Showing posts with label food. Show all posts
Showing posts with label food. Show all posts

Saturday, May 22, 2021

Eating The Valley (The Southern Bits)

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As I've said before, when I do travel posts I try to focus on some specific thing of interest rather than just publish an itinerary. Most recently, I focused simply on how much the KMT sucks in relation to a trip to Green Island. That's relevant to this post: that trip was the second half of this one.

This time, I want to talk a little bit about food. 

I noticed when looking for places to eat in the East Rift Valley that some of my friends knew a lot of great spots, and others none at all except perhaps that famous railway bento at Chihshang -- which I've still never tried. Most food recommendations seem to be for the northern end of the valley, closer to Hualien, not the southern bits.

The Hualien side also seems to be where most of the well-known Indigenous cuisine is. As you head south, the Hakka cultural influence becomes stronger, which is reflected in the large number of Hakka restaurants. (The other side of the mountains, where the coastal road runs, seems to have been overrun from Donghe to Dulan with foreigners, so that's where you should head if you want Western food). 

So, I thought it would be useful to talk about our driving trip through the southern reaches of the valley mostly through the lens of places to eat. Sadly, I did not actually take any food photos so you'll just have to settle for scenery. 


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The view from our hotel room at the Luminous


We started our trip at Taitung Station, which is fronted by pretty good ice cream and tea shops selling locally-inspired products such as red oolong and hibiscus teas and custard apple ice cream. We used Avis/Budget through the KKDay app to book a rental car and drove to Luye (鹿野), about 30 minutes to the north.

In theory most of this trip -- minus Liushidan Mountain -- would be doable without a car. There's a train line running through the valley with local stops all the way up, it's a popular cycling route (and some of the more tourist-oriented towns offer bicycle rental) and there are public buses, though they don't seem very frequent. You'd have to be prepared to walk a lot. I recommend a car, but you don't need one unless you want to go up into the hills. Even the Luye Highlands are accessible by bus and tourist shuttle.

We'd been to the famous highlands of Luye before and didn't feel a need to return, but I'd booked us a few nights at the Luminous Hot Spring Resort & Spa. The hotel itself was nice -- I appreciated the balcony and in-room hot spring bath with mountain views -- though parts of the architecture were reminiscent of a public school. If you intend to forgo a rental car and just take the shuttle there and back, you'll be stuck paying resort prices for everything. We picked up breakfast for the next day at Family Mart, but we were fine with paying for one dinner at the extensive buffet. I was surprised with the quality of the sashimi; Brendan spoke highly of the braised pork rice. 

On our other night in Luye, we went to Ai Jiao Yi Dim Sum 愛嬌姨茶餐廳, which isn't actually dim sum at all. This friendly local restaurant serves tea-infused dishes (usually as part of a set menu but there's an affordable option for two people). I loved everything from the simple mountain greens braised in tea to the fried tofu with tea-infused dipping sauce. 

On the Monday evening when we ate there it wasn't crowded, but I do recommend calling ahead on weekends or during the high season. 

Ai Jiao Yi also grows their own tea, and you'll likely be invited to sit and try a few kinds if they're not busy. We came away with a packet of honey-scented oolong (蜜香烏龍). 

Our plan gave us one day in the East Rift Valley, and having driven around that area before, we weren't sure what precisely we wanted to do. After a leisurely coffee-drinking session our balcony, I suggested we check out the Japanese shrine in the lower part of town and then pick a spot for lunch that would require us to take a scenic drive. The shrine, by the way, is lovely -- it was built for the residents of what was at one point a Japanese village and has been restored -- and the fields surrounding it are pleasant to walk around. There isn't a lot of traffic on these village roads on a Tuesday morning in May.

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The Japanese shrine in Luye

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I had to move to Taiwan to figure out that's how pineapples grow. I"m not joking. 

I considered trying to eat at Mipu Hakka 米舖客家小館, a Hakka restaurant we'd tried years ago in Guanshan. It was truly excellent and they make their own kumquat sauce. However, they're really set up for larger groups, and were gracious the last time we stopped there with just three diners, despite not really having a menu for such a small number. Tongxin Dumplings 同心餃子館 was also recommended by friends.

Instead, we ended up at G九屋特製私房菜 in Dongli, which I suppose could be translated as G9 House Special Private Kitchen (?) in Fuli. This brought us into the southern reaches of Hualien County on the valley side, but still a bit south of Ruisui, whose scenic roads I've been meaning to get back to for a nice drive-around. 

