White Rabbit's Vladimir Mukhin popped up at Orchid Restaurant in Taipei this weekend. Vladimir is one of my favorite chefs inspiring me with his incredible passion for learning recipes and ingredients from older people all over Russia and studying historic cookbooks and then taking this culinary heritage as inspiration and foundation for his brilliant innovative modern Russian cuisine.
In Moscow last year I got to try five totally different menus and concepts from him (altogether he oversees 23 venues!), visit markets and see his knowledge of ingredients, meet his chef father (Vladimir is a 5th generation chef), learn about local ceramic artists he works with to create all his dishware, tour the kitchens and see the old black bread fermentation methods and the ultra modern molecular techniques all in the same kitchens.
Taipei's popup menu was stellar. Favorite dish? A humble burnt cabbage topped with a luxurious sauce of three caviars including house smoked black Bordeaux caviar.