 | |  |  | | | | THOMAS CHIEN Restaurant: A Michelin Green Star Pioneer | ◎Written by Li Siao-ping
◎Translation by Lin Yu-ciao
◎Photos by Carter |
Established in 2012 by Master Jian Tian-cai（簡天才）, THOMAS CHIEN boasts a rich history. The Kaohsiung-based French restaurant delights patrons with unique French cuisine crafted from locally sourced ingredients. For two consecutive years, Green Dining Guide has honored it with the "BUSINESS OF THE YEAR" award（年度最佳永續營運獎）, and in 2023, Taiwan Michelin Guide proudly awarded the restaurant with the prestigious "Michelin Green Star"（台灣米其林指南2023─米其林綠星）.
|  | | Photo by Carter |
Master Jian personally visits small farmers across Taiwan, prioritizing premium local ingredients. In the early days, people believed Cigalas (Dublin Bay Prawn) had to be imported. Still, Master Jian found a local source in northeastern Taiwan. Previously, zucchini and vanilla were imported but now thrive locally in Taiwan.
Master Jian is committed to minimizing the carbon footprint and prioritizes products from districts around Kaohsiung. These ingredients include organic rice from Daliao, non-toxic shrimp from Mituo, and ecologically farmed Queensland grouper (Epinephelus lanceolatus) from Yongan. The local origin of these products ensures a freshness that Master Jia values.
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Expanding the range of vegetarian options aligns with the restaurant's commitment to the green initiative. Master Jian's vegetarian signature dish, "Earthly Vegetables," showcases a diverse selection of over 50 seasonal vegetables, fruits, and floral herbs paired harmoniously with Donggang cherry shrimp and grilled mullet roe. The dish unfolds a delightful interplay of textures and flavors. Leveraging his extensive culinary expertise, Master Jian demonstrates creativity by ingeniously applying the French technique of marinating beef to seasonal fruits and vegetables. The objective is to subtly influence people's dietary inclinations by introducing innovative and environmentally conscious dishes.
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Thomas Chien's restaurant captures the essence of a maritime city by showcasing a commitment to environmental sustainability and abundant use of recycled green building materials. Master Jian's environmental design integrates repurposed discarded oyster shells, reservoir silt, and reclaimed China Steel byproducts into the walls, counters, and table legs.
Master Jian has been pivotal in advocating green dining in Taiwan, maintaining a steadfast commitment. He explains, "This is something I genuinely enjoy, and it aligns with being environmentally friendly and brings positive benefits to society. Naturally, I'll keep at it."
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THOMAS CHIEN Restaurant
No. 11, Chenggong 2nd Rd., Cianjhen Dist., Kaohsiung City
Phone: (07) 536-9436
Business Hours: 11:30 AM to 2:30 PM, 6:00 PM to 10:30 PM
| | Read more Love Kaohsiung articles | | TOP |  | | | | | | Positive Thoughts Teahouse: Practicing Tea Rituals with Zen Spirit | ◎Written by Li Siao-ping
◎Translation by Lin Yu-ciao
◎Photos by Cindy Lee |  | | Photo by Cindy Lee. |
When Positive Thoughts Teahouse (正思惟齋製茶) was established in a double-level corrugated metal building in an alley near the back of Kaohsiung Main Station, a previously abandoned house was transformed into an example of Japanese Zen-style architecture set against the backdrop of a bustling city. The classic design, which blends architectural craftsmanship with art, has received prestigious awards including the 2022 Architecture MasterPrize (AMP) (美國建築大師獎) and the 2023 German ICONIC Awards: Innovative Architecture (德國標誌性建築設計獎).
Regarding the design concept, Lin Dong-sian (林東?), the person in charge of Positive Thoughts Teahouse, says: "Artist Liu Keng-I's (劉耿一) private art museum in the Tainan countryside is a windowless concrete building. Skylights bring in natural light, regulating airflow and temperature. I really liked it and hoped that one day we could build a tea art museum like that."
|  | | Photo by Cindy Lee. |
The central inspiration for the design, inside and out, is "tea." The new exterior walls alter the original flow, creating an entrance which faces both north and south. Bamboo fences, basalt stepping stones, and a floor paved with Han white jade stones serve as a pathway for guests. Elegantly curving Penghu-sand walls incorporate the character "入" (entrance). "This is the entrance for people and also the entrance for tea," Lin adds.
The building's exterior walls depart from the common modern architectural practice of using fair-faced concrete. Instead, the wall is painted with a mixture of white cement and Penghu white sand. The use of Penghu sand as a building material provides insulation against heat and softens noise, while the material's porous properties absorb moisture from the air, allowing the structure to regulate humidity and temperature. Lin expresses satisfaction, saying, "After moving in, I feel it is warm in winter, cool in summer, and dry with good ventilation."
|  | | Photo by Cindy Lee. |
Such inventive architecture embraces the rich cultural heritage of Taiwanese tea. Lin, who has dedicated nearly 40 years to tea making, has responded to market demands by introducing lightly fermented high-mountain tea and innovative teas such as a fruit-scented black tea that has a rich caramel sweetness and a honey fragrance. Despite the intricate and time-consuming use of longan-wood charcoal for tea roasting, which requires several days of continuous attention without sleep, Lin persists in applying this traditional method to prepare oolong and Dongding oolong tea.
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