The West Coast’s Biggest Taiwanese Culture Festival Returns to Union Square
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This Sleek Taiwanese Street Food Lounge Serves Beef Noodle Soup Until 2:30 a.m.
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Taiwanese Food Is Taking Over Union Square — For One Day, Anyway
One of the East Bay’s Best Taiwanese Restaurants Doubles Down on Karaoke
Taiwan Bento, a Pioneer of the East Bay’s Taiwanese Food Scene, Is Closing
Cult Favorite Taiwanese Pop-Up Lands a Standalone Restaurant in Emeryville
Taiwanese Breakfast Sandwiches Make Long-Awaited Debut at East Bay Strip Mall
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"title": "The West Coast’s Biggest Taiwanese Culture Festival Returns to Union Square",
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"content": "\u003cfigure id=\"attachment_13975799\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13975799 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/minced-pork-rice_liangsvillage.jpg\" alt=\"\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/minced-pork-rice_liangsvillage.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/minced-pork-rice_liangsvillage-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/minced-pork-rice_liangsvillage-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/minced-pork-rice_liangsvillage-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/minced-pork-rice_liangsvillage-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/minced-pork-rice_liangsvillage-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/minced-pork-rice_liangsvillage-1920x1920.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Braised minced pork rice (aka lu rou fan) from Liang’s Village, one of the anchor food vendors at this year’s Taiwanese American Culture Festival. The event returns to San Francisco’s Union Square on Saturday, May 10. \u003ccite>(Courtesy of Liang's Village)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The regional cuisines of \u003ca href=\"https://www.kqed.org/arts/tag/taiwanese-food\">Taiwan\u003c/a> are vast and \u003ca href=\"https://www.kqed.org/arts/13959259/taiwanese-cookbook-clarissa-wei-interview-sf-bay-area\">endlessly diverse\u003c/a>, but any Taiwanese food festival worth its salt has to hit all the classics: beef noodle soup, fat-drenched lu rou fan and popcorn chicken bedecked with crispy basil leaves. An ice-cold \u003ca href=\"https://www.kqed.org/arts/13957666/best-boba-shops-bay-area-berkeley-cupertino-sf\">boba\u003c/a> tea to wash it all down.\u003c/p>\n\u003cp>On Saturday, May 10, San Francisco’s 32nd annual \u003ca href=\"https://www.tap-sf.org/tacf\">Taiwanese American Culture Festival\u003c/a> returns, and Union Square will be awash with all of those foundational dishes and more. The biggest event of its kind on the West Coast, the festival has steadily expanded its food offerings since returning from a pandemic-era pause a couple years ago. These days, the Union Square extravaganza boasts more hot food options, a greater mix of established restaurants and up-and-coming pop-ups and collaborations with national brands like \u003ca href=\"https://yunhai.shop/?srsltid=AfmBOopYianPsDWj8Rd9N-5OjplGot2cVCJSsdQx9ajuG6_FDZM2Jca4\">Yun Hai\u003c/a>. (The Brooklyn-based Taiwanese pantry’s sauces and dried fruit snacks are a staple for countless second-gen Taiwanese food enthusiasts.)\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">[aside postID='arts_13897936,arts_13959259']\u003c/span>\u003c/span>An ideal food tour of this year’s festival offerings might include a stop at the Liang’s Village stall for a hearty bowl of beef noodle soup and some spicy, Pingtung-style \u003ca href=\"https://www.kqed.org/arts/13897684/pandemic-taiwanese-food-liangs-village\">cold peanut noodles\u003c/a>, especially if it’s a hot day. Both Liang’s and the boba shop Mr. Green Bubble will be selling the succulent braised pork belly rice bowls known as \u003ca href=\"https://www.kqed.org/arts/13897498/mama-liu-lu-rou-fan-taiwanese-food-comic\">lu rou fan\u003c/a>, though my personal favorite is Mr. Green Bubble’s take on Taiwanese popcorn chicken — one of the best versions you’ll find at a boba shop. Meanwhile, Hayward cult favorite MITK will offer some of the most nostalgic street food dishes: oyster pancakes, black pepper buns and \u003ca href=\"https://www.kqed.org/arts/13897868/taiwanese-breakfast-bay-area\">fan tuan\u003c/a> (aka “rice burritos”).\u003c/p>\n\u003cfigure id=\"attachment_13975803\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13975803\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/2024_09_02_HotDogBun_0159-dana-mariko-chang.jpg\" alt=\"Taiwanese-style hot dog bun on a plate, against a red backdrop.\" width=\"2000\" height=\"2500\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/2024_09_02_HotDogBun_0159-dana-mariko-chang.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/2024_09_02_HotDogBun_0159-dana-mariko-chang-800x1000.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/2024_09_02_HotDogBun_0159-dana-mariko-chang-1020x1275.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/2024_09_02_HotDogBun_0159-dana-mariko-chang-160x200.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/2024_09_02_HotDogBun_0159-dana-mariko-chang-768x960.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/2024_09_02_HotDogBun_0159-dana-mariko-chang-1229x1536.jpg 1229w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/2024_09_02_HotDogBun_0159-dana-mariko-chang-1638x2048.jpg 1638w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/2024_09_02_HotDogBun_0159-dana-mariko-chang-1920x2400.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A Taiwanese-style hot dog bun from Little Moon Bakehouse. \u003ccite>(Dana Mariko Chang, courtesy of Little Moon Bakehouse)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Those with a sweet tooth can make a beeline for \u003ca href=\"https://www.instagram.com/littlemoonbakehouse/\">Little Moon Bakehouse\u003c/a> (formerly \u003ca href=\"https://www.kqed.org/arts/13908103/lunar-new-year-vegan-mooncake-biscuits-annies-t-cakes\">Annie’s T Cakes\u003c/a>) for Taiwanese-inspired buns and pastries, and \u003ca href=\"https://www.instagram.com/nekosama_ba/\">Nekosama’s\u003c/a> assortment of cute cat-shaped cookies.\u003c/p>\n\u003cp>The festival will include a \u003ca href=\"https://www.instagram.com/p/DJMzPyuP56A/\">book fair\u003c/a> highlighting Taiwanese American authors, fun merch from local artists and designers, and a robust lineup of both traditional and contemporary cultural performances (headlined by singer-songwriter \u003ca href=\"https://www.tiktok.com/@whoisnikorain/video/7433878639504248110\">Niko Rain\u003c/a>).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But for many visitors, checking out each year’s food lineup is the most exciting part of the festival. Who knows? Maybe next year \u003ca href=\"https://www.kqed.org/arts/13940133/stinky-tofu-childrens-book-ra-pu-zel\">stinky tofu\u003c/a> will even make an appearance.\u003c/p>\n\u003cfigure id=\"attachment_13975806\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13975806\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/mtk-at-tacf-24.jpg\" alt=\"Food stall at a food festival in Union Square, San Francisco.\" width=\"2000\" height=\"1500\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/mtk-at-tacf-24.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/mtk-at-tacf-24-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/mtk-at-tacf-24-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/mtk-at-tacf-24-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/mtk-at-tacf-24-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/mtk-at-tacf-24-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/mtk-at-tacf-24-1920x1440.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">MITK’s stall at the 2024 edition of the festival. This year, the Hayward catering business will be selling oyster pancakes, fan tuan and more. \u003ccite>(Courtesy of MITK)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This year’s \u003c/i>\u003ca href=\"https://www.tap-sf.org/tacf\">\u003ci>Taiwanese American Cultural Festival\u003c/i>\u003c/a>\u003ci> will take place on Saturday, May 10, 10 a.m.–4 p.m. at Union Square in San Francisco. Admission is free.\u003c/i>\u003c/p>\n\n",
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"excerpt": "Expect boba, beef noodle soup, popcorn chicken and other classics.",
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"title": "The West Coast’s Biggest Taiwanese Culture Festival Returns to Union Square | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_13975799\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13975799 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/minced-pork-rice_liangsvillage.jpg\" alt=\"\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/minced-pork-rice_liangsvillage.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/minced-pork-rice_liangsvillage-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/minced-pork-rice_liangsvillage-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/minced-pork-rice_liangsvillage-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/minced-pork-rice_liangsvillage-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/minced-pork-rice_liangsvillage-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/minced-pork-rice_liangsvillage-1920x1920.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Braised minced pork rice (aka lu rou fan) from Liang’s Village, one of the anchor food vendors at this year’s Taiwanese American Culture Festival. The event returns to San Francisco’s Union Square on Saturday, May 10. \u003ccite>(Courtesy of Liang's Village)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The regional cuisines of \u003ca href=\"https://www.kqed.org/arts/tag/taiwanese-food\">Taiwan\u003c/a> are vast and \u003ca href=\"https://www.kqed.org/arts/13959259/taiwanese-cookbook-clarissa-wei-interview-sf-bay-area\">endlessly diverse\u003c/a>, but any Taiwanese food festival worth its salt has to hit all the classics: beef noodle soup, fat-drenched lu rou fan and popcorn chicken bedecked with crispy basil leaves. An ice-cold \u003ca href=\"https://www.kqed.org/arts/13957666/best-boba-shops-bay-area-berkeley-cupertino-sf\">boba\u003c/a> tea to wash it all down.\u003c/p>\n\u003cp>On Saturday, May 10, San Francisco’s 32nd annual \u003ca href=\"https://www.tap-sf.org/tacf\">Taiwanese American Culture Festival\u003c/a> returns, and Union Square will be awash with all of those foundational dishes and more. The biggest event of its kind on the West Coast, the festival has steadily expanded its food offerings since returning from a pandemic-era pause a couple years ago. These days, the Union Square extravaganza boasts more hot food options, a greater mix of established restaurants and up-and-coming pop-ups and collaborations with national brands like \u003ca href=\"https://yunhai.shop/?srsltid=AfmBOopYianPsDWj8Rd9N-5OjplGot2cVCJSsdQx9ajuG6_FDZM2Jca4\">Yun Hai\u003c/a>. (The Brooklyn-based Taiwanese pantry’s sauces and dried fruit snacks are a staple for countless second-gen Taiwanese food enthusiasts.)\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/span>An ideal food tour of this year’s festival offerings might include a stop at the Liang’s Village stall for a hearty bowl of beef noodle soup and some spicy, Pingtung-style \u003ca href=\"https://www.kqed.org/arts/13897684/pandemic-taiwanese-food-liangs-village\">cold peanut noodles\u003c/a>, especially if it’s a hot day. Both Liang’s and the boba shop Mr. Green Bubble will be selling the succulent braised pork belly rice bowls known as \u003ca href=\"https://www.kqed.org/arts/13897498/mama-liu-lu-rou-fan-taiwanese-food-comic\">lu rou fan\u003c/a>, though my personal favorite is Mr. Green Bubble’s take on Taiwanese popcorn chicken — one of the best versions you’ll find at a boba shop. Meanwhile, Hayward cult favorite MITK will offer some of the most nostalgic street food dishes: oyster pancakes, black pepper buns and \u003ca href=\"https://www.kqed.org/arts/13897868/taiwanese-breakfast-bay-area\">fan tuan\u003c/a> (aka “rice burritos”).\u003c/p>\n\u003cfigure id=\"attachment_13975803\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13975803\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/2024_09_02_HotDogBun_0159-dana-mariko-chang.jpg\" alt=\"Taiwanese-style hot dog bun on a plate, against a red backdrop.\" width=\"2000\" height=\"2500\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/2024_09_02_HotDogBun_0159-dana-mariko-chang.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/2024_09_02_HotDogBun_0159-dana-mariko-chang-800x1000.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/2024_09_02_HotDogBun_0159-dana-mariko-chang-1020x1275.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/2024_09_02_HotDogBun_0159-dana-mariko-chang-160x200.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/2024_09_02_HotDogBun_0159-dana-mariko-chang-768x960.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/2024_09_02_HotDogBun_0159-dana-mariko-chang-1229x1536.jpg 1229w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/2024_09_02_HotDogBun_0159-dana-mariko-chang-1638x2048.jpg 1638w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/2024_09_02_HotDogBun_0159-dana-mariko-chang-1920x2400.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A Taiwanese-style hot dog bun from Little Moon Bakehouse. \u003ccite>(Dana Mariko Chang, courtesy of Little Moon Bakehouse)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Those with a sweet tooth can make a beeline for \u003ca href=\"https://www.instagram.com/littlemoonbakehouse/\">Little Moon Bakehouse\u003c/a> (formerly \u003ca href=\"https://www.kqed.org/arts/13908103/lunar-new-year-vegan-mooncake-biscuits-annies-t-cakes\">Annie’s T Cakes\u003c/a>) for Taiwanese-inspired buns and pastries, and \u003ca href=\"https://www.instagram.com/nekosama_ba/\">Nekosama’s\u003c/a> assortment of cute cat-shaped cookies.\u003c/p>\n\u003cp>The festival will include a \u003ca href=\"https://www.instagram.com/p/DJMzPyuP56A/\">book fair\u003c/a> highlighting Taiwanese American authors, fun merch from local artists and designers, and a robust lineup of both traditional and contemporary cultural performances (headlined by singer-songwriter \u003ca href=\"https://www.tiktok.com/@whoisnikorain/video/7433878639504248110\">Niko Rain\u003c/a>).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But for many visitors, checking out each year’s food lineup is the most exciting part of the festival. Who knows? Maybe next year \u003ca href=\"https://www.kqed.org/arts/13940133/stinky-tofu-childrens-book-ra-pu-zel\">stinky tofu\u003c/a> will even make an appearance.\u003c/p>\n\u003cfigure id=\"attachment_13975806\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13975806\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/mtk-at-tacf-24.jpg\" alt=\"Food stall at a food festival in Union Square, San Francisco.\" width=\"2000\" height=\"1500\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/mtk-at-tacf-24.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/mtk-at-tacf-24-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/mtk-at-tacf-24-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/mtk-at-tacf-24-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/mtk-at-tacf-24-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/mtk-at-tacf-24-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/mtk-at-tacf-24-1920x1440.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">MITK’s stall at the 2024 edition of the festival. This year, the Hayward catering business will be selling oyster pancakes, fan tuan and more. \u003ccite>(Courtesy of MITK)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This year’s \u003c/i>\u003ca href=\"https://www.tap-sf.org/tacf\">\u003ci>Taiwanese American Cultural Festival\u003c/i>\u003c/a>\u003ci> will take place on Saturday, May 10, 10 a.m.–4 p.m. at Union Square in San Francisco. Admission is free.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "taiwanese-cookbook-clarissa-wei-interview-sf-bay-area",
"title": "Clarissa’s Wei’s ‘Made in Taiwan’ Is the Taiwanese Cookbook I’ve Always Wanted",
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"headTitle": "Clarissa’s Wei’s ‘Made in Taiwan’ Is the Taiwanese Cookbook I’ve Always Wanted | KQED",
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"content": "\u003cfigure id=\"attachment_13959272\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13959272\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/Coverphotooption11_16x11.jpg\" alt=\"A spread of homestyle Taiwanese dishes laid out on a pink and white checked tablecloth.\" width=\"1920\" height=\"1320\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/Coverphotooption11_16x11.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/Coverphotooption11_16x11-800x550.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/Coverphotooption11_16x11-1020x701.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/Coverphotooption11_16x11-160x110.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/Coverphotooption11_16x11-768x528.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/Coverphotooption11_16x11-1536x1056.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spread of family-style Taiwanese dishes from Clarissa Wei’s cookbook, ‘Made in Taiwan.’ \u003ccite>(Ryan Chen and Yen Wei)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a homesick Taiwanese American, \u003ca href=\"https://www.kqed.org/arts/13897272/bay-area-taiwanese-food-scene-nostalgia\">I spent years\u003c/a> scouring the Asian strip malls of Fremont and Milpitas for passable versions of my \u003ca href=\"https://www.kqed.org/eatingtaiwanese\">favorite Taiwanese dishes\u003c/a> — beef noodle soup and fat-slicked \u003ca href=\"https://www.kqed.org/arts/13897498/mama-liu-lu-rou-fan-taiwanese-food-comic\">lu rou fan\u003c/a> — before I came to what might seem like an obvious realization: I could just try cooking the dishes myself.\u003c/p>\n\u003cp>And in the eight months since I started cooking my way through Clarissa Wei’s wonderful, \u003ca href=\"https://www.jamesbeard.org/blog/2024-media-award-nominees\">James Beard Award–nominated\u003c/a> cookbook, \u003ca href=\"https://clarissawei.com/madeintaiwan\">\u003ci>Made in Taiwan: Recipes and Stories from the Island Nation\u003c/i>\u003c/a>, which was published this past September, I’ve been eating nostalgic dishes from my childhood more frequently than ever. Thanks to the careful and precise instruction from Wei and her co-author, the Taiwanese cooking instructor \u003ca href=\"https://kitchenivy.com/i\">Ivy Chen\u003c/a>, I’ve been frying up pork chops that taste just like the \u003ca href=\"https://www.eater.com/2019/3/6/18241749/bento-box-best-food-train-stations-taiwan\">bento boxes\u003c/a> I remember buying at the train station in Taipei. I cooked a plate of wok-kissed clams and basil that reminded me of seaside day trips on the island.\u003c/p>\n\u003cp>And in the process, I’ve learned so many things I never knew about my native country’s cuisine — about the vast differences between Chinese and Taiwanese soy sauces, and the island’s rich culture of beer-friendly outdoor “rechao” restaurants I’d always walked past but felt too out of my depth to patronize.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignright wp-image-13959274\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/made-in-taiwan-9781982198978_hr-1020x1268.jpg\" alt=\"The green cover of the cookbook 'Made in Taiwan,' which shows a spread of beer-friendly dishes \" width=\"430\" height=\"534\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/made-in-taiwan-9781982198978_hr-1020x1268.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/made-in-taiwan-9781982198978_hr-800x994.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/made-in-taiwan-9781982198978_hr-160x199.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/made-in-taiwan-9781982198978_hr-768x954.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/made-in-taiwan-9781982198978_hr-1236x1536.jpg 1236w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/made-in-taiwan-9781982198978_hr-1648x2048.jpg 1648w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/made-in-taiwan-9781982198978_hr.jpg 1920w\" sizes=\"(max-width: 430px) 100vw, 430px\">This came as no surprise. Over the past decade, Wei, who grew up in Southern California’s San Gabriel Valley, has built a reputation as one of English-language media’s foremost experts on Taiwanese food — someone who, in her writing about the cuisine, has always expanded the conversation beyond the most obvious handful of dishes.\u003c/p>\n\u003cp>Since moving to Taipei in 2020, Wei says her first-hand experience with the island’s highly globalized, ever-evolving food scene has dispelled any notion she had that there’s such a thing as “authentic” Taiwanese cuisine. At the same time, \u003ci>Made in Taiwan \u003c/i>reads differently from the current wave of Asian American cookbooks that lean into a more diasporic, Americanized point of view. In addition to enlisting Chen, an ace local chef, as her co-author, Wei recruited an all-local team of Taiwanese researchers, food stylists and photographers. She often traveled to distant corners of the island to track down a chef’s authoritative, regionally specific recipe for a dish.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And at this political moment, when the Chinese government’s refusal to recognize Taiwanese sovereignty and cultural identity makes \u003ca href=\"https://newbloommag.net/2024/06/02/taiwanese-entertainers-post-lai/\">daily\u003c/a> \u003ca href=\"https://www.nytimes.com/2024/05/22/world/asia/china-taiwan-drills.html\">headlines\u003c/a>, \u003ci>Made in Taiwan\u003c/i> makes an eloquent \u003ca href=\"https://foreignpolicy.com/2024/05/19/taiwan-lai-ching-te-president-inauguration-banquet-food-china-culture-democracy/?tpcc=recirc_latest062921\">“soft power” argument\u003c/a> by elucidating, from cover to cover, the breadth and beauty of Taiwan’s own distinct cuisine — a cuisine shaped by centuries of colonization, migration and cultural intermingling that isn’t “just another provincial expression of Chinese food at large.”