Farm-to-table dining options are aplenty in Taiwan.
Chef Andre Chiang of RAW putting the finishing touches to the dishes. (Photo: David Hagerman © 2017 The New York Times)
Channel News Asia
Date: 21 May 2017
TAIPEI: Taipei has always been a city where one doesn’t have to work hard to eat
Chef Andre Chiang of RAW putting the finishing touches to the dishes. (Photo: David Hagerman © 2017 The New York Times)
awfully well: It has a street food scene as vibrant as that of Bangkok; restaurants that specialise in both Taiwanese and regional cuisines from around China; thousands of cheap and cheerful joints at which to drink cold beer with small plates and quick stir-fries; and a plethora of sushi bars, a remnant of decades spent under Japanese rule.
It’s easier than ever to enjoy those qualities, largely thanks to a crop of chefs drawing inspiration from homegrown ingredients: Cured mullet roe, lily stems, purple taro, pork from local black pig. Taiwan offers possibilities for farm-to-table dining that don’t exist in Singapore and Hong Kong. [FULL STORY]
