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Thursday, January 06, 2022
Monday, January 03, 2022
EASY MOCHI WAFFLES
Wednesday, December 01, 2021
TOASTERIA CAFE YONG KANG 吐司利亞 永康店
Wednesday, November 24, 2021
[TAIPEI] 🥟Michelin starred dim sum at @mo_tpe . Faves include the honey bbq pork, crispy taro puffs with foie gras, and rice roll with crispy shrimp. I’ve missed eating with a table full of dim sum and Cantonese food.
Ya Ge is now headed by chef Tommy Cheung Kwok Pong who was previously at Peninsula Hotel in HK for over 10 years with signatures such as birds nest dumpling, garoupa with chicken and duck au jus, pork ribs with aged vinegar and pear and wok fried rice noodles with crab.
Thank you Mandarin Oriental for the lovely lunch and hospitality.
Friday, November 19, 2021
Thursday, November 04, 2021
[TAIPEI]🌶🦀 Chili crab > hairy crab especially with mini fried mantous to dip in the sauce.
More sweet than spicy, it was SO good and satisfying to eat. I know it’s hairy crab season, but this has more meat and is easier and faster with less work especially with the claw shells cracked already.
Would totally eat this again and recommend trying especially at the current takeaway price NT$1980. Thank you @regenttaipei for the treat.
The only other place I’ve had chili crab in Taipei was at Jumbo a few years ago when they first opened and the service was so awkward and lackluster I never went back, especially at the premium prices they were charging. This way you can get messy and gluttonous in the privacy of your own home (I devoured both claws and half the crab in no time) and use the leftover sauce to stir fry noodles or something (my sauce is in the fridge waiting for inspo).
Wednesday, November 03, 2021
Oh man. While writing this post, I took a look at the last time I posted about Vietnamese restaurants in Taipei and it's been years (blame insta!) and quite a few of them have closed since I posted about them. So this is the perfect time to post about this new Vietnamese restaurant I can't stop thinking about.
Opened over a month ago by two cousins from Hanoi, Vietnamese Bistro came from when Anya and Ryan couldn’t find any authentic Northern style Vietnamese food while studying here in Taipei. They reached out to me to give it a try and I went looking for it in the alleys not far from Taipei Main Station.
With a table full of delicious noodle soups, spring rolls and salads, we’ve barely even scratched the surface of their extensive menu which includes pho ga, classic salt and pepper chicken and sliced goose marinated with lemongrass and ginger. The rice noodles in their pho and French rolls for their banh mi is all made in house, by Ryan, the cousin who was a chef back in Vietnam.
My favorites I kept going back to were
the Bun tron (dry rice noodles) with pork (NT$120),
(I've always been partial to noodle salads which are the best of both worlds with slippery chewy noodles and crispy lettuce, carrots and veggies all in one bite. Light for a summer day or when you're not feeling like something soupy.)
the chicken papaya salad (must order) (NT$70)
(Crunchy, sweet and refreshing)
fried spring rolls (NT$80/120) nem rang
(Cut into bite sized pieces, these were so crispy and addictive with plenty of flavor)
and washing it down with sweet Tamarind juice (NT$50)
The bun ca (rice noodle fish soup) (NT$120) and pate banh mi (NT$80) are among their specialties to try if you have room, as well as their version of Northern traditional beef pho (NT$130). When we tried both at the same time, as the tangy and spicy broth of the bun ca was overpowered tasting the flavor in the lighter broth of the pho. Vietnamese Bistro’s pho comes from simmered beef bones and star anise, and their rice noodles are wider and soft. Because they make their pho rice noodles from scratch, they’ve broken into shorter strands to spoon up rather than do noodle lifting. The broth of the bun ca had a sweetness from the tomato and large pieces of fried fish were filling. If I had to pick one of the two, I would try the bun ca just because it’s so different.
The pate banh mi comes as a whole sandwich, but they kindly cut it into quarters after we asked them to. I am almost too full after all the food to take a bite, but I couldn’t resist. The French bread is made in house too, with a smear of pate, crunchy fresh veggies. Next time I would probably try the pork banh mi.
The restaurant is small but clean, with charming murals hand painted on the walls by Anya, one wall has their most popular dishes making it easy to order. The pricing is student friendly, or as they say CP is high, so it’s definitely worth a try the next time you’re craving Vietnamese food.