\u003c/p>\n\u003cp>“All I can do is celebrate our humanity through the lens of food,” Wei writes in the book’s introduction. “I hope the world can see Taiwan as more than just a geopolitical chess piece or a controversial island near China with great night markets.”\u003c/p>\n\u003cp>Ahead of Wei’s two in-person Bay Area appearances on June 10 and 11, in \u003ca href=\"https://www.eventbrite.com/e/liangs-village-made-in-taiwan-happy-hour-with-clarissa-wei-tickets-902012783517?aff=oddtdtcreator\">Cupertino\u003c/a> and \u003ca href=\"https://www.eventbrite.com/e/liangs-village-made-in-taiwan-happy-hour-with-clarissa-wei-tickets-902012783517?aff=oddtdtcreator\">Emeryville\u003c/a> respectively, I chatted with her about cookbook diplomacy, Taiwan’s distinct “kou wei,” and the next step in the evolution of Taiwanese restaurants in the U.S.\u003c/p>\n\u003cp>\u003ci>The following interview has been edited for length and clarity.\u003c/i>\u003c/p>\n\u003cp style=\"text-align: center\">***\u003c/p>\n\u003cp>\u003cb>Luke Tsai: It seems like something every Taiwanese cookbook for a U.S. audience needs to do is to delineate what Taiwanese food is and how it’s distinct from Chinese food. How much of a political act do you feel it is to write a book like \u003c/b>\u003cb>\u003ci>Made in Taiwan\u003c/i>\u003c/b>\u003cb> that, at this particular moment, essentially argues, “Taiwanese food is its own separate thing.”\u003c/b>\u003c/p>\n\u003cp>\u003cb>Clarissa Wei:\u003c/b> I think if one is subscribing to the China narrative, anything that talks about Taiwanese identity is inherently political. Because I had to write the book for an international audience, and because Taiwan’s standing on the international stage is murky, I have to inhabit that stance.\u003c/p>\n\u003cp>But as a Taiwanese person living here in Taiwan, talking about how these different strains or influences are what makes up Taiwanese cuisine is completely normal and not a political thing.\u003c/p>\n\u003cp>For the average person here, it’s just reality.\u003c/p>\n\u003cp>So it is kind of fascinating when I’m talking about my book to people here versus when I have to present it to the outside world. It’s a very different tone.\u003c/p>\n\u003cfigure id=\"attachment_13959302\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13959302 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/189188230_hr_1920px.jpg\" alt=\"Headshot portrait of food writer Clarissa Wei, in her kitchen wearing a yellow apron.\" width=\"1920\" height=\"2160\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/189188230_hr_1920px.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/189188230_hr_1920px-800x900.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/189188230_hr_1920px-1020x1148.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/189188230_hr_1920px-160x180.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/189188230_hr_1920px-768x864.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/189188230_hr_1920px-1365x1536.jpg 1365w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/189188230_hr_1920px-1820x2048.jpg 1820w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wei, who has lived in Taipei since 2020, wrote ‘Made in Taiwan’ in collaboration with an all-local Taiwanese team. \u003ccite>(Ryan Chen and Yen Wei)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>How \u003c/b>\u003cb>\u003ci>has \u003c/i>\u003c/b>\u003cb>the book been received in Taiwan?\u003c/b>\u003c/p>\n\u003cp>It has surprisingly been received really well. I didn’t think people here would read it or care because, again, this isn’t news here — and it’s obviously not written in Chinese. But there are food writers and food influencers here who will recommend it, and some restaurants will have it in their store. Anyone here who’s trying to promote Taiwanese cuisine on the international stage seems to be aware of the book.\u003c/p>\n\u003cp>I was just at the \u003ca href=\"https://foreignpolicy.com/2024/05/19/taiwan-lai-ching-te-president-inauguration-banquet-food-china-culture-democracy/?tpcc=recirc_latest062921\">Taiwanese presidential inauguration\u003c/a>, and one of the staffers for the Democratic Progressive Party [which won the presidential election] told me that the Vice President, Hsiao Bi-khim, really likes my book and that she’s been showing it to foreign dignitaries and giving it to them as a gift.\u003c/p>\n\u003cp>\u003cb>One of the big themes in your work is how there is so much more to Taiwanese food than just the most obvious things — more than beef noodle soup and boba and soymilk breakfasts. Why is that important to you, and how did that affect the way you approached the cookbook? \u003c/b>\u003c/p>\n\u003cp>I think it’s important to have the greatest hits because if I didn’t include tapioca pearls or beef noodle soup or xiaolongbao, I think the average person would be confused. But I also tried to push the conversation a little bit more by including dishes that I think are much more influential here in Taiwan. For example, I do a lot of rice-based pastries, or kueh, and the braised pork belly over rice, which I guess now that’s pretty common in the States.\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13897936,arts_13956218,arts_13897498']\u003c/span>\u003c/strong>\u003c/b>\u003c/span>One thing I didn’t include in the book is the Southeast Asian influences on modern Taiwanese cuisine, which has been prevalent since the ’90s but hasn’t made it abroad yet. Southeast Asian immigrants make up 80% of our foreign population, and they’ve opened a lot of restaurants. So there are dishes like a sweet-and-sour cold-poached chicken or a Thai-style shrimp cake that’s served at every single Thai restaurant here, but that they don’t really have in Thailand. It’s very special and just as Taiwanese as any other dish.\u003c/p>\n\u003cp>In Taiwan, people will alter their dishes so it caters to the tastes here. Things become sweeter or less spicy, or ingredients change a little bit, so everything has a Taiwan “kou wei,” or Taiwanese flavor.\u003c/p>\n\u003cp>\u003cb>How do you see the cuisine evolving in the Bay Area or more broadly in the U.S.? Are there places that are starting to serve more regional things, or things that are more in line with what’s new and popular in Taiwan right now? \u003c/b>\u003c/p>\n\u003cp>If anything, people are better at storytelling or identifying the origins of their food. \u003ca href=\"https://www.kqed.org/arts/13932035/taiwanese-barbecue-grilling-good-to-eat-dumplings-emeryville\">Good to Eat\u003c/a> in Emeryville, where I’m doing one of my events, is such a good example. It’s so fascinating how the owners moved over from Taiwan, and now they’re specializing in bando. Bando is a very niche subset of Taiwanese cuisine — a style of \u003ca href=\"https://nspp.mofa.gov.tw/nsppe/news.php?post=238127&unit=410&unitname=Stories&postname=Banquet-Time!-P%C4%81n-toh-Culture-in-Taiwan\">outdoor banquet food\u003c/a> that’s been around for hundreds of years. Chef Tony will come to Taiwan, she’ll study with these bando chefs, and then she’ll bring that spirit to the Bay Area and do these \u003ca href=\"https://www.goodtoeatdumplings.com/ja-ban-bae-tasting-menu\">tasting menus\u003c/a>.\u003c/p>\n\u003cp>So I think they’re really good at telling the story of Taiwan. Because I think when people think about Taiwanese food as a whole, they default to street food, or cheap eats, or big hearty bowls of things. But this style of bando is very refined. When people got married, they would shut down their streets and have a block party, and these banquet chefs would whip up these multicourse meals, completely outdoors. It’s so crazy to me that there’s a restaurant in the Bay Area that does this. You don’t even have restaurants in Taipei that specialize in this very esoteric but specialized type of dining.\u003c/p>\n\u003cfigure id=\"attachment_13921979\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13921979\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/good-to-eat_bbq.jpg\" alt=\"Small bowl of lu rou fan next to a plate of grilled chicken.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/good-to-eat_bbq.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/good-to-eat_bbq-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/good-to-eat_bbq-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/good-to-eat_bbq-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/good-to-eat_bbq-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/good-to-eat_bbq-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lu rou fan and Taiwanese-style grilled chicken served at a Taiwanese barbecue event on Good to Eat’s outdoor patio in Emeryville. \u003ccite>(Luke Tsai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In terms of storytelling, places like Liang’s Village in Cupertino, they’ve been around for a long time. But now the second generation, when they tell their story, they say, “We’re military village cuisine,” or cuisine that came over to Taiwan post-1949. Because Taiwan is a nation of immigrants, and depending on when people came over [from China], they brought very different styles of food. So Liang’s Village is talking about how their family’s food is post-1949 cuisine. No one did this when I was growing up in California.\u003c/p>\n\u003cp>In Chicago, now there’s a place that just specializes in this \u003ca href=\"https://chicago.eater.com/2024/2/28/24085676/minyoli-taiwanese-restaurant-beef-noodle-soup-juan-cun-andersonville-chicago\">military cuisine\u003c/a>. In New York, there’s \u003ca href=\"https://www.eighteightsix.com/\">886\u003c/a>, which does rechao food, which is stir-fried food that’s cooked in large woks and usually eaten outdoors.\u003c/p>\n\u003cp>The marketing for a lot of these restaurants might not outright say what they are, but if you talk to the chefs, they’re able to tell you which facet of Taiwanese cuisine they were the most inspired by. And I think that’s so special and something that’s only been apparent in the last decade.\u003c/p>\n\u003cfigure id=\"attachment_13959307\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13959307 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/Daikon-And-Pork-Soup.jpg\" alt=\"\" width=\"1920\" height=\"2160\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/Daikon-And-Pork-Soup.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/Daikon-And-Pork-Soup-800x900.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/Daikon-And-Pork-Soup-1020x1148.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/Daikon-And-Pork-Soup-160x180.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/Daikon-And-Pork-Soup-768x864.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/Daikon-And-Pork-Soup-1365x1536.jpg 1365w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/Daikon-And-Pork-Soup-1820x2048.jpg 1820w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wei’s Taiwanese-style daikon and pork soup, from ‘Made in Taiwan.’ \u003ccite>(Ryan Chen and Yen Wei)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>My favorite recipes in \u003c/b>\u003cb>\u003ci>Made in Taiwan\u003c/i>\u003c/b>\u003cb> that I keep coming back to all fall into the comfort food category — fried pork chops over rice, which I make along with your Taiwanese pickled cabbage. Or your daikon and pork rib soup, which got me through the winter. Do you have a favorite recipe, or a recipe that’s especially meaningful to you in the book?\u003c/b>\u003c/p>\n\u003cp>I always do the rou zao fan or lu rou fan [braised minced pork belly over rice], which is so easy to do. You can just put it in the Instant Pot. Growing up in Los Angeles, when I went to restaurants that served this dish, it seemed too complicated. People put too much stuff in it. When I was developing the recipe for the cookbook, I really wanted to channel that sort of flavor profile from the south of Taiwan, where this braise is just very simple: sugar, soy sauce, garlic, maybe a little bit of rice wine, and of course the main ingredient is pork belly. I feel like I figured it out because I went down south and found a chef that just specializes in this dish and, like, stared at him for a very long time and tried to figure out the proportions.\u003c/p>\n\u003cp>That’s a very comforting dish to me. I have really complicated recipes in the book that take a very long time or can be technically quite difficult. But I think the dishes that people will come back to are the comfort dishes their parents made for them, or their Taiwanese friend made, because that’s what you want. I just did the complicated dishes because I felt like if I didn’t document them, they might not ever be recorded in the English language.\u003c/p>\n\u003chr>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>Wei will host a meet-and-greet at Liang’s Village on Monday, June 10, 5:30–7:30 p.m. (A \u003c/i>\u003ca href=\"https://www.eventbrite.com/e/liangs-village-made-in-taiwan-happy-hour-with-clarissa-wei-tickets-902012783517?aff=oddtdtcreator\">\u003ci>$25 meal set inspired by ‘Made in Taiwan\u003c/i>\u003c/a>\u003ci>’ is already sold out, but the restaurant will still be open for regular dinner service.) On Tuesday, June 11, 7:30–9 p.m., Wei will participate in a free — but already fully sold out — \u003c/i>\u003ca href=\"https://www.exploretock.com/good-to-eat/event/private/efdd4ae3-1275-453b-9ae3-ccc2677e9ac0\">\u003ci>panel discussion\u003c/i>\u003c/a>\u003ci> that addresses the question, “What is Taiwanese cuisine?” at Good to Eat (1298 65th St., Emeryville). \u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_13959272\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13959272\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/Coverphotooption11_16x11.jpg\" alt=\"A spread of homestyle Taiwanese dishes laid out on a pink and white checked tablecloth.\" width=\"1920\" height=\"1320\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/Coverphotooption11_16x11.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/Coverphotooption11_16x11-800x550.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/Coverphotooption11_16x11-1020x701.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/Coverphotooption11_16x11-160x110.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/Coverphotooption11_16x11-768x528.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/Coverphotooption11_16x11-1536x1056.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spread of family-style Taiwanese dishes from Clarissa Wei’s cookbook, ‘Made in Taiwan.’ \u003ccite>(Ryan Chen and Yen Wei)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a homesick Taiwanese American, \u003ca href=\"https://www.kqed.org/arts/13897272/bay-area-taiwanese-food-scene-nostalgia\">I spent years\u003c/a> scouring the Asian strip malls of Fremont and Milpitas for passable versions of my \u003ca href=\"https://www.kqed.org/eatingtaiwanese\">favorite Taiwanese dishes\u003c/a> — beef noodle soup and fat-slicked \u003ca href=\"https://www.kqed.org/arts/13897498/mama-liu-lu-rou-fan-taiwanese-food-comic\">lu rou fan\u003c/a> — before I came to what might seem like an obvious realization: I could just try cooking the dishes myself.\u003c/p>\n\u003cp>And in the eight months since I started cooking my way through Clarissa Wei’s wonderful, \u003ca href=\"https://www.jamesbeard.org/blog/2024-media-award-nominees\">James Beard Award–nominated\u003c/a> cookbook, \u003ca href=\"https://clarissawei.com/madeintaiwan\">\u003ci>Made in Taiwan: Recipes and Stories from the Island Nation\u003c/i>\u003c/a>, which was published this past September, I’ve been eating nostalgic dishes from my childhood more frequently than ever. Thanks to the careful and precise instruction from Wei and her co-author, the Taiwanese cooking instructor \u003ca href=\"https://kitchenivy.com/i\">Ivy Chen\u003c/a>, I’ve been frying up pork chops that taste just like the \u003ca href=\"https://www.eater.com/2019/3/6/18241749/bento-box-best-food-train-stations-taiwan\">bento boxes\u003c/a> I remember buying at the train station in Taipei. I cooked a plate of wok-kissed clams and basil that reminded me of seaside day trips on the island.\u003c/p>\n\u003cp>And in the process, I’ve learned so many things I never knew about my native country’s cuisine — about the vast differences between Chinese and Taiwanese soy sauces, and the island’s rich culture of beer-friendly outdoor “rechao” restaurants I’d always walked past but felt too out of my depth to patronize.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignright wp-image-13959274\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/made-in-taiwan-9781982198978_hr-1020x1268.jpg\" alt=\"The green cover of the cookbook 'Made in Taiwan,' which shows a spread of beer-friendly dishes \" width=\"430\" height=\"534\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/made-in-taiwan-9781982198978_hr-1020x1268.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/made-in-taiwan-9781982198978_hr-800x994.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/made-in-taiwan-9781982198978_hr-160x199.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/made-in-taiwan-9781982198978_hr-768x954.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/made-in-taiwan-9781982198978_hr-1236x1536.jpg 1236w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/made-in-taiwan-9781982198978_hr-1648x2048.jpg 1648w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/made-in-taiwan-9781982198978_hr.jpg 1920w\" sizes=\"(max-width: 430px) 100vw, 430px\">This came as no surprise. Over the past decade, Wei, who grew up in Southern California’s San Gabriel Valley, has built a reputation as one of English-language media’s foremost experts on Taiwanese food — someone who, in her writing about the cuisine, has always expanded the conversation beyond the most obvious handful of dishes.\u003c/p>\n\u003cp>Since moving to Taipei in 2020, Wei says her first-hand experience with the island’s highly globalized, ever-evolving food scene has dispelled any notion she had that there’s such a thing as “authentic” Taiwanese cuisine. At the same time, \u003ci>Made in Taiwan \u003c/i>reads differently from the current wave of Asian American cookbooks that lean into a more diasporic, Americanized point of view. In addition to enlisting Chen, an ace local chef, as her co-author, Wei recruited an all-local team of Taiwanese researchers, food stylists and photographers. She often traveled to distant corners of the island to track down a chef’s authoritative, regionally specific recipe for a dish.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And at this political moment, when the Chinese government’s refusal to recognize Taiwanese sovereignty and cultural identity makes \u003ca href=\"https://newbloommag.net/2024/06/02/taiwanese-entertainers-post-lai/\">daily\u003c/a> \u003ca href=\"https://www.nytimes.com/2024/05/22/world/asia/china-taiwan-drills.html\">headlines\u003c/a>, \u003ci>Made in Taiwan\u003c/i> makes an eloquent \u003ca href=\"https://foreignpolicy.com/2024/05/19/taiwan-lai-ching-te-president-inauguration-banquet-food-china-culture-democracy/?tpcc=recirc_latest062921\">“soft power” argument\u003c/a> by elucidating, from cover to cover, the breadth and beauty of Taiwan’s own distinct cuisine — a cuisine shaped by centuries of colonization, migration and cultural intermingling that isn’t “just another provincial expression of Chinese food at large.”\u003c/p>\n\u003cp>“All I can do is celebrate our humanity through the lens of food,” Wei writes in the book’s introduction. “I hope the world can see Taiwan as more than just a geopolitical chess piece or a controversial island near China with great night markets.”\u003c/p>\n\u003cp>Ahead of Wei’s two in-person Bay Area appearances on June 10 and 11, in \u003ca href=\"https://www.eventbrite.com/e/liangs-village-made-in-taiwan-happy-hour-with-clarissa-wei-tickets-902012783517?aff=oddtdtcreator\">Cupertino\u003c/a> and \u003ca href=\"https://www.eventbrite.com/e/liangs-village-made-in-taiwan-happy-hour-with-clarissa-wei-tickets-902012783517?aff=oddtdtcreator\">Emeryville\u003c/a> respectively, I chatted with her about cookbook diplomacy, Taiwan’s distinct “kou wei,” and the next step in the evolution of Taiwanese restaurants in the U.S.\u003c/p>\n\u003cp>\u003ci>The following interview has been edited for length and clarity.\u003c/i>\u003c/p>\n\u003cp style=\"text-align: center\">***\u003c/p>\n\u003cp>\u003cb>Luke Tsai: It seems like something every Taiwanese cookbook for a U.S. audience needs to do is to delineate what Taiwanese food is and how it’s distinct from Chinese food. How much of a political act do you feel it is to write a book like \u003c/b>\u003cb>\u003ci>Made in Taiwan\u003c/i>\u003c/b>\u003cb> that, at this particular moment, essentially argues, “Taiwanese food is its own separate thing.”\u003c/b>\u003c/p>\n\u003cp>\u003cb>Clarissa Wei:\u003c/b> I think if one is subscribing to the China narrative, anything that talks about Taiwanese identity is inherently political. Because I had to write the book for an international audience, and because Taiwan’s standing on the international stage is murky, I have to inhabit that stance.\u003c/p>\n\u003cp>But as a Taiwanese person living here in Taiwan, talking about how these different strains or influences are what makes up Taiwanese cuisine is completely normal and not a political thing.\u003c/p>\n\u003cp>For the average person here, it’s just reality.\u003c/p>\n\u003cp>So it is kind of fascinating when I’m talking about my book to people here versus when I have to present it to the outside world. It’s a very different tone.\u003c/p>\n\u003cfigure id=\"attachment_13959302\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13959302 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/189188230_hr_1920px.jpg\" alt=\"Headshot portrait of food writer Clarissa Wei, in her kitchen wearing a yellow apron.\" width=\"1920\" height=\"2160\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/189188230_hr_1920px.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/189188230_hr_1920px-800x900.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/189188230_hr_1920px-1020x1148.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/189188230_hr_1920px-160x180.