My favorite Taipei cafes: 2019 rundown

In the past I've done reduxes of my favorite cafes for atmosphere - which is mostly accurate still, though a few places have moved (such as Nancy), rebranded as restaurants (Anhe 65), are now noisy tea shops (Red House Theater), or closed (Mono Cafe). I've done one for good coffee in Taipei as well - though that's a bit more outdated: My Sweetie Pie is long gone and there is now more than one George House in the Yongkang Street area. I don't think Naruwan Indigenous People's Market is still a thing anymore, either, though I haven't been in awhile.

Both posts are now badly in need of an update - most of the places I mentioned are still open, but I've found new haunts that I like just as much.

To deal with that, I'll leave those old posts as they are (links above) and provide here a new redux of where I'm imbibing right now. This isn't just for folks who live here - when I've traveled to other cities with hopping cafe scenes, I've found blogs in English by committed residents of those cities to be helpful guides as to where to go. So I want to be one of the people who does that for Taipei. Plus, as a grad student, I spend a lot of time in cafes getting reading done or writing papers so my list of good spots has grown.

You'll see some of my old entries repeated here, with new ones added, and I've prioritized places with outdoor seating, as that's so hard to find in Taipei. I've also noted where some cafes are near other good options, as seating can be so hard to come by. There's also a bias towards southern Taipei because that's where I live and hang out. Overall there's simply a lot of bias for "places I actually go to", so there's not much more to unite them thematically than that. No pretension to "the best" or "the top 10" or whatever - just my real world.

Instead of looking up each address like it's still 2010, I've gone ahead and made a Google Maps list, which you can access here. (I realized after I'd made it that I could actually create a map rather than just a list, but I'm too lazy to go back and re-do it, so this'll do for now.) 


Heritage Bakery and Cafe



This 'newcomer' (opened in 2016) has quickly become a go-to spot in the Taipei Main Station/Ximen area. Pretty much everything about it is excellent - you feel as you walk in that you're somewhere in New York being exceedingly posh in that middle-class hipster sort of way. If that doesn't sound appealing to you - a bit to gentrificationy - don't let that deter you (you're not gentrifying much here - the neighborhood is much the same as it always was). Go for the bright, attractive upstairs seating with exposed brick walls, the very good coffee and other drinks (non-coffee drinkers can choose a variety of teas or fizzy drinks, or beer) and most of all, the desserts.

Oh, the desserts. Westerners who complain that Taipei doesn't have good dessert options can shove some of this cake in their cakehole - from fluffy, perfect, cinnamony cinnamon rolls which sell out quickly to pink guava cheesecake to sea salt caramel Belgian chocolate cake all in generous or even huge servings, this place knows how to do Western-style desserts. The foccaccia sandwiches are quite good too - try the chicken avocado club.

It's not particularly cheap - drinks, sandwiches and a cinnamon roll for 2 will cost you NT$900 and change - but it's not insane. 90-minute limit on holidays and weekends. Otherwise, pretty much the only downside is that the air conditioner is often on full-blast, which makes it a bit chilly. Bring a cardigan.




This Cafe (（這間咖啡）




This is quickly becoming one of my favorite work cafes. Very strong social movement bent (check out the "I Support Taiwan Independence" banner in the back), good wifi and lots of plugs - it's quiet and you can usually get a seat. It's a little dimly lit but that just adds to the charm and isn't a problem if you're on a computer, and the table in back is set under antique Taiwanese milk glass hanging lamps. They have non-coffee drinks including beer, and a small selection of sandwiches and salads which are reasonably priced. I think I also like it because the guy who most often works there knows me on sight and knows my order by heart now. Plus they're open pretty late. There are other cafes nearby, such as Perch (nice, but often crowded) and PuiBui, which I haven't tried yet. 


Cafe Le Zinc


Set in the back of an old Dihua Street shophouse, Le Zinc can be accessed through the Art Yard ceramics shop from Dihua, or directly from a little lane that snakes around the back. Seating is limited but I've never had a problem, and the well-lit long table has plugs. There's also strong wifi. Windows look out into the narrow courtyard of the old house, where the bathroom is. There's an extensive (but expensive) wine list - house wine by the glass is more affordable - beer, coffee and light food. Music leans toward the jazzy and old-fashioned, which I like. It's a good place to work (on account of the big table, wifi and plugs) and also a good place to meet friends just to chat.

In fact, this whole area is bursting with cafes - if you can't get a seat at Le Zinc, you can surely get a seat somewhere. There are so many that I can't possibly put them all on my map.



Fleisch

Dihua Street is actually bursting with cafes these days - a huge change from my first few years here when it was a somewhat forgotten corner of the city where you could do a little fabric or dry-goods shopping and check out the old buildings, but not much else. If anywhere in Taipei has gentrified, it's here - and yet the fabric and dry-goods sellers still mostly seem to be in business. Where Le Zinc stands out for its table space and wine/beer list, Fleisch has some unique coffee drinks - my favorite being a latte with dried Mandarin orange (dried citrus slices are fairly common dried goods in Taiwan - they make a nice drink steeped in boiling water.)


Hakkafe



A very new addition to the Dihua Street cafe scene, Hakkafe was opened by an entrepreneurial Hakka guy named Terry who is friendly and enthusiastic about his mission to create a modern cafe space with a traditional Hakka twist. The space is large, minimalist and quiet, done in shades of black, white, gray and wood. We especially liked the Hakka BLT (with Taiwanese pickled green chilis), and the brownie was wonderful. I highly recommend the Hakka breakfast tea - Terry noticed that England has a 'breakfast tea' culture but Taiwan, another tea-drinking nation, does not. So he set out to blend his own. The results are stunning.

This is the only place on the list that doesn't actually serve coffee, but you won't miss it if you try the Hakka Breakfast Tea.

It's also near funky-looking Chance Cafe (一線牽), which I haven't tried yet. 
 

The Lightened

Formerly Backstage Cafe, which had a student activist/social movement theme (yes, a theme, but the former owner was apparently active in those circles), The Lightened is now associated with Anmesty International Taiwan. Located on Fuxing South Road near the back gate of National Taiwan University, The Lightened is unpretentious, well-lit, there are lots of plugs and good wifi, and you can always get a seat. The coffee is good (and fair trade), there's a small selection of beer and the desserts are homemade. On weekends a spunky black-and-white cat might be around.


Rufous Coffee

Almost directly across the street from The Lightened, Rufous is a bit darker, more famous, and is known for having top-notch coffee. Any of the single origin choices are good, and the Irish coffee is spectacular. That said, non-coffee drinkers won't find much here, and they don't have much in the way of food, either. I like it for its cozy, friendly atmosphere, though it can be hard to get a seat sometimes. Not far away there's a 2nd branch, which is quite close to URBN Culture. 


Shake House (雪可屋)



 I simply cannot write a post about coffee without including my long-time hangout. I don't know why I go to Shake House. There's no wifi, nor any plugs. The bathroom is tiny and through a dilapidated passageway. Lamps are hanging flower pots with ribbons. The chairs are ancient. But I just love the place - it's like, in every city I live in, I need my student hangout in some old building that's falling apart, and I just get attached to it. That's how it is. The coffee is good, the chicken sandwiches above average, the beer selection excellent (and affordable as cafes go), they're open very late and the music is...eclectic. From odd movie soundtracks to church music to Johnny Cash to John Coltrane to whatever. You just literally never know what you'll get. Also, I know the owners and they know me.

If you really need plugs and wifi, Cafe Bastille is just across the lane (and there are other cafes in the area, including Drop Coffee and its new neighbor).