One lovely part of getting up here were the opportunities to turn off Highway 9, which runs through the valley (and is barely a highway in some parts) and just meander through the countryside. A lot of people are nervous about driving on those tiny roads between fields as many don't seem like they can handle two-way traffic, but this is one of my favorite things to do. I'm scared of urban driving; even the dinkiest, most overgrown rural road is cake.  

G9 is another truly excellent find. They too have set meals, there's no real menu. We were served cold crab and vegetable spring rolls in rice skin, an absolutely delicious dish of local greens with black tree ear mushroom and bacon, a unique dish of fish slices in steamed tofu served in a bright green sauce made from local vegetables, Thai-style fried chicken, and a simple but tasty soup. The rice comes with pork oil so you can make a Hakka-style 豬油拌飯. 

Although it was still just a bit too far north for us, Our Cafe 我的咖啡館 in Guangfu (a bit north of Ruisui) comes highly recommended as well. 

After our meal at G9, we finished off our tea and discussed what to do next. We weren't far from Chihshang, which offers both scenery of the East Rift Valley itself, but also a highway that crosses the mountains and drops you off at Donghe on the coastal side. It's famous for both scenery and having a troupe of Formosan macaques.

We did both on our last trip, however, and decided to beat the usual tourist crowds by driving up Liushidan Mountain 六十旦山 instead. This area is packed with sightseers when the famous tiger lilies are in bloom across the hillsides in August and September (a similar tiger lily mountain can be found near Taimali). In early May, just a few buds were beginning to show, but the scenery was still gorgeous and there was hardly another soul around. In my opinion, the perfect time to go. 

The drive up to Liushidan Mountain from Dongli is somewhat terrifying, with more switchbacks than the drive down the other side at Dongzhu, but that's the sort of driving I'm actually good at and there was no traffic whatsoever, so I didn't mind. We stopped at as many beautiful lookout points as we could, watching low clouds and patches of sun wind their way down the valley below. In most cases, we were the only people there. The drive down was just as lovely, and we took our time as there was no one around.

(Downside: all the shops that seem like they're usually open in the tourist season and would typically have restrooms were shuttered, so I had to pee behind a bush.)

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When we felt ready to head back into the valley, I suggested we look for a cafe with nice views to relax and recharge before heading back to the hotel. We found the perfect destination in No. 9 Gourmet Coffee 池上鄉九號咖啡館 in Chihshang. The massive windows offer a lovely vista of the fields and mountains, and the coffee, which comes with a small pudding-based dessert,  is good too. 

There's no parking to speak of, but in this part of Taiwan you can just sort of pull over. 


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The view from No. 9 Gourmet Coffee


My goal had been to take the scenic (as in, farms and fields) route back to the Luminous, but we lingered so long at No.9 that dusk began to set in and rain was coming, so we just drove directly back along the highway.

The next day we dropped off the car at Taitung Station and had a few hours before our flight to Green Island...or thought we did. With much of Taitung City's culinary scene closed during the exact post-lunch hours we needed to kill or off on Wednesdays, I searched for places that would welcome two people killing time (like a cafe) but also served food (like a restaurant) and found Taimali Culture and Creative Cafe 太麻里文創咖啡館.

Don't let the name fool you -- it's in downtown Taitung, not Taimali. The food is at the higher end of typical cafe fare, but it's in a restored wooden Japanese building with a beautiful inside-outside feel, and they have cats! 



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Of course, something had to go awry. Our flight to Green Island was canceled due to a sudden rainstorm and we had to spend the night in Taitung (we took the boat the next morning). I was in the mood for something in the general category of yakitori, so we ended up at Kasugabe Japanese Home Cooking 春日部日本家庭料理, in a lane which also boasts an interesting-looking Italian restaurant, a highly-rated super-modern Thai place, and a funky cafe that I would have happily checked out if we hadn't wanted to be in bed early. 

Kasugabe was far better than its mediocre Google ranking. I was pleased with everything, though the spicy mentaiko cheese potato sticks in my memory as particularly great. I commented that they seemed to have laced it with pure unadulterated crack, and Brendan commented that it was probably just all the butter. 

Although it's a little far away, Seasonal 漁采時令料理 is another friend-approved, highly-recommended Japanese restaurant, but it was a bit too far from our hotel and we had already turned in the car. 

The bad weather had cleared by next morning we were finally able to head to Green Island, so that was the end of our East Rift Valley adventure! 

Please enjoy some more photos: 


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Thursday, August 22, 2019

Restaurant Review: The Thali

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The Thali
內湖區東湖路24-1號
Donghu Road #24-1, Neihu District, Taipei

(Near MRT Donghu)
Reservations recommended, easy to book by messaging them on Facebook


I hadn't gotten a chance to write up the Indian restaurants we've tried recently, but I've finally made a few minutes to get this done and keep my Indian Food in Taipei page up-to-date. So...here's the first of two reviews (the second, just below, is for Oye Punjabi on Yanji Street).

