{"id":1717,"date":"2021-01-30T15:02:18","date_gmt":"2021-01-30T07:02:18","guid":{"rendered":"https:\/\/gastronomy.iseetaiwan.org\/richie-lin\/"},"modified":"2021-03-23T13:57:06","modified_gmt":"2021-03-23T05:57:06","slug":"richie-lin","status":"publish","type":"post","link":"https:\/\/gastronomy.iseetaiwan.org\/en\/richie-lin\/","title":{"rendered":"Richie Lin"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"1717\" class=\"elementor elementor-1717\" data-elementor-settings=\"[]\">\n\t\t\t\t\t\t\t<div class=\"elementor-section-wrap\">\n\t\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-0f4ad55 elementor-section-content-middle elementor-section-height-full elementor-section-boxed elementor-section-height-default elementor-section-items-middle\" data-id=\"0f4ad55\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-ee60c7c\" data-id=\"ee60c7c\" data-element_type=\"column\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-96185ee elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"96185ee\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-inner-column elementor-element elementor-element-c2d6917\" data-id=\"c2d6917\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-7e5697b elementor-widget elementor-widget-image\" data-id=\"7e5697b\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"900\" height=\"899\" src=\"https:\/\/gastronomy.iseetaiwan.org\/wp-content\/uploads\/2021\/03\/21GF-Speaker-Info-03.jpg\" class=\"attachment-full size-full\" alt=\"\u6797\u6cc9 Richie Lin\" srcset=\"https:\/\/gastronomy.iseetaiwan.org\/wp-content\/uploads\/2021\/03\/21GF-Speaker-Info-03.jpg 900w, https:\/\/gastronomy.iseetaiwan.org\/wp-content\/uploads\/2021\/03\/21GF-Speaker-Info-03-300x300.jpg 300w, https:\/\/gastronomy.iseetaiwan.org\/wp-content\/uploads\/2021\/03\/21GF-Speaker-Info-03-150x150.jpg 150w, https:\/\/gastronomy.iseetaiwan.org\/wp-content\/uploads\/2021\/03\/21GF-Speaker-Info-03-768x767.jpg 768w\" sizes=\"auto, (max-width: 900px) 100vw, 900px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-inner-column elementor-element elementor-element-683bebb\" data-id=\"683bebb\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-630467b elementor-widget elementor-widget-heading\" data-id=\"630467b\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Richie Lin<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-39ce769 black-font-color elementor-widget elementor-widget-text-editor\" data-id=\"39ce769\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t<ul><li>Chef and Responsible Person of MUME, the 7<sup>th<\/sup> ranked restaurants among Asia\u2019s Best 50 Restaurants, and the Michelin 1 Star winning restaurant for 3 consecutive years.<\/li><li>Previously worked with Chef Peter Gilmore at Quay, a renowned Australian restaurant nominated by the World\u2019s 50 Best Restaurants.<\/li><li>Served at NOMA, the Copenhagen based restaurants which earned the highest accolades of Michelin 3 Star with its ingredient-focused and minimalist plates.<\/li><li>Lin is committed in supporting local food supply chain and constantly works with local sustainable farmers, fishermen and food producers to develop or discover unique elements in Taiwan.<\/li><li>Lin named MUME after Taiwan\u2019s national flower, the plum blossom, and pays tribute to the diversity of the country\u2019s terroir with his European technique infused cuisine.<\/li><\/ul>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Richie Lin Chef and Responsible Person of MUME, the 7th ranked restaurants among Asia\u2019s Best 50 Restaurants, and the Michelin 1 Star winning restaurant for 3 consecutive years. Previously worked with Chef Peter Gilmore at Quay, a renowned Australian restaurant nominated by the World\u2019s 50 Best Restaurants. Served at NOMA, the Copenhagen based restaurants which [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1718,"comment_status":"open","ping_status":"open","sticky":false,"template":"elementor_canvas","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-1717","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","entry","has-media"],"_links":{"self":[{"href":"https:\/\/gastronomy.iseetaiwan.org\/en\/wp-json\/wp\/v2\/posts\/1717","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gastronomy.iseetaiwan.org\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gastronomy.iseetaiwan.org\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gastronomy.iseetaiwan.org\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/gastronomy.iseetaiwan.org\/en\/wp-json\/wp\/v2\/comments?post=1717"}],"version-history":[{"count":0,"href":"https:\/\/gastronomy.iseetaiwan.org\/en\/wp-json\/wp\/v2\/posts\/1717\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gastronomy.iseetaiwan.org\/en\/wp-json\/wp\/v2\/media\/1718"}],"wp:attachment":[{"href":"https:\/\/gastronomy.iseetaiwan.org\/en\/wp-json\/wp\/v2\/media?parent=1717"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gastronomy.iseetaiwan.org\/en\/wp-json\/wp\/v2\/categories?post=1717"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gastronomy.iseetaiwan.org\/en\/wp-json\/wp\/v2\/tags?post=1717"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}