a journal of finding good food and restaurants i love to eat in Taipei when I'm not in Los Angeles. looking forward to hearing from other food lovers about where your favorite places to eat are, so i can try them next!
Friday, November 19, 2021
donuts/dessert: i strongly recommend CRISPY FRESH MILK DONUTS
Thursday, November 04, 2021
Singaporean: I strongly recommend REGENT CHILI CRAB
[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
vietnamese: I strongly recommend VIETNAMESE BISTRO
VIETNAMESE BISTRO
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.
Friday, October 01, 2021
my kitchen: EASY HOMEMADE SOFT BAKED PRETZELS
I used to be really afraid of the step where you have to boil the pretzel in boiling water, but actually it wasn't that bad at all. The pretzels are at a size where they are manageable to take in and out and you can drop the heat so the water is hot but not boiling like crazy. Try this recipe!! There's nothing like fresh baked pretzels!!!!
EASY HOMEMADE SOFT BAKED PRETZELS
Monday, September 13, 2021
my kitchen: EASY HONEY BUTTER BEER BREAD
hi. it's already September and we survived 3 months of Level 3 self quarantine and restaurants doing takeout/delivery only.
After finishing 2 weeks of mandatory quarantine after returning from my first trip in a year and half, I saw this on Half Baked Harvest's instagram, and NEEDED to BAKE SOMETHING, and an hour later I was devouring freshly baked carbs. This recipe really is RIDICULOUSLY easy to make, with no complicated ingredients. I used a Apple Cider Pipsqueak from Little Creatures Taipei (thanks Ashley!), and I thought it went so well with the butter and honey.
The texture is dense and spongy, and the crust is so crunchy, buttery and amazing.
EASY HONEY BUTTER BEER BREAD
(Thanks Half Baked Harvest !)
INGREDIENTS
- 3 cups all purpose flour
- 1 Tablespoon baking powder
- Pinch of salt
- 1 pint beer (12 ounces)
- 1/4 cup honey
- 6 Tablespoons of cold salted butter, sliced into 8 slices
Friday, July 16, 2021
burger: I strongly recommend EVERYWHERE BURGER CLUB
Sunday, July 11, 2021
takeout: 8 NEW MUST EAT DESSERTS IN TAIPEI RIGHT NOW
8. PINEAPPLE PASSIONFRUIT CANELES by SAM LIU