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Lingya District

方蒔 the Front House 以其創新的法式料理和溫馨的用餐環境，獲得顧客的高度評價。許多顧客讚揚餐廳的菜餚美味，服務周到，並表示會再次光臨。

探索台灣高雄苓雅區的法式餐廳新寵：方蒔 the Front House！

方蒔 the Front House：台灣苓雅區的法式美食新地標！'}]},{

位於繁華的苓雅區，方蒔 the Front House 不僅是一家法式餐廳，更是一個結合創新與溫馨氛圍的美食天堂。這裡的每一道菜都充滿著法國的浪漫與巧思，讓每一位來賓都能在此感受到歐式的精緻與舒適。除了令人垂涎的菜色外，餐廳的用餐環境也格外溫馨雅致，是朋友聚會、家庭聚餐或是情人約會的理想選擇。

創新的法國料理，結合本地新鮮食材，呈現多層次的口感與風味。'}]},{

溫馨雅緻的用餐環境，營造出歐式渡假氛圍。' ,

餐廳營業時間為週二至週六 17:30-22:30，週日、週一公休。'}]},{

餐廳提供素食選項，並接受信用卡支付，讓用餐更加便利。' ,

社群反饋普遍正面，顧客對於這裡的菜餚和服務讚譽有加，並表示會再次光臨。方蒔 the Front House 不僅是一個用餐的好去處，更是一處能夠享受法式浪漫與創意的美味天地。無論是嚐鮮還是慶祝特殊日子，都能在這裡找到屬於你的那份幸福與感動。立即預約，體驗不一樣的法國風情吧！

Asia

Taiwan

在台南岭仔区，有一家令人难以忘怀的餐厅——方蒔 the Front House。这家餐厅以其独特的现代设计与融合传统的创新菜肴，成为当地美食爱好者和旅客的必访之地。走进这里，仿佛穿越时空，感受到台南丰富的文化底蕴与现代都市的活力交织。

方蒔 the Front House：台南岭仔区的美食新地标

https://www.google.com/local/review/rap/report?postId=ChZDSUhNMG9nS0VJQ0FnSUN2LUxxMmJnEAE&d=17924085&t=1

places/ChIJAR8oMzgFbjQRzNFWMc6ULEw/reviews/ChZDSUhNMG9nS0VJQ0FnSUN2LUxxMmJnEAE

Absolute delighted experience. Love the wine pairing and curated dishes. Warm and soothing environment with attentive service.

It felt warm and relaxing upon stepping into the dining hall. The setup is elegant without over-the-top. Appreciated the story telling of the dishes such as the bread service. Chef introduced local produce (such as the local crafted beer) into the curated menu.

Service overall is impeccable and attentive.

https://www.google.com/local/review/rap/report?postId=ChZDSUhNMG9nS0VJQ0FnSURQNnVqamZ3EAE&d=17924085&t=1

places/ChIJAR8oMzgFbjQRzNFWMc6ULEw/reviews/ChZDSUhNMG9nS0VJQ0FnSURQNnVqamZ3EAE

We had a lovely birthday celebration here. We felt that the taste and presentation is on point; the service was attentive.

They change menu every quarter in accordance with the season (I think).

Parking lot (not free; third party) is across the restaurant.

Small detail: They also carefully staggered the dining slots and quota at any given time so you won’t feel crowded. Overall pleasant!

https://www.google.com/local/review/rap/report?postId=ChZDSUhNMG9nS0VJQ0FnSUNYd0lMVEx3EAE&d=17924085&t=1

places/ChIJAR8oMzgFbjQRzNFWMc6ULEw/reviews/ChZDSUhNMG9nS0VJQ0FnSUNYd0lMVEx3EAE

The front house would be getting Michelin star sooner or later for sure.

https://www.google.com/local/review/rap/report?postId=ChZDSUhNMG9nS0VJQ0FnSURKbmVhOVFREAE&d=17924085&t=1

places/ChIJAR8oMzgFbjQRzNFWMc6ULEw/reviews/ChZDSUhNMG9nS0VJQ0FnSURKbmVhOVFREAE

https://www.google.com/local/review/rap/report?postId=ChZDSUhNMG9nS0VJQ0FnSUNYd1pfRUVnEAE&d=17924085&t=1

places/ChIJAR8oMzgFbjQRzNFWMc6ULEw/reviews/ChZDSUhNMG9nS0VJQ0FnSUNYd1pfRUVnEAE

第一道把五味醬的味道變成分子料理做呈現，或許是為了開胃菜，不然我倒覺得五味醬的味道應該更強烈一些。

地瓜酸麵包，是本日第一驚喜，地瓜的甜，酸種舒服的發酵味，搭配米香❤️喜歡

秋蟹，是本日最愛之一，吃下去有淡淡薄荷味，搭配椰奶和香茅的層次堆疊，加上脆口的青蘋果，是很舒服的口感。

至於茶燻鯖魚的味道就略顯淡雅。

反倒是主廚當日別有用心的小驚喜，讓我和友人深深著迷，這道沒在菜單上的（花椰菜乾和朱螺搭xo醬一起燉煮的薏仁），鹹鮮合一，有點辣辣的，開胃爽口，是說吃到這都已經八分飽了，主菜都還沒上呢😝