Drop Coffee (滴咖啡）

Drop is another coffeeshop I always include. On Xinsheng Road just across the street from NTU, the space is a renovated Japanese wooden house. The owner is passionate about coffee and does a mean siphon brew. The dog - 橘子 (Orange, although he is black) - is unfriendly in a comical way. There are a few teas on the menu as well as some desserts but really you come here for the coffee. A new place has opened across the lane which has more space, but I haven't checked it out yet.


Cafe Philo

If you go to any sort of political or activist talks or activities, you know Cafe Philo. They have a space downstairs just for that. Upstairs, they have generous space and a wide menu which includes food. I've been going there recently as I'm taking a course (not related to my Master's - because I'm insane) and I can always get a seat.


8%




This large black-and-white space on Yongkang Park advertises itself as an ice cream shop, but you can absolutely get coffee here. They have a good deck if you want to sit outside, and the coffee is high-quality. You can get some interesting coffee drinks here that you may not find elsewhere - I had iced coffee in a glass flask that I could pour over a giant ice ball, and my friend had a huge ball of iced coffee that melted as he poured foamed milk over it.


Caffe Libero

Another classic, I've found myself going here less ever since Red On Tree left (they used to sell excellent French-style pastry confections on-site), and they close early on Sundays. But I still love the place for its outdoor seating, quirky indoor decor, cigar selection and more.


Yaboo

Near 8% and Libero, Yaboo has decent sandwiches and - most importantly - cats! Also a nice atmosphere, but it fills up on weekends. A seat is not guaranteed. But the cats are sweet and friendly.


Angle

Another minimalist place, I like it for its weird shape and good coffee (though all they really have are coffee and a small dessert selection). Big windows let the light in, and it's called Angle because it's set in a weird triangular building outcrop on Rui'an Street (Pillow Cafe, which is also good and used to have a corgi, is nearby. They're under new ownership - hence no more corgi - and friendly.) I find myself here on the occasional Sunday as one can usually get a seat, and there are good views from the bar seats.


Slo-mo Cafe

This place has generous indoor seating and an outdoor area partitioned off from the lane - although smoking is allowed outdoors, it's never too overwhelming. The lane is not particularly busy (except at rush hour) - you may know it as the shortcut between Keelung Road where the gas station is and the Far Eastern Hotel or Carnegie's. The only real downside to sitting outside is that there are some mosquitoes - but that's an issue with all of the outdoor options listed. The desserts are standard cafe fare - though I like the lemon cake - and the glass of white wine I once got on a scorching day was pretty good. Even better? This place never seems to fill up.


Beautiful Tree Coffee (美樹咖啡館）



This place is tiny and odd, run by a friendly older man. I absolutely love it. There's something of a rainforest theme going on, with a little outdoor area that has birds. And a ceiling with faux stained glass skylights! I'm not sure how to describe this place beyond that, it sort of defies description and, like many quirky spots, is in a gussied-up old building. The coffee was fine, and I genuinely liked their ham and cheese sandwich. Not too expensive, either. It's very close to Slo-mo as well as another place called Kaldi that I haven't tried yet. 


A8 Cafe

A8 is one of my favorite workspaces. It was opened by world-famous Taiwanese indigenous pop star A-mei and employs indigenous staff. The space has a sort of industrial decor (concrete floor, warehouse windows, exposed brick) with good lighting, big shared tables as well as individual tables and couch areas (one of which is set under a real potted tree - my favorite spot), quirky decorative elements, plugs and good wifi. They have a full menu of cafe standards as well as meals and alcohol, but they close a bit early (around 9pm, but they'll let you stick around until they really pack up for the night.) They're closed on Mondays and sometimes take business breaks, but nearby 青沐, which is technically a restaurant, will let you order a drink and just hang out if they're not too busy. There's also a nearby place called Pachamama which I haven't been to, but looks cool. 


The FOLKS

I go here because it's near my home - it's not really a workspace but you can sit outside on the little deck, and it's basically a cool, bare-bones espresso bar in a quiet lane. 


Cafe Costumice

The Big Mama of cafes where you can sit outside, Costumice is that cafe everyone knows about, and yet you can usually get a seat (not always outside, though). Its major selling point is the huge front deck (bring bug repellent) which feels like an outdoor urban oasis. Though they are a little expensive, they're worth a splurge. There's a modest but pretty good food menu, wine (including a sparkling white which makes for a decent champagne on a hot brunch-y day) and beer.

The Key

I'm including The Key's cafe - The Key is my gym - because I've been spending a lot of time there, and they make a real effort to provide quality fare at good prices (and members get discounts). Strong wifi, plugs, a range of sandwiches and a protein-rich chicken meal if you're keto and a good range of drinks beyond coffee make it a fine place to hang out. It's been useful for me to go to the gym, do a short session on one of the cardio machines, and then head to the cafe to get some grad school work done. There are a few tables outside as well. Just down the road is another cafe decorated with hanging plants which looks promising as well - I think it's where the churro place used to be - but I haven't checked it out yet. 


Coffee Tree （咖啡樹)

This spot near Zhongxiao Dunhua has a range of fattening desserts, beer, coffee and more. The interior decor is interesting, but we go because they have outdoor seating along a lane popular with pedestrians. It's near Quay Cafe which I haven't been to but would like to try. 


Coffeeology

My go-to spot when I'm in the Taipei Arena neighborhood. Coffeeology has truly excellent coffee at great prices. No food - just some cookie-like snacks - but you can get a large latte with Irish cream (real Irish cream, not just a flavor syrup) for very little money by coffeeshop standards. There are a few chairs outside, but the whole space is fairly open so you feel like you're outdoors even though you're technically not. Great beans to bring home at good prices, too. 


Zabu (in its new location)

I actually haven't been in ages because it's quite far from where I live, but if I'm in the north Tienmu area, this is my spot. It's the same Japanese-influenced hipster haven it's always been, with great rice balls, cats, and student-funky decor that it used to be in Shi-da all those years ago before the jerks made that neighborhood boring. 


cat.jpg

Every few months, I teach a six-week course at the Shi-da school of continuing education, on the campus that Yongkang Street hits as it ends. During one of these classes, I have to give my trainees their final exam and then stick around to pick it up, so I go to cat.jpg while they work.

You'll find cat.jpg one lane behind that Shi-da campus, where are a small klatch of cool places, including Bea's Bistro (friendly, but more of a restaurant), Nom Nom (below) and cat.jpg. There's also a local population of yellow-and-white street cats and an urban garden, some of whom are friendly and all of whom seem to be kept healthy and fed by the local community.

cat.jpg has two of their own cats who are sociable enough (one is firiendlier than the other). They have wifi, a big work table and sandwiches on the menu. 


Nom Nom



Nom Nom is not only a great cafe (and place where you can buy ceramic ware), but also a decent brunch spot. Sandwiches and fried chicken are served with luscious little salads, and there's French Toast on the menu. Try the cumin chicken sandwich with apple and honey for sure. Their milkshakes are straight-up luxurious, served overflowing on lipped coasters so they don't mess up the table. The mint chocolate milkshake is garnished with mint leaves and a dried orange slice and then sprinkled with chocolate bits. Also, the place is Peak Taiwanese Hipster.
 

Classic Coffee (品客經典咖啡)

Classic Coffee, in the Shi-da Road neighborhood which used to be fun, doesn't look like anything special. There's food and perfectly good coffee. But this place has a major selling point - a super friendly old cat who will aggressively love you, and a similarly friendly fat corgi who gets jealous of the cat. It's my favorite cat cafe because that cat is just so in-your-face with the cuddles and snuggles, and it's a fluffy cat, too. 


Notch (Front Station)

I don't typically expect funky, studenty coffeeshops in the Taipei Main Station neighborhood - it's an area loaded with cram schools, cheap shopping, a few government buildings...not a place where students really hang out. But this particular branch of Notch brings it. It's also not particularly far from the Legislative Yuan, so if you need a place to go after a good hearty protest, this is a great choice. When the same-sex marriage bill was passed last month, I spent a period of time here out of the pouring rain, watching the deliberations at the Legislative Yuan on their good wifi (far better than trying to connect alongside 20,000 other people standing outside in bad weather). 


