FirePlay Taipei

15/01/2026

30 days counting down!
Join us for curtain closing on Zhishan Chapter🔥😉

倒數 30 天!
與我們共享在芝山的最後火宴和舉杯🔥

08/01/2026

謝謝《VERSE》雜誌的報導。

在各自的品牌發展中，Alex , Tommy 和Nick
這三位玩火的主廚走著不同的料理之路，
形塑出屬於自己的風味語言與文化核心；
說的是不一樣的味道，卻在同一團火裡，
慢慢開始對話。

而在 FireUp合體時，
他們選擇用「火」作為料理溝通的語言，
從不同背景與風味出發，
並非為了刻意融合成相同的樣貌，
而是在保留各自個性的同時，
找到一種剛剛好的平衡。

那一刻，火不只是技法，
而是一種來自這片土地的直覺與溫度，
也是我們想持續和世界對話與傳遞
直火料理文化中這真實、不造作並始終
保持開放與創作能量。

Many thanks to VERSE for telling the story .

Three chefs, Alex, Tommy, and Nick, all cook differently.

They come from different places, but once they’re around the same fire, everything just makes sense.

"FireUp" isn’t about mixing styles, is not just a collaboration.
It’s three chefs standing around the same fire, cooking their own truth.

It’s about keeping their own voices, backgrounds, and creativity. Listening to the heat and finding that balance together.

That’s how they share the simple, honest,
fire-led cooking with the world.

https://www.facebook.com/share/p/1C94V9VwSU/

𝐕𝐄𝐑𝐒𝐄 𝐃𝐢𝐧𝐢𝐧𝐠┃直火界的偶像男團
——FireUp火火火：全球罕見主廚聯盟
​
他們絕對是直火界的偶像男團。
​
屏東霧台的柴火、台中的炭火、台北的直火：彭天恩 AKAME、湯仲鴻 鳥苑 Torien Yakitori、蘇濟恒 FirePlay Taipei，三人組成全球罕見的主廚聯盟——FireUp火火火。
​
全球餐飲圈常見米其林主廚的四手聯彈、六手晚宴，多是快閃甚至一夜限定。 不同。三人各自擁有獨立、成功的餐廳事業，卻決定組成一個持續性的品牌，在高端餐飲界手指頭數不出來。
​
這不是單一主廚的擴張，而是平等聯盟。每個人都保有自己餐廳的獨立性，在FireUp的架構下，可以共享資源、分攤風險、擴大影響力。
​
就像 #名廚界的搖滾天團，每個人都是主唱，但一起唱的時候，聲音更大！
​
「全世界都在談火料理，那台灣的火文化是什麼？」答案就在這三個人身上。台灣的火味不是單一語彙，而是原住民、新住民、本地人交織出的風味。

03/12/2025

Dear Zhishan，

FirePlay Taipei and I, Nick Sor would like to thank you for the past 6 years for hosting us
so immensely during this period of our “soft opening”. And we hope with a sense of pride and
gratitude to you, we will host our last night of service together with you on the 14th of February
2026.

In August 2019, you presented yourself thru an unexpected opportunity when we were searching
for a spot to materialize our vision for FirePlay,Taipei. Tho, not love at first sight, but we managed
to figure ourselves out and work on together to serve our very first guest by late September 2019.

i would like to thank you and our former colleagues and working partners that brave us thru the
unique situation during COVID and stood up with my temperament all this while. Families, friends
and guests turned into regulars filled the seats and space that we hosted during this six years will
always be in our hearts and minds, wherever we will move on after this tenure in Zhishan, Taipei.

We are sure that you will be in the safe hands of the next tenant that you will be hosting and we
will ensure to the best of our abilities to facilitate the smooth handover back to our lovely landlord.

FirePlay and I, would like to welcome back, or for the first time, our friends families and our
industry peers to Zhishan for this last stretch before we go for our long overdue sabbatical to re-
innovate and reimagine the beauty of live fire cooking.

Thank you, Zhishan!!
With Love and Gratitude

Nick Sor and FirePlay Taipei

25/11/2025

Modern Fire, Unfiltered.
BBQ, but Not the Ordinary Kind. 🔥

23/11/2025

鴕鳥| 肉乾
靈感來自 DYCTEAM 的「纖維解構」。

主廚 Nick 用火，
把鴕鳥肉的風味力量重新點燃。
鴕鳥肉的細緻纖維像布料的經緯線—柔嫩，
但帶著勁；煙燻與辛香 BBQ 醬讓肉味更奔放；
另一部分做成薄烤脆片，把材質拆開、
再重組成全新的層次。

火的直覺 × 材質的重構，
讓鴕鳥肉在火焰下變得更野、更有性格。
粗獷、俐落、帶設計感- 就是這道菜的靈魂。🔥

Ostrich ｜Jerky
Inspired by DYCTEAM’s fiber deconstruction,
Chef Nick lets fire bring out the wild in ostrich.
Smoked and glazed with spicy BBQ, the meat turns bold and powerful.

