Eating Taiwanese in the BayEating Taiwanese in the Bay
The Bay Area has never been known for having a robust Taiwanese restaurant scene. That’s changing, though, slowly but surely, one nostalgia-fueled portion of stinky tofu, oyster omelet and beef noodle soup at a time. This series of essays, guides and features gives you the lowdown on the Bay Area’s emerging Taiwanese food movement — and steers you toward your next great meal.
![A crowded night market in Taiwan lined with brightly lit food stalls.](https://ww2.kqed.org/app/uploads/2021/05/eatingtaiwanese-main-1920x1277-1.jpg)
Project Manager/Editor: Luke Tsai | Designer: Rebecca Kao | Engagement Producer: Sarah Pineda | Additional Editing: Sarah Hotchkiss, Gabe Meline, Nastia Voynovskaya | Contributors: Momo Chang, Vanessa Hua, Beth LaBerge, Felicia Liang, Grace Hwang Lynch, Thien Pham, Luke Tsai, Esmé Weijun Wang
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