Look Upstairs (上樓看看）

An excellent 'work cafe' in Xinyi near City Hall Station, this place has good drinks and beer. There's food too, but it's a little expensive. Lots of space, good light, wifi and plugs - you can settle in here to get things done, especially upstairs. Some tables and countertops even have desk lamps. 


2730 Cafe

Another cat cafe! This little place in a tiny shack-like building is very close to Liquid Bread and is attached to a vintage store (of which there are not too many in Taipei). I've only had the beer and coffee - they have a DPP beer! Which...odd, but tasted fine! But a big selling point here are the two cats, one black and the other white. It's also easy to get to from Xinyi, an area that isn't exactly known for its great cafes, so it's a solid choice in that neighborhood.


BreakFirst Cafe & Studio (棗點咖啡)

Sometimes we take care of a friend's pets in the Dazhi area, and this is our go-to when we're around there. The main selling point (beyond seats usually being available) is that they have several cats! 


Lion / LineUp Dessert



I ended up liking this place because I reviewed it for FunNow - but it's a funky little spot in an area not known for cafes (the Zhongshan Elementary School MRT area), with great desserts and solid croque sandwiches. The coffee is just OK, but I go for the desserts.


Jing Xin Cafe （晶心咖啡館）

To be honest, this isn't a place I go to hang out - it's sort of a hybrid coffeeshop and crystal shop in an odd corner of Taipei. But, they roast Taiwanese coffee beans which make great gifts (and they sell them at a reasonable price), so I wanted to include them for this reason. 

Vegetarian/Vegan braised pork rice (滷肉飯)

Because I don't want to blog about any of the serious stuff going on right now (from the Kaohsiung mayor Han Kuo-yu being a racist douchebag to my concerns about International Women's Day in Taiwan to the way the Chinese state treats women as per an excellent piece in Foreign Policy)...

...please enjoy a recipe for the tasty lu rou fan I made for dinner last night, entirely out of vegan ingredients. (Well, the egg obviously is not vegan, but you can just leave that out. Other recipes exist, but I daresay mine captures the essence of this dish, just without meat.

That said, please don't think that it's impossible to tell the difference. Certainly, without all that delicious pork fat and general porkiness, there is a slight difference in taste (and a bit of a sesame undertone, but it's pleasant). I tried to make it up through adding other veggie-friendly ingredients that have meaty, hearty flavors but it's not exactly the same.

The sesame oil and preserved tofu are what give this dish some of the meatiness that the pork would otherwise lend; they are really essential for this reason.

Vegetarian/Vegan Braised Pork Rice (generously serves 3, comfortably serves 4)

Eggs, however many you want (leave these out for vegan cooking), hard boiled and shelled
1 package king oyster mushroom (杏鮑菇)
1 package brush mushroom (I don't actually know the formal name for these but they look like brushes)
1 package dry tofu (豆乾) - I like the I-mei brand which is marinated
1 package regular tofu （豆腐), pressed under a heavy object for at least half an hour
1 cup rice wine (米酒)
1 cup low-sodium soy sauce (薄鹽醬油)
1/2 cup regular soy sauce (醬油）
1 teaspoon five spice powder (五香粉）
1/2 teaspoon white pepper （白胡椒粉）
green onion （蔥）, chopped, white and green parts separated
garlic (蒜頭）- three cloves, minced
sesame oil (芝麻油／香油), maybe a quarter cup?
preserved tofu (豆腐乳), the darkest/blackest you can find, 1 tablespoon
fried shallots （炸得小蔥／青蔥), 3/4 cup
sugar （糖) - 1-2 tbsp (to taste)
water (水) - at least 1 cup, more as needed
white rice (白飯) - freshly made and hot
pickled Taiwanese veggies from a jar, if you want

Place the regular tofu on a flat plate with some sort of lip and put something heavy on it - I use a cutting board underneath a teapot full of water. Press for at least 30 minutes until water leaches out.

Bring eggs to room temperature, hard boil, then immediately dunk in icy water to remove shell. Set aside.

Wash all mushrooms.

Mince both kinds of tofu and both kinds of mushroom into tiny cubes - mix together.

In a large wok, heat up sesame oil on medium-low heat. Add the whites of the green onion and the garlic, cook until fragrant (just about a minute). Add the sugar, shallots, white pepper, five spice and preserved tofu, breaking up the tofu so that the whole thing is smooth and oily and liquidy. Add rice wine and bring to a boil. Add both kids of soy sauce and one cup of water, bring to a low simmer. Cook down for a few minutes until everything is well blended, then add your minced mushrooms and tofu, and the eggs. You could also add a few thick slices of ginger, but I don't.

Cook and cook and cook and cook - at least 30 minutes at an absolute minimum, more if you like. You'll want the sauce to be getting thick and gravy-like, the eggs to take on a deep brown color, and the tofu and mushrooms to soak up so much of the sauce that they also become deep brown and look meaty. Add water whenever the sauce gets too thick.

When you feel like it's ready, remove from heat and spoon over hot rice. Each serving should come with one egg.

I like mine to be thick and to 'cover' the rice, so I can mix it in. Some people like it soupier so it soaks into the rice. Either is fine - just add more water if it's too thick, or cook longer if it's too thin. The tofu and mushrooms should hold up to this.

Put some pickled veggies on the side if you like, and garnish with some of the green parts of the onion.

Refrigerates really well - and is actually a bit better re-heated the next day after the braising sauce has really soaked into the tofu and mushrooms, and cooked down again with more water - and probably freezes well, too.

Enjoy!

Drinking in Taiwan's beer cafes: my latest for Taiwan Scene

I'm in Taiwan Scene writing about expat lives old and new, how the beer and food scene in Taiwan has changed, and what's on offer today from the viewpoint of someone who came to Taiwan long before such options existed. And, of course, drinking lots of (local) beer. Enjoy!

Cooking With Cathy

Awhile back, I went out and bought Cathy Erway's The Food of Taiwan (despite the annoying Tom Sietsema review on the back that condescendingly called Taiwanese food a regional Chinese cuisine - ugh, no, because Taiwan is not a region of China - but he didn't write the book so whatever.) I didn't make anything from it for the longest time, though, because despite being a damn good cook, I had always figured that I should spend my precious cooking time on food I can't get outside, or no restaurant I've found can make as well as I can (just try to find a brown rice pumpkin risotto with saffron and sundried tomatoes - you can't, unless you come over for dinner). Why make myself what I can get better and more cheaply outside?

Recently, though, I've reconsidered that position. It was starting to feel embarrassing that I'd been here for a dozen years yet hadn't learned Taiwanese cooking, despite being great in the kitchen. Other cuisines I've learned because I've lived in those places - e.g. Sichuan/Guizhou food, Indian food - I learned after I left, to my detriment. It was time to fix that, and learn how to make Taiwanese food in Taiwan. If anything, simply to better understand the culture I live in and try to be a part of in whatever limited way I can and am welcome to do so.

So, I cracked open The Food of Taiwan and set myself the task of making a selection of dishes from it. Essentially starting from a place where I knew what the food ought to look and taste like, but learning what makes it that way.

I approached the book knowing that her recipes would not be the final authority on how to make any one dish, but as a good English-language resource, as the only recipes I could find online that were any good were in Chinese. I can roll with that, but it's just easier to follow something in my native language.

I also planned to try any failures at least twice: I may know what they are meant to look and taste like, but that didn't mean I wouldn't get them wrong the first time around (and I did get a few wrong).