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/189188230_hr_1920px-768x864.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/189188230_hr_1920px-1365x1536.jpg 1365w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/189188230_hr_1920px-1820x2048.jpg 1820w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wei, who has lived in Taipei since 2020, wrote ‘Made in Taiwan’ in collaboration with an all-local Taiwanese team. \u003ccite>(Ryan Chen and Yen Wei)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>How \u003c/b>\u003cb>\u003ci>has \u003c/i>\u003c/b>\u003cb>the book been received in Taiwan?\u003c/b>\u003c/p>\n\u003cp>It has surprisingly been received really well. I didn’t think people here would read it or care because, again, this isn’t news here — and it’s obviously not written in Chinese. But there are food writers and food influencers here who will recommend it, and some restaurants will have it in their store. Anyone here who’s trying to promote Taiwanese cuisine on the international stage seems to be aware of the book.\u003c/p>\n\u003cp>I was just at the \u003ca href=\"https://foreignpolicy.com/2024/05/19/taiwan-lai-ching-te-president-inauguration-banquet-food-china-culture-democracy/?tpcc=recirc_latest062921\">Taiwanese presidential inauguration\u003c/a>, and one of the staffers for the Democratic Progressive Party [which won the presidential election] told me that the Vice President, Hsiao Bi-khim, really likes my book and that she’s been showing it to foreign dignitaries and giving it to them as a gift.\u003c/p>\n\u003cp>\u003cb>One of the big themes in your work is how there is so much more to Taiwanese food than just the most obvious things — more than beef noodle soup and boba and soymilk breakfasts. Why is that important to you, and how did that affect the way you approached the cookbook? \u003c/b>\u003c/p>\n\u003cp>I think it’s important to have the greatest hits because if I didn’t include tapioca pearls or beef noodle soup or xiaolongbao, I think the average person would be confused. But I also tried to push the conversation a little bit more by including dishes that I think are much more influential here in Taiwan. For example, I do a lot of rice-based pastries, or kueh, and the braised pork belly over rice, which I guess now that’s pretty common in the States.\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/strong>\u003c/b>\u003c/span>One thing I didn’t include in the book is the Southeast Asian influences on modern Taiwanese cuisine, which has been prevalent since the ’90s but hasn’t made it abroad yet. Southeast Asian immigrants make up 80% of our foreign population, and they’ve opened a lot of restaurants. So there are dishes like a sweet-and-sour cold-poached chicken or a Thai-style shrimp cake that’s served at every single Thai restaurant here, but that they don’t really have in Thailand. It’s very special and just as Taiwanese as any other dish.\u003c/p>\n\u003cp>In Taiwan, people will alter their dishes so it caters to the tastes here. Things become sweeter or less spicy, or ingredients change a little bit, so everything has a Taiwan “kou wei,” or Taiwanese flavor.\u003c/p>\n\u003cp>\u003cb>How do you see the cuisine evolving in the Bay Area or more broadly in the U.S.? Are there places that are starting to serve more regional things, or things that are more in line with what’s new and popular in Taiwan right now? \u003c/b>\u003c/p>\n\u003cp>If anything, people are better at storytelling or identifying the origins of their food. \u003ca href=\"https://www.kqed.org/arts/13932035/taiwanese-barbecue-grilling-good-to-eat-dumplings-emeryville\">Good to Eat\u003c/a> in Emeryville, where I’m doing one of my events, is such a good example. It’s so fascinating how the owners moved over from Taiwan, and now they’re specializing in bando. Bando is a very niche subset of Taiwanese cuisine — a style of \u003ca href=\"https://nspp.mofa.gov.tw/nsppe/news.php?post=238127&unit=410&unitname=Stories&postname=Banquet-Time!-P%C4%81n-toh-Culture-in-Taiwan\">outdoor banquet food\u003c/a> that’s been around for hundreds of years. Chef Tony will come to Taiwan, she’ll study with these bando chefs, and then she’ll bring that spirit to the Bay Area and do these \u003ca href=\"https://www.goodtoeatdumplings.com/ja-ban-bae-tasting-menu\">tasting menus\u003c/a>.\u003c/p>\n\u003cp>So I think they’re really good at telling the story of Taiwan. Because I think when people think about Taiwanese food as a whole, they default to street food, or cheap eats, or big hearty bowls of things. But this style of bando is very refined. When people got married, they would shut down their streets and have a block party, and these banquet chefs would whip up these multicourse meals, completely outdoors. It’s so crazy to me that there’s a restaurant in the Bay Area that does this. You don’t even have restaurants in Taipei that specialize in this very esoteric but specialized type of dining.\u003c/p>\n\u003cfigure id=\"attachment_13921979\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13921979\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/good-to-eat_bbq.jpg\" alt=\"Small bowl of lu rou fan next to a plate of grilled chicken.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/good-to-eat_bbq.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/good-to-eat_bbq-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/good-to-eat_bbq-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/good-to-eat_bbq-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/good-to-eat_bbq-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/good-to-eat_bbq-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lu rou fan and Taiwanese-style grilled chicken served at a Taiwanese barbecue event on Good to Eat’s outdoor patio in Emeryville. \u003ccite>(Luke Tsai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In terms of storytelling, places like Liang’s Village in Cupertino, they’ve been around for a long time. But now the second generation, when they tell their story, they say, “We’re military village cuisine,” or cuisine that came over to Taiwan post-1949. Because Taiwan is a nation of immigrants, and depending on when people came over [from China], they brought very different styles of food. So Liang’s Village is talking about how their family’s food is post-1949 cuisine. No one did this when I was growing up in California.\u003c/p>\n\u003cp>In Chicago, now there’s a place that just specializes in this \u003ca href=\"https://chicago.eater.com/2024/2/28/24085676/minyoli-taiwanese-restaurant-beef-noodle-soup-juan-cun-andersonville-chicago\">military cuisine\u003c/a>. In New York, there’s \u003ca href=\"https://www.eighteightsix.com/\">886\u003c/a>, which does rechao food, which is stir-fried food that’s cooked in large woks and usually eaten outdoors.\u003c/p>\n\u003cp>The marketing for a lot of these restaurants might not outright say what they are, but if you talk to the chefs, they’re able to tell you which facet of Taiwanese cuisine they were the most inspired by. And I think that’s so special and something that’s only been apparent in the last decade.\u003c/p>\n\u003cfigure id=\"attachment_13959307\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13959307 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/Daikon-And-Pork-Soup.jpg\" alt=\"\" width=\"1920\" height=\"2160\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/Daikon-And-Pork-Soup.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/Daikon-And-Pork-Soup-800x900.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/Daikon-And-Pork-Soup-1020x1148.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/Daikon-And-Pork-Soup-160x180.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/Daikon-And-Pork-Soup-768x864.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/Daikon-And-Pork-Soup-1365x1536.jpg 1365w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/Daikon-And-Pork-Soup-1820x2048.jpg 1820w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wei’s Taiwanese-style daikon and pork soup, from ‘Made in Taiwan.’ \u003ccite>(Ryan Chen and Yen Wei)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>My favorite recipes in \u003c/b>\u003cb>\u003ci>Made in Taiwan\u003c/i>\u003c/b>\u003cb> that I keep coming back to all fall into the comfort food category — fried pork chops over rice, which I make along with your Taiwanese pickled cabbage. Or your daikon and pork rib soup, which got me through the winter. Do you have a favorite recipe, or a recipe that’s especially meaningful to you in the book?\u003c/b>\u003c/p>\n\u003cp>I always do the rou zao fan or lu rou fan [braised minced pork belly over rice], which is so easy to do. You can just put it in the Instant Pot. Growing up in Los Angeles, when I went to restaurants that served this dish, it seemed too complicated. People put too much stuff in it. When I was developing the recipe for the cookbook, I really wanted to channel that sort of flavor profile from the south of Taiwan, where this braise is just very simple: sugar, soy sauce, garlic, maybe a little bit of rice wine, and of course the main ingredient is pork belly. I feel like I figured it out because I went down south and found a chef that just specializes in this dish and, like, stared at him for a very long time and tried to figure out the proportions.\u003c/p>\n\u003cp>That’s a very comforting dish to me. I have really complicated recipes in the book that take a very long time or can be technically quite difficult. But I think the dishes that people will come back to are the comfort dishes their parents made for them, or their Taiwanese friend made, because that’s what you want. I just did the complicated dishes because I felt like if I didn’t document them, they might not ever be recorded in the English language.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>Wei will host a meet-and-greet at Liang’s Village on Monday, June 10, 5:30–7:30 p.m. (A \u003c/i>\u003ca href=\"https://www.eventbrite.com/e/liangs-village-made-in-taiwan-happy-hour-with-clarissa-wei-tickets-902012783517?aff=oddtdtcreator\">\u003ci>$25 meal set inspired by ‘Made in Taiwan\u003c/i>\u003c/a>\u003ci>’ is already sold out, but the restaurant will still be open for regular dinner service.) On Tuesday, June 11, 7:30–9 p.m., Wei will participate in a free — but already fully sold out — \u003c/i>\u003ca href=\"https://www.exploretock.com/good-to-eat/event/private/efdd4ae3-1275-453b-9ae3-ccc2677e9ac0\">\u003ci>panel discussion\u003c/i>\u003c/a>\u003ci> that addresses the question, “What is Taiwanese cuisine?” at Good to Eat (1298 65th St., Emeryville). \u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "late-night-taiwanese-beef-noodle-soup-stinky-tofu-oakland-chinatown",
"title": "This Sleek Taiwanese Street Food Lounge Serves Beef Noodle Soup Until 2:30 a.m.",
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"content": "\u003cfigure id=\"attachment_13956224\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956224\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown.jpg\" alt=\"Two men devouring a bowl of soup noodles and a plate of fried tofu, with chopsticks in their hands.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lounge Chinatown serves an array of Taiwanese street food classics — including stinky tofu — until 2:30 a.m. every night. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>\u003cspan style=\"font-weight: 400\">The Midnight Diners\u003c/span>\u003c/i>\u003c/a>\u003ci> is a regular collaboration between KQED food editor Luke Tsai and artist Thien Pham. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene.\u003c/i>\u003c/p>\n\u003cp>Much has been written about the \u003ca href=\"https://www.theatlantic.com/technology/archive/2019/02/americas-chinatowns-are-disappearing/581767/\">demise of the American Chinatown\u003c/a>, as well as the specific troubles that have plagued Oakland Chinatown in recent years — a \u003ca href=\"https://www.mercurynews.com/2022/08/01/oakland-chinatown-faces-a-dual-pandemic-of-violence-covid/\">double whammy\u003c/a> of pandemic-related doldrums and \u003ca href=\"https://oaklandside.org/2021/02/12/oakland-chinatown-policing-hate-crimes-community/\">fears about anti-Asian violence\u003c/a>. These days, the neighborhood feels like a ghost town anytime after 6 o’clock at night, to say nothing of the late-night jook and roast duck feasts I remember enjoying even just five or six years ago.\u003c/p>\n\u003cp>You’d never guess at any of this, though, if your only data point was Lounge Chinatown, a stylish Taiwanese bar and restaurant that opened in December of 2022 with the explicit intention of being a late-night destination: It serves its massive menu of Taiwanese and Chinese street food specialties until 2:30 a.m., seven days a week.\u003c/p>\n\u003cp>Run by the folks behind Dragon Gate (\u003ca href=\"https://www.kqed.org/arts/13918993/dragon-gate-oakland-taiwanese-restaurant-reopening-karaoke\">another classic Oakland night spot\u003c/a>), Lounge stands out like a gaudily neon-lit, bamboo-bedecked beacon amid the well-weathered storefronts and boarded-up windows of 8th Street, in the heart of Chinatown. At a little past 9 o’clock on a recent Thursday night, it was one of just a small handful of places in the entire neighborhood that was still open.\u003c/p>\n\u003cp>The first thing you notice about Lounge Chinatown is the decor, which is so hiply and aggressively Asia-fied in its aesthetics that 20-year-old me, at the very height of my AZN pride, would have \u003ci>eaten it up\u003c/i> — all sleek red leather booths, lucky cat figurines and sexily back-lit Taiwanese whiskey bottles. Five or six different kinds of light fixtures, all designed to resemble various paper lanterns, bask the dining room in a nightclub-like glow. Meanwhile, a mural running the length of the restaurant depicts an unidentified Asian night market scene in such a way that the night market looks like the coolest damn place in the world.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This is the kind of restaurant where you might imagine Jet Li — or Son Goku, at the height of his powers — strolling in for a late-night bowl of noodles. And, honest to God, even middle-aged me found the whole vibe to be pretty badass.\u003c/p>\n\u003cfigure id=\"attachment_13956225\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956225\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-2.jpg\" alt='Exterior of a restaurant on a dark street. The sign reads \"Lounge Chinatown,\" and the entrance is suffused in glowing purple light.' width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The restaurant’s aggressively Asia-fied aesthetics are a whole vibe. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The main reason we’d come, however, is because I can never resist the siren call of \u003ca href=\"https://www.kqed.org/arts/13940133/stinky-tofu-childrens-book-ra-pu-zel\">stinky tofu\u003c/a> — or of \u003ca href=\"https://www.kqed.org/arts/13897272/bay-area-taiwanese-food-scene-nostalgia\">Taiwanese street food\u003c/a>, more broadly. Even more so when it’s still available hours after midnight. As it turns out, the menu covers a surprisingly (and intimidatingly) vast range of Chinese and Taiwanese food genres, running the gamut from meat skewers to hot pot and malatang. You’ll do very well for yourself if you stick to the most famous Taiwanese classics.\u003c/p>\n\u003cp>If you aren’t unnecessarily squeamish, you’ll start, as we did, with an order of the fried stinky tofu, which arrives at the table crisp-edged and deliciously pungent, served with all the standard accompaniments: pickled cabbage, soy paste dressing and a dollop of chili sauce. It’s about as tasty a version as you can find in the East Bay.\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13955884,arts_13951914,arts_13952823']\u003c/span>\u003c/strong>\u003c/b>\u003c/span>The best way to sample a bunch of things is to order one of the bento boxes, which come with a big scoop of \u003ca href=\"https://www.kqed.org/arts/13897498/mama-liu-lu-rou-fan-taiwanese-food-comic\">lu rou fan\u003c/a> (braised pork rice), pickles, sautéed greens and a marinated egg. We went with the fried pork chop — a nostalgic classic for anyone who’s ever bought a boxed lunch at a \u003ca href=\"https://www.eater.com/2019/3/6/18241749/bento-box-best-food-train-stations-taiwan\">train station in Taiwan\u003c/a>. Lounge’s version hits all the right notes: the jolt of five-spice powder on the crunchy batter, the juiciness and lavish fattiness of the thick, bone-in chop.\u003c/p>\n\u003cp>But the star of the menu has got to be the beef noodle soup, a faithful rendition of one of Taiwan’s most famous dishes. The noodles are thick and chewy. The generous chunks of beef shank and tendon are slow-cooked to a jiggly, luxurious tenderness. And the broth? Spicy and savory, heavy on the tongue-numbing Sichuan peppercorn — almost \u003ci>too \u003c/i>boldly flavorful for me to finish the entire bowl, making it perfect for sharing. It’s pure comfort food.\u003c/p>\n\u003cp>I’ll have to come back again, with more stomach space or a larger group, to try the extensive selection of lu wei, a uniquely Taiwanese genre of cold, braised street snacks.\u003c/p>\n\u003cp>My usual worry with a place like Lounge Chinatown is that it’ll be too loud or too trendy — too many weekend karaoke warriors singing badly in public. But the truth is, the restaurant was busy during our visit but not exceptionally so. The vibe was more Chill Place for Quiet Conversation than it was Loud Party Zone. Like the rest of Chinatown, it seems, the restaurant is just starting to get things rolling again. And I, for one, am ready to see what it looks like when it really hits its stride.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Lounge Chinatown is open 10:30 a.m.–2:30 a.m. daily at 366 8th St. in Oakland.\u003c/i>\u003c/p>\n\n",
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"title": "Oakland Chinatown Late-Night Restaurant Serves Taiwanese Beef Noodle Soup and Stinky Tofu | KQED",
"description": "Oakland Chinatown nightlife is alive and well — and delicious — at Lounge Chinatown. ",
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"source": "The Midnight Diners",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_13956224\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956224\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown.jpg\" alt=\"Two men devouring a bowl of soup noodles and a plate of fried tofu, with chopsticks in their hands.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lounge Chinatown serves an array of Taiwanese street food classics — including stinky tofu — until 2:30 a.m. every night. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>\u003cspan style=\"font-weight: 400\">The Midnight Diners\u003c/span>\u003c/i>\u003c/a>\u003ci> is a regular collaboration between KQED food editor Luke Tsai and artist Thien Pham. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene.\u003c/i>\u003c/p>\n\u003cp>Much has been written about the \u003ca href=\"https://www.theatlantic.com/technology/archive/2019/02/americas-chinatowns-are-disappearing/581767/\">demise of the American Chinatown\u003c/a>, as well as the specific troubles that have plagued Oakland Chinatown in recent years — a \u003ca href=\"https://www.mercurynews.com/2022/08/01/oakland-chinatown-faces-a-dual-pandemic-of-violence-covid/\">double whammy\u003c/a> of pandemic-related doldrums and \u003ca href=\"https://oaklandside.org/2021/02/12/oakland-chinatown-policing-hate-crimes-community/\">fears about anti-Asian violence\u003c/a>. These days, the neighborhood feels like a ghost town anytime after 6 o’clock at night, to say nothing of the late-night jook and roast duck feasts I remember enjoying even just five or six years ago.\u003c/p>\n\u003cp>You’d never guess at any of this, though, if your only data point was Lounge Chinatown, a stylish Taiwanese bar and restaurant that opened in December of 2022 with the explicit intention of being a late-night destination: It serves its massive menu of Taiwanese and Chinese street food specialties until 2:30 a.m., seven days a week.\u003c/p>\n\u003cp>Run by the folks behind Dragon Gate (\u003ca href=\"https://www.kqed.org/arts/13918993/dragon-gate-oakland-taiwanese-restaurant-reopening-karaoke\">another classic Oakland night spot\u003c/a>), Lounge stands out like a gaudily neon-lit, bamboo-bedecked beacon amid the well-weathered storefronts and boarded-up windows of 8th Street, in the heart of Chinatown. At a little past 9 o’clock on a recent Thursday night, it was one of just a small handful of places in the entire neighborhood that was still open.\u003c/p>\n\u003cp>The first thing you notice about Lounge Chinatown is the decor, which is so hiply and aggressively Asia-fied in its aesthetics that 20-year-old me, at the very height of my AZN pride, would have \u003ci>eaten it up\u003c/i> — all sleek red leather booths, lucky cat figurines and sexily back-lit Taiwanese whiskey bottles. Five or six different kinds of light fixtures, all designed to resemble various paper lanterns, bask the dining room in a nightclub-like glow. Meanwhile, a mural running the length of the restaurant depicts an unidentified Asian night market scene in such a way that the night market looks like the coolest damn place in the world.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This is the kind of restaurant where you might imagine Jet Li — or Son Goku, at the height of his powers — strolling in for a late-night bowl of noodles. And, honest to God, even middle-aged me found the whole vibe to be pretty badass.\u003c/p>\n\u003cfigure id=\"attachment_13956225\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956225\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-2.jpg\" alt='Exterior of a restaurant on a dark street. The sign reads \"Lounge Chinatown,\" and the entrance is suffused in glowing purple light.' width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The restaurant’s aggressively Asia-fied aesthetics are a whole vibe. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The main reason we’d come, however, is because I can never resist the siren call of \u003ca href=\"https://www.kqed.org/arts/13940133/stinky-tofu-childrens-book-ra-pu-zel\">stinky tofu\u003c/a> — or of \u003ca href=\"https://www.kqed.org/arts/13897272/bay-area-taiwanese-food-scene-nostalgia\">Taiwanese street food\u003c/a>, more broadly. Even more so when it’s still available hours after midnight. As it turns out, the menu covers a surprisingly (and intimidatingly) vast range of Chinese and Taiwanese food genres, running the gamut from meat skewers to hot pot and malatang. You’ll do very well for yourself if you stick to the most famous Taiwanese classics.\u003c/p>\n\u003cp>If you aren’t unnecessarily squeamish, you’ll start, as we did, with an order of the fried stinky tofu, which arrives at the table crisp-edged and deliciously pungent, served with all the standard accompaniments: pickled cabbage, soy paste dressing and a dollop of chili sauce. It’s about as tasty a version as you can find in the East Bay.\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/strong>\u003c/b>\u003c/span>The best way to sample a bunch of things is to order one of the bento boxes, which come with a big scoop of \u003ca href=\"https://www.kqed.org/arts/13897498/mama-liu-lu-rou-fan-taiwanese-food-comic\">lu rou fan\u003c/a> (braised pork rice), pickles, sautéed greens and a marinated egg. We went with the fried pork chop — a nostalgic classic for anyone who’s ever bought a boxed lunch at a \u003ca href=\"https://www.eater.com/2019/3/6/18241749/bento-box-best-food-train-stations-taiwan\">train station in Taiwan\u003c/a>. Lounge’s version hits all the right notes: the jolt of five-spice powder on the crunchy batter, the juiciness and lavish fattiness of the thick, bone-in chop.\u003c/p>\n\u003cp>But the star of the menu has got to be the beef noodle soup, a faithful rendition of one of Taiwan’s most famous dishes. The noodles are thick and chewy. The generous chunks of beef shank and tendon are slow-cooked to a jiggly, luxurious tenderness. And the broth? Spicy and savory, heavy on the tongue-numbing Sichuan peppercorn — almost \u003ci>too \u003c/i>boldly flavorful for me to finish the entire bowl, making it perfect for sharing. It’s pure comfort food.\u003c/p>\n\u003cp>I’ll have to come back again, with more stomach space or a larger group, to try the extensive selection of lu wei, a uniquely Taiwanese genre of cold, braised street snacks.\u003c/p>\n\u003cp>My usual worry with a place like Lounge Chinatown is that it’ll be too loud or too trendy — too many weekend karaoke warriors singing badly in public. But the truth is, the restaurant was busy during our visit but not exceptionally so. The vibe was more Chill Place for Quiet Conversation than it was Loud Party Zone. Like the rest of Chinatown, it seems, the restaurant is just starting to get things rolling again. And I, for one, am ready to see what it looks like when it really hits its stride.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Lounge Chinatown is open 10:30 a.m.–2:30 a.m. daily at 366 8th St. in Oakland.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Filmmaker Edward Yang’s Taipei Stories Shimmer at BAMPFA",
