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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We at Taiwan Scene are deeply saddened by the passing of Anthony Bourdain, and remember fondly his visits to Taipei.
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Tainan is an Taiwan’s oldest city, and (some say) Taiwan’s most “Chinese” city. Without getting too political, we think it’s safe to say that visitors looking for either a true taste of Taiwanese Culture or something approaching the classic Crouching Tiger Hidden Dragon vibe of ancient China (the two intersect many places) will find what…
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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.
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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.
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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.
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