Richie Lin decided to pursue his dream of becoming a chef only after graduating from university. He studied at Le Cordon Bleu in Australia and worked at Quay in Sydney, which opened doors for him to continue at Copenhagen’s Noma, the number 1-ranked restaurant in the world. A year later, Lin was invited to open up the restaurant Nur in his hometown of Hong Kong, and brought his Noma colleague Long Xiong with him.

By 2014 Lin decided it was time to do his own thing. With both Long and Ken Ward, a pastry chef from Quay, Lin formed the trio that would establish MUME in Taiwan. Neither of them were Taiwanese, which helped them develop novel ways of using Taiwanese produce and local ingredients in a distinctly Nordic way. Their vision was rewarded with a Michelin star in 2018, in the Michelin Guide’s first Taipei edition.

Lin successively opened Le Blanc, Baan, and Coast, and in 2020 he founded MMHG with the vision of harnessing the unique flavours of Taiwan’s local ingredients through an international approach.