Exploring Culinary History at RAW – From Medieval Times to Contemporary Delights

Exploring Culinary History at RAW – From Medieval Times to Contemporary Delights

（此文為英文版食記，欲看中文版實際評價請點以下連結🔗/ This blog is in English; for the Chinese review, please click on the link below🔗）:

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RAW has made a name for itself long before Michelin came to Taiwan. I’m sure all legit foodies are familiar. Hence reservations are hard to make. I finally had the privilege to visit and got much more than I expected. Rather than a Japanese omakase-style set meal as I expected. Raw provided us with way much more. There is little to no Japanese influence in the restaurant. I’m still navigating around, trying to see what Raw is about. The menu transfers me centuries back, to the 15th, 17th, and 19th centuries among the European aristocrats.

Introduction: RAW’s Culinary Journey through Time

I’m mind blown, excited. Our whole dinner menu is inspired by different centuries, and I’m about to embark on a historic culinary trip back to the Medieval Times!

13th Century Cognac Vegetable Crawfish Jelly: A Historic Delight

• 13th Century Cognac Vegetable Crawfish Jelly

RAW – 13世紀的干邑蔬菜螯蝦軟凍 / 13th Century Cognac Vegetable Crawfish Jelly
(photo credit: RAW)

This unique dish combines historical influences with contemporary flavours, creating an intriguing and delightful culinary experience.
The inspiration behind this dish stems from the medieval English tradition of creating jellied delicacies using fresh meat. The earliest surviving English recipe for jelly dates back to the 13th century and was written in the dialect of Old French known as Anglo-Norman. In those times, jelly was often used as a preservation method for meat and fish, serving as an alternative to salting. However, the 13th Century Cognac Vegetable Crawfish Jelly takes a creative departure from tradition, incorporating a combination of ingredients that elevates the dish to new heights.
A symphony of flavours and textures is brought together to create this exquisite jelly. The dish starts with a base of salted butter, coriander, and crawfish, sautéed to perfection. Adding coriander adds depth and a refreshing touch. The true magic unfolds as the jelly is gradually whisked into the mouth, transforming the mixture into a velvety symphony of flavours.
The crawfish, the star of the dish, is tender and succulent, infusing the jelly with its unique seafood essence. Incorporating cognac adds a sophisticated touch, imparting a subtle warmth and complexity to the overall flavour profile.
The presentation of the 13th Century Cognac Vegetable Crawfish Jelly is equally captivating. Served over an equally clear plate creates a harmonious contrast between the smooth, luscious jelly and the flaky, buttery pastry. The garnish of fresh coriander adds a pop of vibrant green, enhancing the dish’s visual appeal.
Each spoonful of this jelly explores flavours and textures that transport you to a time long past. The combination of medieval influence and contemporary culinary techniques results in a nostalgic and modern dish. The 13th Century Cognac Vegetable Crawfish Jelly is a testament to the evolution of gastronomy, showcasing the creativity and ingenuity of chefs who draw inspiration from history while pushing culinary boundaries.

•  15th-century Smoked Sardine Sauce: A Taste of Mediterranean History

RAW – 15世紀的煙燻背脂沙丁千層魚醬/ 15th-century Smoked Sardine Sauce
(image credit: RAW)

This remarkable 15th-century Smoked Sardine Sauce takes inspiration from centuries-old culinary traditions and presents a unique and captivating flavour profile.
The origins of this sauce can be traced back to the 15th century when sardines were a prominent part of Mediterranean cuisine. The term “sardine” itself first appeared in English during this time, with the fish being abundant around the Mediterranean island of Sardinia . The sauce showcases sardines’ rich history and cultural significance as a nutrient-rich, small, oily fish.
The 15th-century Smoked Sardine Sauce offers a combination of distinctive flavours and textures. The sardines are smoked to perfection, imparting a deep and smoky essence that enhances the overall character of the sauce. The sardines’ richness and complexity are balanced by adding other ingredients, creating a harmonious blend of flavours.
The sauce incorporates various elements that elevate the taste experience, complementing the savoury profile of the sardines.
The 15th-century Smoked Sardine Sauce offers a nostalgic journey to a time when sardines were a staple in American restaurants. This forgotten treasure’s resurgence showcases sardines’ unique qualities and potential for creating exceptional culinary experiences.

