Madame Jill's was the first Vietnamese restaurant to come to Taipei, when the Vietnam War was still raging. In 1974, the Lin family (overseas Chinese) moved to Taipei because of the war and set up the first branch of Madame Jill's, across the street from National Taiwan University. Over the past 30 years three other branches have been established and they remain frequently visited spots around the neighborhood.
\nWith southeast Asian food becoming more popular in recent years and with more Vietnamese wives opening their own restaurants in the country, Madame Jill's nevertheless thrives, surviving the economic slump two years ago and the SARS outbreak last year.
\nAsked if there were any secrets to maintaining the business, Liang Hai-ying (
PHOTO: YU SEN-LUN, TAIPEI TIMES
Oct 19 to Oct 25 Ma Yi-kung (馬以工) sighed a breath of relief after the March 1981 meeting to “decide the final fate” of the mangrove forests of Tamsui. Even though then-premier Sun Yun-suan (孫運璿) had announced a year earlier that the Executive Yuan would pledge to protect the forest, the Water Resources Agency still insisted on razing them to build public housing. In June 1980, the forests suffered a serious blow when unscrupulous developers cut down over 30,000m2 of the plants, and experts rushed in to reverse the damage. Sun had announced on Oct. 22, 1980 that the government would
When Dalilah Restrepo, then a New York-based physician, clicked on an e-mail in 2018 asking if she was “looking for experiencing something abroad”, she was skeptical. “And then I opened it, and I was like … New Zealand? Gosh, that’s a bit drastic.” Restrepo, who had been in private practice for “10 or 11 years,” was exhausted. “The health system in the US is really toxic,” she said. Health disparities and “moral injury” had caused burnout among her peers, she said, and before the suggestion that she leave the States, she had thought of quitting her profession altogether. In March 2019, Restrepo joined
Food can reflect culture, but can food also reflect history? That was what Lee Chi-lin (李其霖), associate professor of history at Tamkang University (淡江大學) wanted to explore when he gathered historians, local officials and culinary enthusiasts at the Tamsui Red House (淡水紅樓), an exquisite red-brick Taiwanese cuisine restaurant built in 1899. Lee planned the menu to reflect the historic Qing victory over the French in the Battle of Tamsui, also known as the Battle of Hobe (滬尾, Tamsui’s old name). On Aug. 23, 1884 war had broken out due to a territorial dispute in Vietnam between the French and Taiwan’s Qing
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