Another layer is baked into a thin, crispy sheet—
break it down, rebuild it, taste it new.

Fire × texture.
Wild, rugged, refined.
This dish hits fast and hard. 🔥

17/11/2025

🔥 When Fashion Meets Fire 🔥
Bringing fire into fashion,
and redefining it through the flames.

A crossover by DYCTEAM x FirePlay
you can see, taste, and feel.

This isn’t just a menu. It’s turning ideas into flavorand the kitchen into a runway. Fashion isn’t only worn—it crackles, smokes, and melts on your tongue.

Nothing better than sharing the joy with taste.

火與時尚的融合。
一場 DYCTEAM × FirePlay
能被看見、被嚐到、被感受的跨界合作。

這不只是套餐—而是把概念燒成風味、
把廚房變成伸展台的實驗。

時尚不只穿在身上—它會爆香、會冒煙、
會在舌尖被感受。

沒有什麼比一起品嚐、一起感受，
更火熱的事了。

# taipei

08/11/2025

🔥 When Fashion Meets Fire 🔥

生蠔 ｜ 青醬

火，是狂野而感性的語言。
Nick 與DYCTERM 的將「永續」變成一場感官實驗，
讓時尚與火焰調情。

厚岸生蠔半熟炙烤，邊緣微焦、肉質柔滑，
危險又迷人的口感在舌尖展開。

Nick 特製的青醬以香草與鯷魚交織，
香、鹹、酸在口中交錯奔放，
像夜裡的火光，瞬間點燃味蕾，
從舌尖感受時尚的奔放與精彩。🔥

Oyster | Chimichurri

Fire speaks in desire.
Chef Nick turns sustainability into seduction —
where fashion flirts with flame.

Akkeshi oysters, half-grilled and flame-kissed,
smoky, silky, dangerously good.

Chef Nick’s Chimichurri hits — herbs, anchovy, acid,
a spark in the dark, igniting the tongue. ⚡️
Style you can taste.🔥

05/11/2025

牛肉煲仔「飯」

火，是設計的一種語言。🔥
靈感來自 DYCTEAM 對結構與材質的探索，Nick 以火重構經典，讓熟悉的煲仔「飯香」有了全新的線條。

澳洲和牛 Flank 炭烤出焦香紋理，
呼應布料被熨出的肌理。
底層以火烤馬鈴薯取代米飯，
油香滲入層層堆疊之間——
是一場食材的再設計。

特製照燒醬與生蛋黃如縫線般縫合整體，
讓鹹香、油脂與滑順在熱度裡交織成節奏，
柔軟卻帶力量，熟悉又新鮮。

這不只是飯，是火與時尚的共鳴。

29/09/2025

火停後，餘燼仍在低語。
盤面是最後的舞台，也是第一訊號。
細節不裝飾，只說真話，
五感交融，掀起最後驚嘆🔥

The plate is the final stage, yet the first signal.
Even after fire rests, embers still whisper.
Details are no adornment—they speak truth,
unleashing awe as vision and flavor collide.🔥

26/09/2025

海的鮮甜 × 火的濃烈。
西班牙 Bomba 米吸飽番茄，
火烤胭脂蝦的厚實、蟹肉的甘美、海膽的醇濃，
在火焰下，化為一盤海洋盛宴。

🔥2025台北餐廳週套餐
直火低語 述說台北
9/8 - 9/30期間限定
👉 即刻至inline連結訂位

Sea meets flame.
Bomba rice, tomato-rich and plump,
ignited with rouge shrimp, sweet crab, and lush uni —
an ocean feast on fire.

🔥22025 Taipei Restaurant Week｜Whispers of Fire
Sep 8 – Sep 30
👉 Book now via inline

Photo Credit: flavor 風格美食指南

21/09/2025

以火相會，以味相識

謝謝台南晶英團隊ㄧ同Fire Up 🔥🔥🔥

#鳥苑 #台南晶英酒店 #火

Silks Place Tainan 台南晶英酒店