Taiwan has the only Michelin-starred ice cream shop in the world
Taiwan has solidified its position as a top destination for fine dining, with the recent release of the 2024 Michelin Guide showcasing the island’s culinary excellence. Ten new restaurants received Michelin stars, bringing the total number of Michelin-starred establishments in Taiwan to an impressive 49. Among the newly recognized restaurants, Minimal in the city of Taichung stands out as the world’s first and only ice cream shop to receive a Michelin star.
Located in a quiet alley near Taichung’s Calligraphy Greenway boulevard, Minimal exudes a minimalist Nordic aesthetic with its gray and dark charcoal facade. The two-story venue houses a takeaway outlet on the ground floor and a dine-in section on the second floor, where guests can indulge in a seven-course tasting menu featuring innovative ice cream creations.
The Michelin Guide praised Minimal for its focus on ice and ice cream, skillfully layering flavors and textures through temperature variations and creative combinations using unique local ingredients from Taiwan. The meticulous flavors, delicacy, and skilled techniques showcased at Minimal impressed the Michelin inspectors, earning the establishment a well-deserved Michelin star.
The founder of Minimal, Arvin Wan, has harbored a lifelong obsession with ice since childhood. His childhood memories of eating ice cubes daily fueled his passion for creating unique and innovative ice cream creations. Wan’s journey to opening Minimal was influenced by personal experiences, including caring for his mother during her battle with cancer and reflecting on the importance of pursuing one’s passions.
After working as a chef and pastry chef in various establishments, Wan ultimately decided to follow his true passion for ice and opened Minimal in 2021. The name “Minimal” reflects the simplicity and elegance of ice cream, with Wan focusing on creating complex and sophisticated flavors through careful planning and execution.
Minimal offers a range of whimsical ice cream flavors at its takeaway outlet, with options like biluochun with sugarcane and Angelica morii, and pine needles with Camellia seed oil and Taiwanese herbs. The dine-in experience at Minimal features a seven-course tasting menu that plays with food at different temperatures, showcasing Wan’s creativity and expertise in ice cream making.
Creating unique dishes at Minimal involves meticulous planning and experimentation, as Wan explores the nuances of different temperatures and textures to elevate the ice cream experience. From -40°C ice lollipops to -196°C liquid nitrogen dishes, Wan’s innovative approach to ice cream pushes the boundaries of traditional desserts and delights guests with unexpected flavors and sensations.
Despite his success and recognition in the culinary world, Wan remains humble and passionate about his craft, emphasizing the joy of eating ice and rediscovering the simple pleasures of childhood. Through Minimal, Wan hopes to inspire others to follow their passions and find happiness in the simple pleasures of life, one scoop of ice cream at a time.