再來是蕈菇的蒸蛋，搭配黑羽土雞和陳年烏龍茶的湯品，蒸蛋內濃縮整個菇的精華，光是上桌就能聞到濃濃的味道，這個蠻厲害的，至於湯品就不是很合我的胃，可能加了陳年的烏龍茶或者一些藥材去燉煮，又有可能反覆加熱後，尾韻帶出些許的苦味，不會不好喝，但沒有深得我胃。

黑毛乳豬最厲害就是脆口的皮，和蕎麥的搭配。最後的主菜，我選擇的是鴨肉料理，鴨肉的處理得宜，本身就很好吃，旁邊搭配的鴨骨汁過鹹有點可惜，友人的牛肉搭配的牛骨汁還比較好吃。

我點的紅酒是專門搭配主菜鴨肉的紅酒，老實說不太喜歡，紅酒的澀味沒有帶出鴨肉的鮮甜，還有點蓋過鴨本身的香味，或許是醒酒的時間還需要再拉長。

反倒是一開始招待，來自法國甜無酒精氣泡酒喝完還忍不住再加點一杯，輕盈的酒感，淡淡的花香和果香，更適合貫穿整季的菜單，這此款真的很推。🌟🌟🌟🌟🌟

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看完都累一半了，我寫完也是😂

再來就是結尾的甜點了～

葡萄柚的sorbet 表現的很不錯，紅柚的選擇也很細緻。

主要的甜點，我和友人都不喜愛，此款的栗子香氣和風味都淡淡的，香氣濃郁的芝麻都搶掉栗子的淡雅，再搭配焦糖巧克力，完全沒辦法融合再一起，太複雜也太分開了。

最後精緻的小茶點才是深得我心，百香果淡雅清新，芭樂的小塔也是，這才是最美好的收尾。🥰

喔！最後離開前還有小禮物可以帶走，好久沒吃高級料理，真是很用心的一場體驗，希望你們能保持原本的初心❤️

The first course turns the flavor of the five-flavor sauce into molecular cuisine to present, perhaps for the appetizer, otherwise I think the flavor of the five-flavor sauce should be stronger.

Sweet potato sourdough bread is the first surprise of the day. The sweetness of sweet potatoes, the sour and comfortable fermentation taste, paired with the fragrance of rice ❤️ I like it

Autumn crab is one of today's favorites. It has a light mint flavor and is paired with layers of coconut milk and lemongrass, as well as crispy green apples. It has a very comfortable taste.

As for the tea-smoked mackerel, the taste is slightly mild.

On the contrary, it was the chef's little surprise that day that fascinated my friend and I. This dish was not on the menu (dried cauliflower and barley stewed with red snails and xo sauce). It was a combination of salty and fresh, and a bit spicy. , it’s appetizing and refreshing, I mean I’m already eighty percent full by the time I eat it, and the main course hasn’t even been served yet😝

Next is the mushroom steamed egg, paired with the soup of black-feathered native chicken and aged oolong tea. The essence of the whole mushroom is concentrated in the steamed egg. You can smell the strong smell just by serving it. This is quite amazing. As for the soup The product is not very suitable for my stomach. It may be that aged oolong tea or some medicinal materials are added to stew it, or it may be heated repeatedly, which may bring out a slight bitter taste in the end. It is not unpleasant to drink, but it does not deeply appeal to my stomach. .

The best thing about the black suckling pig is the crispy skin and the combination with buckwheat. For the final main course, I chose the duck dish. The duck meat was well prepared and delicious on its own. It was a pity that the duck bone sauce that was paired with it was too salty. The beef bone sauce that was paired with my friend's beef was quite delicious.

The red wine I ordered was specially paired with the duck meat as the main course. To be honest, I didn’t like it very much. The astringent taste of the red wine did not bring out the sweetness of the duck meat, and it also overshadowed the fragrance of the duck itself. Maybe it needs more time to sober up. elongated.