• 19th Century Persillade Queen’s Leg and Burgundy Escargot: French Culinary Heritage

19世紀Persillade女王腿及勃根地田根地螺 / 19th Century Persillade Queen’s Leg and Burgundy Escargot

The 19th Century Persillade Queen’s Leg and Burgundy Escargot is a true testament to the rich culinary heritage of French cuisine, skillfully combining traditional flavours and refined techniques.
The dish takes inspiration from the 19th century and showcases the artistry of French cooking. The Persillade Queen’s Leg refers to the use of a particular cut of meat, emphasizing the regal nature of this culinary masterpiece. The Queen’s Leg is prepared with utmost precision and care, resulting in tender and succulent meat that is a true delight.
Accompanying the Queen’s Leg is the Burgundy Escargot, a delicacy cherished in French cuisine for centuries. The escargots are carefully selected and prepared, creating a luxurious and flavorful addition to the dish. Combining the Persillade Queen’s Leg and Burgundy Escargot creates a harmonious union of textures and flavours that is both satisfying and memorable.
Persillade butter plays a crucial role in enhancing the overall taste experience. With unsalted butter, garlic, shallots, parsley, chives, almond flour, and a blend of spices, the Persillade butter infuses the dish with aromatic and herbaceous notes. It adds a luscious richness to the Queen’s Leg and elevates the natural flavours of the Burgundy Escargot.
The attention to detail in the preparation of this dish is evident. Each element is executed with finesse and expertise, from the precise blending of ingredients to the careful stuffing of the escargot shells with Persillade butter. The final result is a culinary masterpiece that embodies the essence of French haute cuisine.
The 19th Century Persillade Queen’s Leg and Burgundy Escargot exemplify the excellence and sophistication of French gastronomy. It showcases the rich history and culinary traditions that have made French cuisine renowned worldwide. This dish celebrates the flavours, techniques, and artistry that define French culinary excellence.

• 11th Century Four-Color Game Hunter’s Meat Pie: A Medieval Gastronomic Experience

ＲＡＷ – 11世紀的四色野味獵人肉派 / 11th Century Four-Color Game Hunter’s Meat Pie
(image credit: RAW)

This dish takes us back to an era when hunting was not only a means of sustenance but also a revered pastime of the aristocracy. With its rich history and complex flavours, this pie is a true testament to the culinary heritage of medieval Europe.
The 11th Century Four-Color Game Hunter’s Meat Pie pays homage to the tradition of game pies that date back to Roman times. This pie showcases the diversity of game meat available during that era, including partridge, pheasant, deer, hare, and other wild animals. Combining these meats creates a robust and flavorful filling that transports the palate to a bygone era.
The craftsmanship of this pie is truly commendable. The filling, carefully prepared with a balance of spices and seasoning, showcases the expertise of medieval hunters. The flavours of peas, cinnamon, and nutmeg infuse the meat, creating a harmonious blend of savoury and aromatic elements. Each bite reveals the culinary skills of the time, reminding us of the elaborate feasts and banquets organized by the nobility.
The pie’s name, “Four-Color,” alludes to the visually striking presentation of the dish. This pie is a feast for the eyes and the taste buds, featuring a variety of colourful ingredients that add vibrancy and allure to the overall composition. The careful arrangement of elements within the pastry creates a captivating mosaic of flavours and textures.
One must recognize the historical significance of this dish. It serves as a time capsule, offering a glimpse into the social interactions and privileges enjoyed by the aristocracy during the medieval period. The hunting expeditions, which were not only for sustenance but also for entertainment and social bonding, are captured within this culinary creation.
The 11th Century Four-Color Game Hunter’s Meat Pie represents a link to our culinary heritage and evokes a sense of nostalgia for the customs and traditions of the past. It is a testament to the ingenuity of our ancestors, who transformed humble ingredients into culinary masterpieces. Raw adds its own touch to the dish, meat jelly, creating a new explosion of senses in the mouth

• Ratatouille, a 17th-century South French Tomato Stew: Rustic Provencal Delights

17世紀的南法蕃茄燴蔬菜Ratatouille / 17th-century South French Tomato Ratatouille Stew

The 17th-century South French Tomato Ratatouille Stew is a classic representation of the beloved Ratatouille, a Provencal stew of ripe summer vegetables. This rustic dish combines tomatoes, eggplant, zucchini, bell peppers, onions, and garlic, slowly cooked together to create a creamy and flavorful medley of tastes and textures.
This stew pays homage to the historical roots of ratatouille, which can be traced back to the 18th century when the term was used to describe various types of stews in and around the city of Nice. Over time, the definition refined itself to include the specific combination of tomatoes, eggplants, zucchini, and bell peppers that we associate with ratatouille today.
The preparation of this 17th-century South French Tomato Ratatouille Stew requires time and attention to detail. Each vegetable is meticulously diced and cooked separately to ensure optimal flavour and texture. The low and slow cooking method melts the vegetables together, resulting in a melty and full-flavoured dish. This traditional approach captures the dish’s essence and highlights the skill and craftsmanship of Provençal cooking.