My overall impression? No one recipe is dead on, although some are very good. Often, the ingredient proportions or cooking directions weren't quite right (or didn't work with my kitchen equipment), in other cases, the ingredients called for didn't quite make sense. Some were acceptable variations, but at least one was completely off. (There's "normal variation" and then there's "every person I asked about this recipe shook their head in disbelief or wondered if Erway had ever actually had the real dish").

This cookbook is clearly meant more for cooks in Western kitchens going to the Asian supermarket for ingredients - which makes sense, as the market for a cookbook of Taiwanese food in English for foreigners in Taiwan is perhaps...uh, not that large. This was evident in some of the names of dishes ("Taiwanese burrito" for 潤餅  - huh?) But, for the cook who can just go to the traditional market or dry goods shop and get what she needs, there are unnecessary shortcuts and a few instances of confusing labeling.

So, here's what I made, and how it turned out:


Spicy marinated cucumbers / Cold pickled cucumbers (酸辣小黃瓜)

I like scallions on mine, too. 

This was one of the most successful dishes, although I have to admit I've been making it for ages - one of the few Taiwanese dishes I consistently put together. I happen to prefer to mix the salt, vinegar, sugar and other ingredients all at once, and refrigerate for a few hours. However, both Erway's version (which calls for salting the cucumbers first) and mine work just fine. I don't de-seed my cucumbers as I usually eat them same day, but if you're going to save them for a few days, it's a good idea. I also prefer more vinegar - I practically submerge mine rather than just using two measly tablespoons. That, however, is a matter of taste.

What I found odd was the addition of chili bean sauce (a condiment I feel Erway invokes far too often where it is not needed). These cucumbers are much better with chopped, de-seeded long red chilis. I was also confused by the leaving out of garlic - a burst of fresh garlic paste (or coarsely chopped garlic) added to the marinade makes the dish. Also missing is a topping of fresh cilantro, but that too is a matter of taste.

Because these cucumbers are (almost) as common a side dish as kimchi in Korea, the last time I made them I was reminded of something David Chang said not long ago: that he used to think white people shouldn't make kimchi. Later on late night television he walked that back, noting that if a white person makes Korean food really well, they might become a major advocate for the cuisine and that can only be positive - and in any case, I suspect he was talking about chefs making kimchi, not regular home cooks.

That comment got me thinking about being a white lady who often cooks Asian food - I may be new to Taiwanese cooking but I frequently cook dishes from other parts of the continent, most notably Indian. I understand the criticism of white chefs cooking traditional foods of people of color while the people of color themselves continue to be discriminated against for their non-white cultures and appearances - that is, making a profit off of something that when the originators of that thing are still otherized for having created it. However, I don't see a problem with my making Taiwanese dishes for myself - after all, I live here. Should I bar myself from learning how to cook locally because I'm not a local? Would any local think that a decision to remain ignorant of local culinary techniques because of my race was anything other than utterly ridiculous? I doubt it.

I've yet to meet real-life people who think otherwise, although I'm sure they exist.

In any case, I think as long as you aren't profiting off of someone else's culture while otherizing people from that culture (seriously don't do that), if you make the food well, you're fine. The proof is in the Hakka stir-fry.


Basil clams (塔香蛤蜊)

Needs more basil and soy sauce, less alcohol

This recipe was one of the closest to dead-on in terms of the flavor I've come to expect from eating this dish locally. There were no unexpected additions to the ingredient list, nor anything I felt was missing. However, the proportions seemed a bit off: the final flavor was far more alcoholic and not salty enough. The dish was successful enough that I didn't feel I needed a re-do, although I do intend to make it again simply because I like it. When I do, I'll reduce the rice wine from 2 cups (!) to 1, increase the soy sauce from 1 tablespoon to closer to a quarter cup - or use regular rather than light soy, or both - and make up for any lack of liquid with water. I also felt the dish needed more basil - about twice what is given on the recipe.

Be careful when making this one, as the clams are essentially cooked in rice wine, and...well I wouldn't know anything about any small kitchen fires that may have happened when a little bit of the alcoholic steam condensed and ran down the side of the pan and ignited...no sir.

Other recipes add one ingredient Erway leaves out: sliced ginger. Trying to hew as closely to the recipes given as possible, I too left it out, but will add it next time.

After all, one of the things I've learned while living in Taiwan is that there is just as much individual, family and regional variation in cooking as there is in the US. It does seem sometimes as though Westerners who think themselves worldly 'flatten' the part of the world they don't live in: where they are from, they recognize that one dish can have a thousand variations. Everyone and their grandmother has a slightly different recipe. But get that same Westerner abroad and they think the food of the place they are visiting has only one "traditional" way of being made, with all others being "wrong" somehow. Like each one must either be the Platonic Form of itself, or it's a bastardization by someone who doesn't know better. So they rank different restaurants in, say, Vietnam by how 'traditional' their Vietnamese food is, when as far as I see it, if it's a restaurant in Vietnam serving Vietnamese food, it is authentic Vietnamese food. What else could it be?

So ginger, no ginger, whatever. Do what you like (but I seriously suggest a little ginger.)


Braised meat rice (滷肉飯)

This tastes so Taiwanese - braised egg was my idea, and it was a good idea

This is one of the dishes where there seems to be the most individual variation. One of my Taiwanese friends adds preserved tofu (豆腐乳) to give the dish depth. Another uses lean meat for health, and yet another adds chopped mushrooms. A Taiwanese friend who is an actual chef adds licorice root (甘草) and dried mushroom. There is a very good restaurant on Yanji Street whose 'signature' dish is braised meat rice, but including half a hard-boiled egg and shredded chicken. Some people serve it with a Taiwanese-style pickle (which I like - and you can buy them cheaply at any supermarket). Others add cilantro (I'm also a fan.) Many online recipes call for cooking the meat first, and using the pork fat to cook the garlic - and many call for adding the white part of a green scallion at this stage (I did this the second time around and it worked well).

I tried this dish twice, as the first one came out far too thick and salty - the second time using lean meat and chopped mushroom to 'imitate' the fat I was leaving out, and it tasted both wonderful and authentic. It was a reminder that I might know what a dish is supposed to look and taste like, and I've been here for awhile, but that doesn't mean I'll get it right the first time around.

My only quibble is that the first time, I simmered it for between 1-2 hours as Erway suggests. It thickened far too much and I found I kept having to add water to it - and it wasn't necessary as the cut of meat I'd bought was pretty good - I generally don't have meat scraps lying about as we often eat vegetarian at home. However, she was absolutely right in her suggestion of the proportions of low-sodium soy sauce to regular soy sauce.


Thick soup with meat (肉羹 - though I ended up actually making cuttlefish thick soup or 摸魚羹)

The carrot was not necessary, and I like more vinegar and white pepper than Erway does

I didn't make the fishcake-coated pork shoulder because I was short on time, so I bought pre-made cuttlefish cakes to add instead and they were fine. Otherwise, this recipe worked well, although I found the amount of cornstarch listed did not turn the soup sufficiently "thick", and I ended up adding more. I also added the noodles directly to the soup as the sizes they came in didn't work well for portioning into bowls.

This is one which created a bit of a labeling kerfuffle - Erway calls for "black rice vinegar", but just try finding something labeled that at a Taiwanese supermarket. They have it, but it's labeled 烏醋, not 黑米醋 (as one might find on Hong Kong brands if one Googles). Complicating this, some brands of black rice vinegar in Taiwan label it "Worcestershire Sauce", which I don't think it is, exactly. I knew this, but someone who isn't aware might spend quite a bit of time looking for something that is simply labeled differently.

There is at least one other thick soup recipe in the book, for squid - and I appreciate that the two are different rather than just "make thick soup, add thing you want".

