THOMAS CHIEN Restaurant: A Michelin Green Star Pioneer

　Established in 2012 by Master Jian Tian-cai（簡天才）, THOMAS CHIEN boasts a rich history. The Kaohsiung-based French restaurant delights patrons with unique French cuisine crafted from locally sourced ingredients. For two consecutive years, Green Dining Guide has honored it with the "BUSINESS OF THE YEAR" award（年度最佳永續營運獎）, and in 2023, Taiwan Michelin Guide proudly awarded the restaurant with the prestigious "Michelin Green Star"（台灣米其林指南2023─米其林綠星）.

　Master Jian personally visits small farmers across Taiwan, prioritizing premium local ingredients. In the early days, people believed Cigalas (Dublin Bay Prawn) had to be imported. Still, Master Jian found a local source in northeastern Taiwan. Previously, zucchini and vanilla were imported but now thrive locally in Taiwan.
　Master Jian is committed to minimizing the carbon footprint and prioritizes products from districts around Kaohsiung. These ingredients include organic rice from Daliao, non-toxic shrimp from Mituo, and ecologically farmed Queensland grouper (Epinephelus lanceolatus) from Yongan. The local origin of these products ensures a freshness that Master Jia values.

　Expanding the range of vegetarian options aligns with the restaurant's commitment to the green initiative. Master Jian's vegetarian signature dish, "Earthly Vegetables," showcases a diverse selection of over 50 seasonal vegetables, fruits, and floral herbs paired harmoniously with Donggang cherry shrimp and grilled mullet roe. The dish unfolds a delightful interplay of textures and flavors. Leveraging his extensive culinary expertise, Master Jian demonstrates creativity by ingeniously applying the French technique of marinating beef to seasonal fruits and vegetables. The objective is to subtly influence people's dietary inclinations by introducing innovative and environmentally conscious dishes.

　Thomas Chien's restaurant captures the essence of a maritime city by showcasing a commitment to environmental sustainability and abundant use of recycled green building materials. Master Jian's environmental design integrates repurposed discarded oyster shells, reservoir silt, and reclaimed China Steel byproducts into the walls, counters, and table legs.
　Master Jian has been pivotal in advocating green dining in Taiwan, maintaining a steadfast commitment. He explains, "This is something I genuinely enjoy, and it aligns with being environmentally friendly and brings positive benefits to society. Naturally, I'll keep at it."

　　高雄法式餐廳「THOMAS CHIEN」使用臺灣在地食材打造風格獨具的法式料理，不僅連續兩年獲得綠色餐飲指南「年度最佳永續營運獎」，2023年更榮獲「台灣米其林指南2023─米其林綠星」肯定。

　　「THOMAS CHIEN」餐廳由簡天才師傅於2012年創立，他多年來親自尋訪臺灣各地小農，大量使用本土優質食材取代進口。簡師傅舉例，「早期因為文化傳遞，覺得角蝦一定要從法國進口，其實臺灣東北角也有。」另外，過去仰賴進口的櫛瓜和香草，現在臺灣也已成功在地生產。

　　簡師傅致力減少碳足跡，優先選擇高雄出產的產品，包括大寮區的有機米、彌陀區的無毒蝦、永安區的生態養殖龍膽石斑魚等，具有產地新鮮的優勢。提升蔬食比例也是餐廳努力的目標之一，招牌料理「大地時蔬」使用超過50種季節蔬果和花卉香草，點綴東港櫻花蝦或烤烏魚子，呈現豐富口感及多元風味。廚藝高超的簡師傅巧思無限，他運用法式生醃牛肉作法，將肉品換成時令蔬果，期盼用創意餐盤間接改變大眾飲食習慣。

　　THOMAS CHIEN餐廳呈現海洋城市意象，空間大量使用循環綠建材，更將廢棄蚵殼、水庫淤泥和中鋼爐石回收再生的『樂土』，運用在牆壁、櫃檯、桌腳等，貫徹環境永續理念。簡師傅是臺灣綠色餐飲的重要推手，多年來態度堅定，他表示，「這是我喜歡做的事，而且剛好對環境友善、對社會有益，當然要繼續做。」

THOMAS CHIEN Restaurant
地址：高雄市前鎮區成功二路11號
電話：（07）536-9436
時間：11：30~14：30，18：00~22：30