Once in a while, try something out of the ordinary, or even downright bizarre. Taiwan has so many excellent restaurants – at all levels of the price scale – that it’s really hard for a diner to go wrong. But where to go when you tire of the conventional choices and you’re in the mood…
Authentic Thai cuisine is no longer hard to find in Taipei thanks to changing tastes and more outbound tourism. The Taiwanese have always been ambivalent about spicy food. Some Taiwanese revel in the explosive effects of chili peppers on the palate (consider the popularity of spicy hot pot here), but just as many balk at…
Katy Hui-wen Hung and Steven Crook discuss their newly published book. Katy Hui-wen Hung: I grew up in Taipei, studied in the U.S. from 1984 to 1986, and have lived in the UK since the late 1980s. Some years ago in the UK, I got to know Marlena Spieler, the acclaimed cookbook writer. Marlena, an…
What it’s like to dine out with celebrities on delectable, rich Michelin-starred food – gout be damned. Publication last year of the first Taipei Michelin Guide launched Taipei into the rarefied ranks of cities like San Francisco, New York, and Shanghai that can boast their own Michelin guides. Of the total of 20 restaurants in…
As more people embrace new flavors and healthy living, vegetarian cuisine is no longer confined to traditional Buddhist dishes. Fifteen years ago, Taipei-based restaurateur Marco Lapka and his wife Queenie Wu added a twist to their vacations. When on holiday, they would eat only vegetarian meals. “It’s easy to find good meals with meat almost…
I spent nearly 20 years of my career in the news business. Sometimes people ask me: What was your most popular story? Which one attracted the most attention? My answer is a bit embarrassing, though it probably shouldn’t be. As a foreign correspondent, I got to cover a lot of big breaking news — presidential…
The most popular beverage in the world is made to perfection in Taiwan, from bubble teas at roadside vendors to the most expensive high-mountain choice grade oolong. The playbill for a Broadway production in the early 1900s pictures a waiter serving a gentleman and two impeccably attired ladies in some undefined but leafy and upscale…
After spending around two decades in Taiwan, three years ago TOPICS contributor Mark Caltonhill returned to live in the UK. Within weeks, he was missing “three-cups” slow cooking, kongxin cai (空心菜), and perhaps most of all, stinky tofu (臭豆腐). Here is his report. Arriving at Chiang Kai-Shek International Airport in the 1990s after each annual…
The evolution of Taiwan’s mass market eating establishments has speeded up over the past decade to meet developing tastes and higher expectations. In recent years the long and colorful tradition of food vendors setting up roadside stalls has become less common, as hygiene requirements and city ordinances tighten up. Taking its place is a multitude…
Chefs have toned down the spiciness to accommodate local taste. Cuisine from China’s southwestern Sichuan province has a well-deserved reputation for intense flavors given its frequent use of chili peppers, numbing Sichuan peppercorns, bean paste, and garlic. Many aficionados of the cuisine insist that the spicier, the better. Anything less than fiery is considered pedestrian….