The Thali is a well-regarded newcomer to the Taipei Indian food scene, though it's a bit far from central Taipei (tip: take the Blue Line to Nangang Exhibition Center and transfer to the brown line - taking the brown directly across Neihu takes forever). We liked it so much, we went twice - once to try their South Indian food, and once for the North Indian-style curries.



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These are the lamb samosas but the vegetarian ones look similar

All in all, I give this place top marks for well-made food and being sensitive to customers' spice preferences. If you want milder Indian food, you can request that. If you're a chili fiend like me or just like more spices in general, you can ask for that too.

Right now the South Indian dishes are limited - basically, you can get thalis (it'd be smart to pre-order) and dosa, including masala dosa. Both of these come in super-size iterations as well, though we stuck to the regular-sized masala dosa. It was good - on the papery/crispy side with well-spiced potato filling. The chutneys and sambar were excellent, and I was really happy that the selection included tomato chutney. I know coconut chutney is the classic choice, but I've just been a tomato chutney girl since I discovered it was a thing sometimes served with idli/dosa.

The management says that they plan to roll out more South Indian menu items in the future, but are starting slow in order to ensure quality, which I appreciate. 



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We also tried a variety of appetizers - the samosas are great, and they have minced lamb samosa which is rare! We tried both regular and lamb, and liked both, though I have a slight preference for lamb because it's so hard to find. Samosas are served with the classic red-green chutneys (tamarind-date red, and coriander green - though sometimes it's mint). I really appreciated that; a lot of Indian places around the world leave out the tamarind-date, but that's the one I like more.


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Not only did it come with tomato chutney, it was good tomato chutney! 

They also have paani puri and dahi puchka, two snacks I always order when they appear on menus. Paani puri requires you to break the fried puffs and put some curried potato and then spiced water inside before popping the whole thing in your mouth. Dahi puchka operates on a similar principle - liquidy stuff in a fried puff that you have to eat immediately - but uses spiced yoghurt instead of water and comes pre-filled.

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Plus, they have Kingfisher (when in stock) and falooda! Falooda you guys! Falooda! With its cold milky ice cream and chewy stuff reminiscent of shaved ice, I would assume this favorite of Iranian origin would be a hit in Taiwan but it's actually really hard to find. They have several flavors, including the classic rose (we tried mint and liked it).


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On our second trip, we went North Indian, and that was great too. We tried butter chicken - I always have to make sure the butter chicken is good - fish vindaloo and baingan bharta (baingan masala on the menu - it's mashed eggplant curry), with garlic naan. Of course, we always get garlic naan not only because we love it, but because I need to make sure that the naan is made with real garlic, and not that gross, sweet garlic spread. We had a paneer kulcha too, because I hadn't had a good kulcha in a long time.

All of it was excellent - again, the staff were attentive to our spiciness preferences, with the butter chicken being milder and sweeter as is usual. 



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This is the paneer kulcha, not the naan (the naan was also good)

The baingan masala was, if anything, hotter than the vindaloo, though we liked it quite a bit (maybe don't ask for this one at maximum hotness, it was almost at my pain threshold, and I have quite a spice tolerance). The vindaloo had clear garlic and vinegar undertones, as a vindaloo should. They make their vindaloo with tomato here - mine uses onions as the sauce base and contains no tomato - but a version that includes tomato version is acceptable.

All in all, a great choice. Perfect if you're in the area, and actually worth going to Neihu for if you're not. 

Restaurant Review: Oye Punjabi

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Oye Punjabi
#121 Yanji Street, Taipei
延吉街121號
Between MRT Sun Yat-sen Memorial Hall and Zhongxiao Dunhua (just north of Zhongxiao Road)


We stumbled across this place in our work neighborhood (I have several work engagements near Yanji Street and it's close to Brendan's main workplace) and are really happy we tried it out, as it seems to be relatively unknown in the Taipei Indian restaurant scene.

Of course, it has already been added to my Indian Food in Taipei page.

At Indian restaurants, we tend to order similar things so we can compare the same dishes across several purveyors (also, they happen to be our favorites). At North Indian places that usually includes a butter chicken - I was especially keen to order it as it's a popular Punjabi dish and this place has "Punjabi" in the name (Balle Balle is also explicitly Punjabi). The best I ever had was in Chandigarh (Haryana), an otherwise not-too-exciting city, though it has the Nek Chand sculpture garden which is pretty cool.

