Michelin One-Star Wok by O'BOND Teams Up with S.Pellegrino on 11-Dish 'Water Cycle' Tasting Menu

According to a report updated on October 18, 2026 by Marie Claire Taiwan (marieclaire.com.tw), Michelin one-star restaurant Wok by O'BOND has collaborated with S.Pellegrino and Acqua Panna to launch a water-themed tasting menu called 'Water Cycle.' Chef James Tseng, who has long studied how different water qualities affect ingredients, compiled his findings into an 11-course menu where every dish begins with a choice of water.

The report notes that the chef measures mineral content using TDS (Total Dissolved Solids) to test soaking, cooking, and extraction methods. For instance, he found that the harder S.Pellegrino water firms up shrimp texture and adds crispness, and he also uses it in batter for fried items; the softer, lower-mineral Acqua Panna is used to extract gelatin from agar seaweed for a cleaner taste. The menu unfolds through four images—sea, cloud, rain, and rock—moving from seafood dishes to a main course and rice evoking earthy minerality, before closing with a dessert featuring S.Pellegrino sparkling orange beverage.

This kind of experiment using water quality as a culinary variable is a reminder that the water we choose for everyday cooking and tea brewing isn't entirely without effect—switching to a different bottled water may subtly change the texture of rice or the aroma of tea, something worth testing at home.

The report also mentions that two dishes from this menu, the 'confit duck leg puff' and 'cabbage grass jelly soup,' will be added to the restaurant's regular seasonal menu starting mid-November. Interested readers are advised to check the restaurant's official announcements for reservation and menu details.