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Foreword
Ask most long-term residents of Taipei what they enjoy most about living here and one of the first things mentioned is likely to be the delights of dining out - whether in a deluxe restaurant with fancy décor or the corner noodle stand. Taiwan is known for both the quality and variety of its cuisine. With a population that for the past half-century has included people from all parts of China, the island has benefited from having the foods of all major Chinese regions represented among its restaurants. The local diet also reflects the legacy of the pre-war period of Japanese rule, and in recent decades a broad range of culinary offerings has been added as Taiwanese tastes have grown more cosmopolitan as a result of international trade and travel. It is now possible to find excellent restaurants offering the foods, for example, of France, Italy, India, Korea, and Thailand.
This annual Wine & Dine in Taiwan special issue of Taiwan Business TOPICS departs from the magazine's usual concentration on business and economic subjects to recognize, and celebrate, Taiwan's ongoing tradition of enjoying good food and drink. It is also a reflection of AmCham's longstanding concern with the quality of life in Taiwan both for local citizens and for foreign residents and visitors.
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Commentary: What's Good for the Palate is Good for the Economy |
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What's Good for the Palate is Good for the Economy
By RICHARD R. VUYLSTEKE
Taiwan's reputation as a great place to eat was burnished with the renaissance in Chinese cooking that swept Taipei in the late 1980s. That phenomenon was fueled by a red-hot stock market and technology-driven economy, a surge in overseas travel that exposed more Taiwanese to international cuisine, and overall consumer confidence spurring a desire to dine out. As the number and variety of restaurants increased, so did the intensity of the competition for loyal customers.
This explosion of kitchen creativity built on the excellent foundations provided by several top-notch restaurants. For Western cuisine, Chalet Swiss and Zum Fass set standards matched only by the best outlets in a couple of five-star hotels, while the top Chinese food was to be found in free-standing restaurants specializing in regional cuisines. Old-timers can easily name some of the top dining choices in the seventies and eighties: Chi Mei Lou for Beijing food, Rong Hsing for Sichuanese, Peng Yuan for Hunanese, Peng Chia Yuan for Cantonese, and Ching Yeh for Taiwanese.
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Where do the Chefs Like to Eat? |
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When foreign chefs take a job in Taiwan, it's an opportunity for them to explore some new gastronomic territory during their off hours. Here's what some leading culinary professionals have to say about the experience.
Story BY LIN MEI-CHUN
photos by tami wada goda
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In Search of Taipei's Finest Roast Duck |
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Since Peking duck made its first appearance around 800 years ago during the Yuan Dynasty, the dish has remained a perennial favorite among serious diners. Taiwan Business TOPICS assigned its senior food writer to survey what's available from local kitchens.
BY BRIAN ASMUS
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Microbrews Attracting a Following |
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The craft-brew market is growing steadily, even though a Taipei ordinance does not permit beer production (with one major exception) inside city limits.
story BY DAVID MOMPHARD
photos by dirk diestel
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