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”.Read More
Tea has been the favorite drink of Taiwanese for hundreds of years, but previous generations would be amazed to see the innovative use being made of it by Taipei’s creative bartenders.Read More
Eating in Taiwan is not so much a bodily necessity as it is a passion. There is no cuisine known to man that isn’t available in some form or another somewhere in (or around) any of Taiwan’s major cities, and even if you’re out in the boonies you’ll be able to find a decent meal.Read More
Taiwan is historically known for tea, and until the mid 1990’s visiting java junkies had few choices for a bean-juice fix outside of the cheap burnt drip served at Mickey-D’s and a small handful of Japanese shops serving pricey but excellent coffee by the cup, usually brewed using a dual-chambered glass vacuum coffee maker more reminiscent of lab equipment than a kitchen appliance.Read More
Declaring any single eatery The best restaurant in Taiwan is ridiculous. (Though kudos to CNN.COM for doing their level best with this article about Chef André Chiang RAW. Taiwan has too many excellent restaurants to make any such proclamation a subjective crapshoot at best.Read More
OK, We know what you’re thinking!
“Oh no, not another one “must try Taiwan” food lists! Those are so lao geng （老梗，cliché).”
But stick with us, because we’re going in a bit of different direction here. You’ve already read about Taiwan’s amazing beef noodle soup, and if you haven’t already crossed stinky tofu off your foodie bucket list by this point, you’ve probably made the conscious choice to stay away from the stuff.Read More
Last week we discussed ways to eat gluten free in Taiwanese restaurants. This week, we’ll move onto snacks and street food.Read More
Traveling with any food allergy is difficult, but traveling with a wheat allergy in Taiwan is tricky for a couple of reasons.Read More
Food is the subject of this week’s post, for a number of reasons beyond the fact that I live in Taipei, a city well known for having some of the world’s best cuisine.
HK|Couple（@mr_mrs.food）分享的貼文 於 2017 年 8月 月 17 7:48下午 PDT 張貼
First off, there’s been a bit of what my Canadian friends might call a kerfuffle in the media recently about arguably Taiwan’s most well known culinary gift to the world, bubble tea. The New York Times ran an innocent enough article about the drink which had a few good points, and acknowledged Taiwan’s role in starting the craze with the line “After becoming a hit in Taiwan, bubble tea was embraced throughout Asia.”
But the writer kind of lost some street cred by not being aware of the fact that the drink has been popular for years throughout the States, instead spinning bubble tea as if it was some brand new trend. Fans of the drink reacted on chat boards, and the paper changed the headline from the somewhat questionable “The blobs in your tea? They’re supposed to be there” to a more nuanced “Bubble Tea Purveyors Continue to Grow Along With Drink’s Popularity”
You can read the article here.
But not before other publications, including the Huffington Post, razzed the Times over the issue.
But it’s good to see Taiwan’s favorite drink getting recognition, and it’s also good that Taiwan’s being ahead of the culinary curve is being acknowledged. (For the record, I found bubble tea in NYC 20 years ago, and my girlfriend says she first had it in Taos, New Mexico in 2010. So yeah, on the American craze scale, Bubble tea falls somewhere between The Macarena and Gangam Style.)
Bubble tea aside, the subject of Taiwan’s place in the culinary world has been much on my mind this week. On Wednesday evening, the MyTaiwanTour gang went out to explore venues for a brand new food tour we’re planning to launch next month. We’re designing the tour to give guests a balanced mix of dishes, flavors and places, from traditional markets to streets that are known for having a high density of excellent restaurants to (of course) the best stalls in a night market where even the average stalls would be rated as pretty good by most discerning diners.
川原静花（@karin_b_s_k）分享的貼文 於 2017 年 5月 月 28 2:26上午 PDT 張貼
This of course begs the question of how does one choose the best spots in a town where there’s just so much good food from which to chose? It’s no secret that Yongkang street is a nexus for Taipei’s restaurant scene, but even narrowing the hundred plus restaurants in the neighborhood down to a cool half-dozen “best” is a) highly subjective, and b)almost impossible. (Ditto with the stalls at any night market.)
Taiwanese people tend to go by line length – all those people must be waiting for a reason, goes the logic. There’s a BBQ place around the corner from my apartment in the Muzha district that always has a line. (It won’t be on the tour since Muzha is kind of in the boonies, but if you leave a comment below I’ll send you the address.) After passing it by several times, I decided to see what all the fuss was about. Totally worth the wait – the chef has some secret recipe that’s kept people people coming back for years.
But my experience has been that a long line isn’t always indicative of an outstanding meal, and I’ve had amazing meals in restaurants where I was the only customer. For me, the best strategy is to compare a few of the same dishes at different places, and above all, to maintain an adventurous spirit.
Which brings us back to the bubble tea thing.
Bobii Frutii 珍珠水果特調（@bobiifrutii）分享的貼文 於 2017 年 8月 月 8 10:56下午 PDT 張貼
About a month ago, I noticed the bubble milk tea place around the corner from my apartment was offering something called “Bubble Latte”. Being a coffee purist, I initially turned my nose up to the idea. Bubble tea is one thing, but coffee…coffee is a grown-up beverage, not to be sullied with chewy balls of tapioca!
(I wonder how many old Taiwanese men said the same thing about bubble tea 30 years ago when it first started becoming popular here?)
A few days later, my girlfriend brought one home, and I tried it. I was hooked.
I’m expecting to see an article in the New York Times about the bubble latte craze any time between now and the year 2029.
Until next week,
Joshua Samuel Brown
Interested in finding a truly superlative meal in Taiwan? Need directions to the best BBQ place in Muzha? Dying to try a bubble latte? Leave a comment below and We’ll get back to you!Read More
Coffee is my day-to-day stimulant, but I love the tradition, history and ceremony of tea. Having been back in Taiwan for close to six months, it’s high time to make time for a full-day tea tour.Read More