Lan Shu Chen

Founder and chef, Le Côté LM


The spirit of Le Moût lives on in Le Côté LM, by Chef Lan Shu Chen, Asia’s Best Female Chef 2014

Le Moût, one of Taiwan’s first French haute-cuisine restaurants, blazed a trail in the fine dining scene for ten years—helping earn Chef Lan Shu Chen the mantle of Asia’s Best Female Chef in 2014—before it closed down in 2018. Chen started her culinary journey with her first love, pastry, at Le Cordon Bleu but finished with cuisine at Ferrandi. She entered the kitchens of several renowned restaurants, including Les Ambassadeurs at the Hotel de Crillon in Paris, and French Laundry with Thomas Keller in Napa Valley.

These diverse experiences influenced her own definition of French cuisine and led her to return to Taiwan to open her first restaurant in 2008. Le Moût introduced a different style of cooking based on classic French techniques using local ingredients, with flavors that were often inspired by her memories of cooking with her mother and grandmother. Le Côté LM opened in the same spot two years later, a more casual affair serving French bistro food.


Impacted Industries



Asia’s 50 Best Restaurants (#28 Le Moût)


Relais & Châteaux, Woman of the Year Trophy


Asia’s Best Female Chef

Did You Know?

Lan Shu Chen offers a Frenchified version of the Taiwanese beef noodle soup at Gubami. The restaurant is listed in the Michelin Guide and is also known for serving the most expensive beef noodle soup in Taiwan.

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