Michelin has commended Minimal for its “complex layering of flavors and textures,” as well as its artistic plating and thematic presentation. The restaurant’s 20-seat space is designed with an elevated minimalist aesthetic, inspired by the Japanese philosophy of wabi-sabi, which celebrates the beauty of imperfection and transience. Chef Arvin Wan believes this minimalism reflects his approach to ice cream—focusing on a few carefully selected ingredients and ensuring every bite is thoughtfully crafted.
Unlike traditional Michelin-star kitchens filled with high-end stoves and ovens, Wan’s kitchen is stocked with refrigerators set to different temperatures. The key to earning a Michelin star is more than just preparing delicious food; it’s about creating a full sensory experience. In a cooler environment, scents can fade, so Wan often incorporates ingredients specifically for their aroma, enriching the overall experience of each dish.
Despite his avant-garde approach to ice cream, Wan remains a lifelong lover of simple, nostalgic treats. He eats ice cream almost daily and still enjoys childhood favorites like shaved ice.
For those eager to satisfy their sweet tooth, consider trying one of the 12 best fast-food soft serve ice creams from our ranking, as you wait for the opportunity to visit Taiwan.
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