"headTitle": "Filmmaker Edward Yang’s Taipei Stories Shimmer at BAMPFA | KQED",
"content": "\u003cp>When I first started watching \u003ci>A Brighter Summer Day\u003c/i>, the \u003ca href=\"https://www.kqed.org/arts/tag/taiwanese\">Taiwanese\u003c/a> filmmaker Edward Yang’s bittersweet chronicle of teenage street gangs in 1960 Taipei, I was more than a little dubious. The film has a four-hour (!) runtime, after all, and my past experiences with Taiwan New Wave cinema — with its long, languid takes and relative lack of dialogue — had been middling at best.\u003c/p>\n\u003cp>I needn’t have worried. From its opening moments, the film transfixed me with its slow-simmering portrayal of rebellious, misunderstood and (sometimes) delinquent youths who roam the streets of Taipei during a particularly uneasy time in Taiwan’s history. Occasionally, the kids are brawling with concrete bricks and baseball bats. In other scenes, though, they’re eating shaved ice on a hot summer day. Crooning American rock ‘n’ roll ballads with the voice of an angel. Falling in love for the first time.\u003c/p>\n\u003cp>The film is screening on March 23 at \u003ca href=\"https://bampfa.org/\">Berkeley Art Museum and Pacific Film Archive\u003c/a>, which is a few weeks into a months-long series, \u003ca href=\"https://bampfa.org/program/edward-yangs-taipei-stories\">Edward Yang’s Taipei Stories\u003c/a>, during which they’ll show all seven films that the legendary director made before he died in 2007. Taken together, the series makes a compelling case for what many film buffs, including BAMPFA Associate Film Curator Kate MacKay, have concluded: that Yang was “one of the all-time greats of cinema.”\u003c/p>\n\u003cfigure id=\"attachment_13954594\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13954594\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Yang_A-Brighter-Summer-Day_005.jpg\" alt=\"Teenage boys in matching khaki green school uniforms stand in a row, looking off to the side with serious expressions.\" width=\"2000\" height=\"1125\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Yang_A-Brighter-Summer-Day_005.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Yang_A-Brighter-Summer-Day_005-800x450.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Yang_A-Brighter-Summer-Day_005-1020x574.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Yang_A-Brighter-Summer-Day_005-160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Yang_A-Brighter-Summer-Day_005-768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Yang_A-Brighter-Summer-Day_005-1536x864.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Yang_A-Brighter-Summer-Day_005-1920x1080.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Another still from ‘A Brighter Summer Day.’\u003c/figcaption>\u003c/figure>\n\u003cp>[aside postID='arts_13951535,arts_11023362,arts_13954039']MacKay says she first fell in love with Yang’s films when she was working as a projectionist for a retrospective of his work at Toronto’s Cinematheque Ontario in 2008. Over the course of her time at BAMPFA, the theater has screened a handful of Yang’s films as one-offs or as part of a broader series. But the wheels were set in motion for a full retrospective a couple of years ago, when the Taiwan Film and Audiovisual Institute announced that it was digitally restoring several of his features, including some that had never seen a proper U.S. release.\u003c/p>\n\u003cp>It’s true that Yang’s shots are long and immaculately composed, and that his characters are often filmed at an artful distance. MacKay describes his cinematic universe as “so beautiful and smart and poignant,” from a visual standpoint. At the same time, MacKay says, Yang’s work is emotionally astute and has a wonderful narrative complexity. “He’s a humanist filmmaker.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The films are also hard to pigeonhole. On top of everything else, \u003ci>A Brighter Summer Day\u003c/i> (which BAMPFA will screen on \u003ca href=\"https://secure.bampfa.org/22861/22866\">March 23\u003c/a> and \u003ca href=\"https://secure.bampfa.org/22861/23595\">May 11\u003c/a>) is a crime epic, at its heart, with a violent climax inspired by a real-life murder case that happened when Yang was growing up in Taiwan. Released in 1991, the film has an “elegiac quality” that MacKay especially admires.\u003c/p>\n\u003cp>On the other hand, \u003ci>A Confucian Confusion \u003c/i>(1994) and \u003ci>Mahjong \u003c/i>(1996) — screening on \u003ca href=\"https://secure.bampfa.org/22861/22867\">March 27\u003c/a> and \u003ca href=\"https://secure.bampfa.org/22861/22868\">April 6\u003c/a>, respectively — are biting, satirical comedies that poke fun at the materialism of the post-economic-boom Taiwan of the 1990s.\u003c/p>\n\u003cp>Unlike previous generations of Taiwanese filmmakers, Yang was best known for his interest in the concerns and interior lives of everyday middle-class people. For example, \u003ci>That Day, on the Beach \u003c/i>(screening \u003ca href=\"https://secure.bampfa.org/22861/23593\">May 3\u003c/a>), Yang’s 1983 debut feature, tells the story of a chance meeting between two successful career women who reflect back on decisions they made, or didn’t make, that might have taken their lives down a different path.\u003c/p>\n\u003cfigure id=\"attachment_13954592\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13954592\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Yang_Yi-Yi_004.jpg\" alt=\"A boy in a yellow T-shirt holds a camera to his face.\" width=\"2000\" height=\"1303\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Yang_Yi-Yi_004.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Yang_Yi-Yi_004-800x521.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Yang_Yi-Yi_004-1020x665.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Yang_Yi-Yi_004-160x104.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Yang_Yi-Yi_004-768x500.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Yang_Yi-Yi_004-1536x1001.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Yang_Yi-Yi_004-1920x1251.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A still from ‘Yi Yi,’ Yang’s most famous feature.\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, there’s \u003ci>Yi Yi\u003c/i> (screening April 20 and \u003ca href=\"https://secure.bampfa.org/22861/23594\">May 5\u003c/a>), Yang’s 2000 masterpiece, which is easily the filmmaker’s most famous and most widely acclaimed work — a movie that starts with a wedding and ends with a wake, and is framed around conversations that members of a multigenerational family have with the grandmother, who has fallen into a coma. It’s the film that prompted the \u003ci>New York Times \u003c/i>to call Yang “\u003ca href=\"https://www.nytimes.com/2000/10/01/arts/film-a-poet-of-middleclass-life-played-out-in-taiwan.html\">a poet of middle-class life\u003c/a>.”\u003c/p>\n\u003cp>There’s a dedicated audience in the Bay Area for what MacKay describes as “Asian auteur cinema,” and so it has been no surprise that the three movies that have screened so far — including Yang’s 1985 classic, \u003ci>Taipei Story\u003c/i>, for which the retrospective is named — all sold out. Several of the screenings also feature introductions by UC Berkeley professors.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12127869\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>BAMPFA’s Edward Yang series ends on May 11. Tickets should be \u003c/i>\u003ca href=\"https://bampfa.org/program/edward-yangs-taipei-stories\">\u003ci>purchased in advance\u003c/i>\u003c/a>\u003ci>, as each screening is likely to sell out. The theater is located at 2155 Center St. in Berkeley.\u003c/i>\u003c/p>\n\n",
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"excerpt": "Now screening in Berkeley: newly restored versions of the Taiwanese director’s full filmography.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When I first started watching \u003ci>A Brighter Summer Day\u003c/i>, the \u003ca href=\"https://www.kqed.org/arts/tag/taiwanese\">Taiwanese\u003c/a> filmmaker Edward Yang’s bittersweet chronicle of teenage street gangs in 1960 Taipei, I was more than a little dubious. The film has a four-hour (!) runtime, after all, and my past experiences with Taiwan New Wave cinema — with its long, languid takes and relative lack of dialogue — had been middling at best.\u003c/p>\n\u003cp>I needn’t have worried. From its opening moments, the film transfixed me with its slow-simmering portrayal of rebellious, misunderstood and (sometimes) delinquent youths who roam the streets of Taipei during a particularly uneasy time in Taiwan’s history. Occasionally, the kids are brawling with concrete bricks and baseball bats. In other scenes, though, they’re eating shaved ice on a hot summer day. Crooning American rock ‘n’ roll ballads with the voice of an angel. Falling in love for the first time.\u003c/p>\n\u003cp>The film is screening on March 23 at \u003ca href=\"https://bampfa.org/\">Berkeley Art Museum and Pacific Film Archive\u003c/a>, which is a few weeks into a months-long series, \u003ca href=\"https://bampfa.org/program/edward-yangs-taipei-stories\">Edward Yang’s Taipei Stories\u003c/a>, during which they’ll show all seven films that the legendary director made before he died in 2007. Taken together, the series makes a compelling case for what many film buffs, including BAMPFA Associate Film Curator Kate MacKay, have concluded: that Yang was “one of the all-time greats of cinema.”\u003c/p>\n\u003cfigure id=\"attachment_13954594\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13954594\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Yang_A-Brighter-Summer-Day_005.jpg\" alt=\"Teenage boys in matching khaki green school uniforms stand in a row, looking off to the side with serious expressions.\" width=\"2000\" height=\"1125\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Yang_A-Brighter-Summer-Day_005.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Yang_A-Brighter-Summer-Day_005-800x450.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Yang_A-Brighter-Summer-Day_005-1020x574.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Yang_A-Brighter-Summer-Day_005-160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Yang_A-Brighter-Summer-Day_005-768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Yang_A-Brighter-Summer-Day_005-1536x864.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Yang_A-Brighter-Summer-Day_005-1920x1080.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Another still from ‘A Brighter Summer Day.’\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>MacKay says she first fell in love with Yang’s films when she was working as a projectionist for a retrospective of his work at Toronto’s Cinematheque Ontario in 2008. Over the course of her time at BAMPFA, the theater has screened a handful of Yang’s films as one-offs or as part of a broader series. But the wheels were set in motion for a full retrospective a couple of years ago, when the Taiwan Film and Audiovisual Institute announced that it was digitally restoring several of his features, including some that had never seen a proper U.S. release.\u003c/p>\n\u003cp>It’s true that Yang’s shots are long and immaculately composed, and that his characters are often filmed at an artful distance. MacKay describes his cinematic universe as “so beautiful and smart and poignant,” from a visual standpoint. At the same time, MacKay says, Yang’s work is emotionally astute and has a wonderful narrative complexity. “He’s a humanist filmmaker.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The films are also hard to pigeonhole. On top of everything else, \u003ci>A Brighter Summer Day\u003c/i> (which BAMPFA will screen on \u003ca href=\"https://secure.bampfa.org/22861/22866\">March 23\u003c/a> and \u003ca href=\"https://secure.bampfa.org/22861/23595\">May 11\u003c/a>) is a crime epic, at its heart, with a violent climax inspired by a real-life murder case that happened when Yang was growing up in Taiwan. Released in 1991, the film has an “elegiac quality” that MacKay especially admires.\u003c/p>\n\u003cp>On the other hand, \u003ci>A Confucian Confusion \u003c/i>(1994) and \u003ci>Mahjong \u003c/i>(1996) — screening on \u003ca href=\"https://secure.bampfa.org/22861/22867\">March 27\u003c/a> and \u003ca href=\"https://secure.bampfa.org/22861/22868\">April 6\u003c/a>, respectively — are biting, satirical comedies that poke fun at the materialism of the post-economic-boom Taiwan of the 1990s.\u003c/p>\n\u003cp>Unlike previous generations of Taiwanese filmmakers, Yang was best known for his interest in the concerns and interior lives of everyday middle-class people. For example, \u003ci>That Day, on the Beach \u003c/i>(screening \u003ca href=\"https://secure.bampfa.org/22861/23593\">May 3\u003c/a>), Yang’s 1983 debut feature, tells the story of a chance meeting between two successful career women who reflect back on decisions they made, or didn’t make, that might have taken their lives down a different path.\u003c/p>\n\u003cfigure id=\"attachment_13954592\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13954592\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Yang_Yi-Yi_004.jpg\" alt=\"A boy in a yellow T-shirt holds a camera to his face.\" width=\"2000\" height=\"1303\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Yang_Yi-Yi_004.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Yang_Yi-Yi_004-800x521.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Yang_Yi-Yi_004-1020x665.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Yang_Yi-Yi_004-160x104.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Yang_Yi-Yi_004-768x500.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Yang_Yi-Yi_004-1536x1001.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Yang_Yi-Yi_004-1920x1251.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A still from ‘Yi Yi,’ Yang’s most famous feature.\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, there’s \u003ci>Yi Yi\u003c/i> (screening April 20 and \u003ca href=\"https://secure.bampfa.org/22861/23594\">May 5\u003c/a>), Yang’s 2000 masterpiece, which is easily the filmmaker’s most famous and most widely acclaimed work — a movie that starts with a wedding and ends with a wake, and is framed around conversations that members of a multigenerational family have with the grandmother, who has fallen into a coma. It’s the film that prompted the \u003ci>New York Times \u003c/i>to call Yang “\u003ca href=\"https://www.nytimes.com/2000/10/01/arts/film-a-poet-of-middleclass-life-played-out-in-taiwan.html\">a poet of middle-class life\u003c/a>.”\u003c/p>\n\u003cp>There’s a dedicated audience in the Bay Area for what MacKay describes as “Asian auteur cinema,” and so it has been no surprise that the three movies that have screened so far — including Yang’s 1985 classic, \u003ci>Taipei Story\u003c/i>, for which the retrospective is named — all sold out. Several of the screenings also feature introductions by UC Berkeley professors.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12127869\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>BAMPFA’s Edward Yang series ends on May 11. Tickets should be \u003c/i>\u003ca href=\"https://bampfa.org/program/edward-yangs-taipei-stories\">\u003ci>purchased in advance\u003c/i>\u003c/a>\u003ci>, as each screening is likely to sell out. The theater is located at 2155 Center St. in Berkeley.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Taiwanese Food Is Taking Over Union Square — For One Day, Anyway",
"headTitle": "Taiwanese Food Is Taking Over Union Square — For One Day, Anyway | KQED",
"content": "\u003cp>Anyone who has ever \u003ca href=\"https://www.kqed.org/arts/13897498/mama-liu-lu-rou-fan-taiwanese-food-comic\">searched for Taiwanese food\u003c/a> in the Bay Area knows that this is mostly an exercise in wandering far-flung suburban strip malls, chasing some obscure tip about \u003ca href=\"https://www.kqed.org/arts/13897868/taiwanese-breakfast-bay-area\">savory soy milk\u003c/a> or \u003ca href=\"https://www.kqed.org/forum/2010101893028/all-you-can-eat-funky-foods-we-arent-supposed-to-love-but-do\">stinky tofu\u003c/a>. Where you don’t expect to find any noteworthy examples of the cuisine is in one of San Francisco’s most touristy neighborhoods: Union Square.\u003c/p>\n\u003cp>But at least for one day, that’s exactly what downtown San Francisco visitors will experience, as the annual \u003ca href=\"https://www.tap-sf.org/tacf\">Taiwanese American Cultural Festival\u003c/a> returns to Union Square for its 30th edition on Saturday, May 13. Organizers say it’s the largest festival of its kind on the West Coast, with upwards of 10,000 people expected to at least pass through — even if it’s just on their way to ride the cable car or browse the Apple Store.\u003c/p>\n\u003cp>And if you’re wandering through anyway, why \u003ci>wouldn’t\u003c/i> you take the opportunity to snag a plate of spicy noodles or \u003ca href=\"https://www.kqed.org/arts/13897498/mama-liu-lu-rou-fan-taiwanese-food-comic\">lu rou fan\u003c/a>?\u003c/p>\n\u003cp>That’s been the hope of the Bay Area chapter of \u003ca href=\"https://www.tap-sf.org/\">Taiwanese American Professionals\u003c/a> (TAP), the volunteer-run group that organizes the event. According to org president Jennifer Chen, one of the main functions of the festival is to raise public awareness about all aspects of Taiwanese culture — including, of course, the food. Even as \u003ca href=\"https://www.kqed.org/arts/13897272/bay-area-taiwanese-food-scene-nostalgia\">the cuisine’s profile has risen over the years\u003c/a> here on the West Coast, a lot of folks still don’t know much about it.\u003c/p>\n\u003cp>“People might only be able to think about bubble tea, and I think there’s so much more depth to that,” Chen says. “Showcasing the diverse set of food that’s related to Taiwan is really important to us.”\u003c/p>\n\u003cfigure id=\"attachment_13929017\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929017\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/taiwanese-american-culture-fest_eating.jpg\" alt=\"A crowd of people sit eating noodles from paper bowls on a set of stairs outside in Union Square, San Francisco.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/taiwanese-american-culture-fest_eating.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/taiwanese-american-culture-fest_eating-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/taiwanese-american-culture-fest_eating-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/taiwanese-american-culture-fest_eating-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/taiwanese-american-culture-fest_eating-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/taiwanese-american-culture-fest_eating-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A scene from last year’s festival: Visitors sit and enjoy a bowl of noodles on the stairs outside in Union Square. \u003ccite>(Courtesy of Taiwanese American Cultural Festival)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Somewhat controversially, perhaps, it turns out that bubble tea — or \u003ca href=\"https://www.youtube.com/watch?v=ip-MiwDgjCk\">boba\u003c/a>, as Californians tend to call it — will \u003ci>not\u003c/i> be part of this year’s food and beverage lineup. And because the venue doesn’t allow deep-fryers on site, classics like stinky tofu and Taiwanese popcorn chicken won’t make an appearance either.