Foodle

許家邨扁食 - Taipei (Taiwan)

Some of the most magical street food carts are the ones with no name.

This cart parks every afternoon on the sidewalk of Lane 135, Section 1, Fuxing South Road, behind Zhongxiao Sogo, in front of a small wonton shop called 許家邨扁食. The shop has a sign and a permanent address. The cart has neither. To find it, you give the wonton shop’s name.

The couple working the cart have been there for more than two decades, and the people who line up know exactly what they are looking for.

What they make here is jiu cai hezi (韭菜盒子), Chinese chive pockets. The dish is Northern Chinese, often traced to Shandong, where wheat fields and garlic chives both thrive. At its homeland, it is usually pan-fried: flat, crescent, gentle. The Taipei version, by way of the 1949 wave of Nationalist soldiers and families who carried Northern-Chinese cooking south, mostly ended up deep-fried. This cart sits firmly on the deep-fried end. The pockets sit in a wide, shallow pan of shimmering oil, every stage of cooking visible at once: pale and raw next to ones slowly turning blond, next to ones already deep golden and cracked, ready to come off the heat.

The filling, prepped right next to the pan in a steel bowl the size of a small drum, is mostly green: chopped Chinese chives, a tangle of translucent glass noodles and small cubes of pressed tofu carrying soy and a little fat. The dough is rolled, filled and pleated by hand on the spot. One pair of hands wraps, the other works the pan.

Bite into one and the crust does two things at once. The bottom is thick, golden, shattered like a flat doughnut. The top is thinner and lacquer-glossy, giving way to a hot, herbal, slightly oily green tangle inside. Paid with a pair of coins. Eaten standing on the sidewalk in mid-afternoon light, half a pocket in each hand, watching a stroller go past and the line behind you reset.

The cart leaves no trace when it packs up. The wonton shop behind it stays open as it always has, indifferent to the address it accidentally became.

(Versão em Português nos comentários) Less

Certainly one of the “quieter” restaurants in the Rhine metropolis Cologne.
What began as a “neighborhood restaurant” quickly developed into a great fine-dining address, now also with an audience far beyond the boundaries of the town.
Great to see the development of this cozy, very intimate and always full hotspot.
My last menu recently was completely vegetarian.
🙏🫶❤️

Sicherlich eines der „leiseren“ Lokale in der Rheinmetropole.
Was als „Nachbarschafts-Restaurant“ begann, entwickelte sich, innerhalb kürzester Zeit, zu einer großartigen Fine-Dining Adresse, mittlerweile auch mit einem Gästepubllikum, weit über die Stadtgrenzen hinaus.
Großartig die Entwicklung dieses gemütlichen, sehr intimen und stets vollbesetzten Hotspot zu erleben.
Bei meinem letzten Besuch, wurde ein komplett vegetarisches Menu serviert.
🙏🫶❤️
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Pottkind - ⭐️
Köln, Deutschland
#miguelontour #mcculinarylife #youdinner #youdie #pottkind Less

A collaboration defined not only by the cuisine but by the friendship behind it at the @ando.hkg x @restaurant_florilege x @ledubkk x @logy.tw x @ta_vie_hk dinner! The unique gathering merged the flavors from five acclaimed restaurants across Hong Kong, Tokyo, Bangkok, and Taipei into one cohesive menu. Thank you @agux1988 @hiroyasu_kawate @cheftonn @ryogotahara_logy @sato.hideaki for the delightful evening!

The menu:

Crab, Brown Butter Emulsion, Dashi Veil
By Ando

Sea Urchin, Cannelé, Seaweed Purée
By Logy

Squid Tartare With Ink Rice Cracker With Caviar
By Ta Vie

Celeriac Pickles, Rice Salad
By Florilege

Khao Soi, Oyster, Flowers, Roasted Shrimps
By Le Du

Smoked Ishidai, Kristal Caviar, Rice Foam
By Ando

Tiger Peanut, Young Watermelon, Roasted Vegetable Broth
By Le Du

Hokki Clam With Green Peas
By Ta Vie

Onion Soup, Tuna
By Florilège

57°C Tile Fish, Clarified Coconut Milk, Herbs Dashi, Wasabi
By Logy

Pigeon, Coffee Whiskey, Artichoke
By Ando

Blood Orange, Raspberry, Bergamot, Whey Sorbet
By Ta Vie
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Ando x Florilege x Le Du x Logy x Ta Vie
Central, Hong Kong
#supermelHK #supermelCentral Less

Suspended between sky and sea on the volcanic cliffs of Santorini, @elementssantorini (at @canavesepitome) unfolds as a refined celebration of nature, artistry, and haute cuisine. More than a destination for fine dining, it is a sensory journey guided by Executive Chef Tasos Stefatos. Article via link in bio! #santorini #canavesepitome #canavescollection #elementssantorini Less

Bolivian Amazonia @aramirestaurante ✨

- Piranha, coconut rice, chivé -
- Wild duck, blueberries, white corn -
- Achachairú sorbet -
- Choco mushroom, wood, berries -
- Amazonian vanilla, isaño honey, miso -

Absolutely Foodtastic Experience by @marsia_taha_ 🙏

Nicely paired with Bolivian wines by @andre_mwmw 🍷 Less

The philosophy at @thekitchin , Tom Kitchin´s eponymous Edinburgh restaurant, is a true reflection of his passion for the finest, freshest Scottish seasonal produce.
The cooking at the restaurant reflects Tom´s training under some of the world’s finest chefs (Pierre Koffmann at La Tante Claire, Guy Savoy in Paris and Alain Ducasse at Le Louis XV Monaco), blended with his Scottish heritage.
The Kitchin presents modern British cuisine, influenced by French cooking techniques and an appreciation of the best quality ingredients available from Scotland’s fantastic natural larder. I thoroughly enjoyed my lunch there and can’t wait to return. Highly recommended.
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Michelin Guide - ⭐️
Best Chef Awards - 🔪
W50B -
La Liste - 84.50 (2025)
OAD - 475 (2025)
.
#Achefabroad #AchefabroadTours #elitefoodtours #bestofscotland #scottlandfinedining Less