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going places march 2015
FOOD TRAIL
T
aiwan is fast gaining a reputation as a top spot for just about anything. People are flocking here to shop, eat, and drink, and then do it all over again. The gastronomic scene is reflective of the 23 million people who call Taiwan home. There’s plenty of food; you can practically find everything you want and more. In bustling Taipei, casual eateries, humming street stalls, retro dessert bars and luxe restaurants are open round the clock to cater to a population that’s frenziedly trying to sample it all. Yet just a stone’s throw away, you’ll find pockets of serenity where indigenous chefs serve their freshest catch alongside vegetables plucked from the land. Taiwan is a place of continuous transformation. Chefs, restaurateurs, stall vendors, and even diners are all chopping and changing the very definition of Taiwanese cuisine.
Sundown shenanigans
Additional PHOTOS Taiwan Tourism Bureau, Formosa Chang, Palais de Chine, Silks Palace, YEN Restaurant
After a long day, the flickering sun scatters its last rays of light across the fiery orange sky, the ‘no cars’ signs have been strategically positioned, and the music starts pumping. Groups of laughing teenagers sojourn to suss out their options, families push prams through the jovial crowd, and everyone is smiling. The hawkers bellow to
A taste
of Taiwan The island’s culinary scene reflects its rhythm: diverse and inventive Text and Photos Tatyana Leonov
Delicious seafood prepared by indigenous chef Chan Lah at the Pakelang Boat House
Lurou fan is Taiwan’s most famous street dish; Formosa Chang’s version is said to be the island’s best