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But that’s not to say that there will be any shortage of deliciousness. The main food vendor will be \u003ca href=\"https://www.liangsvillage.com/\">Liang’s Village\u003c/a>, a beloved Cupertino institution currently run by three second-generation siblings who took over the business from their father, \u003ca href=\"https://www.kqed.org/arts/13897830/taiwanese-restaurants-silicon-valley-cupertino-tech\">pivoting into meal kits and frozen foods during the pandemic\u003c/a>. Their festival menu options will include spicy (and non-spicy) noodles that’ll be hand-pulled on-site, lu rou fan (aka braised pork over rice) and tanghulu — the candied fruit skewers that are ubiquitous at night markets in Taiwan.\u003c/p>\n\u003cp>Meanwhile, Hsin Tung Yang will sell its popular Taiwanese meat jerkies, and Cupertino-based wholesaler \u003ca href=\"https://shop.combo-market.com/\">Combo Market\u003c/a> will offer frozen treats. And Brooklyn’s \u003ca href=\"https://yunhai.shop/pages/yun-hai-shop-a-taiwanese-general-store\">Yun Hai\u003c/a> will be on hand to sell dried fruits and other Taiwanese pantry items, and to demonstrate its vision for what a modern day, \u003ca href=\"https://www.couriermedia.com/article/yun-hai-williamsburg-taiwanese-food/\">next-generation Taiwanese American general store\u003c/a> might look like.\u003c/p>\n\u003cp>Other aspects of the festival will present a similar juxtaposition of traditional and next-gen: There will be lion dance and Chinese yo-yo, but also performances by folks like \u003ca href=\"https://www.instagram.com/chance.s.emerson/?hl=en\">Chance Emerson\u003c/a>, a young Taiwanese American folk-rock singer-songwriter and self-described “half-Asian singin’ cowboy.”\u003c/p>\n\u003cfigure id=\"attachment_13929018\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929018\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/taiwanese-american-culture-fest_lion-dance.jpg\" alt=\"Three performers in colorful red and gold lion costumes perform a traditional lion dance.\" width=\"1920\" height=\"1282\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/taiwanese-american-culture-fest_lion-dance.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/taiwanese-american-culture-fest_lion-dance-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/taiwanese-american-culture-fest_lion-dance-1020x681.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/taiwanese-american-culture-fest_lion-dance-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/taiwanese-american-culture-fest_lion-dance-768x513.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/taiwanese-american-culture-fest_lion-dance-1536x1026.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A traditional lion dance performance during last year’s Taiwanese American Cultural Festival. \u003ccite>(Courtesy of Taiwanese American Cultural Festival)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We’re trying to figure out, what does bringing the community together mean in this day and age?” explains Stephen Liu, the TAP board member tasked with curating the festival’s food offerings. “Because it’s definitely a little bit different than what it might mean for a previous generation of Taiwanese Americans.”\u003c/p>\n\u003cp>[aside postID='arts_13897936,arts_13897272,arts_13897410']The other goal is to show visitors that there’s more to Taiwan than just its capital, Taipei. Toward that end, the theme of this year’s festival is “Take Off to Taiwan,” with specific Taiwanese cities assigned to different areas of the event. The food vendor area will be designated as “Tainan,” since that’s arguably the Taiwanese city most famous for its food. The “Yilan” area, known for recreation, will be where the hands-on activities will take place; “Kaohsiung,” a famous shipping hub, will be where visitors can find local Taiwanese artists and other small business vendors.\u003c/p>\n\u003cp>In the future, Liu says, it would be great if the festival also offered specific regional dishes from those cities. “Every year we’re slowly trying to branch out,” he says.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12127869\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This year’s \u003ca href=\"https://www.tap-sf.org/tacf\">\u003ci>Taiwanese American Cultural Festival\u003c/i>\u003c/a> will take place on Saturday, May 13, 10 a.m.–4 p.m. at Union Square in San Francisco. Admission is free.\u003c/i>\u003c/p>\n\n",
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"excerpt": "The West Coast’s largest Taiwanese American culture fest returns for its 30th year.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Anyone who has ever \u003ca href=\"https://www.kqed.org/arts/13897498/mama-liu-lu-rou-fan-taiwanese-food-comic\">searched for Taiwanese food\u003c/a> in the Bay Area knows that this is mostly an exercise in wandering far-flung suburban strip malls, chasing some obscure tip about \u003ca href=\"https://www.kqed.org/arts/13897868/taiwanese-breakfast-bay-area\">savory soy milk\u003c/a> or \u003ca href=\"https://www.kqed.org/forum/2010101893028/all-you-can-eat-funky-foods-we-arent-supposed-to-love-but-do\">stinky tofu\u003c/a>. Where you don’t expect to find any noteworthy examples of the cuisine is in one of San Francisco’s most touristy neighborhoods: Union Square.\u003c/p>\n\u003cp>But at least for one day, that’s exactly what downtown San Francisco visitors will experience, as the annual \u003ca href=\"https://www.tap-sf.org/tacf\">Taiwanese American Cultural Festival\u003c/a> returns to Union Square for its 30th edition on Saturday, May 13. Organizers say it’s the largest festival of its kind on the West Coast, with upwards of 10,000 people expected to at least pass through — even if it’s just on their way to ride the cable car or browse the Apple Store.\u003c/p>\n\u003cp>And if you’re wandering through anyway, why \u003ci>wouldn’t\u003c/i> you take the opportunity to snag a plate of spicy noodles or \u003ca href=\"https://www.kqed.org/arts/13897498/mama-liu-lu-rou-fan-taiwanese-food-comic\">lu rou fan\u003c/a>?\u003c/p>\n\u003cp>That’s been the hope of the Bay Area chapter of \u003ca href=\"https://www.tap-sf.org/\">Taiwanese American Professionals\u003c/a> (TAP), the volunteer-run group that organizes the event. According to org president Jennifer Chen, one of the main functions of the festival is to raise public awareness about all aspects of Taiwanese culture — including, of course, the food. Even as \u003ca href=\"https://www.kqed.org/arts/13897272/bay-area-taiwanese-food-scene-nostalgia\">the cuisine’s profile has risen over the years\u003c/a> here on the West Coast, a lot of folks still don’t know much about it.\u003c/p>\n\u003cp>“People might only be able to think about bubble tea, and I think there’s so much more depth to that,” Chen says. “Showcasing the diverse set of food that’s related to Taiwan is really important to us.”\u003c/p>\n\u003cfigure id=\"attachment_13929017\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929017\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/taiwanese-american-culture-fest_eating.jpg\" alt=\"A crowd of people sit eating noodles from paper bowls on a set of stairs outside in Union Square, San Francisco.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/taiwanese-american-culture-fest_eating.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/taiwanese-american-culture-fest_eating-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/taiwanese-american-culture-fest_eating-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/taiwanese-american-culture-fest_eating-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/taiwanese-american-culture-fest_eating-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/taiwanese-american-culture-fest_eating-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A scene from last year’s festival: Visitors sit and enjoy a bowl of noodles on the stairs outside in Union Square. \u003ccite>(Courtesy of Taiwanese American Cultural Festival)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Somewhat controversially, perhaps, it turns out that bubble tea — or \u003ca href=\"https://www.youtube.com/watch?v=ip-MiwDgjCk\">boba\u003c/a>, as Californians tend to call it — will \u003ci>not\u003c/i> be part of this year’s food and beverage lineup. And because the venue doesn’t allow deep-fryers on site, classics like stinky tofu and Taiwanese popcorn chicken won’t make an appearance either.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But that’s not to say that there will be any shortage of deliciousness. The main food vendor will be \u003ca href=\"https://www.liangsvillage.com/\">Liang’s Village\u003c/a>, a beloved Cupertino institution currently run by three second-generation siblings who took over the business from their father, \u003ca href=\"https://www.kqed.org/arts/13897830/taiwanese-restaurants-silicon-valley-cupertino-tech\">pivoting into meal kits and frozen foods during the pandemic\u003c/a>. Their festival menu options will include spicy (and non-spicy) noodles that’ll be hand-pulled on-site, lu rou fan (aka braised pork over rice) and tanghulu — the candied fruit skewers that are ubiquitous at night markets in Taiwan.\u003c/p>\n\u003cp>Meanwhile, Hsin Tung Yang will sell its popular Taiwanese meat jerkies, and Cupertino-based wholesaler \u003ca href=\"https://shop.combo-market.com/\">Combo Market\u003c/a> will offer frozen treats. And Brooklyn’s \u003ca href=\"https://yunhai.shop/pages/yun-hai-shop-a-taiwanese-general-store\">Yun Hai\u003c/a> will be on hand to sell dried fruits and other Taiwanese pantry items, and to demonstrate its vision for what a modern day, \u003ca href=\"https://www.couriermedia.com/article/yun-hai-williamsburg-taiwanese-food/\">next-generation Taiwanese American general store\u003c/a> might look like.\u003c/p>\n\u003cp>Other aspects of the festival will present a similar juxtaposition of traditional and next-gen: There will be lion dance and Chinese yo-yo, but also performances by folks like \u003ca href=\"https://www.instagram.com/chance.s.emerson/?hl=en\">Chance Emerson\u003c/a>, a young Taiwanese American folk-rock singer-songwriter and self-described “half-Asian singin’ cowboy.”\u003c/p>\n\u003cfigure id=\"attachment_13929018\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929018\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/taiwanese-american-culture-fest_lion-dance.jpg\" alt=\"Three performers in colorful red and gold lion costumes perform a traditional lion dance.\" width=\"1920\" height=\"1282\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/taiwanese-american-culture-fest_lion-dance.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/taiwanese-american-culture-fest_lion-dance-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/taiwanese-american-culture-fest_lion-dance-1020x681.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/taiwanese-american-culture-fest_lion-dance-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/taiwanese-american-culture-fest_lion-dance-768x513.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/taiwanese-american-culture-fest_lion-dance-1536x1026.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A traditional lion dance performance during last year’s Taiwanese American Cultural Festival. \u003ccite>(Courtesy of Taiwanese American Cultural Festival)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We’re trying to figure out, what does bringing the community together mean in this day and age?” explains Stephen Liu, the TAP board member tasked with curating the festival’s food offerings. “Because it’s definitely a little bit different than what it might mean for a previous generation of Taiwanese Americans.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>The other goal is to show visitors that there’s more to Taiwan than just its capital, Taipei. Toward that end, the theme of this year’s festival is “Take Off to Taiwan,” with specific Taiwanese cities assigned to different areas of the event. The food vendor area will be designated as “Tainan,” since that’s arguably the Taiwanese city most famous for its food. The “Yilan” area, known for recreation, will be where the hands-on activities will take place; “Kaohsiung,” a famous shipping hub, will be where visitors can find local Taiwanese artists and other small business vendors.\u003c/p>\n\u003cp>In the future, Liu says, it would be great if the festival also offered specific regional dishes from those cities. “Every year we’re slowly trying to branch out,” he says.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12127869\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This year’s \u003ca href=\"https://www.tap-sf.org/tacf\">\u003ci>Taiwanese American Cultural Festival\u003c/i>\u003c/a> will take place on Saturday, May 13, 10 a.m.–4 p.m. at Union Square in San Francisco. Admission is free.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "One of the East Bay’s Best Taiwanese Restaurants Doubles Down on Karaoke",
"headTitle": "One of the East Bay’s Best Taiwanese Restaurants Doubles Down on Karaoke | KQED",
"content": "\u003cp>\u003cspan style=\"font-weight: 400\">In its nearly eight years of business, Dragon Gate Bar & Grille was a one-of-a-kind place in Oakland. As a restaurant, it served, hands down, some of the best Taiwanese food in the area—luxuriously tender \u003c/span>\u003ca href=\"http://www.noodles.guru/2014/06/go-for-karaoke-stay-for-taiwanese-beef.html\">\u003cspan style=\"font-weight: 400\">beef noodle soup\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, stinky tofu and \u003c/span>\u003ca href=\"https://eastbayexpress.com/enter-the-dragon-1/\">\u003cspan style=\"font-weight: 400\">street-style grilled sausages\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> sandwiched around slices of raw garlic. The genuine article. Then, in the back, there were the handful of private karaoke rooms where the real party happened, to the tune of \u003c/span>\u003ca href=\"https://www.yelp.com/biz_photos/dragon-gate-bar-and-grille-oakland-2?select=KaPg5y08CsezocTmBvw4Fw\">\u003cspan style=\"font-weight: 400\">$190 bottle service\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and as many Jay Chou and Jolin Tsai bangers as you cared to belt out.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Then, like so many beloved spots, the restaurant closed mid-pandemic, in January of this year, with barely a whimper and little more than an \u003c/span>\u003ca href=\"https://www.facebook.com/DragonGateOak/posts/pfbid0oKKk11hdCDhW2CmvdckebYDmRsLAvQRJ4aHNE5uYGT5ULi4fewa5gWVAgoz5Huvl\">\u003cspan style=\"font-weight: 400\">obligatory Eater obit\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Good news, though. In a few months, Dragon Gate will rise again a few blocks away from its original 300 Broadway location at a waterfront spot in Jack London Square proper—the \u003c/span>\u003ca href=\"https://www.eastbaytimes.com/2019/10/01/oaklands-longtime-kincaids-closes-after-years-33-years/\">\u003cspan style=\"font-weight: 400\">former home of Kincaid’s\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. And owner Johnny Chang is doubling down on what he believes to be the restaurant’s greatest weapon: This time, he says, there will be even more karaoke rooms, and they’ll be bigger and better than before.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">News of the comeback is a welcome relief for Taiwanese food lovers. While \u003c/span>\u003ca href=\"https://www.kqed.org/arts/13897272/bay-area-taiwanese-food-scene-nostalgia\">\u003cspan style=\"font-weight: 400\">the Bay Area has seen a resurgence of the cuisine\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in the past couple of years, Oakland suffered a major setback with the loss of both Dragon Gate and, a few months later, \u003c/span>\u003ca href=\"https://www.kqed.org/arts/13916312/taiwan-bento-closing-taiwanese-restaurant-oakland\">\u003cspan style=\"font-weight: 400\">Taiwan Bento\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. Chang says the restaurant faced all of the typical difficulties of these past two years, exacerbated by the amount of real estate it had dedicated to its karaoke rooms, which were unusable for almost the entirety of the pandemic. Left with only the meager income he could generate via delivery app-based takeout, Chang decided it didn’t make sense to renew the lease at Dragon Gate’s original location.\u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/vmhMJMgIfK/\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The success of Dragon Gate 2.0 will, of course, depend largely on whether or not the ballad-belting public is ready to return to karaoke lounges like his in the near future. Karaoke—or “KTV,” as the private-room iteration of it is known in Taiwan—is another of the niche industries that have been disproportionately impacted by COVID shutdowns and people’s shifting levels of comfort around small enclosed spaces. Many of the Bay Area’s most popular karaoke spots have reopened with various COVID safety precautions in place—reduced capacity restrictions, for instance, and \u003c/span>\u003ca href=\"https://datebook.sfchronicle.com/music/singing-along-with-full-hearts-karaoke-nights-return-to-san-francisco\">\u003cspan style=\"font-weight: 400\">little shower cap-like microphone covers\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Others simply closed altogether. Chang knows this first hand: He used to run MoneyBox, a KTV-style karaoke spot in Richmond’s Pacific East Mall. MoneyBox closed at the start of the pandemic and just never reopened, despite the hopeful handwritten signs periodically posted in the window. Chang wound up selling the business.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13897936,arts_13916312']Still, Chang is hopeful that customers are ready to return, especially since he plans to design the new Dragon Gate with those safety concerns in mind. “After the pandemic, I think it’s better to have more private rooms—bigger rooms—so people can get together,” Chang says. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Indeed, the new restaurant’s nearly 14,000 square feet of space (including a back patio) will allow for socially distanced crooning in karaoke rooms that are quite a bit larger than they were at the old location. Not for nothing, the rooms will be swankier too, with sweeping views of the waterfront. The idea, Chang says, is that customers might book one of these rooms for the night and enjoy a full-service dinner there as well.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“In the old style, the room is only for karaoke,” Chang says. “Now it’s different. It’s like your own suite.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As far as the food goes, everything will remain more or less the same. Chang says that whether customers book a private room or sit down for meal in the dining room or at the bar, they should expect to be able to order all of their old favorites—the beef noodle soup, the homey dried-radish omelet and the saucy, umami-forward dish known as “\u003c/span>\u003ca href=\"https://eastbayexpress.com/enter-the-dragon-1/\">\u003cspan style=\"font-weight: 400\">idiot noodles\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">,” with its toppings of fish floss, ground pork and simmered pork belly.\u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/yBVb1rgIV5/\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It’s been a busy time for Chang, who is in full expansion mode at this late stage of the pandemic. He’s currently juggling about a half a dozen new projects, including a huge Dragon Gate outpost \u003c/span>\u003ca href=\"https://whatnowvegas.com/oakland-born-dragon-gate-bar-and-grille-coming-to-las-vegas/\">\u003cspan style=\"font-weight: 400\">opening soon in Las Vegas\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, a forthcoming Oakland Chinatown pub focused on late-night Taiwanese street snacks (in the former Eden Silk Road spot), and a \u003c/span>\u003ca href=\"https://www.hotpotnationrichmond.com/\">\u003cspan style=\"font-weight: 400\">new hot pot restaurant\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in the Pacific East Mall. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The hope is to cap it all off with the return of his Oakland flagship. If all goes well, the new Dragon Gate will open in early 2023, perhaps in time to ring in the Lunar New Year.\u003c/span>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12904247\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg\" alt=\"\" width=\"400\" height=\"39\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-160x16.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-240x23.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-375x37.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.dragongate300.com/\">\u003ci>\u003cspan style=\"font-weight: 400\">Dragon Gate Bar & Grille\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> will open at 1 Franklin St. in Oakland in early 2023.\u003c/span>\u003c/i>\u003c/p>\n\n",
