The new menu of RAW has enough Taiwan dessert, pearl milk tea and Monica to serve.

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RAW, which claims to be more difficult to book than concert tickets, has recently launched a new autumn menu, using a number of the most Taiwanese ingredients, such as corn, watermelon, kale, bananas, octopus, and so on, as an appetizer and main course. Dessert ends with pearl milk tea and Monaka. Chef Ji Chen-Cheng says that early autumn is the richest harvest of the four seasons in Taiwan, and this menu can be said to be "eating all the way from the sky to the ground."

The climate has gradually begun to show the flavor of early autumn, and autumn is the richest season in the four seasons of the year. This time RAW has launched a number of new dishes based on the theme of ingredients, such as "corn, Taiwan miso, Taiwan stem 9", which is made of sushi, which is most familiar to the people of Taiwan, with corn as the protagonist, with warm vinegar rice made from Taiwan stem No. 9 rice and quinoa, with 60-year-old Taiwan miso. Open the taste buds for the rest of the dishes.

In addition, fruits and vegetables such as watermelons and kale are also used. among them, watermelons are the most delicious in summer, but if the watermelons are dried and stored, they will taste like raw beef in autumn, coupled with air-dried beef tomatoes and bluefin tuna. the three "red" ingredients bring another flavor to autumn, but they taste very different but surprisingly right. The unique slightly bitter aroma of kale is the taste of autumn and winter. It is very fresh with the tender Guidi chicken wings and the sauce made of "Yuejie (raw egg yolk)".

In addition, there is a combination of Sautéed Pork and Squid with Dried Turnip and Garlic, Hakka Style dried beans, shredded meat, squid and other elements, with fresh calves, crispy soup leaves, and sweet rolls to create a new seasonal diet, with various ingredients full of salty smell, soft crisps and autumn and winter vegetables. The last dessert part also follows the desktop mash-up style of RAW, using bananas, toffees, espresso, sweet toffee and bitter coffee to bring out the slightly sour and sweet taste of bananas, while pearls, milk tea and Monaka, the most fashionable dessert from the Japanese occupation period, add pearl milk tea boiled with sweet-scented osmanthus in that season, stringing together intergenerational memories.

Corn, miso, and Taiwan stem No. 9 are presented in the form of holding sushi, which is familiar to Taiwanese.

Pearl, milk tea and Monaka awaken intergenerational memories.

Calves, soup leaves and small rolls disassemble Sautéed Pork and Squid with Dried Turnip and Garlic, Hakka Style's elements and restructure a seasonal diet.

Banana, toffee and espresso take advantage of the sweetness of toffee and the bitterness of coffee to bring out the sweet and sour taste of bananas in autumn.

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