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Whenever I travel, I always travel for food. It’s an incessant part of my nature, and Taiwan is a logical paradise for this. It’s one of the few Asian cultures that has always taken an organic approach to fusion and integrating new ideas and ingredients into their cuisine and culture, much akin to my hometown, New Orleans.

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While not everything is a hit in my book (fruit-flavored beer), the creativity and taste almost always win me over when I visit. Some highlights: karasumi (salted red mullet roe); smoked shark meat; giant fried shrimp crackers; white pepper fried chicken; tuna tripe; pickles; tofu skin; pork blood and sticky rice loaf; original pork belly sandwich (bao).

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Photos: Courtesy of Max Levy

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