Taïwanvore Digest #1

I regularly come across a multitude of interesting news pertaining to food and Taïwan, so I thought about mashing it all up into a digest. When will the digest come out? Whenever I feel that I am keeping way too many tabs opened ;).

Halal Restaurant at the Taoyuan International Airport
On the national front, the Taoyuan International Airport has opened a halal-certified restaurant, news tipped by Focus Taiwan. A smart decision considering Taiwan is neighbour with Indonesia, a country with a huge majority of Muslim citizens. Not to mention, the waves of Indonesian househelpers regularly coming to Taiwan. The airport’s English page has basic information about the Taipei Halal Bismillah Restaurant, located at the B1 terminal, but venture into the Chinese version to learn that 台北清真泰式料理, opens from 10AM to 10PM, and the food price ranges from 120NT to 220NT. The Chinese name actually literally means Taipei Halal Thai Food, but props to the translator who switched “Thai” for “Bismillah“, it gives it a nicer touch, and is a respectful nod to the Muslim community.

Cross-Straits & Trade
More than ever, Taiwan’s economy is intertwined with Mainland China, directly impacting the island’s agriculture and food import-export business. This week, the China Daily brings to attention that a trading center, in the Fujian region, will soon be completed, and should increase cooperation and exchanges with Taiwan, in the agricultural and aquatic industries. Meanwhile, the CommonWealth magazine, warns about China taking over Taiwan’s vegetable market.

To keep updated with the agriculture and food industry in Greater China, I recommend following ChinaAg, which curates the web for the latest news. Whatever happens in the mainland, inherently impacts the island, so check them out!

In the Blogverse
I am not going to list all the foodie blogs in Taiwan here, but want to feature articles that peek my interest. Like what you may ask? Well, like this article on Taipei 543, teaching you different ways to cut the ubiquitous Taiwanese green onions, post courtesy of S.O.F.A.T. blog, whose author, Michael Lin is currently writing a Taiwanese cookbook. Dude, if you need a reviewer at the end, yours truly will happily oblige 😎 . In the meantime, if I may suggest Michael, using a Chinese cleaver would definitely be more Taiwanese style than the Top Chef knife 😛 (I love that show btw).

Kudos to the Dreadlock Travels who, after featuring an interview with the Kaohsiung International Food Festival‘s organizer, has written up a great summary of the event.

Finally, here’s a fun, and delicious, cooking project. A Taiwanese kitchen almost always goes hand-in-hand with a rice cooker, but no oven, which makes it obviously tricky for baking… until I stumbled upon a recipe for banana bread using a rice cooker, unsurprisingly, the experiment comes from a fellow foreigner in Taiwan. But actually, as I had stumbled upon earlier on the Huffington Post, there’s a myriad of dishes that can be cooked with a rice cooker. You can count on me to test some out :).

A bummer that I only got wind of the Taipei International Bakery Show, two weeks ago, because last year’s edition looked like a cool event . So I am letting you know in advance about the Taipei International Food Show taking place from Wednesday June 26th to Saturday 29th. Bookmark their website: http://www.foodtaipei.com.tw!
Other than that, don’t forget that every week-end, farmers’ markets are taking place all over the island, go explore them!


2 thoughts on “Taïwanvore Digest #1

  1. It looks like you found the video I made and posted with 543. I normally use a Chinese meat cleaver even for things that don’t require it… I have just naturally used it for everything… like how I use chopsticks for everything (even salads). I was filming in my friend’s kitchen that day, and they happen to have a Top Chef knife. We’ll definitely be using a Chinese cleaver for future episodes though. Stay tuned! And thanks for the mention!


    1. phew, your honor is saved 🙂
      I like using a Chinese cleaver too, it’s so versatile.
      I’ll for sure stay tuned!


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