Bangkok Post
Date: 30 Apr 2015
By: AFP
TAIPEI – Pungent slices of fermented tofu, piping hot pork buns and crisp green
A local chef prepares food at the Raohe night market in Taipei. (AFP photo)
guava slices are some of Taiwan’s classic street eats, with the best stalls attracting queues of locals and visitors.
Now these no-frills favourites are being joined by a new wave of restaurants tapping in to the island’s abundant fresh produce and vibrant cuisine.
Their fusion of seasonal menus and slick interiors at modest prices is starting to create an international buzz — Conde Nast Traveller magazine has labelled Taiwan as the “foodie destination of 2015”.
The island’s star chef, Andre Chiang — who trained in France and runs the acclaimed Restaurant Andre in Singapore — recently opened his first venue on home turf, RAW, in northern Taipei. [FULL STORY]