The recipe calls for 1 tablespoon of the vinegar and one of sesame oil for the whole large pot - I like a bigger dose and actually add a lashing of vinegar to thick soup when I eat it out, so I added quite a bit more to my bowl, along with a sprinkle of white pepper.

The carrot could be left out, but the bamboo and shiitake mushroom are, to my mind, essential. I left out the cabbage because cabbage makes me fart. I mean like to a concerning degree, to the point that my husband replies to my farts as though I am talking to him (like this:

Me: *frrrap*
Brendan: "That's not true!")

I once saw a doctor about it but he said nothing was wrong with me, I'm just, like, fartier than average.

So...no cabbage.


Sweet potato leaves (地瓜葉)

The garlic is a weird brown color because this was my second attempt, and I found I preferred it with soy sauce instead of salt

You'll be surprised to hear that this - the easiest Taiwanese vegetable there is - was one of the recipes I struggled with. The leaf wilts very quickly and grows bitter if you overcook it. The stems, however, never quite seem to be fully cooked (and, to be frank, I only like the leaves and often de-stem them now that I make the dish more often). I had to struggle my way around getting both parts of the plant to cook correctly given their very different textures. There's a metaphor in there somewhere, but I'm too tired right now to find it.

In any case, sweet potato leaves aren't even available in much of the US as far as I'm aware, and I wasn't aware they were a vegetable that could be eaten until I moved here.

Partly, I just don't think Erway calls for adding enough oil. 2 tablespoons simply wasn't enough. Partly, though, it's that I know what well-made sweet potato leaves look and taste like, but I just did not grow up in a kitchen where they were frequently made. It's one of those ways in which, no matter how long I stay, I can't fully assimilate into the culture because I just didn't have that cultural upbringing. If I'd grown up around parents cooking this dish frequently, making it might be second nature, the way making hummus is for me.

I also prefer them with a dash of soy sauce instead of salt, although I don't think that's how they are typically made. Damn it, white lady, screwing up our traditional foods with your weird changes! 

But seeing as other recipes call for adding ginger or MSG, and this one doesn't, I don't feel too bad about that.


Oyster omelet (蚵仔煎)

This was the best-looking oyster omelet I made. They all tasted good, though. 

This was probably the most interesting of the dishes I made - not just for the act of making it, but in my friends' reactions when I told them what I was attempting. In my experience, it just isn't one of those foods that's made at home very often (which is also interesting - as it's not any harder than any other omelet). I've asked and asked, and not found a Taiwanese friend who has actually made this themselves. It's always something you get as a snack when you eat out.

But here I am, making it in my kitchen even though nobody else I know does that. I feel like it almost makes me more foreign. I'm not even sure what the equivalent would be - a Taiwanese person who goes to the US and tries to make a Big Mac in her home kitchen? ("For a truly authentic Big Mac, you have to start with a patty that is just the right shade of grey.")

The first thing you do when you make this is prepare the sauce. In fact, I wonder how 'traditional' the sauce even is, seeing as the base is ketchup. But it works - it is a bit tangier than the typical sauce you get in the night market but very good.

The only real issues I had were that the bok choy didn't cook as well as I would have liked - I found that putting it in the oil just as the oysters are shrinking a bit, just before adding the sweet potato starch mixture, works well.

My oyster omelets all tasted good but looked like garbage. That's fine - my Western-style omelets are the same.


Chicken rice (雞肉飯)

I used pre-slivered chicken - probably better to shred it post-cooking instead. It was a bit dry, easy to overcook

This was one of those recipes with a head-scratcher of an extra ingredient - Sichuan peppercorn powder? Huh?

I decided that I was going to break my rule of following the recipes faithfully at least the first time, and omit this. I accept it is a possibly acceptable "variation", but I have never, ever eaten chicken rice that tasted like it had anything like Sichuan flower pepper in it, and a Taiwanese friend I mentioned it to just raised his eyebrows and had...no words. But go ahead, try it, why not. I thought it tasted pretty authentic without it.

What I also found odd was that Erways' recipe calls for putting the fried shallots on top of the chicken, but it seems clear to me that they're meant to go in the sauce, where they turn into soft goober things that stick to the rice and chicken and make it tasty. I've never had chicken rice with crispy fried shallots, only soft goobered fried shallots.

Reader, I goobered my shallots.

Erway calls for steaming the chicken, other recipes call for boiling it. I think either is fine.


Hakka stir-fry (客家小炒)

Could use more color

This was the recipe that I had to throw out. It forever has a black mark - it's not so much that it doesn't work as that the result does not look or taste anything like Hakka stir-fry. 

Granted, "Hakka stir fry" has a lot of individual variation: even the name is fairly generic. It's like saying "New York Pizza". A very definite thing, but Giulio's, Mario's, Matteo's, Tony's and everyone else's are going to all have their own way of doing it. A Grimaldi's slice isn't quite the same as a typical Staten Island slice. So it goes with Hakka stir fry. Some varieties being fairly healthy-looking (they're not - they're full of sugar and oil) and others being...not that. Some involve dried tofu, others do not. Some include scallions, others do not. But all Hakka stir fries have a few things in common:

- They use strips/slivers of pork, not sliced
- They all include soaked dried squid, not fresh
- They all include garlic bolt/garlic green and Chinese celery
- They all involve some combination of garlic, rice wine or other alcohol and soy sauce, and some form of chili
- NONE OF THEM HAVE CARROT IN THEM

Erway's recipe called for fresh squid (!), larger sliced pieces of pork, according to the picture (!!), no garlic bolt (!!!), no dried tofu (okay - I know Hakka people who don't include it), and...carrot (!!!!).

I wanted this to be just another acceptable "variation" on a classic, or to find out that I'm just a dumb whitey who has no business telling Cathy Erway - who is of Taiwanese heritage - how a Taiwanese dish is made. But it isn't and I think maybe I'm not. I posted about it on Facebook, and got, from a variety of Hakka people, people who asked Hakka people and people married to Hakka people, some variant of:

"No!"
"HELL NO"
"Absolutely not"
"THERE IS NO CARROT IN HAKKA STIR-FRY!!!"
"As a Hakka man who is over 30 years old, I have never had carrot in a Hakka stir fry"
"I asked my (Hakka, with parents who run a Hakka restaurant in Miaoli) wife and she says there is absolutely no carrot in Hakka stir fry and the meat should never be sliced like that."
"I asked my Hakka coworker and he just stared at me before saying "...no."
"Where is the dried tofu?"

So, "acceptable variation aside", I can only conclude that Erway just - didn't include an accurate recipe for Hakka stir-fry. There are limits to what constitutes acceptable variation, and the Hakka People Of Taiwan Whom I Know have spoken: this recipe crosses a line.

I have to wonder if Erway just doesn't know Hakka food - her recipe for "citrus sauce" sounds like Hakka kumquat sauce, but...uses orange juice? That's odd. Either make it with kumquats or don't make it at all.

I chucked the whole thing, cobbled together a few recipes online, soaked my dried squid (easier to do than you'd think but start well ahead of time, and be aware that it stinks up your kitchen - and use rice wine or shaoxing wine, maybe with water to create enough liquid to soak a whole dried squid) and came up with a pretty tasty, though perhaps slightly pallid-looking, stir-fry.

But this just...doesn''t look like Hakka stir-fry. I'm sorry. (Photo from The Food of Taiwan)

Erway suggests chili bean sauce (again with the chili bean sauce) rather than the sliced red chilis others call for, but she may be on to something here. Hakka stir fry I've had outside is redder/more colorful than what I came out with, and chili bean sauce might help with that.

