Cover 大廚林明健投下震撼彈,宣布退出Longtail、Wildwood經營權。(Photo:林明健)

米其林一星名廚林明健(Chef Kin)今投下震撼彈,宣布退出Longtail與Wildwood經營權。

在宣佈離開離開Longtail與Wildwood後,林明健主廚將專注於主持當代精緻料理餐廳「AKIN君尹」,該餐廳同時也為今年Tatler Dining AwardsTatler Recommends餐廳,同時,林明健主廚也將持續為位於寒居酒店的BeGood餐廳和Tiffany & Co. 亞洲首間全新概念Blue Box Café擔任顧問。林明健表示,深思熟慮後做了這個決定,將放眼未來,並將持續開設新餐廳。

以下為他的聲明稿全文:

致我親愛的團隊與貴賓朋友們,

七年前,我們拿到敦化南路上一家小酒吧的大門鑰匙,我們在有限預算下投入最大的努力,將此改造為超乎預期的餐廳酒吧Longtail,並在開幕不到一年即獲得米其林一星肯定,此榮耀連續至今六年。

對我而言,Longtai是一個意義非凡的存在,彷彿是台北夜晚一盞溫暖的燈,聚集各行各業的客人、不同國家的旅人、新朋友和老朋友來此度過歡樂時光,創造許多難忘回憶,在這裡的每個日與夜,將永遠刻劃在我心中。

天下無不散之筵席,由於餐廳主要的合夥人和我,與新經營團隊在理念上難與達成共識,在此我懷著感激與不捨的心情宣布,我將離開Longtail,衷心祝福新團隊持續成功發展。

我必須將所有的功勞歸功於我最棒的團隊,其中有許多人更是從第一天就與我一起奮鬥至今,一路走來共度許多難忘時光,我們共享榮譽喜悅、亦經歷艱難挑戰,曾經獲得的每一個獎項與榮耀都屬於我親愛的夥伴,他們值得所有的掌聲。

還要感謝每一位曾經推開Longtail綠色大門的客人與朋友,感謝您們成為Longtail故事的一部分,並謝謝您讓我們分享您的美好時刻。

讓我們共同期待我下一個更精彩的篇章,希望很快能再與您們見面。

5月31日將是我在Longtail的最後一次晚餐服務,歡迎多年來支持我們的朋友和我共度在Longtail的最後一夜。

林明健

Tatler Asia
Above 此為林明健此後專注主持的當代精緻料理餐廳「AKIN君尹」。(Photo:AKIN)

Seven years ago we received the keys to a nondescript wine bar on Dunhua South Road. With a minimal budget and a lot of hard work we transformed it into something bigger and brighter than we could have imagined.

For me, Longtail represented a special moment in time and place. It felt like the beating heart of Taipei where industry, travellers, and friends old and new could come together. There were many long days and even longer nights, but we welcomed every moment with enthusiasm because we knew how blessed we were to be embraced by our community.

It is with the most heartfelt gratitude that I announce my departure from Longtail. At this juncture my vision is no longer aligned with that of the new management, but I wish them continued success as they evolve and grow.

All credit goes to my incredible team, many of whom have been with me since day one. Thank you for sharing the good times with such joy, and for weathering the hard times with such grace. Regardless of what was happening in the outside world, you showed up everyday and gave nothing less than your best. Every award and accolade we have ever received belongs to you.

I would also like to acknowledge every guest that has been through our iconic green doors. Thank you for being a part of our story, and for allowing us to share in your milestones and celebrations. I look forward to my next chapter, and to seeing you all again very soon.

My last service will be on May 31. I welcome all the guests who have supported us over the years to join us for a final farewell.

Lam ming kin

Tatler Asia
Above AKIN招牌菜之一馬糞海膽、金桔、大葉。(Photo:AKIN)

Topics

Yinru Tu
Deputy Editor-in-Chief, Dining and Travel, Tatler Taiwan
Tatler Asia

Yinru Tu 

每天被美食與美酒圍繞的好命人,
法棍、可頌、奶油與乳酪的愛好者。
喜歡菜多過肉一些;喜歡淺焙咖啡比深焙咖啡多一點。
喜歡走路,以及不用趕路的旅行。
無飲食禁忌。

葡萄酒是心之所向,雖然近期沈迷於經典調酒。
同時關注設計、空間與電影,
歡迎餵養美食旅遊相關訊息。

yinru.tu@tatlerasia.com 
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