On the contrary, at the beginning of the reception, after drinking the sweet non-alcoholic sparkling wine from France, I couldn’t help but order another glass. The light wine taste, light floral and fruity aroma, is more suitable for the menu throughout the whole season. This one is really recommended. . 🌟🌟🌟🌟🌟

———————————————————————

I’m half exhausted after reading it, and I’m also exhausted after writing it😂

Next comes the dessert at the end~

The grapefruit sorbet performed very well, and the selection of red grapefruit was also very meticulous.

My friends and I don’t like the main dessert. The chestnut aroma and flavor of this dessert are both weak. The rich sesame seeds take away the elegance of the chestnuts. When paired with the caramel chocolate, there is no way to blend it together. It’s too complicated and too complex. separated.

The exquisite tea snacks at the end won my heart. The passion fruit was elegant and refreshing, as was the guava tower. This was the most beautiful ending. 🥰

oh! Finally, there are small gifts you can take away before leaving. It’s been a long time since I’ve had high-end cuisine. It’s really a very thoughtful experience. I hope you can keep your original intentions❤️

台南岭仔区方蒔 The Front House美食体验

方蒔 the Front House 是由主廚蔡中和與侍酒師陳玉錡共同創立的法式料理餐廳，位於高雄市苓雅區憲政路132號。餐廳自開幕以來，因其創新的菜餚和溫馨的用餐環境，獲得顧客的高度評價。

History of the Front House Restaurant Kaohsiung Taiwan Culinary Journey 2023 Opening and Chef Background Overview Highlights Fine Dining Experience Modern Taiwanese Cuisine Culinary Excellence Local Ingredients Innovative Menu Evolution Customer Experience Foodie Destination Asian Gourmet Scene Lingya District Culinary Gem Michelin Star Potential Elegant Ambiance Creative Dishes Wine Pairing Expert Service Culinary Arts Evolution Contemporary Dining Scene Culinary Storytelling Signature Dishes Seasonal Menu Commitment to Quality and Service Culinary Passion and Innovation Front House Origins and Founders Culinary Expertise and Global Influence Kaohsiung Dining Landscape Influences and Inspirations Chef Cai Zhonghe International Experience and Awards Family-Run Establishment Dining Culture and Atmosphere Culinary Craftsmanship and Technique Local and International Flavors Food Presentation and Pairing Techniques Dining Slot Management and Guest Comfort Culinary Reviews and Critical Acclaim Culinary Highlights and Guest Favorites Signature Preparations and Ingredients Culinary Surprises and Menu Highlights Dining Experience Nuances Dessert Craftsmanship and Final Touches Culinary Journey and Guest Impressions Culinary Legacy and Future Prospects Front House Kaohsiung Culinary Excellence and Gastronomy.

 in Kaohsiung stands as a beacon of culinary sophistication since its establishment in 2023. Founded by the visionary chef 

 and his wife Chen Yuqi, this restaurant embodies a passion for innovative dining experiences rooted in nearly two decades of international culinary expertise. Chef Cai's background includes prestigious stints at UK Michelin two-star restaurants such as The Greenhouse, Dinner by Heston Blumenthal, and The Ledbury, as well as The Bathers' Pavilion in Australia, bringing a blend of global techniques and refined tastes to Taiwan. 

A New Culinary Landmark in Kaohsiung's Lingya District

Since opening its doors at No. 132 Xianzheng Road in the bustling Lingya District, the Front House has quickly become a standout destination for food enthusiasts seeking refined, locally inspired cuisine. The restaurant's commitment to seasonal menus and the use of local produce, including artisanal Taiwanese craft beer, create a dynamic yet authentic dining experience that reflects the rich flavors of Taiwan.

At the heart of the Front House's philosophy is a dedication to culinary storytelling. Each dish is thoughtfully crafted to showcase layers of flavor and seasonal freshness. From innovative starters like sweet potato sourdough bread to inventive main courses featuring local black suckling pig with buckwheat or duck prepared with meticulous care, the menu balances tradition with modern flair. The restaurant's quarterly menu rotations maintain a fresh and exciting experience for returning guests.

 that highlight local Taiwanese ingredients and flavors.

 that complement the menu’s complex flavors.

Meticulous attention to detail in presentation and service

 to create an elegant yet approachable atmosphere.

Guests consistently praise the Front House for its warm and soothing environment paired with attentive, impeccable service. The restaurant's practice of staggering dining slots ensures a comfortable and uncrowded experience, allowing diners to fully savor each course. Culinary surprises, such as off-menu creations crafted with local ingredients, add an exciting dimension that delights even the most seasoned food lovers.

From the delicate balance of flavors in autumn crab with mint, coconut milk, and lemongrass, to the perfectly crispy skin of the black suckling pig, every dish tells a story. The dessert offerings round out the meal with refined selections such as grapefruit sorbet and elegant tea snacks, leaving a memorable impression and a desire to return.

