Can foreign taste buds appreciate Taiwanese flavors? The question surfaced early last year when the French Michelin Co released its first food guide for Taipei, rousing public concerns that the judges might focus on Cantonese and Western dishes, thus discouraging the development of and confidence in Taiwanese food.
In the second Michelin Guide Taipei, released on April 10, many of the new one-star recipients are traditional Taiwanese cuisine establishments, such as Mountain and Sea House (山海樓) and Tainan Tantsumien Seafood Restaurant (華西街台南擔仔麵).
New entrants in the Bib Gourmand selection, such as Mai Mien Yen Tsai (賣麵炎仔) in the Dadaocheng area (大稻埕) and A Kuo Noodles (阿國切仔麵) in the Shuanglian area (雙連), serve food in the old Taipei style.
These vintage Taipei eateries devote their efforts to maintaining quality food and affordable prices, while creating intricate and multi-layered flavors that are both modern and elegant.
The release of the guide and the Bib Gourmand selection offers a good opportunity to put Taiwan on the international gourmet map.
Looking at Taiwan’s international brand image, it is clearly an island of technology, famous for computer and cellphone-related products.
However, Taiwan is truly a treasure island, with an abundance of locally grown rice, fruit and seafood. While the Chinese Nationalist Party’s (KMT) retreat to Taiwan in 1949 contributed to the gathering of various cuisines from different Chinese provinces, the Japanese cuisine was also firmly established through the colonial era.
Apart from these historical factors, Taiwanese enjoy trying new things, which has given Italian and American food a chance to shine. Fusing global flavors with locally grown ingredients, Taiwanese cuisine is the foundation on which the nation can develop its tourism industry.
After receiving a total of 24 stars last year, 24 Taipei establishments were awarded 31 stars by the food guide this year. This is no coincidence: The nation has cultivated more prestigious chefs who have received wide acclaim in Asia. They not only use local ingredients, but also present Taiwanese flavors to the world.
Renowned chef Andre Chiang (江振誠), for instance, reintroduced pig blood cake as a modern dish.
The Tainan Tantsumien Seafood Restaurant in the Huasi Street Night Market in Taipei’s Wanhua District (萬華) is not the ordinary noodle stand its name suggests: The establishment presents traditional danzai noodles with a stewed egg in bone china tableware.
The Mountain and Sea House even reconstructs the dishes once served at the famous Penglaige during the Japanese era.
A long line can still be seen every morning outside Mai Mien Yen Tsai, a noodle shop run by the third generation of the same family.
Back in the days when Dadaocheng was Taipei’s wholesale and trading center, the owner would get up early and finish all preparatory work to be able to present a vendor’s stall with shiny white ceramic tiles and a spotless glass cabinet. Even today, with furniture already worn down by time, the tables are still wiped clean, and the ingredients are never sloppily prepared, with the senior owner making a quick calculation for every table, showing the sincere Taiwanese spirit that cares for every dish.
The spirit of Taiwanese cuisine can easily be fit into guided tours. Tourists could be brought to a clamorous traditional market and shown the whole process from purchasing ingredients to cooking dishes.
The introduction of common Taiwanese culture demonstrated in dishes such as braised pork stew, braised pork on rice and soup noodles, would use taste buds to show the world Taiwan’s soft power.
A dish is never only about food: It is a construction of a series of signs and symbols, just as fried chicken has become synonymous with modern life in South Korean TV series, or as the Zen concept is conveyed through the Japanese traditional multi-course kaiseki-ryori.
What, then, is the Taiwanese disposition that is conveyed through Taiwanese cuisine? The ingredients purchased for the dish represent the different seasons, and pots and bowls are not merely culinary tools but also symbolize a cultural experience passed down through the generations.
When tourists visit a Taiwanese restaurant or a cooking class, what they experience is not only food, but an accumulation of spiritual values and culture obtained through generations of Taiwanese from the challenges posed by nature and other ordeals.
Chien Yu-yen is a radio program host.
Translated by Chang Ho-ming
Donald Trump’s return to the White House has offered Taiwan a paradoxical mix of reassurance and risk. Trump’s visceral hostility toward China could reinforce deterrence in the Taiwan Strait. Yet his disdain for alliances and penchant for transactional bargaining threaten to erode what Taiwan needs most: a reliable US commitment. Taiwan’s security depends less on US power than on US reliability, but Trump is undermining the latter. Deterrence without credibility is a hollow shield. Trump’s China policy in his second term has oscillated wildly between confrontation and conciliation. One day, he threatens Beijing with “massive” tariffs and calls China America’s “greatest geopolitical
On Sunday, 13 new urgent care centers (UCC) officially began operations across the six special municipalities. The purpose of the centers — which are open from 8am to midnight on Sundays and national holidays — is to reduce congestion in hospital emergency rooms, especially during the nine-day Lunar New Year holiday next year. It remains to be seen how effective these centers would be. For one, it is difficult for people to judge for themselves whether their condition warrants visiting a major hospital or a UCC — long-term public education and health promotions are necessary. Second, many emergency departments acknowledge
US President Donald Trump’s seemingly throwaway “Taiwan is Taiwan” statement has been appearing in headlines all over the media. Although it appears to have been made in passing, the comment nevertheless reveals something about Trump’s views and his understanding of Taiwan’s situation. In line with the Taiwan Relations Act, the US and Taiwan enjoy unofficial, but close economic, cultural and national defense ties. They lack official diplomatic relations, but maintain a partnership based on shared democratic values and strategic alignment. Excluding China, Taiwan maintains a level of diplomatic relations, official or otherwise, with many nations worldwide. It can be said that
Chinese Nationalist Party (KMT) Chairwoman Cheng Li-wun (鄭麗文) made the astonishing assertion during an interview with Germany’s Deutsche Welle, published on Friday last week, that Russian President Vladimir Putin is not a dictator. She also essentially absolved Putin of blame for initiating the war in Ukraine. Commentators have since listed the reasons that Cheng’s assertion was not only absurd, but bordered on dangerous. Her claim is certainly absurd to the extent that there is no need to discuss the substance of it: It would be far more useful to assess what drove her to make the point and stick so
RSS