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"excerpt": "Dragon Gate will bring beef noodle soup and luxe private karaoke rooms to Jack London Square in early 2023.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">In its nearly eight years of business, Dragon Gate Bar & Grille was a one-of-a-kind place in Oakland. As a restaurant, it served, hands down, some of the best Taiwanese food in the area—luxuriously tender \u003c/span>\u003ca href=\"http://www.noodles.guru/2014/06/go-for-karaoke-stay-for-taiwanese-beef.html\">\u003cspan style=\"font-weight: 400\">beef noodle soup\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, stinky tofu and \u003c/span>\u003ca href=\"https://eastbayexpress.com/enter-the-dragon-1/\">\u003cspan style=\"font-weight: 400\">street-style grilled sausages\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> sandwiched around slices of raw garlic. The genuine article. Then, in the back, there were the handful of private karaoke rooms where the real party happened, to the tune of \u003c/span>\u003ca href=\"https://www.yelp.com/biz_photos/dragon-gate-bar-and-grille-oakland-2?select=KaPg5y08CsezocTmBvw4Fw\">\u003cspan style=\"font-weight: 400\">$190 bottle service\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and as many Jay Chou and Jolin Tsai bangers as you cared to belt out.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Then, like so many beloved spots, the restaurant closed mid-pandemic, in January of this year, with barely a whimper and little more than an \u003c/span>\u003ca href=\"https://www.facebook.com/DragonGateOak/posts/pfbid0oKKk11hdCDhW2CmvdckebYDmRsLAvQRJ4aHNE5uYGT5ULi4fewa5gWVAgoz5Huvl\">\u003cspan style=\"font-weight: 400\">obligatory Eater obit\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Good news, though. In a few months, Dragon Gate will rise again a few blocks away from its original 300 Broadway location at a waterfront spot in Jack London Square proper—the \u003c/span>\u003ca href=\"https://www.eastbaytimes.com/2019/10/01/oaklands-longtime-kincaids-closes-after-years-33-years/\">\u003cspan style=\"font-weight: 400\">former home of Kincaid’s\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. And owner Johnny Chang is doubling down on what he believes to be the restaurant’s greatest weapon: This time, he says, there will be even more karaoke rooms, and they’ll be bigger and better than before.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">News of the comeback is a welcome relief for Taiwanese food lovers. While \u003c/span>\u003ca href=\"https://www.kqed.org/arts/13897272/bay-area-taiwanese-food-scene-nostalgia\">\u003cspan style=\"font-weight: 400\">the Bay Area has seen a resurgence of the cuisine\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in the past couple of years, Oakland suffered a major setback with the loss of both Dragon Gate and, a few months later, \u003c/span>\u003ca href=\"https://www.kqed.org/arts/13916312/taiwan-bento-closing-taiwanese-restaurant-oakland\">\u003cspan style=\"font-weight: 400\">Taiwan Bento\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. Chang says the restaurant faced all of the typical difficulties of these past two years, exacerbated by the amount of real estate it had dedicated to its karaoke rooms, which were unusable for almost the entirety of the pandemic. Left with only the meager income he could generate via delivery app-based takeout, Chang decided it didn’t make sense to renew the lease at Dragon Gate’s original location.\u003c/span>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The success of Dragon Gate 2.0 will, of course, depend largely on whether or not the ballad-belting public is ready to return to karaoke lounges like his in the near future. Karaoke—or “KTV,” as the private-room iteration of it is known in Taiwan—is another of the niche industries that have been disproportionately impacted by COVID shutdowns and people’s shifting levels of comfort around small enclosed spaces. Many of the Bay Area’s most popular karaoke spots have reopened with various COVID safety precautions in place—reduced capacity restrictions, for instance, and \u003c/span>\u003ca href=\"https://datebook.sfchronicle.com/music/singing-along-with-full-hearts-karaoke-nights-return-to-san-francisco\">\u003cspan style=\"font-weight: 400\">little shower cap-like microphone covers\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Others simply closed altogether. Chang knows this first hand: He used to run MoneyBox, a KTV-style karaoke spot in Richmond’s Pacific East Mall. MoneyBox closed at the start of the pandemic and just never reopened, despite the hopeful handwritten signs periodically posted in the window. Chang wound up selling the business.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>Still, Chang is hopeful that customers are ready to return, especially since he plans to design the new Dragon Gate with those safety concerns in mind. “After the pandemic, I think it’s better to have more private rooms—bigger rooms—so people can get together,” Chang says. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Indeed, the new restaurant’s nearly 14,000 square feet of space (including a back patio) will allow for socially distanced crooning in karaoke rooms that are quite a bit larger than they were at the old location. Not for nothing, the rooms will be swankier too, with sweeping views of the waterfront. The idea, Chang says, is that customers might book one of these rooms for the night and enjoy a full-service dinner there as well.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“In the old style, the room is only for karaoke,” Chang says. “Now it’s different. It’s like your own suite.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As far as the food goes, everything will remain more or less the same. Chang says that whether customers book a private room or sit down for meal in the dining room or at the bar, they should expect to be able to order all of their old favorites—the beef noodle soup, the homey dried-radish omelet and the saucy, umami-forward dish known as “\u003c/span>\u003ca href=\"https://eastbayexpress.com/enter-the-dragon-1/\">\u003cspan style=\"font-weight: 400\">idiot noodles\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">,” with its toppings of fish floss, ground pork and simmered pork belly.\u003c/span>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">It’s been a busy time for Chang, who is in full expansion mode at this late stage of the pandemic. He’s currently juggling about a half a dozen new projects, including a huge Dragon Gate outpost \u003c/span>\u003ca href=\"https://whatnowvegas.com/oakland-born-dragon-gate-bar-and-grille-coming-to-las-vegas/\">\u003cspan style=\"font-weight: 400\">opening soon in Las Vegas\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, a forthcoming Oakland Chinatown pub focused on late-night Taiwanese street snacks (in the former Eden Silk Road spot), and a \u003c/span>\u003ca href=\"https://www.hotpotnationrichmond.com/\">\u003cspan style=\"font-weight: 400\">new hot pot restaurant\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in the Pacific East Mall. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The hope is to cap it all off with the return of his Oakland flagship. If all goes well, the new Dragon Gate will open in early 2023, perhaps in time to ring in the Lunar New Year.\u003c/span>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12904247\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg\" alt=\"\" width=\"400\" height=\"39\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-160x16.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-240x23.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-375x37.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.dragongate300.com/\">\u003ci>\u003cspan style=\"font-weight: 400\">Dragon Gate Bar & Grille\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> will open at 1 Franklin St. in Oakland in early 2023.\u003c/span>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Taiwan Bento, a Pioneer of the East Bay’s Taiwanese Food Scene, Is Closing",
"headTitle": "Taiwan Bento, a Pioneer of the East Bay’s Taiwanese Food Scene, Is Closing | KQED",
"content": "\u003cp>\u003cspan style=\"font-weight: 400\">When Stacy Tang first opened \u003c/span>\u003ca href=\"http://www.taiwanbento.us/\">\u003cspan style=\"font-weight: 400\">Taiwan Bento\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in downtown Oakland in 2014, customers routinely asked whether the restaurant served Thai food or Japanese takeout. No one seemed to have even heard of Taiwanese beef noodle soup, so Tang and her husband, Willy Wang, spent an inordinate amount of time each day explaining how Taiwan’s national dish differed from ramen or pho.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Eight years later, the \u003c/span>\u003ca href=\"https://www.kqed.org/arts/13897272/bay-area-taiwanese-food-scene-nostalgia\">\u003cspan style=\"font-weight: 400\">landscape of Taiwanese cuisine in the Bay Area is completely different\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, thanks in part to Tang’s scrappy little restaurant, which served many local, non-Taiwanese customers their first gua bao, their first classic Taiwanese pork chop over rice. “Right now, it’s easier to be yourself,” Tang says. “Because people know more about [Taiwanese food], you don’t need a lot of explanation.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It’s more than a little bittersweet, then, that Tang and Wang have decided to close Taiwan Bento at the end of this month, marking the end of an era for one of the real pioneers of Taiwanese food culture in the Bay Area. The restaurant’s last day of business will be Friday, July 29.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13897347\" class=\"wp-caption alignnone\" style=\"max-width: 1981px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13897347\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/05/048_KQEDArts_TaiwanBento_05082021.jpg\" alt=\"Stacy Tang holds a steamed bun in the kitchen at her restaurant, Taiwan Bento.\" width=\"1981\" height=\"1321\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/048_KQEDArts_TaiwanBento_05082021.jpg 1981w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/048_KQEDArts_TaiwanBento_05082021-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/048_KQEDArts_TaiwanBento_05082021-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/048_KQEDArts_TaiwanBento_05082021-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/048_KQEDArts_TaiwanBento_05082021-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/048_KQEDArts_TaiwanBento_05082021-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/048_KQEDArts_TaiwanBento_05082021-1920x1280.jpg 1920w\" sizes=\"(max-width: 1981px) 100vw, 1981px\">\u003cfigcaption class=\"wp-caption-text\">Stacy Tang (left) prepares some steamed bao at her Oakland restaurant, Taiwan Bento. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">According to Tang, it’s closing due to a combination of factors. Of course, the pandemic has been brutal, and Tang says Taiwan Bento is still dealing with the same COVID-related staffing shortages and financial pressures that have put so many other local restaurants through the wringer. Still, she says of the pandemic, “We actually made it through it.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">More immediately, Tang says she needs to take some time away from the industry in order to be with her family. Last year was especially tough: In Taiwan, her godfather passed away, and her mother underwent a major surgical procedure. But because of the daily pressures of running a restaurant, she never had a chance to plan a trip there. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“I wasn’t able to see my family and take care of my mom,” she says. “That time with family—if you miss it, you miss it.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">With the restaurant’s lease set to expire at the end of the month, Tang says she just couldn’t see herself committing to another five years. But looking back on it now, she says she’s proud of the business she built from the ground up. As a brand new immigrant who only moved to the United States in 2012, just two years before she opened the restaurant, she says the first few years were incredibly challenging because of how naive and inexperienced she was about running a business in the U.S. “Every day was overwhelming for me,” she says. At one point, when she was still tweaking the restaurant’s initial set of recipes, she says she became so stressed that she lost her sense of taste for nearly a month.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">While the South Bay has a fairly long, \u003c/span>\u003ca href=\"https://www.kqed.org/arts/13897830/taiwanese-restaurants-silicon-valley-cupertino-tech\">\u003cspan style=\"font-weight: 400\">established history of Taiwanese restaurants\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, there were almost none in the Oakland and Berkeley area back in the early and mid-2010s. Still, slowly but surely, the restaurant built up a following. It was one of the first non-boba shop businesses in the area to serve Taiwanese popcorn chicken—properly garnished, of course, with plenty of fried basil. It was one of the only East Bay restaurants where you could get Taiwanese-style beef noodle soup on a consistent basis. More recently, it became the first restaurant in Oakland that would occasionally serve \u003c/span>\u003ca href=\"https://www.kqed.org/arts/13897868/taiwanese-breakfast-bay-area\">\u003cspan style=\"font-weight: 400\">Taiwanese breakfast\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13897876\" class=\"wp-caption alignnone\" style=\"max-width: 1761px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13897876\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/05/005_KQEDArts_TaiwanBento_05082021.jpg\" alt=\"Overhead view of a takeout box with sticky rice rolls, scallion egg pancake, and other Taiwanese breakfast items from Taiwan Bento.\" width=\"1761\" height=\"1174\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/005_KQEDArts_TaiwanBento_05082021.jpg 1761w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/005_KQEDArts_TaiwanBento_05082021-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/005_KQEDArts_TaiwanBento_05082021-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/005_KQEDArts_TaiwanBento_05082021-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/005_KQEDArts_TaiwanBento_05082021-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/005_KQEDArts_TaiwanBento_05082021-1536x1024.jpg 1536w\" sizes=\"(max-width: 1761px) 100vw, 1761px\">\u003cfigcaption class=\"wp-caption-text\">Starting in 2021, Taiwan Bento hosted occasional Taiwanese breakfast pop-ups, where it would serve hard-to-find dishes such as fan tuan and dan bing. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">These days, Tang says, she doesn’t have to justify or explain her Taiwanese menu.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13897272,arts_13897868,arts_13901982']“Now more and more people are coming, and they say, ‘gua bao’ or even ‘lu rou fan,’” she says, using the Mandarin names for dishes she used to have to translate using Westernized terms like “pork belly sandwich.” And after the restaurant was featured in an episode of KQED’s \u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/21212/check-please-you-gotta-try-this-reviews-beef-hot-dog-best-indian-pizza-fried-pork-chop-bento\">\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003c/a> \u003cspan style=\"font-weight: 400\">last year, it got an influx of older customers of all races—in their 60s, 70s and even 90s—who came to the restaurant wanting to try Taiwanese food for the first time.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Some became regulars,” Tang says. “That’s truly amazing.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Tang and Wang say they won’t rule out the possibility of opening some new incarnation of Taiwan Bento somewhere down the line, especially if they’re able to figure out a way to do it while striking a better work-life balance. For now, however, Tang is focused on helping her staff secure new jobs, saying final farewells and closing out the restaurant’s last two weeks of service right. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">After that? She’ll be buying a one-way ticket to Taiwan.\u003c/span>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12904247\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg\" alt=\"\" width=\"400\" height=\"39\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-160x16.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-240x23.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-375x37.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">\u003ca href=\"http://www.taiwanbento.us/\">Taiwan Bento\u003c/a> is open 11:30 am–8 pm at 412 22nd St. in Oakland. The restaurant’s last day of business will be Friday, July 29.\u003c/span>\u003c/i>\u003c/p>\n\n",
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"excerpt": "The Oakland restaurant will serve its last bowl of beef noodle soup on Friday, July 29.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">When Stacy Tang first opened \u003c/span>\u003ca href=\"http://www.taiwanbento.us/\">\u003cspan style=\"font-weight: 400\">Taiwan Bento\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in downtown Oakland in 2014, customers routinely asked whether the restaurant served Thai food or Japanese takeout. No one seemed to have even heard of Taiwanese beef noodle soup, so Tang and her husband, Willy Wang, spent an inordinate amount of time each day explaining how Taiwan’s national dish differed from ramen or pho.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Eight years later, the \u003c/span>\u003ca href=\"https://www.kqed.org/arts/13897272/bay-area-taiwanese-food-scene-nostalgia\">\u003cspan style=\"font-weight: 400\">landscape of Taiwanese cuisine in the Bay Area is completely different\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, thanks in part to Tang’s scrappy little restaurant, which served many local, non-Taiwanese customers their first gua bao, their first classic Taiwanese pork chop over rice. “Right now, it’s easier to be yourself,” Tang says. “Because people know more about [Taiwanese food], you don’t need a lot of explanation.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It’s more than a little bittersweet, then, that Tang and Wang have decided to close Taiwan Bento at the end of this month, marking the end of an era for one of the real pioneers of Taiwanese food culture in the Bay Area. The restaurant’s last day of business will be Friday, July 29.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13897347\" class=\"wp-caption alignnone\" style=\"max-width: 1981px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13897347\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/05/048_KQEDArts_TaiwanBento_05082021.jpg\" alt=\"Stacy Tang holds a steamed bun in the kitchen at her restaurant, Taiwan Bento.\" width=\"1981\" height=\"1321\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/048_KQEDArts_TaiwanBento_05082021.jpg 1981w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/048_KQEDArts_TaiwanBento_05082021-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/048_KQEDArts_TaiwanBento_05082021-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/048_KQEDArts_TaiwanBento_05082021-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/048_KQEDArts_TaiwanBento_05082021-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/048_KQEDArts_TaiwanBento_05082021-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/048_KQEDArts_TaiwanBento_05082021-1920x1280.jpg 1920w\" sizes=\"(max-width: 1981px) 100vw, 1981px\">\u003cfigcaption class=\"wp-caption-text\">Stacy Tang (left) prepares some steamed bao at her Oakland restaurant, Taiwan Bento. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">According to Tang, it’s closing due to a combination of factors. Of course, the pandemic has been brutal, and Tang says Taiwan Bento is still dealing with the same COVID-related staffing shortages and financial pressures that have put so many other local restaurants through the wringer. Still, she says of the pandemic, “We actually made it through it.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">More immediately, Tang says she needs to take some time away from the industry in order to be with her family. Last year was especially tough: In Taiwan, her godfather passed away, and her mother underwent a major surgical procedure. But because of the daily pressures of running a restaurant, she never had a chance to plan a trip there. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“I wasn’t able to see my family and take care of my mom,” she says. “That time with family—if you miss it, you miss it.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">With the restaurant’s lease set to expire at the end of the month, Tang says she just couldn’t see herself committing to another five years. But looking back on it now, she says she’s proud of the business she built from the ground up. As a brand new immigrant who only moved to the United States in 2012, just two years before she opened the restaurant, she says the first few years were incredibly challenging because of how naive and inexperienced she was about running a business in the U.S. “Every day was overwhelming for me,” she says. At one point, when she was still tweaking the restaurant’s initial set of recipes, she says she became so stressed that she lost her sense of taste for nearly a month.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">While the South Bay has a fairly long, \u003c/span>\u003ca href=\"https://www.kqed.org/arts/13897830/taiwanese-restaurants-silicon-valley-cupertino-tech\">\u003cspan style=\"font-weight: 400\">established history of Taiwanese restaurants\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, there were almost none in the Oakland and Berkeley area back in the early and mid-2010s. Still, slowly but surely, the restaurant built up a following. It was one of the first non-boba shop businesses in the area to serve Taiwanese popcorn chicken—properly garnished, of course, with plenty of fried basil. It was one of the only East Bay restaurants where you could get Taiwanese-style beef noodle soup on a consistent basis. More recently, it became the first restaurant in Oakland that would occasionally serve \u003c/span>\u003ca href=\"https://www.kqed.org/arts/13897868/taiwanese-breakfast-bay-area\">\u003cspan style=\"font-weight: 400\">Taiwanese breakfast\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13897876\" class=\"wp-caption alignnone\" style=\"max-width: 1761px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13897876\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/05/005_KQEDArts_TaiwanBento_05082021.jpg\" alt=\"Overhead view of a takeout box with sticky rice rolls, scallion egg pancake, and other Taiwanese breakfast items from Taiwan Bento.\" width=\"1761\" height=\"1174\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/005_KQEDArts_TaiwanBento_05082021.jpg 1761w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/005_KQEDArts_TaiwanBento_05082021-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/005_KQEDArts_TaiwanBento_05082021-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/005_KQEDArts_TaiwanBento_05082021-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/005_KQEDArts_TaiwanBento_05082021-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/005_KQEDArts_TaiwanBento_05082021-1536x1024.jpg 1536w\" sizes=\"(max-width: 1761px) 100vw, 1761px\">\u003cfigcaption class=\"wp-caption-text\">Starting in 2021, Taiwan Bento hosted occasional Taiwanese breakfast pop-ups, where it would serve hard-to-find dishes such as fan tuan and dan bing. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">These days, Tang says, she doesn’t have to justify or explain her Taiwanese menu.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>“Now more and more people are coming, and they say, ‘gua bao’ or even ‘lu rou fan,’” she says, using the Mandarin names for dishes she used to have to translate using Westernized terms like “pork belly sandwich.” And after the restaurant was featured in an episode of KQED’s \u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/21212/check-please-you-gotta-try-this-reviews-beef-hot-dog-best-indian-pizza-fried-pork-chop-bento\">\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003c/a> \u003cspan style=\"font-weight: 400\">last year, it got an influx of older customers of all races—in their 60s, 70s and even 90s—who came to the restaurant wanting to try Taiwanese food for the first time.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Some became regulars,” Tang says. “That’s truly amazing.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Tang and Wang say they won’t rule out the possibility of opening some new incarnation of Taiwan Bento somewhere down the line, especially if they’re able to figure out a way to do it while striking a better work-life balance. For now, however, Tang is focused on helping her staff secure new jobs, saying final farewells and closing out the restaurant’s last two weeks of service right. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">After that? She’ll be buying a one-way ticket to Taiwan.\u003c/span>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12904247\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg\" alt=\"\" width=\"400\" height=\"39\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-160x16.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-240x23.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-375x37.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">\u003ca href=\"http://www.taiwanbento.us/\">Taiwan Bento\u003c/a> is open 11:30 am–8 pm at 412 22nd St. in Oakland. The restaurant’s last day of business will be Friday, July 29.\u003c/span>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Cult Favorite Taiwanese Pop-Up Lands a Standalone Restaurant in Emeryville",
