Foodle

Fu Hang Soymilk - Taipei (Taiwan)

Breakfast in Taiwan plays by its own rules. Hot, savory, multi-component, eaten at a counter or a plastic stool, and built around one non-negotiable: soy milk in some form. Fuhang, on the second floor of the Huashan Market building, is one of the canonical addresses.

The line starts on the sidewalk before six and climbs the wide concrete staircase to the second floor. The Hsu family has been running it for over half a century. Everything is made within sight: shaobing baked against the inside walls of a tandoor-style oven, youtiao going into the oil one length at a time, soy milk warming in a vat the size of a small bathtub.

A Taiwanese breakfast is a constellation, not a dish. It's also a carb-on-carb-on-carb meal that makes more sense once you read it as a relic of an agrarian economy, the kind of breakfast that had to carry a day in the fields. At its center is doujiang (豆漿), warm soy milk, sweet (甜) or savory (鹹). The savory version is curdled with vinegar and soy sauce, dressed with dried shrimp, scallions, pickled radish, and a torn piece of youtiao that softens in the broth. The rest of the table: shaobing (燒餅), the flaky baked flatbread; youtiao (油條), long fried dough sticks; dan bing (蛋餅), a thin egg crepe rolled around fillings; fan tuan (飯糰), sticky rice wrapped around youtiao and pickled greens. Most of this came over with the Nationalist migration after 1949, Northern Chinese and Shanghainese traditions that Taiwan kept and remixed into its own register.

I had the savory doujiang, a shaobing with egg, and a pastry off the rack. The doujiang arrived in a melamine bowl, the surface broken into soft curds, the youtiao already sinking, steam still rising off it. The shaobing with egg is the kind of breakfast sandwich that makes ours look thin: flaky outside, slightly oily inside, a folded omelet pressing the structure together.

Half an hour later you are back on the staircase, and the line behind you hasn't gotten any shorter.

(Versão em Português nos comentários) Less

With #Asias50Best in town, the 50 Best Signature Sessions brought together some of the region’s top chefs for exclusive collaborations in HK - one of which featured crowd favorites @capricehongkong x @masquerestaurant x @restaurant.a_taipei x @gaggan_at_louisvuitton! We started the meal with elegant spring appetizers from @alainh001, followed by a flavorful duck sausage inspired by street snacks in India and seabass with a delicious koji dosa from @varuntotlani. Then we traveled back to France again with the Brittany blue lobster with yellow wine sauce and pigeon with cocoa juice from @guillaumegalliot, before finally ending with a touch of Thai with the Marian plum and rice desserts from @dej_kewkacha. The whole meal was tied together beautifully by the exceptional wine pairing from @victorpetiot and @florwine_. Thank you chefs for the delightful afternoon at Caprice!

The menu:

«Pelit Pois à la Francaise»
King Crab, Petit Pois, Shiso Flower, Horseradish
By @alainh001 @restaurant.a_taipei

«Salade Blanche»
Shiro Ebi, White Asparagus, Elderflower, Coconut
By @alainh001 @restaurant.a_taipei

Duck Sausage, Floss, Rumali Roli
By @varuntotlani @masquerestaurant

Green Asparagus from Provence, Brittany Blue Lobster & Morel Mushroom, Aged Comte & Yellow Wine Sauce
By @guillaumegalliot @capricehongkong

Mumbai Sea Bass with Curry Leaf, Koji Dosa
By @varuntotlani @masquerestaurant

Pigeon Cooked in a Truffled Rice Crust, Cocoa Juice & Black Truffle from “La Maison Plantin”
By @guillaumegalliot @capricehongkong

Caprice Cheese Selection

Thai Spring
By @dej_kewkacha @gaggan_at_louisvuitton

Variations of Thai Rice
By @dej_kewkacha @gaggan_at_louisvuitton
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Caprice x Masque x A x Gaggan at Louis Vuitton
Central, Hong Kong
#supermelHK #supermelCentral Less

Narayamachi Ao
2022.11 dinner
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エアリーわらび餅
Aerated warabi mochi
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Fukuoka’s「Narayamachi AOdo」 is considered one of Japan’s most coveted dining destinations — with seats typically filled by regulars years in advance and honored with consecutive Tabelog Silver awards.

Owner-chef Hideyuki Kaneda developed his culinary career across a range of acclaimed restaurants in Japan and abroad. After early formative experience in French cuisine, he expanded his international perspective through a research travel in Europe, as well as staging at 「Gaggan」in Bangkok. Returning to Japan, Kaneda spent approximately five years at the three-Michelin-starred「Ryugin」, where he refined his technical precision and contemporary Japanese sensibility. He later joined「La Maison de la Nature Goh」in Fukuoka before opening「Narayamachi AO」in 2019.

At 「Narayamachi AO」 , chef Kaneda showcases his genre-transcending progressive Japanese cuisine, blending refined Japanese sensibility with the clarity and structure of French technique along with his global vision. Signature creations include his celebrated crab curry inspired by his experience at「Gaggan」and a refined dessert shaped during his years at 「Ryugin」. It’s one of the places I am sure I will keep going back.
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#vinfox_narayamachiao #fukuokafood #japanesefood #omakase #finedinning Less

At @essenz_edipsigl, located within @dasachental, @edip_sigl_official presents a cuisine rooted in clarity and intention. Centred around the essence of each ingredient, his cooking strips away the unnecessary to reveal depth, precision, and quiet power, often shaped through the use of heat and fire. A three-star experience defined not by excess, but by purity and control, where every element feels exact and meaningful. Article coming soon!
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#essenzedipsigl #essenz #dasachental #edipsigl #threemichelinstars Less