you to the Tatler Best Taiwan judges and team.
We’re grateful to be named once again among the Tatler Best Spotlight Restaurants.

For us, it’s not just recognition.
It’s a quiet moment to look back at all the days behind it
the small, repeated efforts that slowly add up.

In every dish, and in every moment of service,
we keep learning how to be more present,
and how to stay close to what hospitality really means.
We also continue to share the heritage of Chinese cuisine
in a way that feels clear, thoughtful, and close to everyday life.

Thank you to Circum- team and our partners
for showing up, every day, with care and consistency.

It allows us to pause, look back, and keep moving forward
steadily and honestly, each time.

11/04/2026

-紅酸湯

取自中國西南的「苗族酸湯魚製作技藝」，酸湯是古人保存番茄以及「以酸代鹽」的智慧，透過自然發酵延長食材壽命，孕育出獨有的風味。

”Miao Sour Soup Fish“ from southwest China, sour soup is the wisdom of ancestors to replace salt with sour. Using natural fermentation to preserve tomatoes, developing distinct flavors.




#紅酸湯

25/01/2026

源於年節時分，潮汕圍聚的「撈魚生」。
在舉箸翻動間，將期盼與展望高高撈起。將這份文化的精髓轉化，以此致敬傳統，並將這份祝福，傳遞給每一位食客。

Rooted in the Teochew New Year tradition of YuSheng,
each toss lifts hopes and aspirations into the air.
By carrying forward the spirit of this ritual,
we honor tradition
and share its blessings with every guest.

      -  蟹宴 CrabSoirée

20/01/2026

魚露｜柑橘｜五辛

汲取自潮汕於新年的「撈魚生」文化儀式與祝願。 麵包蟹的細緻在多重辛香中被托起， 藉由自製辣油與虎尾花生油的潤澤， 延展出鮮味的厚度與廣度。 佐以明亮的酸爽點綴， 讓這不只是味覺的堆疊，而是香氣的躍升。

Fish Sauce | Citrus | Five Spices

Inspired by Yusheng, the Teochew Lunar New Year ritual, a traditional celebration of blessings and shared wishes.
The delicate sweetness of bread crab is lifted by layers of aromatic spices,
enriched with house-made chili oil and Huwei peanut oil, enhancing the depth and breadth of umami.
A bright, refreshing acidity finishes the dish, transforming it from a simple layering of flavors
into an elevation of aroma.

- #蟹宴

16/01/2026

每一頓饗宴的尾聲， 都藏著深沉的款待。
化作碗中豐盈的餘韻。 讓圓滿與飽足，溫柔地為相聚作結。

At the close of every feast, lies the deepest hospitality. Transforming into a rich, lingering finish, letting fulfillment and satisfaction gently conclude our time together.

  -  #蟹宴

14/01/2026

和牛｜花椒｜豆瓣

對經典「麻婆豆腐」的致敬與翻轉。 白子以天婦羅之姿，重塑如豆腐般的凝脂口感， 佐以和牛與蟹肉堆疊的奢華辛香。 作為蟹宴的尾聲，承載著款待的深意，以最溫暖但不厚重的飽足感， 圓滿這場饗宴。

Wagyu｜Sichuan Peppercorn｜Doubanjiang

A tribute to the classic “Mapo Tofu.” Shirako tempura recreates the creamy texture of tofu, paired with the spicy richness of Wagyu and crab. As the finale, this bowl embodies our heartfelt hospitality. Warm and satisfying, yet light, it brings the feast to a perfect close.

- #蟹宴

12/01/2026

謝謝聯合報《讀饗時光》李承宇與 Chef Leo 的深度對談。
承宇以蟹宴為開場，卻不只是談「蟹」，
而是從另一個角度提問 Leo：
「當華人味道遇上法式技法，
蟹宴，是否能成為一種文化的翻譯，
而不只是季節的奢華？」

Chef 從麻婆豆腐的結構重組，到避風塘與水蟹粥的細緻轉譯，
Chef Leo 分享他如何以熟悉的味道，及華人料理的核心元素，
說出一種新料理味語言，那是記憶、是節氣，
也在 Circum- 的餐桌上，流動成獨有的風味與情感。
這是一場關於味道、文化與時間的對話。

一起聽見 Circum- 如何以「華人味道」回應一場蟹的季節。

🎧 讀饗時光EP163｜華人味道法菜表達 Circum-如何思考蟹宴？
https://vip.udn.com/vip/story/122379/9258132

- #世界華人料理 ＃讀饗時光 #米其林

這幾年，「蟹宴」是台灣餐飲市場秋冬季的儀式感。米其林一星餐廳Circum-標榜「以法菜手法做華人味道」。30歲的主廚羅偉誠（Leo）如何處理七大蟹類食材？又如何詮釋「華人味道」？

10/01/2026

這是一場不同文化間，最溫潤的對話。
將廣式細火慢熬的心意，
緩緩揉入日式椀物的節制與澄澈。
在兼容並蓄的技法裡，
讓深邃與細膩，和諧共存。

A gentle dialogue between cultures.
The heart of Cantonese slow-simmering
is softly woven into the restraint and clarity of Japanese Wanmono.
Through a craft that embraces both,
depth and delicacy coexist in harmony.

- #蟹宴

07/01/2026

魚子醬｜燕窩｜山藥

源自對日式「真丈」技藝與廣式煲湯的致敬，一場關於溫度與鮮味的展演。
碗底封存的上湯凍、晶瑩的燕窩，以溫熱清湯喚醒，讓凝結的風味在注湯瞬間化開。松葉蟹與山藥的蓬鬆柔潤、魚子醬圓潤的鹹鮮，交織入湯，感受味覺的流動與甦醒。

Caviar｜Edible Bird‘s Nest｜Yam

A tribute to the art of ”Shinjo,“ a dialogue of temperature and umami.
Warm consommé gently awakens the broth gelée and bird’s nest, melting captured flavors into bloom.
The fluffy Snow Crab and savory caviar weave through the soup, offering a fluid awakening of the senses.

  -  #蟹宴