"headTitle": "Cult Favorite Taiwanese Pop-Up Lands a Standalone Restaurant in Emeryville | KQED",
"content": "\u003cp>\u003cspan style=\"font-weight: 400\">When Angie Lin and Tony Tung first broke into the Bay Area’s burgeoning brewery-based pop-up scene about three years ago, all the cool craft breweries were slinging burgers or tacos or nachos. No one seemed to be repping what they believed to be an equally transcendent pairing: craft beer and handmade, “craft” dumplings. \u003c/span>\u003ca href=\"https://www.instagram.com/goodtoeatdumplings/\">\u003cspan style=\"font-weight: 400\">Good-to-Eat Dumplings\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> stepped in to fill the void.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Eventually, the wife-and-wife duo settled into a permanent gig popping up out of the kitchen at \u003c/span>\u003ca href=\"https://www.instagram.com/originalpattern/\">\u003cspan style=\"font-weight: 400\">Original Pattern Brewing\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, in Jack London Square, and slowly built up an avid cult following for its distinctly Taiwanese style of dumplings and bao, which also showcased fresh Northern California produce. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Now, they will have a standalone restaurant of their own. Opening toward the end of 2021 in the former Yuzu Ramen & Broffee location on 65th Street in Emeryville, the new Good-to-Eat Dumplings will be one of a small number of full-fledged Taiwanese restaurants in the Oakland and Berkeley area—one of the only places, in fact, where diners will be able to sit down for a family-style Taiwanese meal.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13901990\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13901990\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/08/GTEDumplings_potstickers-scaled.jpg\" alt=\"Three long, well-browned potsticker dumplings on a plate.\" width=\"2560\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/GTEDumplings_potstickers-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/GTEDumplings_potstickers-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/GTEDumplings_potstickers-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/GTEDumplings_potstickers-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/GTEDumplings_potstickers-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/GTEDumplings_potstickers-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/GTEDumplings_potstickers-2048x1536.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/GTEDumplings_potstickers-1920x1440.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">The pop-up’s most famous dish is probably its long potstickers. \u003ccite>(Good-to-Eat Dumplings)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">As with so many businesses, the turning point was the pandemic. Prior to that, Good-to-Eat had stayed fairly one-minded in its focus on dumplings with seasonal fillings; its most famous dish was its long potstickers. But once shelter in place hit and Good-to-Eat shifted to doing takeout exclusively, Lin says it only made sense to offer more complete meals: rice plates, noodle dishes and a variety of weekly specials. They served Taiwanese-style lion’s head meatballs, crispy fried pork chops and an appetizer they stylized as “\u003c/span>\u003ca href=\"https://sf.eater.com/2020/9/16/21439018/good-to-eat-dumplings-taiwanese-caprese-tomatoes-soy-sauce-pop-up-oakland\">\u003cspan style=\"font-weight: 400\">Taiwanese caprese\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">”—a classic preparation from Tainan that combined ripe heirloom tomatoes, sugar and a gingery soy-sauce glaze. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Regulars were immediately enamored with the new dishes, and, as in-person dining slowly ramped up again, the restaurant stuck with the expanded menu. On any given weekend, Lin says, the dining room would fill up with families across three generations. Each group would order a spread of dishes sumptuous enough to cover the table and then some.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“This is really what we love. This is why we are doing this,” Lin says. “We figured out that our food has this ability to bring people together like this.” \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13901991\" class=\"wp-caption alignleft\" style=\"max-width: 1125px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13901991\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/08/GTEDumplings_tonycabbage.jpg\" alt=\"Chef Tony Tung leans over the counter where there is a plate of stuffed cabbage rolls.\" width=\"1125\" height=\"1467\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/GTEDumplings_tonycabbage.jpg 1125w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/GTEDumplings_tonycabbage-800x1043.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/GTEDumplings_tonycabbage-1020x1330.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/GTEDumplings_tonycabbage-160x209.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/GTEDumplings_tonycabbage-768x1001.jpg 768w\" sizes=\"(max-width: 1125px) 100vw, 1125px\">\u003cfigcaption class=\"wp-caption-text\">Chef Tony Tung plates up an order of Taiwanese cabbage rolls. \u003ccite>(Good-to-Eat Dumplings)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The problem was that their brewery kitchen was set up in the typical makeshift pop-up way. All of the dishes had to be prepped ahead of time at a commercial kitchen in downtown Oakland, which meant they weren’t able to make the menu as expansive and ambitious as they wanted it to be. Every time they added a new dish, they had to remove some other customer favorite.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The chefs’ vision for the new Emeryville location, then, is to serve an even larger selection of traditional Taiwanese dishes beyond dumplings and bao, focusing on the kind of dishes that are both homey and elegant—and special enough that you’d normally only encounter them at a banquet or celebration meal. As Lin puts it, “We love to showcase how delicate traditional Taiwanese cooking is.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The aforementioned lion’s head meatballs, for instance, are stewed with just napa cabbage—no water—to yield an intensely flavorful broth. Lin and Tung will serve a chicken soup that gets slow-cooked in a clay pot for 24 hours. They’ll serve Taiwanese-style stuffed cabbage rolls. And they’ll be able to more regularly serve their labor-intensive pork belly gua bao, which include mustard leaves that they ferment in-house. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">At the same time, the restaurant will continue to serve all of its staples: the dumplings, the noodles, the various small plates.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">At its core, then, the restaurant will be a place where customers will be able to sit down and enjoy a multi-course, family-style Taiwanese meal—a real rarity in this part of the East Bay, where almost all of the \u003c/span>\u003ca href=\"https://www.kqed.org/arts/13897936/best-taiwanese-restaurants-sf-oakland-cupertino-bay-area\">\u003cspan style=\"font-weight: 400\">existing Taiwanese restaurants\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> focus on street foods or bento boxes. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13901063,arts_13897936,arts_13897272']Meanwhile, Lin says she and Tung have formed a deep connection with their customers in the Jack London area over the past three years, which is why they have no intention of leaving. Instead, they’ll continue to run the pop-up spot as “Baohous by GTE,” with a streamlined menu focused on sandwich-style steamed bao during the week and a callback to their original dumpling pop-up menu on Sundays.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In many ways, the restaurant’s trajectory mirrors the \u003c/span>\u003ca href=\"https://www.kqed.org/arts/13897272/bay-area-taiwanese-food-scene-nostalgia\">\u003cspan style=\"font-weight: 400\">growing mainstream embrace of the Bay Area’s Taiwanese food scene\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in general. When they were first starting out, Lin and Tung were afraid that if they even included the word “Taiwanese” in their branding, customers would just wind up feeling confused. Now, Lin says she’s definitely going to make sure people know that Good-to-Eat Dumplings is Taiwanese.\u003c/span>\u003c/p>\n\u003cp>“Now everyone has much more awareness,” Lin says. “Food from Taiwan is a category that customers want to explore.”\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12904247\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg\" alt=\"\" width=\"400\" height=\"39\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-160x16.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-240x23.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-375x37.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">If all goes according to plan, Good-to-Eat Dumplings will open at 1298 65th Street in Emeryville as early as November 2021. For updates, follow the restaurant on \u003c/span>\u003c/i>\u003ca href=\"https://www.instagram.com/goodtoeatdumplings/\">\u003ci>\u003cspan style=\"font-weight: 400\">Instagram\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/i>\u003c/p>\n\n",
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"title": "Cult Favorite Taiwanese Pop-Up Lands a Standalone Restaurant in Emeryville | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">When Angie Lin and Tony Tung first broke into the Bay Area’s burgeoning brewery-based pop-up scene about three years ago, all the cool craft breweries were slinging burgers or tacos or nachos. No one seemed to be repping what they believed to be an equally transcendent pairing: craft beer and handmade, “craft” dumplings. \u003c/span>\u003ca href=\"https://www.instagram.com/goodtoeatdumplings/\">\u003cspan style=\"font-weight: 400\">Good-to-Eat Dumplings\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> stepped in to fill the void.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Eventually, the wife-and-wife duo settled into a permanent gig popping up out of the kitchen at \u003c/span>\u003ca href=\"https://www.instagram.com/originalpattern/\">\u003cspan style=\"font-weight: 400\">Original Pattern Brewing\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, in Jack London Square, and slowly built up an avid cult following for its distinctly Taiwanese style of dumplings and bao, which also showcased fresh Northern California produce. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Now, they will have a standalone restaurant of their own. Opening toward the end of 2021 in the former Yuzu Ramen & Broffee location on 65th Street in Emeryville, the new Good-to-Eat Dumplings will be one of a small number of full-fledged Taiwanese restaurants in the Oakland and Berkeley area—one of the only places, in fact, where diners will be able to sit down for a family-style Taiwanese meal.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13901990\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13901990\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/08/GTEDumplings_potstickers-scaled.jpg\" alt=\"Three long, well-browned potsticker dumplings on a plate.\" width=\"2560\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/GTEDumplings_potstickers-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/GTEDumplings_potstickers-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/GTEDumplings_potstickers-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/GTEDumplings_potstickers-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/GTEDumplings_potstickers-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/GTEDumplings_potstickers-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/GTEDumplings_potstickers-2048x1536.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/GTEDumplings_potstickers-1920x1440.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">The pop-up’s most famous dish is probably its long potstickers. \u003ccite>(Good-to-Eat Dumplings)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">As with so many businesses, the turning point was the pandemic. Prior to that, Good-to-Eat had stayed fairly one-minded in its focus on dumplings with seasonal fillings; its most famous dish was its long potstickers. But once shelter in place hit and Good-to-Eat shifted to doing takeout exclusively, Lin says it only made sense to offer more complete meals: rice plates, noodle dishes and a variety of weekly specials. They served Taiwanese-style lion’s head meatballs, crispy fried pork chops and an appetizer they stylized as “\u003c/span>\u003ca href=\"https://sf.eater.com/2020/9/16/21439018/good-to-eat-dumplings-taiwanese-caprese-tomatoes-soy-sauce-pop-up-oakland\">\u003cspan style=\"font-weight: 400\">Taiwanese caprese\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">”—a classic preparation from Tainan that combined ripe heirloom tomatoes, sugar and a gingery soy-sauce glaze. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Regulars were immediately enamored with the new dishes, and, as in-person dining slowly ramped up again, the restaurant stuck with the expanded menu. On any given weekend, Lin says, the dining room would fill up with families across three generations. Each group would order a spread of dishes sumptuous enough to cover the table and then some.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“This is really what we love. This is why we are doing this,” Lin says. “We figured out that our food has this ability to bring people together like this.” \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13901991\" class=\"wp-caption alignleft\" style=\"max-width: 1125px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13901991\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/08/GTEDumplings_tonycabbage.jpg\" alt=\"Chef Tony Tung leans over the counter where there is a plate of stuffed cabbage rolls.\" width=\"1125\" height=\"1467\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/GTEDumplings_tonycabbage.jpg 1125w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/GTEDumplings_tonycabbage-800x1043.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/GTEDumplings_tonycabbage-1020x1330.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/GTEDumplings_tonycabbage-160x209.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/GTEDumplings_tonycabbage-768x1001.jpg 768w\" sizes=\"(max-width: 1125px) 100vw, 1125px\">\u003cfigcaption class=\"wp-caption-text\">Chef Tony Tung plates up an order of Taiwanese cabbage rolls. \u003ccite>(Good-to-Eat Dumplings)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The problem was that their brewery kitchen was set up in the typical makeshift pop-up way. All of the dishes had to be prepped ahead of time at a commercial kitchen in downtown Oakland, which meant they weren’t able to make the menu as expansive and ambitious as they wanted it to be. Every time they added a new dish, they had to remove some other customer favorite.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The chefs’ vision for the new Emeryville location, then, is to serve an even larger selection of traditional Taiwanese dishes beyond dumplings and bao, focusing on the kind of dishes that are both homey and elegant—and special enough that you’d normally only encounter them at a banquet or celebration meal. As Lin puts it, “We love to showcase how delicate traditional Taiwanese cooking is.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The aforementioned lion’s head meatballs, for instance, are stewed with just napa cabbage—no water—to yield an intensely flavorful broth. Lin and Tung will serve a chicken soup that gets slow-cooked in a clay pot for 24 hours. They’ll serve Taiwanese-style stuffed cabbage rolls. And they’ll be able to more regularly serve their labor-intensive pork belly gua bao, which include mustard leaves that they ferment in-house. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">At the same time, the restaurant will continue to serve all of its staples: the dumplings, the noodles, the various small plates.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">At its core, then, the restaurant will be a place where customers will be able to sit down and enjoy a multi-course, family-style Taiwanese meal—a real rarity in this part of the East Bay, where almost all of the \u003c/span>\u003ca href=\"https://www.kqed.org/arts/13897936/best-taiwanese-restaurants-sf-oakland-cupertino-bay-area\">\u003cspan style=\"font-weight: 400\">existing Taiwanese restaurants\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> focus on street foods or bento boxes. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>Meanwhile, Lin says she and Tung have formed a deep connection with their customers in the Jack London area over the past three years, which is why they have no intention of leaving. Instead, they’ll continue to run the pop-up spot as “Baohous by GTE,” with a streamlined menu focused on sandwich-style steamed bao during the week and a callback to their original dumpling pop-up menu on Sundays.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In many ways, the restaurant’s trajectory mirrors the \u003c/span>\u003ca href=\"https://www.kqed.org/arts/13897272/bay-area-taiwanese-food-scene-nostalgia\">\u003cspan style=\"font-weight: 400\">growing mainstream embrace of the Bay Area’s Taiwanese food scene\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in general. When they were first starting out, Lin and Tung were afraid that if they even included the word “Taiwanese” in their branding, customers would just wind up feeling confused. Now, Lin says she’s definitely going to make sure people know that Good-to-Eat Dumplings is Taiwanese.\u003c/span>\u003c/p>\n\u003cp>“Now everyone has much more awareness,” Lin says. “Food from Taiwan is a category that customers want to explore.”\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12904247\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg\" alt=\"\" width=\"400\" height=\"39\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-160x16.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-240x23.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-375x37.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">If all goes according to plan, Good-to-Eat Dumplings will open at 1298 65th Street in Emeryville as early as November 2021. For updates, follow the restaurant on \u003c/span>\u003c/i>\u003ca href=\"https://www.instagram.com/goodtoeatdumplings/\">\u003ci>\u003cspan style=\"font-weight: 400\">Instagram\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "cafe-mei-taiwanese-breakfast-sandwich-burger-fremont",
"title": "Taiwanese Breakfast Sandwiches Make Long-Awaited Debut at East Bay Strip Mall",