* * *

So there you have it. The good, the slightly odd, and the unacceptable of The Food of Taiwan. I'll leave you with this thought: it seemed odd that it included a bunch of dishes I'm not really that familiar with - though maybe that's just because I don't order them often - but left out two of my favorites, which I would have thought would have made the final cut of any Taiwanese cookbook: scallion pancake (蔥油餅) and cold eggplant (涼拌茄子). I haven't made scallion pancake, but I did make cold eggplant, and it turned out great:

Why wasn't this in the cookbook? Two other eggplant dishes were. 

I used this recipe, but added a little cilantro at the end, put some thick soy sauce in the mix to make it stick to the eggplants better, drizzled some thick soy on them after setting them on the plate, and actually steamed rather than boiled them. They smell so good when they are steaming.

Happy cooking!

And please feel free to leave your own cooking experiences with Taiwanese food - or any tips, hints or suggestions you have - in the comments. I'm always looking to improve my craft.

In defense of Taiwanese food

Braised meat rice with shredded chicken, tender bamboo and tea egg with pickled radish. It was very good, and doesn't get more Taiwanese than this.  

Look, I know a lot is going on and I could write all about it now. Warmongering jerk and friend of Taiwan (guh) John Bolton is about to be promoted to National Security Advisor and...guh. Maybe I'll say something about it later. The Taiwan Travel Act is now law. Yay! The Daybreak Project is cool (although I have a low-key pet peeve about using the word 'project' to describe these sorts of things and I don't even know why, it's still cool and I won't hold that against it and you should check it out). I have been growing more annoyed in recent weeks with equating displaying the ROC flag with 'supporting Taiwan' and would like to say something about that.

I can and will write about some of these things, but I'm TIRED. My last paper of the term is due soon and I really need a montage. So, instead I want to write about food.

The Michelin guide for Taiwan came out and...eh.

I'm not even going to bother writing much about what made it in and what didn't, because maybe I'm too Anthony Bourdainy about this but...what is considered when awarding a star - what those guys think makes food great - is not what I think goes into food that is actually great. I never intentionally eat anywhere with a star, and am more than likely to avoid starred restaurants because they'll be pricey and crowded and frankly, I think the food is probably better in some local stall or market. Sorry, but between some Fancy Thing for NT$1500 from a restaurant that's been around for maybe a decade, or A-ma who has made onion pastries or gua bao for 50 years out of the same little stall...A-ma probably does a damn good job, quite possibly a better one, for a tiny fraction of the cost.

But I will say this - some people are upset that Taiwanese food didn't get more recognition from Michelin. The top-rated restaurants seemed to be in hotels, and tended to be either Chinese (not Taiwanese), Japanese or Western/innovative (I think there was one Taiwanese restaurant on there). And I get it - loving Taiwan means maybe hoping its food gets some international fine dining recognition. Some people reading this might even be thinking "why does Taiwanese food need to be defended?"

It has certainly been said before that there's a sad history in Taiwan of elevating cuisines from China to 'gourmet' status while treating Taiwanese food as a poor, not-as-good provincial cousin.

It's also been said that despite Taiwanese loving to rhapsodize about their excellent food, that it's actually...not that great. Basically, that maybe more Taiwanese restaurants didn't get Michelin stars because they didn't deserve them.

I'm going to take a middle road here.

I think Taiwanese food is great, and I also acknowledge it lacks the complexity and rarefied quality of some other cuisines (such as certain cuisines of China, most Southeast Asian food). And I'm fine with that.

When I say that I'd rather eat A-ma's onion cake or at some random market stall or just a good bowl of braised meat rice, and I think that food is fantastic, what I mean is that to me great food doesn't always come from a delicate kitchen genie spinning rare and expensive ingredients into improbably complicated food sculptures that melt in your mouth. While it's true that some expensive ingredients require expertise to work with - don't cast your fig balsamic or fleur de sel or even workaday lemon zest before swine because a thoughtless chef will destroy what is wonderful about these things - it's also true that okay chefs can make better food with better ingredients.

What really warms me inside is everyday ingredients made into something really tasty and satisfying. That takes a great chef. That takes A-ma who's been at it for half a century. Anyone can learn to make a good quality steak taste great.

But only real talent coupled with many years of practice can take gross old pork scraps and some soy sauce and whatever and make a freaking delicious braised meat rice. That is talent I admire.

It's also not the talent that bags Michelin stars (it might bag a Bib Gourmand note, but that's not the same thing) and I am totally okay with that.

And yet, I admit that Taiwanese cuisine lacks the vivacity of other foods - it doesn't have that deep, delicious tastes that Indian gravies are known for, or the marriage of tart, sweet, spicy and salty (and creamy, from the coconut milk) found in, say, Thai food.

I'm still okay with that - to me, Taiwanese food is what it is because of Taiwanese history. This is a country that was once described as having a "history of agonies". Even if you won't sign off on that description, it's a history of cohesive identity denied or actively suppressed, a history of being treated like a backwater or second-class colonial holding, of (until recently) poverty and agriculture and immigrants and refugees trying to carve out a better life - while, it should be said - making life harder for those already here, on this "ball of mud beyond the pale of civilization".

That - and not a great history as a self-ruled kingdom with all of the trappings of king and court like Thailand or Vietnam, or following the same imperial-dynasty based cultural and political evolution of China - is what made Taiwanese food what it is. We have taro rice vermicelli and sweet potato balls and a variety of single-bowl rice and noodle dishes because that's the food of Taiwan's past. We didn't have a royal palace where great chefs could practice their craft for state banquets. We didn't have the same number of rich or noble families eating rare and expensive delicacies from fine porcelain plates. We just...didn't (or we had much less of it).

When your recorded history is entirely made up of an interplay between indigenous groups, farmers and foreign colonizers (yes, this includes China, which has absolutely been a foreign colonizer twice over) living on "the edge of civilization", what you get as a "national cuisine" is down-home farmer food, gross pig scraps and soy sauce made tasty by talented grandmas, the same onion cakes for 50 years. That is just what you get.

And that's fine. Every time I eat a good braised meat rice or something like it, I don't think "well, this tastes good but it's cheap and uses boring or mediocre-quality ingredients and is a bit blander than other cuisines". I think - if I am inclined to think rather than just stuff my face - that this is the food that speaks to the history of an island nation I care about, and you can all pipe down already because I like it quite a bit.

If it doesn't pull down Michelin stars, then the Michelin folks just don't get what makes some food great, and frankly I'm fine to have more of it to myself.

Yes, it's farmer food. But you know what? Farmer food is good. 

In fact, as a friend noted after I posted this on Facebook:

I actually think you don't go far enough... I'd say Taiwanese food may lack the complex flavors of South or Southeast Asian food, but instead emphasizes less flashy virtues like appreciating fresh ingredients' unadorned flavor. Sichuanese food is poor farmer food- you need the spiciness to cover possible rot. Taiwanese food is rich farmer's food.

And as another friend said:

Much of Taiwanese food is hearty and rustic, almost reminiscent of southern US cuisine.

Yup. I'll raise my chopsticks to that.

If Michelin doesn't think this merits stars, I'm going to offer up the opinion that the problem in terms of knowing good food is not Taiwan, but Michelin.

A rare restaurant review: mik'sutras / MIK-6

mik'sutras/MIK-6
#1 Songjiang Road (on the corner of Weishui Street)
Zhongshan District
Taipei, Taiwan

台灣台北市
中山區
松江路1-1號 (松江渭水路口)

I don't do a lot of restaurant reviews anymore, but one thing I do intend to keep doing is updating my big post on Indian food in Taipei, and reviewing Indian restaurants as I visit them.

So, I'm happy to write about my first visit to mik'sutras, the 6th business from the always fantastic Mayur Indian Kitchen. It's just to the east of Songjiang Road (松江路), actually on the corner of Weishui (渭水) street with the storefront on Weishui, very near the other Mayur (I think the 2nd one?) near the electronics market.

mik'sutras has more of a bar or club feel, but with restaurant seating. They have a full curry menu - and the curries are great as always - but not the South Indian dishes you can get elsewhere. Eventually, they'll focus more on regional snacks and chaats. They have two gorgeous ovens that are visible to the dining area, and a selection of shisha flavors served in beautiful hookahs (prices vary depending on what you order, with unusual or higher-quality flavors costing more). There is live music and occasional live dancing and performances.