Looking Ahead: A Rising Star in Fine Dining

With its solid foundation in culinary excellence, global influences, and dedication to quality and innovation, the Front House is widely regarded as poised to earn Michelin recognition in the near future. It represents a new wave of Taiwanese fine dining that marries international techniques with local flavors and ingredients, elevating the gastronomic landscape of Kaohsiung and Taiwan at large.

Dine In

Restroom

Live Music

Outdoor Seating

Good for Groups

Parking Options

In the heart of Lingya District, Kaohsiung City, a culinary gem awaits discovery at 方蒔 the Front House. This vibrant restaurant radiates an inviting charm, where the warm hues of bamboo and soft lighting create an intimate ambiance, beckoning both locals and travelers to embark on a gastronomic journey through Taiwanese flavors. Every dish is a celebration of fresh ingredients and artful presentation, each telling a story of the rich heritage that permeates the region. Patrons can savor flavourful specialties that blend traditional practices with contemporary twists, ensuring each bite resonates with authenticity and innovation. The bustling atmosphere, accompanied by the tantalizing aromas from the open kitchen, transforms dining into an engaging experience. Positioned along the tranquil Xianzheng Road, the Front House is not just a feast for the palate; it also invites guests to explore the heartbeat of Kaohsiung City. Post-meal, a leisurely stroll reveals the district's dynamic mix of modern architecture and traditional Taiwanese culture. As twilight descends, the restaurant transforms yet again, blending the buzz of conversations with gentle melodies, crafting an enchanting atmosphere for a perfect evening out. Whether for a casual lunch or a memorable dinner, 方蒔 the Front House promises an unforgettable experience, nestled within the mesmerizing tapestry that is Lingya District.

方蒔 the Front House

方蒔 the Front House 的 2024 Winter 冬季菜單以「客家冬藏」的飲食文化開場，包含九道料理，搭配精品茶、咖啡、香草茶及小茶點，提供視覺、嗅覺與味蕾的多重享受。

客家冬藏

時代蛻變

白雪紛飛

澎湖白金

南島暖陽

冬令進補

珍饈淬鍊：乾式熟成21天九州牛紐約客

珍饈淬鍊：乾式熟成15天彰化胭脂鴨

杏香暖暖

冬日悸動

2024 Winter 冬季菜單

探索方蒔 the Front House 最新的冬季菜单，这里为热爱美食的您带来一场视觉与味蕾的盛宴。

2024 Winter 冬季菜單在方蒔 the Front House

方蒔 the Front House 2024 冬季菜单以丰富多样的佳肴，展现台湾在地特色与创新融合的料理艺术。

方蒔 the Front House 的2024冬季菜单精心策划九道特色佳肴，融合台湾传统与现代创新，伴随着上乘茶饮、香草茶及特色小点，带来全方位的感官享受。

请浏览完整菜单，探索更多令人垂涎的冬季佳肴和特色饮品。

以下是本季精选菜单的部分亮点：

本季菜单涵盖多款特色前菜、主菜与甜品，不仅展现台湾在地的饮食文化，还融入了现代烹饪技艺，为食客带来独一无二的用餐体验。

立即探索方蒔 the Front House 的冬季菜单，开启一段味蕾的奇幻旅程。

浏览完整菜单，发现更多令人垂涎的冬季特色佳肴与饮品。

探索台南令雅區的方蒔 the Front House美食天堂，感受地道特色料理與溫馨氛圍，立即體驗美味盛宴，留下難忘回憶！

高雄市苓雅区方蒔 the Front House餐厅美食体验

Kaohsiung Municipality

侍酒師餐酒搭配五杯，另有無酒精的酒品可佐餐。

Wine Pairing

在台南岭仔区的方蒔 the Front House，您可以享受到精心搭配的餐酒体验。

特别推荐方蒔的餐酒搭配服务，价格为1950新台币，提供五款精选葡萄酒，侍酒师会为您巧妙搭配，提升您的用餐体验。

District

探索高雄苓雅區方蒔 the Front House，提供創新法式料理、米其林認可、浪漫用餐環境，預約享受高品質佳餚。

高雄苓雅區方蒔 the Front House法式餐廳｜米其林推薦美食體驗

來高雄苓雅尋找實現法式夢想的方蒔 the Front House，特色菜單、酒水搭配、舒適環境，完美用餐體驗等你來享受。

高雄市苓雅區方蒔 the Front House｜精緻法式餐飲體驗

享受高雄苓雅區方蒔的法式經典菜餚與專業服務，獲得米其林推薦，預約高品質餐飲體驗，探索地道的法式風情。

台南岭仔区方蒔 The Front House美食体验

米院子油飯（10:45～售完為止）