The winner of the London Natural History Museum’s 2017 Wildlife Photographer of the Year People’s Choice award went to Ray Chin of Taiwan for his image of a humpback whale and her calf. Chin is Taiwan’s first professional underwater photographer specializing in dolphins and whales. The award is the best validation of years of efforts chasing these creatures under the sea.
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Michelin Guide Taipei has announced its selection for 2019. Let’s look at the five new entries and the two that earned additional stars. What did they do right? What’s their secret to success?
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Named by the Discovery Channel as one of the top three religious festivals in the world, the Dajia Mazu holy pilgrimage attracts large numbers of people of Chinese descent from abroad and foreign travelers alike. What makes the Mazu pilgrimage so special and fascinating that participants keep walking, determined to never look back, even when they have painful blisters on their feet?
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Euromonitor came out with its ranking of the Top 100 City Destinations in the world in 2018. Taipei was ranked 10th in Asia and 17th overall.
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Wondering where to go during the hot summer months? Consider visiting one of Taiwan’s growing regions to experience the sweet fun of fruit picking.
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Robbins, who hails from Los Angeles, is an expert on Taiwan’s indigenous peoples. In 2005, she set up Tribe-Asia, a website that features indigenous handicrafts and cultural tours to indigenous communities.
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Henrik is a professional photographer. Since late May, when A Taste of Taiwan, was posted on Facebook, it has been shared more than 1,600 times.
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Asia has emerged as a fierce tourism battleground. How should Taiwan’s tourism sector be improved and upgraded so that Taiwan can be better appreciated by its people and stand out in the world?
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In Mandarin, “flavor” is pronounced “way,” so we’ve decided to call authentic Taiwanese flavors the “Taiwan Way.” Up to now, it has defied definition but efforts are afoot to give it a clear identity and have it resonate around the world.
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Laura Russell is a writer and recipe developer based in Portland, Oregon. She is also a regular panelist on the award-winning podcast, The Four Top. Here she shares her experience and journey with the interesting factor in Taiwanese cuisines: “Q”.
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