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
I sat down this week for a chat with Taiwan Internet stalwart T. H. Schee (徐子涵, @scheeinfo on Twitter). Schee’s career for the last two decades has been focused on Internet and public policy in Taiwan. At 24, in 2002, Schee became project manager at Yam.com for blogs. Since then he has been involved in the digital transformation of Taiwan, consulting for and participating on government, academic and private organizations and panels. He has built up a reputation for his work on the intersection of Internet and public policy. Schee was invited to a UN expert council in 2011 based
Nov. 30 to Dec. 6 The Hunan Braves (湖南勇) are famous for their ferocity in combat. It’s said that while defending Taiwan against the French during the 1884 Battle of Tamsui, they would rush back to the battlefield immediately after having their wounds treated. The combined forces of Qing Dynasty troops, irregular warriors like the Braves as well as local resistance fighters eventually fended off the French in a shocking victory. The Hunan Braves, who belonged to the Zhuosheng Battalion (擢勝營) under Qing Dynasty general Sun Kai-hua (孫開華), himself a native of Hunan, were no strangers to Taiwan. They first arrived in
Sasadre is a born performer. The energetic septuagenarian from the Aboriginal Paiwan community dandyishly presents himself with a scarf tastefully tied around his neck and a laurel adorning his crown — made from a plant I’m too distracted by his schtick to ask the name of. We are in the mountains of Taitung County, and Sasadre has been tasked to teach us about his community’s traditional slate houses and agricultural practices. He does so with panache. For the 60 minutes we are at the settlement, Sasadre variously scolds our party for using a hunter’s knife incorrectly, encourages us to dig up
China’s efforts to win an international certification for pao cai, a pickled vegetable dish from Sichuan Province, is turning into a social media showdown between Chinese and South Korean netizens over the origin of kimchi, a staple Korean cuisine made of cabbage. Beijing recently won a certification from the International Organization for Standardization (ISO) for pao cai, an achievement the state-run Global Times reported as “an international standard for the kimchi industry led by China.” South Korean media was fast to dispute such a claim and accuse the bigger neighbor of trying to make kimchi a type of China-made pao cai. The episode