Lin Nung's Milktea & pearl in Shoreditch, East London, serving up one of his shop's offerings. (Photo: Mark Caltonhill)

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…

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….

More Muslim tourists means more demand for halal-certified restaurants. Applications are surging in Taiwan for halal (清真) certification – assurance that a restaurant’s food preparation strictly follows Muslim law. This growth likely helped Taiwan achieve its ranking as the world’s seventh-most Muslim-friendly travel destination among non-Muslim countries, according to the “Global Muslim Travel Index 2016”…

Taiwan’s rising emphasis on high-quality lifestyle has spurred a wave of new homegrown brands offering everything from premium accommodations to inventive cuisine. Taiwan ranked as Asia’s third-happiest country behind Singapore and Thailand in a report released in March by the Sustainable Development Solutions Network and Columbia University’s Earth Institute. Overall, Taiwan came in 35th in…