We usually get some sort of samosa appetizer - Oye Punjabi had samosa chaat (yay!) so we got that to start: 


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Chaat is a sub-type of Indian snack food, known for being tart (thanks to the amchur powder found in chaat masala) and using a variety of crunchy things, chaat masala with lemon, chutneys and yoghurt. You can sprinkle or cook anything in chaat masala - idli chaat, crunchy cracker-like rounds usually topped with more crunchy things (like puffed rice or sev), papadum, samosa chaat, bhel puri (a favorite)...and then douse it with the chutneys - usually standard red and green - and yoghurt.

I don't get to have samosa chaat often, and this did not disappoint. It was heavy on the chili powder, but that's a good thing, and the yoghurt was nice and tart.

The butter chicken was creamier than I usually see, but as long as it has the requisite spice kick, I'm open to a butter chicken that goes for cream over tomato. The server (who may also be the proprietor, I'm not sure) asked us about our spice preferences in advance, which we appreciated. And she took us seriously - the butter chicken was mild and a bit sweet as it should be - and so creamy it almost reminded me of a sauce I might use for malai kofta - but had spicy undertones and a nice warmth. 


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Another thing I really liked about the butter chicken was that it used dark meat, but boneless. (Bone-in butter chicken is common, but much messier to eat. Lean butter chicken is possible, but tends to dry out as white meat often does.) The sauce serving was also generous, giving you something to really douse your naan in.

The garlic naan was good, and on the Q side (a bit chewy, which I prefer). Quite moist and they got the most important thing right - real garlic. 


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We went for palak paneer this time as we haven't had that in awhile. I tend to order it out because I can never get my own spinach to retain that bright green color (though mine tastes fine). The paneer serving was generous and it had a good spice level. Overall, I was happy with this (it's hard to wax rhapsodical about a dish as standard as palak paneer but trust me, it was good). 


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Brendan got a mango lassi which I didn't get a picture of, and I had a hot masala chai, which I drank as the pouring rain came in. It came pre-sugared to a perfect sweetness level, and with a cinnamon stick to stir in there as long as you like until you reach the desired cinnamon level. I like a strong cardamom flavor to my masala chai but the cinnamon stick was such a nice touch that I didn't mind that the main flavor of this cup was, in fact, cinnamon. 


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They have gulab jamun as well but we were too stuffed for dessert.

In addition to being conveniently located, it's also affordable (our entire meal came in at just over NT$1,200 which is a good price for that part of town).

All in all, we often meet in this neighborhood for lunch, and I'm sure we'll be putting this on our regular rotation (other favorites include Mamak, Burger Ray, Toasteria and Liquid Bread a little further down, and a few basic Taiwanese places).

Sunday, June 9, 2019

Review: Joseph Bistro 想想廚房 (high-concept Indian cuisine)

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Joseph Bistro 
#13 Lane 69 Songjiang Road
Zhongshan District, Taipei
(MRT Sonjiang Nanjing)
(02) 2508-1329

On the heels of a discussion on whether there is, or should be, a distinction drawn between 'elevated' or 'high-concept' Asian regional cuisines and 'authentic' Asian cooking, it was interesting to find myself at high-concept Indian restaurant Joseph Bistro.

For the record, I don't think the cuisines of Asia need to be 'mom's cooking' to be authentic or delicious, and one of the things I love about living in Asia is that, unlike the West, when someone opens a restaurant that is not 'mom's cooking' and tries to do something different, there's a lot of room for that. You won't hear a gaggle of confused Westerners who mistake knowing something about Asian food for deeper intercultural competence going on about how it's not 'authentic', and they should know. How can it not be? It's Asian food, made by Asian people, in Asia. And, to quote Tricky Taipei: "Why does cheap have to equal authentic when it comes to Asian food that’s not Japanese? Why is it so hard for us to say a simple but quality bowl of beef noodle soup can be worth paying US$14 for?"

I'll only add two caveats to that. If I can get excellent, say, dumplings at one price point, I'm not likely to pay a higher price point for dumplings that I can't tell are any better. But if you wow me with your more expensive dumplings, I will pay. Second, there is (and I honestly think should be) more room for people with cultural ties to a place, who have been eating and preparing food from that place their whole lives, to get creative with its cuisine. There is less room for foreigners to come in and say what is and is not 'elevated' (as opposed to just odd). If you're in the latter group, that doesn't mean you can't jump in, but there's simply a higher chance that you won't really know what you're doing because you didn't grow up with that food - and it's more likely to show in the output. If you want to go there, know your stuff.