Think of it as a cross between a restaurant and hookah lounge with more of a party atmosphere.



We decided to go there for my birthday, on a Sunday night. It wasn't particularly smoky, but Sunday is a quiet night for any venue, and I would imagine on nights with many hookah smokers it would be more noticeable.

The food was fantastic as always, and they did a great job catering for a large group (we were about 16). We each ordered whatever we wanted and then shared it, with rice and bread for the table - really the only way to do an Indian meal with that large a group. I ordered pork vindaloo, one of my favorite dishes but which is almost impossible to get in Taipei (I often make my own) because the owners of many Indian restaurants are Muslim. Which is fine, I get it, but it means no authentic Goan pork vindaloo for me (the best and most typical vindaloo is generally made with pork - the way the flavor of that particular meat work with the vinegar and spices does matter). It was amazing - fiery but flavorful, not just overpowering heat. I won't lie, I got a little chili high eating it.




Afterwards, those who wanted to smoke did, and we got one of the more expensive mint shishas, served in a gorgeous clear hookah filled with icy water. As people headed out, the last few of us sat around talking, smoking and drinking - it was just a great party, with a low-key end on Sunday night.

I'm not really a smoker, but shisha once a year or so I think is a perfectly acceptable indulgence. I wouldn't make a habit of it and I will never smoke cigarettes (ew!) but I've spent enough time in the Arab-influenced countries of the Mediterranean to enjoy one on occasion.

What a stark contrast to the last time I went to a hookah bar in Taiwan, where the hookah was fine, and the drinks were good and strong, but they charged me for 3 martinis when I'd only had 2 and I didn't notice until the next day (and which I think was deliberate but I can't prove it). They went out of business awhile ago and I say good riddance.

Overall I had a fantastic birthday party - Indian food, hookah, chocolate cake, passionfruit cream puffs, and some friends bought me a copy of Formosa Betrayed which couldn't be a more perfect gift for this particular bookworm!

There are other hookah bars in Taipei now - such as 1000 Nights - but frankly, if you want a good Indian meal and a hookah, mik'sutras is the place for you.

City of My Heart: Part 1

I make no secret of the fact that if it were a viable option, I would live in Tainan. Part of it is the temples and "traditional culture", yes - though I am sure people are sick of that cliche - but my main reasons are a bit different. I like the general feel of the city - I like that people will default to Chinese when speaking to me rather than assume their English is always better than my Chinese (hey, sometimes it is, sometimes it isn't). I like that when I meet new people they are more laid-back and unguarded - random locals in temples have been known to give me their calling cards and say to ring them if I need anything...and mean it.


I like the more languid, tropical tempo of life. I like that, despite being further south and in the actual tropics, it's often cooler than Taipei (though I have to make more of an effort to stay out of the sun). It probably has some of the best weather in Taiwan: I don't count Taichung because that concrete jungle has always struck me as more smoggy than pleasant. I like the food scene quite a bit. I'm a fan of the hip culture popping up around town as artists, designers, aspiring cafe owners and "digital nomad" types settle in what is a cheaper and more manageable city. And, yeah, I feel like I "get" Tainan politically, and it gets me.

I also love Tainan because it's where Brendan and I decided to try out the idea of a relationship. I wouldn't say we 'started dating' as we never really dated - we went from being best friends to being an exclusive couple immediately. You always harbor a bit of a soft spot in your heart for the place where you got together with the love of your life. (I would say "the place where you met the love of your life" but that would be the Thurston Hall basement computer lab freshman year of college and I can't say I have a soft spot in my heart for that particular place). A decade of friendship and best-friendship in which we danced around our ebbing and flowing, sometimes-mutual-sometimes-scared feelings for each other, and it was Tainan that brought us together. Also good timing and the fact that we could finally act and communicate like adults. That helped too. But also Tainan. How could I not love that?

So, it is not only figuratively the city of my heart. I don't remember which of my Tainan photos are from our trip there the first weekend he moved here, and which are from his parents' visit a little later on, but let's just go ahead and say that this one is from that first trip.

So yes, including those two trips and another trip later when I was sent down for a seminar, I had been to Tainan three times before ever blogging it. I still can't say I've seen everything the city has to offer.

I can't move there, though, first because my job doesn't exist there - I don't want to teach in a typical buxiban and I don't want to teach kids, at least not primarily - and second because I do value public transportation. It's not just a preference, it's a dealbreaker. A value. I want to live my values, and that includes taking public transit rather than smogging up the atmosphere with a stinky, loud, annoying and dangerous scooter. Also I'm a terrible city driver, you do not want me to drive in a city and I do not feel comfortable doing so, for your own safety.

So, you can imagine how chuffed I was after five years of not visiting to have two opportunities to spend the weekend in Tainan: first to take my cousin down there for the Yanshui fireworks festival, and second as an add-on weekend after a Friday seminar (yay for business travel that makes vacation planning easy!)

For ease of posting I've decided to roll these two separate visits into one connected narrative, but will feature them in two posts just because I have so many photos to share.

For our first trip, back in February, we took my cousin Blake down to Tainan for a day or so then Yanshui for the fireworks festival. I had previously been on the fence as to whether I wanted to go to this particular festival not out of fear of getting hurt (though that does happen), but because apparently not everyone in town thinks the local temple god actually likes said festival.

Then, I thought about it and realized that, well, I'm an atheist. As I see it, that temple god is an extension of the imaginations of the people who believe in him. Therefore, he likes whatever they say he likes, because he doesn't actually exist. It's only rude and disrespectful to him if they say it is, and they clearly don't think so.

So while some people may think the fireworks festival is displeasing to that particular god, other people clearly feel differently, and it's not really for me to decide who's right - and in fact, from my perspective, both sides are, and neither are. That's how it is with something that was invented by people and exists in their minds. So, as enough people think that the fireworks festival is inoffensive to the gods and as it doesn't offend my morals, which unlike, say, the dog meat festival in China, it doesn't, in the end I decided I was OK with going.

I would like to go back during the day someday, however, to check out the old street and other assorted architecture.

Old Marlboro advertisement outside of Tung Ning Hostel

On this trip we stayed at the Tung Ning Hostel - Brendan and I got a room (all bathrooms are shared however) and my sister and cousin got hostel beds. I do recommend it - in the low season it's very inexpensive and has a lovely old Taiwan charm to it. The owner/manager is extremely friendly, and one can find hot water, tea and sweets in the common area, whose vintage decoration matches the property's age.

Everyone says Tainan is about temples - they call it the "Kyoto of Taiwan" (which I think is kind of over-selling it, but I've never been to Kyoto). Accordingly, we took my cousin to a pile of different temples, to the point that I think he got kind of bored with them (I never get bored with temples). I had been hoping to run into a festival  - and we got a small one with sexy temple dancers - but no luck on a bigger procession. In one day we hit up Chihkan Towers (not technically a temple but there is a shrine to the Literature God, Wenchang (文昌帝君), the Matsu temple, the God of War temple, the City God temple and the Confucius temple before chilling in the Hayashi (Lin) department store, having various beef dishes at 阿村牛肉湯, going to the Flower Garden Night Market (花園夜市) and buying cheap motorcycle helmets for the next day's festival. On our second day before departing for Yanshui, we went to Shennong Street (神農街), the Wind God temple (風神廟), hung out at a cafe that now appears to have closed down, and bought military surplus gear.

