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.

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