All of this brings me back to Joseph Bistro. Forget 'elevated' vs. 'authentic' - it doesn't matter. The food at Joseph Bistro is simply great. You'll pay for that greatness (by Taipei standards at least), but you'll be happy to fork over the cash, because Chef Joseph will wow you.

Joseph Bistro fills a much-needed gap in Taipei's culinary scene - there isn't another place quite like it among Indian restaurants, and outside of some high-concept Japanese restaurants, there isn't a lot of this kind of high-end cuisine from other parts of Asia available. There are tons of Indian restaurants, some of them quite good, but they are standard Indian restaurants. And that's as it should be - we need a selection of such places, and I frequent them. But none of them 'elevate' the way Joseph Bistro does.

I went with friends I don't get to see often, so we were feeling spendy. First, while I would not typically order wine with Indian food (to me it's beer food), the food here matches well with wine. We chose what I cheekily ordered as "a bottle of your cheapest red, please!" But the dry Italian red we got was scrumptious and matched the food well. A good price, too - NT$950/bottle is not bad for wine in a restaurant. (White wines start at NT$1500/bottle, but I'm a red wine person.) There is also a robust selection of beer non-alcoholic drinks.

We started with an appetizer of potato kofte served in a fruit salad raita (raita is a spiced, salted yoghurt). It came topped with edible flowers and we were instructed to mix everything together to eat it - and let me tell you, it was phenomenal. The distinctive flavor of raita mixed with the flowers and fruit - which included both fresh and dried fruits for varied texture and flavor - produced a memorable salty-savory combination that defies description. The potato puffs provided an umami base for this distinctive taste.


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We also ordered a Goan fish croquette topped with sea urchin, which combined flavors from three cuisines: the fish cake is a lightly spiced Goan take on a Portuguese classic, with Japanese-style sea urchin for a burst of saltiness. It's great on its own or eaten with pappadum for a bit of a crunch.

The mains run the gamut from clear fusion to classic Indian - we stuck closer to classic Indian but I'm now curious to try their more adventurous dishes, which include a longyan duck leg and argan-oil scented rack of lamb, as well as a cobia steak served with tandoor spices, lemon pickle and grape mint sauce. We had the Goan fish curry, palak paneer and tandoori chicken with coriander chutney. In part I was just feeling like that sort of food, and in part I wanted to see how well Joseph Bistro could do the classics.


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Everything was superb - the chicken especially stands out as being perfectly cooked and tender (not dry as some tandoori chicken can be) in an intensely flavorful sauce, the Goan fish curry reminded me of the delicious fish curries I had there - far from Goa but just as good, if not better. I appreciated that the palak paneer used large chunks of high-quality paneer. Basically, although writing this the next day I realized we ordered some of the most boring items on the menu, every last one of them was absolutely wonderful and worth the money we paid for them. All that's done is make me think I have to go back to try more.


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The desserts are also worth saving room for. They're some of the most generous portions of dessert you'll get in Taipei. They look pricey but can easily serve 2-3 people, so don't fret too much about it. Definitely try the deconstructed rasmalai, which comes served in a layered cup with chocolate mousse, coffee jelly and rasmalai-mascarpone sauce. Driving your spoon all the way down to get a bite of each layer, you get salty, sweet and bitter all at once and it comes together perfectly.

Or, as my friend said, "it tastes like...summer!"


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We also had the crusty red wine apple with vanilla creme - absolutely wonderful. The soft red wine-marinated apples was a perfect textural counterpoint to the flaky-crispy pastries and creamy vanilla topping.


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And all this while, we enjoyed our meal in comfortable, tasteful but unpretentious decor. You don't feel like you have to 'dress up' for Joseph Bistro (though you can), but you still get the feeling that you're having a high-end experience that's worth the money. And yet, there was a (cute) young child at the next table putting spoons on his head and generally being a kid. Nobody bothered about it - classy and comfortable, but also unpretentious and kid-friendly.

Did we blow through more than NT$5000 for three people? Yes. (But then we did everything - starters, wine, desserts, the works).

Did we mind? Not at all.

Forget the 'authentic' vs. 'elevated' Asian food debate. Ask yourself - can Asian food be worth paying real money for? Yes, of course. How is that even a question? And ask yourself, is it good?

If it is, and you've got the cash, just don't worry about it. Fretting over authenticity in Asian food strikes me as a specifically Western thing to do. I assure you that in Asia, it's simply not a thing.


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Quick note: the chef recognized me from Lao Ren Cha (I was not paid or asked to do this review and received no special discount for writing it), and made the food spicier than he normally would for Taiwanese diners. He did add just the right amount of kick. If you also want your food to be spicier, you may want to request it.