• 18th Century Monkfish with Caviar Champagne from Superior Oscietra: Luxurious Indulgence

18世紀的「Superior Oscietra魚子醬香檳安康魚/ 18th Century Monkfish with Caviar Champagne from Superior Oscietra
(image credit: RAW)

This 18th Century Monkfish with Caviar Champagne from Superior Oscietra is a testament to the culinary artistry and my cardiovascular system.
I was expecting a dish made with monkfish and a touch of caviar. I did not expect the caviar to be with the star, with a decadent champagne sauce to complement it. If you follow me on Instagram, whenever caviar is on the menu, it’s in my belly. But restaurants serving caviar are hard to find, especially in Taiwan. This dish alone is worth the price of the trip. The champagne sauce’s sweet flavour and creamy texture perfectly complement the delicate and exquisite taste of the Superior Oscietra caviar, creating a harmonious combination of flavours and textures.
This dish showcases the versatility of caviar, which can be prepared in various ways.
Adding Superior Oscietra caviar elevates the whole dining experience to new heights of luxury. The effervescence and subtle notes of the Champagne sauce enhance the flavours of the caviar, creating a delightful pairing. The delicate pearls of Superior Oscietra caviar add a touch of elegance and decadence, providing a burst of briny goodness with every bite.
The 12th Century Monkfish with Caviar Champagne from Superior Ocietra is a culinary masterpiece that transports diners to a bygone era of grandeur and indulgence. It embodies the sophistication and refinement associated with the historical period it represents.

• 19th Century Tarragon Cream and Fennel Paleo Bladder Chicken: Traditional Elegance

19世紀的龍蒿奶油茴香古法膀胱雞 / 19th Century Tarragon Cream and Fennel Paleo Bladder Chicken
(image credit: RAW)

This 19th Century Tarragon Cream and Fennel Paleo Bladder Chicken pay homage to the culinary traditions of the 19th century, combining unique ingredients and techniques to create a memorable dining experience.
The centrepiece of this dish is the chicken, which is prepared with meticulous attention to detail. The chicken breasts are skillfully prepared sous vide in a plastic pouch, ensuring a moist and tender texture. Using butter and fennel creates a captivating blend of flavours that adds depth and complexity to the dish, resulting in a harmonious combination that delights the palate.
The chicken is cooked to perfection.
This dish offers a glimpse into the culinary heritage of the 19th century, showcasing the creative use of ingredients and the mastery of cooking techniques. The 19th Century Tarragon Cream and Fennel Paleo Bladder Chicken is a delightful exploration of flavours that transports diners to a bygone era.

• 20th century Canard Apicius Spice Blood Duck: Modern Twist on Culinary Tradition

RAW – 19世紀的Canard Apicius 阿彼修斯香料血鴨 / 20th-century Canard Apicius Spicy Blood Duck
(image credit: RAW)

The 20th-century Canard Apicius Experience the culinary journey through time at RAW restaurant in Taipei, Taiwan, known for its Michelin-level dishes. Explore dishes inspired by different centuries, like the 13th-century Cognac Vegetable Crawfish Jelly and the 18th Century Monkfish with Caviar Champagne. Immerse yourself in European aristocratic flavors and enjoy an extraordinary gastronomic adventure. Book your reservation today to experience the fusion of gastronomy and design that earned RAW prestigious awards like Platinum A Design and Red Dot Design.Spicy Blood Duck pays homage to culinary traditions with a modern twist, showcasing the artistry and innovation of the chefs behind it.
The Canard Apicius Spice Blood Duck is a dish that captivates the senses the moment it arrives at the table. The aroma of the perfectly roasted duck is enticing, promising a feast for both the eyes and the palate. The duck is slow-cooked to perfection, resulting in tender meat that falls off the bones and perfectly crisped skin . This slow-roasting technique allows the flavours to develop and intensify, creating a truly indulgent dining experience.
The spice blend used in the Canard Apicius Spice Blood Duck adds a unique and exotic dimension to the dish. While the specific details of the spice blend are not provided, it can be inferred that it includes a combination of aromatic herbs and spices. This blend enhances the natural richness of the duck, creating a harmonious balance of flavours.
The accompanying slice of peach works magic and further elevates the flavour profile . The interplay between the succulent duck meat and the bright, refreshing notes of peach creates a delightful contrast that keeps the taste buds engaged.
This dish is thoughtfully complemented by an orange sauce that enhances the overall taste experience. The attention to detail in the preparation and presentation of the Canard Apicius Spice Blood Duck showcases the culinary expertise of the chefs. The availability of the baguette flute comes perfectly in time to down the whole dish.
Overall, the 20th Century Canard Apicius Spice Blood Duck is a dish that combines tradition and innovation, creating a memorable dining experience. The skillful execution of the cooking techniques, the carefully selected flavours, and the attention to detail make this dish a true standout.

Conclusion: RAW – Where Gastronomy and Design Converge

RAW restaurant in Taipei is a pinnacle of culinary artistry and design, surpassing expectations at every turn. The captivating interior, featuring the mesmerizing wooden structure and thoughtfully designed tables, sets the stage for an unforgettable gastronomic journey. With impeccable hospitality, RAW elevates dining to a holistic experience that stimulates the senses and nourishes the soul.
Experience RAW for yourself and indulge in an extraordinary fusion of gastronomy and design that has garnered acclaim and recognition, including the Platinum A Design Award and the Red Dot Design Award. Book your reservation today and embark on an epicurean adventure like no other.