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Taïrroir

Taïrroir is a high end restaurant in Taipei, Taiwan specializing in Taiwanese cuisine. In 2019 they became the first Taiwanese cuisine restaurant to receive three Michelin stars.

As of 2021, Kai Ho was head chef and Angela Lai was the pastry chef. Ho trained in Singapore alongside Julien Royer in the Guy Savoy, this has been credited with giving Taïrroir's food a strong French influence.

In 2023 Taïrroir collaborated with Whey restaurant in Hong Kong. Provided by Wikipedia
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    Effect of artificial lung fiber bundle geometric design on micro‐ and macro‐scale clot formation by Angela Lai, Natsuha Omori, Julia E. Napolitano, James F. Antaki, Keith E. Cook

    Published 2024
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