阿村牛肉湯 (A-Tsun's Beef Soup)
#41 Bao An Road
West Central District
Tainan

台南市中西區保安路41號

If you go at dinnertime prepare to line up.

One of the big downsides to Tainan is the near complete lack of public transportation. This means that if you are a sane person who wouldn't be caught dead (sometimes literally dead) on a scooter in an urban area, you have to either walk or take taxis strategically. Tainan is reasonably compact but not compact enough that you can get away with just walking everywhere, so we did hop taxis several times on this trip. It adds up, and if Tainan wants to attract a larger population and more tourists, they are going to have to build better public transit infrastructure. Like any at all - I am told city buses exist but I have honestly never seen one.

Being near Lantern Festival (the Yanshui Fireworks Festival is on 元宵節 or Lantern Festival), there were lanterns strung up all over the city which appeared to have been created for a lantern decorating contest. Although there were no processions the day we were there, the quieter streets strung up with these lanterns gave the city a cozy, unique feel.

One thing I love to do when traveling around Taiwan is collect smashed pennies from those machines. In Tainan you buy a blank copper piece that comes with a little case and put it in the machine, unlike other cities where you have to insert your own NT$1 coin along with the fee to smash and press a pattern on it.

What do I do with them? I make jewelry! Being stretched out, the metal is really easy to poke a hole in with a hammer and small nail. I don't go to the lengths the person linked here does - I prefer the shiny copper look for one - but anyway, once you have holes in your pressed coins it's fairly easy to make whatever you want.

I'm not going to say a lot about the various temples and historic sites we took Blake to - you can read any number of guidebooks, and we missed as many as we saw as we didn't want to temple him out. But what I will say about Tainan is that I love how there is a sense of pleasant, easygoing eccentricity about the place. I love that you can walk down the otherwise-normal streets and find all manner of odd, interesting or unique things. You can do that in many cities of course, but there seem to be more of them in Tainan, and somehow they capture my heart a bit more, too. For example, randomly coming across someone making those larger-than-life god statues for temples:

...or this sticker which I still don't really understand:

...or a small turtle riding a large turtle:

...or this fantastically creepy sign:

...or a monkey riding a lobster. Which has got to be some allusion to Chinese literature I am unaware of (Journey to the West had a monkey, so maybe?) but even so, it's a monkey riding a lobster.

...or the various things people write on wish placards and other prayer paraphernalia at temples:

...or these, which can be found all over Taiwan but I happen to like this one in particular:

Tainan is known by some as something of a heartland for sexy temple dancers, and this trip did not disappoint. I do not intend to judge, or laugh, or crack jokes - I think they're great. I mean, clearly the dancers choose to do this and seem to enjoy it, and it's a robust part of local culture, so I say carry on with your sexy selves.

Blake was also a fan (obviously). We mused on how it was not that much different to pole dance for a temple than to join a youth group or some church activity in the US - things we had done, or had been made to do, as children. Could you imagine if "sexy dancing for Jesus" was one of the activities at, say, Springfield Presbyterian Church that you could join? That would have been awesome. But no, our cultures are destined to be different.

It is, however, a strong indicator of how Taiwan is not as conservative as people (who don't know Taiwan) think it is, or rather, that Taiwanese culture can't even really be measured on a Western liberal-conservative spectrum.

Lots of cake for the gods - so much cake. I want to be a god. 

A bit more street-level eccentricity:

Boy For Sale

In fact I had thought the shop in the photo below was just odd, since my last trip I realize it's a cafe and actually a pretty good one (the sandwich I had was mediocre but the coffee was pretty good and they have beer). It's called Taikoo, and they are technically in two buildings. This one, the cafe, is on Kangle and Shennong streets, whereas a quick walk down Shennong will bring you to their second location, within sight of the first, which is more of a bar and gets hopping at night. The link above is for the bar, but the cafe is not hard to find.

Taikoo 太古

#94 Shennong Street (bar) and Shennong and Kangle intersection (cafe), Tainan

酒店：台南市神農街94號

咖啡廳：台南市神農康樂街口

We went to the Wind God temple - one of my favorites for the old arch out front, also, it isn't a common god to find a temple to - before wandering down Shennong Street, which is in the newly hip part of town and looking in a few shops. It was deadly hot and we were all exhausted at that point, so we went to a cafe called Vegane for lunch. Delicious noodles with vegetables and vegan dressings, sadly, when I returned last month they seemed to be out of business.

Come my brothers! Today we win our freedom!

We made a few mistakes in shopping for our fireworks festival clothing. First, we should have taken care of it in Taipei where we know our way around better - we probably could have gotten better, thicker protective gear than the military surplus jackets we found. They were okay, but too light: a firework went right through the sleeve of Blake's and got him in the wrist. The motorcycle helmets - which we later gave away at the Really Really Free Market because we don't ride scooters - were also fine, but I recommend that you find the sort that has a bit of helmet under the visor (like this one) rather than ones where the helmet ends with the visor (like this one).

Why? Because to be truly protected you have to tape a towel around the bottom of the helmet and if you do that with the open face helmets, you have to tape the towel to the visor, which means you can't lift the visor. That means you are stuck in a hot, sweaty, towel-covered helmet that you can't safely take off around the fireworks. Also, you'll be basically blind as the helmets steam up after a few minutes. Not a fun time. If you have the closed kind, you tape the towel around the bottom but can still get some air by opening the visor, which can be quickly shut when things get dangerous again.

So, the thing about this fireworks festival was that Lantern festival was technically on Monday, but we couldn't stay until Monday. We'd heard that the town would also host it on Sunday, so we went for that. We noticed that the dancers at the night market were the same troupe we'd seen the day before near the City God temple:

We missed the first go-around of the fireworks trucks, being unclothed in our hot, heavy gear and helmets. But, after running after anything vaguely sounding like fireworks, we finally found a procession far from the festival night market and temple activity. I was quite pleased about this: for awhile it felt like we were going to miss the actual fireworks, which would be disappointing for Blake who can't just come back.

See what I mean? Hot, sweaty and blind. Buy better helmets. 

Being related, my sister, Blake and I all have the genes to do stupid risky things. Blake got the closest to the fireworks being shot out of the carts, so he's the one who got hit. I got whacked a few times too, which is why I don't have more photos. It looks and feels something like this:

Brendan, who is a bit more risk-averse and doesn't like hot thrumming crowds, hung back.

Oh, another piece of advice? Don't wear sneakers, wear boots. The most painful hits were on my feet. I noticed the locals who were participating where sort of dancing and shuffling up and down as the firecrackers sprayed them, which seems like a reasonable way to deal with the feeling of being hit with a barrage of tiny hot pebbles. At least one person caught on fire, but he was okay.

Another smart thing to do is bring a big spray bottle full of water, and keep spraying yourself down, especially your towel (you do NOT want the cloth around your neck near your head to catch on fire while it is taped to your head protection).

Lots of local photographers, with varying levels of protection (some folks had full firemen's surplus uniforms which seems like a smart idea that I should have thought of). I am not sure, however, that cardboard is the best protective choice from a flaming projectile:

This plastic doesn't seem like it's going to do the trick either, but maybe he knows better than I do:

Another reason I was not worried about disrespecting any gods? Plenty of temple affiliates brought their own idols to face the fire.

The easiest way to get to Yanshui is to take the local train from Tainan and get off at Xinying, which is the nearest stop. Then take a taxi (it won't cost more than NT$200) to Yanshui itself. The taxi should know where to drop you off. If you want to do the fireworks then return to Taipei late at night, there is a late night train and we managed to get tickets about an hour before it left (which I think was 3am?). We made a 7-11 run, got on the train and slept fitfully all the way back to Taipei. Then we slept some more. Except for Brendan, whose Yanshui night market dinner made him sick. You don't want details. The details involve noodles. You really don't want to know.