The Place A 50 Best Discovery and Michelin Guide Restaurant, scoring a table at Marc L³ restaurant in Kaohsiung is no easy feat. Marc L³ is located in Kaohsiung’s Qianjin District within a two storey shophouse. The ground level is a communal dining counter with an up-close view of the kitchen, while the setting at level two consists of regular dining tables ideal for bigger groups. If you are a solo diner like me for this meal, the counter seat is perfect.  

It is a casual, relaxed dining vibe as I was ushered to my counter seat on level one. The soundtrack is especially good for me, which features head chef Marc Liao’s favourite soundtracks (mainly Chinese pop music). 

The Food The cuisine goes by Contemporary European dishes, elevated by local Taiwanese ingredients. There is only one Tasting Menu (3,600 TWD /per person) where you can expect about 9-courses. Cocktail and cocktail pairings are also available. There are two seatings for dinner at 5:30pm or 8pm. 

One other challenge – the menu is entirely in Mandarin Chinese, and I have attempted to translate the main ingredients into Engligh I had below.  

小黃瓜 (Cucumber) 
透抽, 蒔蘿 (Squid, Dill) 
The first course is a refreshing cucumber dish which features strands of squid meat and dill topped with fermented cucumber and caviar. A cold broth of cucumber is then poured over. Light and appetising flavours to start the meal! 

臘肉 (Preserved Meat) 
鮭魚卵, 淡菜 (Fish Roe, Mussels) 
This is a Chawanmushi course with preserved meat and mussels within the pudding-like texture topped with fried vegetable bits and salmon roe. The surprise element for me is the slight hint of Hunnan spices in the mussels. 

白鯷魚 (Anchovies) 
昆布, 北蔥 (Kombu, Onion) 
The Pita bread here is served with a dip mixed with anchovies, confit garlic, purple onion and kombu! I love the soft bread texture which is perfect with the accompanying dip. 

鮑魚 (Abalone) 
魷魚, 蒜苗 (Squid, Garlic Sprouts) 
A rich stock made from Jinhua Ham Chicken stock, I really enjoyed this simple looking soup dish as it is so flavourful. It also has bits of abalone and a small mousse-like cube made from chicken breast. 

土魠 (Spanish Mackerel) 
紅椒, 蛤蜊 (Red Pepper, Clams) 
This is easily one of my favourite courses so far. The fish is cooked perfectly and drenched with a green looking foam. My mandarin is so bad, I had to ask the staff to explain to me again in English. The delicious green foam is in fact abalone liver and clam sauce, and beneath the fish is a tinge of spiciness from the red pepper with hints of cinnamon. 

金璟雞 (Chicken) 
青花筍 (Broccolini) 
It looks like a lush vegetable course.

This course showcases local red and black chicken hybrid from a local farm in Pintung. The drumstick roll is served with white wine broccoli sauce with a slight hint of Shaoxing wine and dusted with Leek pepper. You get a very tender chicken texture with a very flavourful profile. 

鹿肉 (Deer Meat) 
胡蘿蔔 (Carrot) 
For mains, I had deer meat which is not often featured in most European restaurants. The tender deer meat here is served with carrot mousse sauce and carrot. The best part is also the little bits of fried capers on the meat! 

水梨 (Pear) 
迷迭香, 接骨木 (Rosemary, Elderberry) 
The first part of dessert is a refreshing pear with rosemary and elderberry. 

蘋果 (Apple) 
杏仁 (Almond) 
I love that ‘Tie Guan Yin’ tea ice cream along with caramel sauce, which is more of a highlight for me as opposed to the apple crumble. 

龍眼花 (Longan Tea) 
Dessert is accompanied by a cup of longan tea. 

Rants If you are not so proficient in Mandarin, it could be a struggle trying to understand the dishes and ingredients where the introduction of each course was done in Mandarin, so is the full Mandarin menu. 

Will I Return Again? I am thankful to have snagged a coveted table at Marc L³, one of the 50 Best Discovery Restaurants. It is contemporary European cuisine with a showcase of local produce, and every course is executed with much finesse. I love the counter seating which gives an upfront view of the kitchen. The interval between each course is almost timed perfectly along with great service and teamwork demonstrated in the kitchen. 

The flavours of the dishes are complex, nuanced and a great display of culinary showmanship. It is a big surprise to me that the restaurant has not yet earned a Michelin star, though I have no doubt it is a matter of time. 

Bookmark this if you are making a trip to Kaohsiung, or rather, make a trip to Kaohsiung for Marc L³. 

TheRantingPanda says:
Taste bud: 4.5/5
Hole in the pocket: 3.5/5
Ambience: 4/5
Overall Experience: 4.5/5

Marc L³ 
No. 231號, Renyi Street, Qianjin District, Kaohsiung City, Taiwan 80145 

Opening Hours 
Tuesday to Saturday: 5:30pm to 7:30pm; 8pm to 10pm 
Closed on Monday & Sunday 

Ranted by The Ranter