Think global, taste local

Taïrroir fuses in its name “Taiwan” with the French word “terroir”, which essentially means “soil” but also describes the special character a wine is thought to acquire from the particular place where it is grown. Chef Kai Ho applies the same concept to cooking and acknowledges the influence Taiwanese heritage and local ingredients have on his cuisine. However, he deconstructs the classic and rearranges each dish to create something genuinely new. Global culinary thinking finds its way into Taïrroir’s menu, elevating local produce to a new level.

Kai Ho was born and raised in Taichung, the second most populous city in Taiwan. Unlike many other chefs, he did not spend much time in the kitchen with his mother or grandmother as a child. Rather, he discovered his love of cooking when he accompanied his grandfather to numerous social events. At the banquets and gatherings, he was exposed to a wide variety of cooking styles and eventually set his mind on becoming a chef himself.

Martin Klein meets Kai Ho at Taïrroir Restaurant, Taipei City, Taiwan

Since Kai Ho was stunned by the visual beauty of French cuisine as well as the meticulousness in preparation, he studied both Taiwanese and French cooking techniques. After vocational school, he worked at prestigious restaurants in Singapore such as Jaan or Guy Savoy, as well as Michelinstarred gourmet establishments in the United States. In 2016, he decided to open his own restaurant. At Taïrroir, he presents Taiwan to the world, but equally invites his guests to discover the world in Taiwan. The atmosphere is intimate and elegant with no more than eight tables and a ceiling consisting of 1,876 copper tiles. Only two years after opening, Chef Kai Ho received his first Michelin star. In 2019, the second followed, adding Taïrroir to the select circle of two-star restaurants.

Kai Ho and his team dexterously transform fresh, locally sourced ingredients into creative, artfully plated dishes. With Taiwanese spirit and a global perspective, they integrate both Western and Eastern cooking techniques to create an overall experience of indulgence. Taïrroir’s most sought after signature dish pays tribute to a Cantonese classic, crispy taro-crusted duck. Kai Ho turns it into poached egg in taro purée with sakura shrimp and smoked duck.

Experience Kai Ho’s global approach to cooking in April 2023, when Restaurant Ikarus spreads its culinary wings to Taiwan. A delightful fusion of indigenous ingredients and internationally acquired skills will provide an immersive experience of Taiwanese cuisine through a contemporary lens.

Ikarus Menu

Snacks

Balfegó Tuna tartelette – Mayonnaise espuma
Mackerel skewer – Escabeche – Carrot
Ray wings – Caper pillow – Cream cheese
Soccas – Bacon – Langoustine

King crab – Miso – White chocolate – Kombucha
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Vacherin Mont-d'Or – White Alba truffle – Quince – Puntarelle
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Bacalhau Bottoni – Uhudler – Chickpeas – Smoked broth
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Pikeperch – Beef marrow flambadou – Shallots – Beetroot – Autumn trumpets
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Gnocchi – Kale – Persimmon – White Alba truffle
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Iberian Presa – Carrot – Black beer – Plum
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“Gugelhupf” – Raisins – Honey – Ginger
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Chestnut – Porcini mushroom – Cranberry

EUR 265,00

Menu in five courses EUR 225
(without Vacherin Mont-d'Or and Chestnut)

Please note that the menu can only be ordered per table.

Further Information

Current Menus

The Ikarus Concept

Reservations & Opening hours

Ikarus Team

ServusTV: Culinary Heights at Ikarus on ServusTV

Each month at Salzburg’s two Michelin-starred Restaurant Ikarus, a different top international chef creates the menu. For this globally unique concept, Hangar-7 executive chef Martin Klein visits the cream of the crop, takes a look behind the scenes of haute cuisine, and is let in on some exciting culinary secrets. “Culinary Heights at Ikarus” offers a unique glimpse into the world of high-end cuisine and provides an interesting portrait of each guest chef, their culinary philosophy, and the food culture of their country.

Sat 09.11.17:40Culinary Heights at Ikarus - with Franck Putelat