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"headTitle": "Taiwanese Breakfast Sandwiches Make Long-Awaited Debut at East Bay Strip Mall | KQED",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">For many Taiwanese Americans in the Bay Area, breakfast isn’t just the proverbial most important meal of the day; \u003c/span>\u003ca href=\"https://www.kqed.org/arts/13897868/taiwanese-breakfast-bay-area\">\u003cspan style=\"font-weight: 400\">it’s also the most elusive\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. It is, anyway, if you’re craving traditional Taiwanese breakfast foods like dan bing (rolled egg crepes), fan tuan (sticky rice rolls) and both sweet and savory versions of fresh-pressed soy milk. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Little by little, though, that’s starting to change. A few weeks ago, Newark’s \u003c/span>\u003ca href=\"https://www.facebook.com/chefwurestaurant\">\u003cspan style=\"font-weight: 400\">Chef Wu\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">—for many years the Bay Area’s only dedicated Taiwanese breakfast shop—finally \u003c/span>\u003ca href=\"https://twitter.com/theluketsai/status/1416833297091489794\">\u003cspan style=\"font-weight: 400\">reopened\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> after staying closed all through the pandemic. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And now, more exciting news: A couple of months after KQED \u003c/span>\u003ca href=\"https://www.kqed.org/arts/13897868/taiwanese-breakfast-bay-area\">\u003cspan style=\"font-weight: 400\">first \u003c/span>\u003cspan style=\"font-weight: 400\">reported\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> its arrival at a Fremont shopping plaza, \u003ca href=\"https://www.facebook.com/cafemeiusa/\">Cafe Mei\u003c/a> officially opens on Thursday, August 12, introducing Bay Area diners to a whole new genre of Taiwanese breakfast foods. It’s the first U.S. spinoff of Mei Er Mei, a wildly popular quick-service chain in Taiwan known for its tidy, quadruple-decker breakfast sandwiches. To start out, the restaurant will be open Wednesday through Sunday, from 8am to 2pm.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13901087\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13901087\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/08/cafe-mei_no-1-sandwich-combo-1-scaled.jpg\" alt=\"A Taiwanese breakfast sandwich wrapped in plastic.\" width=\"2560\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/cafe-mei_no-1-sandwich-combo-1-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/cafe-mei_no-1-sandwich-combo-1-800x450.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/cafe-mei_no-1-sandwich-combo-1-1020x574.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/cafe-mei_no-1-sandwich-combo-1-160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/cafe-mei_no-1-sandwich-combo-1-768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/cafe-mei_no-1-sandwich-combo-1-1536x864.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/cafe-mei_no-1-sandwich-combo-1-2048x1152.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/cafe-mei_no-1-sandwich-combo-1-1920x1080.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">A Cafe Mei breakfast sandwich, pre-wrapped for grab-and-go service. \u003ccite>(Cafe Mei)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In Taipei, you can find a Mei Er Mei breakfast stall in just about every neighborhood; they’re your classic bare-bones hole-in-the-wall, open to the street and equipped with little more than a flat-top grill. As American fast-food chains such as McDonald’s opened in Taiwan in the ’80s and ’90s, \u003c/span>\u003ca href=\"https://thetaiwantimes.com/taiwans-culinary-diversity-a-real-mix-n-match-of-tastes/\">\u003cspan style=\"font-weight: 400\">popularizing burgers and other Western-style sandwiches\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, Mei Er Mei offered a more Taiwanese-style alternative. In addition to standard ingredients like ham and eggs, a typical breakfast sandwich features ingredients that cater to Taiwanese tastes, like slivers of raw cucumber, a heavily seasoned pork patty and a generous swipe of the chain’s proprietary sweet mayonnaise.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">At Cafe Mei, those sandwiches will be available hot and freshly griddled as well as in pre-wrapped grab-and-go versions. The restaurant also serves an excellent version of one of the most underrated Taiwanese breakfast foods: the Taiwanese burger. It, too, is distinguished by the seasoned pork patty, the mayonnaise and the sliced cucumber as a garnish. The optional egg on top marks it as “breakfast,” but it would make a fine meal at any time of day.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13897879\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13897879\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/05/CafeMei_burger-scaled.jpg\" alt=\"A Taiwanese breakfast burger, with fried egg, tomato, and cucumber garnish visible, on top of a checker-patterned sheet of wax paper.\" width=\"2560\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/CafeMei_burger-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/CafeMei_burger-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/CafeMei_burger-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/CafeMei_burger-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/CafeMei_burger-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/CafeMei_burger-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/CafeMei_burger-2048x1536.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/CafeMei_burger-1920x1440.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">Toppings for the Cafe Mei breakfast burger include tomato, fried egg, and thinly sliced cucumber. \u003ccite>(Luke Tsai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Other menu highlights include dan bing, or “Taiwanese pancakes” as they’re listed on the menu—including, eventually, less common varieties filled with tuna or cha shao (roast pork)—and teppan noodles, which get cooked on the big flat-top with mushrooms and ground pork. Owner Kandy Wang says that once the business has settled in, she also wants to extend her hours and add afternoon tea service—the whole nine yards, with a three-tier cake stand, mini sandwiches and macarons. She also hopes to start making chelun bing, or Taiwanese wheel cakes—a kind of pancake filled with red bean paste.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Cafe Mei doesn’t, in fact, have any direct affiliation with Taiwan’s Mei Er Mei, but Wang explains that she secured the chain’s official recipes—for those pork patties, for instance—from one of its suppliers, allowing her to offer what she believes to be the closest thing you can find in the United States to an “authentic” Mei Er Mei experience. (She also owns the “Mei Er Mei” trademark in the U.S., for future expansion purposes.) \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13901088\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13901088\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/08/cafe-mei_dine-in-8-original-pancake-with-egg-and-corn-6-scaled.jpg\" alt=\"Dan bing (Taiwanese rolled egg crepe) with corn.\" width=\"2560\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/cafe-mei_dine-in-8-original-pancake-with-egg-and-corn-6-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/cafe-mei_dine-in-8-original-pancake-with-egg-and-corn-6-800x450.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/cafe-mei_dine-in-8-original-pancake-with-egg-and-corn-6-1020x574.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/cafe-mei_dine-in-8-original-pancake-with-egg-and-corn-6-160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/cafe-mei_dine-in-8-original-pancake-with-egg-and-corn-6-768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/cafe-mei_dine-in-8-original-pancake-with-egg-and-corn-6-1536x864.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/cafe-mei_dine-in-8-original-pancake-with-egg-and-corn-6-2048x1152.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/cafe-mei_dine-in-8-original-pancake-with-egg-and-corn-6-1920x1080.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">Dan bing with corn. \u003ccite>(Cafe Mei)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">True to its name, the restaurant will also offer a slightly fancier sit-down cafe experience than you’d find at a Mei Er Mei street corner food stall in Taiwan—eventually, that is. To start out, though, the restaurant will be takeout only, with outdoor seating, shared with the rest of the plaza, available out in the parking lot. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13897868,arts_13897936,arts_13897272'] For more than a year now, Wang has been selling her Cafe Mei sandwiches once a week, on a preorder-only basis, so opening five days a week will be a big step up. She’s grateful, though, that she’s already found a built-in customer base that has gotten more and more enthusiastic as the official opening has approached.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“They don’t just pay for their orders; they want to express how excited they are,” Wang says. “They say we brought great memories of home. That it tastes just like home.’”\u003c/span>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12904247\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg\" alt=\"\" width=\"400\" height=\"39\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-160x16.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-240x23.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-375x37.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">\u003ca href=\"https://www.facebook.com/cafemeiusa/\">Cafe Mei\u003c/a>’s initial opening hours will be Wednesday through Sunday, 8am–2pm, at 43761 Boscell Rd #5125 in Fremont (in the Pacific Commons Shopping Center). For the month of August, all menu items will be sold at a 15% discount. See the opening menu below:\u003cbr>\n\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13901090\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/08/soft-openine-menu-2-scaled.jpg\" alt=\"Cafe Mei opening menu\" width=\"1978\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/soft-openine-menu-2-scaled.jpg 1978w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/soft-openine-menu-2-800x1035.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/soft-openine-menu-2-1020x1320.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/soft-openine-menu-2-160x207.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/soft-openine-menu-2-768x994.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/soft-openine-menu-2-1187x1536.jpg 1187w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/soft-openine-menu-2-1583x2048.jpg 1583w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/soft-openine-menu-2-1920x2485.jpg 1920w\" sizes=\"(max-width: 1978px) 100vw, 1978px\">\u003c/p>\n\n",
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"excerpt": "Cafe Mei’s sandwiches and pork breakfast burgers are poised to become the Bay Area’s next great morning treat.",
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"title": "Taiwanese Breakfast Sandwiches Make Long-Awaited Debut at East Bay Strip Mall | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">For many Taiwanese Americans in the Bay Area, breakfast isn’t just the proverbial most important meal of the day; \u003c/span>\u003ca href=\"https://www.kqed.org/arts/13897868/taiwanese-breakfast-bay-area\">\u003cspan style=\"font-weight: 400\">it’s also the most elusive\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. It is, anyway, if you’re craving traditional Taiwanese breakfast foods like dan bing (rolled egg crepes), fan tuan (sticky rice rolls) and both sweet and savory versions of fresh-pressed soy milk. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Little by little, though, that’s starting to change. A few weeks ago, Newark’s \u003c/span>\u003ca href=\"https://www.facebook.com/chefwurestaurant\">\u003cspan style=\"font-weight: 400\">Chef Wu\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">—for many years the Bay Area’s only dedicated Taiwanese breakfast shop—finally \u003c/span>\u003ca href=\"https://twitter.com/theluketsai/status/1416833297091489794\">\u003cspan style=\"font-weight: 400\">reopened\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> after staying closed all through the pandemic. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And now, more exciting news: A couple of months after KQED \u003c/span>\u003ca href=\"https://www.kqed.org/arts/13897868/taiwanese-breakfast-bay-area\">\u003cspan style=\"font-weight: 400\">first \u003c/span>\u003cspan style=\"font-weight: 400\">reported\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> its arrival at a Fremont shopping plaza, \u003ca href=\"https://www.facebook.com/cafemeiusa/\">Cafe Mei\u003c/a> officially opens on Thursday, August 12, introducing Bay Area diners to a whole new genre of Taiwanese breakfast foods. It’s the first U.S. spinoff of Mei Er Mei, a wildly popular quick-service chain in Taiwan known for its tidy, quadruple-decker breakfast sandwiches. To start out, the restaurant will be open Wednesday through Sunday, from 8am to 2pm.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13901087\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13901087\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/08/cafe-mei_no-1-sandwich-combo-1-scaled.jpg\" alt=\"A Taiwanese breakfast sandwich wrapped in plastic.\" width=\"2560\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/cafe-mei_no-1-sandwich-combo-1-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/cafe-mei_no-1-sandwich-combo-1-800x450.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/cafe-mei_no-1-sandwich-combo-1-1020x574.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/cafe-mei_no-1-sandwich-combo-1-160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/cafe-mei_no-1-sandwich-combo-1-768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/cafe-mei_no-1-sandwich-combo-1-1536x864.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/cafe-mei_no-1-sandwich-combo-1-2048x1152.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/cafe-mei_no-1-sandwich-combo-1-1920x1080.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">A Cafe Mei breakfast sandwich, pre-wrapped for grab-and-go service. \u003ccite>(Cafe Mei)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In Taipei, you can find a Mei Er Mei breakfast stall in just about every neighborhood; they’re your classic bare-bones hole-in-the-wall, open to the street and equipped with little more than a flat-top grill. As American fast-food chains such as McDonald’s opened in Taiwan in the ’80s and ’90s, \u003c/span>\u003ca href=\"https://thetaiwantimes.com/taiwans-culinary-diversity-a-real-mix-n-match-of-tastes/\">\u003cspan style=\"font-weight: 400\">popularizing burgers and other Western-style sandwiches\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, Mei Er Mei offered a more Taiwanese-style alternative. In addition to standard ingredients like ham and eggs, a typical breakfast sandwich features ingredients that cater to Taiwanese tastes, like slivers of raw cucumber, a heavily seasoned pork patty and a generous swipe of the chain’s proprietary sweet mayonnaise.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">At Cafe Mei, those sandwiches will be available hot and freshly griddled as well as in pre-wrapped grab-and-go versions. The restaurant also serves an excellent version of one of the most underrated Taiwanese breakfast foods: the Taiwanese burger. It, too, is distinguished by the seasoned pork patty, the mayonnaise and the sliced cucumber as a garnish. The optional egg on top marks it as “breakfast,” but it would make a fine meal at any time of day.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13897879\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13897879\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/05/CafeMei_burger-scaled.jpg\" alt=\"A Taiwanese breakfast burger, with fried egg, tomato, and cucumber garnish visible, on top of a checker-patterned sheet of wax paper.\" width=\"2560\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/CafeMei_burger-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/CafeMei_burger-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/CafeMei_burger-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/CafeMei_burger-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/CafeMei_burger-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/CafeMei_burger-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/CafeMei_burger-2048x1536.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/CafeMei_burger-1920x1440.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">Toppings for the Cafe Mei breakfast burger include tomato, fried egg, and thinly sliced cucumber. \u003ccite>(Luke Tsai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Other menu highlights include dan bing, or “Taiwanese pancakes” as they’re listed on the menu—including, eventually, less common varieties filled with tuna or cha shao (roast pork)—and teppan noodles, which get cooked on the big flat-top with mushrooms and ground pork. Owner Kandy Wang says that once the business has settled in, she also wants to extend her hours and add afternoon tea service—the whole nine yards, with a three-tier cake stand, mini sandwiches and macarons. She also hopes to start making chelun bing, or Taiwanese wheel cakes—a kind of pancake filled with red bean paste.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Cafe Mei doesn’t, in fact, have any direct affiliation with Taiwan’s Mei Er Mei, but Wang explains that she secured the chain’s official recipes—for those pork patties, for instance—from one of its suppliers, allowing her to offer what she believes to be the closest thing you can find in the United States to an “authentic” Mei Er Mei experience. (She also owns the “Mei Er Mei” trademark in the U.S., for future expansion purposes.) \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13901088\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13901088\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/08/cafe-mei_dine-in-8-original-pancake-with-egg-and-corn-6-scaled.jpg\" alt=\"Dan bing (Taiwanese rolled egg crepe) with corn.\" width=\"2560\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/cafe-mei_dine-in-8-original-pancake-with-egg-and-corn-6-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/cafe-mei_dine-in-8-original-pancake-with-egg-and-corn-6-800x450.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/cafe-mei_dine-in-8-original-pancake-with-egg-and-corn-6-1020x574.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/cafe-mei_dine-in-8-original-pancake-with-egg-and-corn-6-160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/cafe-mei_dine-in-8-original-pancake-with-egg-and-corn-6-768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/cafe-mei_dine-in-8-original-pancake-with-egg-and-corn-6-1536x864.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/cafe-mei_dine-in-8-original-pancake-with-egg-and-corn-6-2048x1152.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/cafe-mei_dine-in-8-original-pancake-with-egg-and-corn-6-1920x1080.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">Dan bing with corn. \u003ccite>(Cafe Mei)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">True to its name, the restaurant will also offer a slightly fancier sit-down cafe experience than you’d find at a Mei Er Mei street corner food stall in Taiwan—eventually, that is. To start out, though, the restaurant will be takeout only, with outdoor seating, shared with the rest of the plaza, available out in the parking lot. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> For more than a year now, Wang has been selling her Cafe Mei sandwiches once a week, on a preorder-only basis, so opening five days a week will be a big step up. She’s grateful, though, that she’s already found a built-in customer base that has gotten more and more enthusiastic as the official opening has approached.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“They don’t just pay for their orders; they want to express how excited they are,” Wang says. “They say we brought great memories of home. That it tastes just like home.’”\u003c/span>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12904247\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg\" alt=\"\" width=\"400\" height=\"39\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-160x16.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-240x23.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-375x37.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">\u003ca href=\"https://www.facebook.com/cafemeiusa/\">Cafe Mei\u003c/a>’s initial opening hours will be Wednesday through Sunday, 8am–2pm, at 43761 Boscell Rd #5125 in Fremont (in the Pacific Commons Shopping Center). For the month of August, all menu items will be sold at a 15% discount. See the opening menu below:\u003cbr>\n\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13901090\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/08/soft-openine-menu-2-scaled.jpg\" alt=\"Cafe Mei opening menu\" width=\"1978\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/soft-openine-menu-2-scaled.jpg 1978w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/soft-openine-menu-2-800x1035.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/soft-openine-menu-2-1020x1320.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/soft-openine-menu-2-160x207.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/soft-openine-menu-2-768x994.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/soft-openine-menu-2-1187x1536.jpg 1187w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/soft-openine-menu-2-1583x2048.jpg 1583w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/soft-openine-menu-2-1920x2485.jpg 1920w\" sizes=\"(max-width: 1978px) 100vw, 1978px\">\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"radiolab": {
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"reveal": {
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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"snap-judgment": {
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"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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