MO — Restaurant in Tainan

A Symphony of Temperatures

Nestled in a unique culinary landscape, MO. Lab creates a feast for the senses. Chef Oscar, the mastermind behind the restaurant, carries a clear and profound philosophy, believing that his joy in cooking will translate into a pleasurable dining experience for his guests.

At MO. Lab, the use of ingredients is both clever and thoughtful. You can choose several ingredients that you may not like or find difficult to work with, and Chef Oscar takes on the challenge to reimagine and transform them. He skillfully turns these often unpopular choices into delicious dishes that delight the palate.

But what truly sets MO. Lab apart is Chef Oscar's manipulation of temperature. He treats it like the melody in a musical composition, with its own narrative and rhythm, creating a seamless culinary journey. Yet, each dish offers a distinct flavor experience, not overpowering the next, allowing the taste buds to appreciate every nuance.

MO. Lab's approach to cuisine requires an attentive and sophisticated palate. It's not merely about indulging in a meal; it's about savoring the finesse and intricate details of Chef Oscar's creations. His understanding of texture, flavor, and especially temperature, crafts an exceptional dining experience that resonates like a well-composed symphony.

In a market filled with culinary alternatives, Mo. Lab stands out as an establishment that offers not just food, but an artistic and sensory exploration. It's a place where gastronomy meets passion, innovation meets tradition, and every bite tells a story. A visit to MO. Lab isn't just a meal; it's an invitation to witness and partake in Chef Oscar's...

I recently had the pleasure of dining at this restaurant and I must say, it was an unforgettable experience. From the moment I walked in, I could feel the passion and dedication that Oscar and Marcella put into their craft.

Oscar's culinary skills are truly remarkable, and his passion for food goes above and beyond anything I've ever witnessed. The flavors and presentation of the dishes transported me to Italy; I've never felt as close to the Italian culture as I did in this restaurant.

Marcella, on the other hand, is a master storyteller. Her descriptions of the dishes and the poetic introduction she gave us made me feel proud of being Italian. Her attention to detail in explaining each ingredient and its significance was truly impressive.

The level of attention to detail in every aspect of the dining experience is exceptional. From the beautifully set tables to the carefully crafted menu, it's clear that every element has been thoughtfully considered.

What amazed me most was the knowledge that Oscar brings to the table. His understanding of Italian cuisine and its rich history is simply unbelievable. As an Italian myself, I can confidently say that this restaurant is as authentic as it gets.

I would like to express my heartfelt gratitude to Oscar and Marcella for taking me on this incredible journey of taste. It's an experience that I will cherish forever. If you're looking for an authentic Italian restaurant,...

感謝友人帶台北鄉下人吃MO.LAB的全值套餐，特別最愛MO.LAB特製小漢堡美味的口感，這餐飽到我先肉體登出然後再靈魂登出，MO.LAB五週年精選只有這一檔未來絕不復刻，偏愛日料少吃西餐的我對於主廚在料理上自信與手法十分佩服，所以無論如何都不想錯過這次頂規版本的精選菜單!!!吃完趕回台北都已經凌晨三點半，雖然過了兩天還是念念不忘在台南吃到身懷六甲的自己!!! #台南 #熟客制 #預約極困難 ↓↓以下為友人錄音後製作的筆記↓↓ ☆餅乾用墨魚汁及榛果製作所以會有墨魚海味的甜及榛果的香氣，內餡是用法國聖米歇爾山產的淡菜加上茴香根醬做成！棒狀的餅乾是用24個月的Parmigiano cheese 加上炒鬆的煙勳培根製作，所以吃起來會有一種鹹香酥鬆的口感！ 搭配的茶是松針茶，是用日本京都焙茶加上決明子及松針泡的，喝起來有微甜及單寧的味道！ ☆主廚用了不同質地的白花椰菜加上用白葡萄醃漬烘乾的龍蒿香草/炸過的油漬酸豆/烘到半乾綠薄荷，右邊是用北海道冰鮮干貝香煎淋上用葡萄做成的醬汁！ ☆主廚奧斯卡之前在義大利餐廳工作時冬天會下大雪，所以這道冬季的餐點就用了下雪的概念製作看起來有點像雪景的料理！主食材用了冬天最肥美的日本鰆魚去做碳烤及稻燻，搭配的配料及醬汁吃起來味道微酸甜和微鹹香是用西西里番茄/黑橄欖/煙燻黑李及鹹乳清製作，最後加入用小豆蔻及咖啡做成的咖啡油，咖啡油味道及香氣跟碳烤煙燻鰆魚非常搭！白色泡泡是用月桂葉打的最後再加入甜薑根！ ☆這道料理是用全素的方式來表現高麗菜，主廚挑選了兩種質地不同的高山高麗菜（一種是甜一種是脆）然後整顆用碳火去烤，烤到外表呈現碳化的狀態之後再把外層給剝掉然後精修做成類似高麗菜卷的型態！醬汁是用發酵過的菇加上西班牙黑麥啤酒/蜂蜜酒及辣根作成！最上面放的是生醃的蕈傘及苞子甘藍！ ☆秋冬版本的塔，塔的內餡是用溫體兔肉/大蔥/糖漬柑橘皮/松子…做成醬汁是加入芥茉子做成的醬，左邊是佛手瓜切片做的卷，最後淋上芳香萬壽菊葉做的油！ ☆漢堡肉是用澳洲純血和牛的「貝身」加上西班牙JOSELITO伊比利豬上蓋肉做成，所以肉香及油香都非常豐富！蔬菜部分用了煎香的白洋蔥及月桂葉並淋上一點點巴撒米克醋，漢堡肉跟麵包中間壓著的是辣味香腸/番茄及帶一點點辣味的番茄醬，漢堡肉上面放的是主廚先用Moscato蒸過的法國鴨肝！ ☆主廚選用南義大利兩種不同的番茄，San Marzano番茄熬成醬汁而蛋茄切塊炸過讓茄肉帶有肉感，然後用切片的蛋茄將麵條圍成一圈，麵條是主廚用杜蘭小麥手工親做，最後在上面刨上Ricotta cheese然後加一片炸過的茄子，最後在放上蘿勒葉嫩芽，醬汁是用溫體的牛尾/牛皮/牛心/紅酒及蔬菜熬煮的！ ☆藍龍蝦義大利麵，醬汁是用煮藍龍蝦的高湯/牡丹蝦頭高湯/雞高湯以及加入用煮聖米歇爾淡菜的水去加依思尼發酵奶油及番紅花做成的淡菜口味奶油，最後還另外再加入兩隻龍蝦的肉泥做成！這個麵的蝦肉鮮甜熟度適中，主廚自製的杜蘭小麥麵條吸附了醬汁之後充滿了鮮味 ☆主廚用了5種不同的番茄去做澄清番茄汁，然後用了三種程序來煮這個燉飯！第一個程序是在乳化時加入Mascarpon echeese...