Food Editor
Hsin-Yi Ho
ÉTAT HER 編輯角色。從一頓飯的味道寫到店裡的節奏，重視價格、服務與再訪意願，不只拍漂亮餐桌。
Latest Stories
The Flying Vehicles Are Ready—The Real Battle Is Who Builds the Landing Pads First
Dubai launched the world's first vertiport built specifically for eVTOLs this July, capable of handling 170,000 passengers a year. But Blade Air Mobility CEO Rob Wiesenthal thinks what will actually get air taxis off the ground first is something much simpler: existing helipads.
Water Bamboo Shoots with Mayo Make It Onto the Tasting Menu—28-Year-Old Chef Opens mirei in Dadaocheng
Kenta Iizuka, who trained in a two-Michelin-star kitchen in Tokyo, is opening his first solo restaurant, mirei, in Dadaocheng. He deconstructs everyday Taiwanese flavors like water bamboo shoots and sesame-sauce cold noodles, with tasting menus priced at NT$3,680 per person.
Lai Lai Lai Opens Second Outpost on Jiashan Road, Turns Sauce Recipes Into Signature Dishes—One Dish Named After the Date Its Formula Was Born
Thai restaurant Lai Lai Lai has opened its second location on Shanghai's Jiashan Road, where chef Guo Li serves up Thai-style pork ribs braised in 24 spices and salted fish shrimp paste clams—with sauce recipes so personal, their birth dates make it onto the menu.
Shanghai's Gelato Map: Chinese Herbal Medicine, Tofu Pudding, and Scallion Oil Noodles Are All Getting the Gelato Treatment
Wulumuqi Middle Road has already been crowned Shanghai's "Gelato Street," but the real story isn't the sheer number of shops—it's places like Zhong Yao Tang infusing gelato with Chinese herbal medicine, Making Gelato turning tofu pudding into a scoop, and Dal Cuore going as far as serving up a scallion oil noodle flavor.
Shanghai Korean BBQ Ditches Beer for Champagne—Hanro Rewrites the Rules with Dry-Aged Beef
Hanro Shanghai, opened by NABI chef Tom Ryu and dry-aging expert Chef Choi, swaps out the usual cuts for Shandong wagyu and Zhejiang black pork—and trades beer for champagne as the go-to KBBQ pairing.
Sourdough Brunch at Shanghai's Fuxing Park: A French-Japanese Mashup of Foie Gras Toast and Fried Monkfish Buns
Fuxing Project, tucked inside Fuxing Park, has rolled out a new sourdough brunch menu built on house-made sourdough bread, featuring French-Japanese fusion dishes like foie gras truffle toast and fried monkfish buns. Available daily from 11am to 4pm.
Late-Night Oden on Shaanxi Road South: Sake Ichi Oden Recreates Tokyo Alley Vibes with $30 Highballs
Sake Ichi Oden, located on Shanghai's Shaanxi Road South, specializes in chicken broth oden, ramen and tsukemen, with highballs starting at 30 RMB. Open until the early hours, it sits right next to the Jinxian Road bar strip.
Hyundai's Fifth-Gen Tucson Takes a Sharp Turn, Swapping Curves for Boxy Angles
The 2027 Tucson ditches its predecessor's rounded silhouette for the new Art of Steel design language, with a larger body, a unified Pleos infotainment system inside, and the return of the XRT trim.
LEGARE Debuts First Watch: Wei Koh Goes from Watch Critic to Watchmaker, Reviving a 1932 Double Balance Wheel Pocket Watch Movement
Founded by Wei Koh and Guillaume Tetu, new watchmaker LEGARE unveils its debut piece, the Chapter 1 AGP Inverted, recreating Albert-Gustave Piguet's 1932 double balance wheel pocket watch movement. Limited to 50 pieces, each priced at around $110,000 USD.
Corolla Turns 60, and Toyota Is Marking It with a Limited-Run Hybrid of Just 2,500 Units
Toyota has unveiled the 2027 Corolla 60th Anniversary Special Edition, based on the Hybrid SE trim, limited to 2,500 units across the US and expected to launch in early 2027.
McDonald's Korea Refreshes Happy Snack Lineup: Bulgogi Burger Joins for the First Time, Cold Brew Coffee Drops to 1,000 Won
Starting the 20th, McDonald's Korea has updated its popular value-menu platform Happy Snack, with both sizes of cold brew coffee getting price cuts and the regularly full-priced signature item Bulgogi Burger being added to the discount lineup for the first time.
D.S. & Durga's New Release Ain't That Sweet: A New York Love Letter for People Who Don't Wear Gourmands
Brooklyn fragrance house D.S. & Durga launches "Ain't That Sweet," an oriental gourmand where David Moltz blends date cake and musk into a "sweetness that isn't sweet." Launching August 25, 50ml retails for $225.
Joeman's Middle-of-the-Night Beef Noodle Craving Sparks Nationwide Buzz! 7 Must-Try Beef Noodle Soup Spots in Taiwan, From Michelin-Recommended to 4AM Late-Night Eats
Lately, the most talked-about food in Taiwan might not be some newly opened restaurant or trendy dessert everyone's lining up for — it's a bowl of "beef noodle soup you suddenly crave at 4AM."
Hu Jen Tang Marks 10th Anniversary with Revived 'Hu Wan Gift Box' — Three Sweet Potato Mooncake Sets Now Available for Pre-order
Yunlin-based sweet potato pastry brand Hu Jen Tang celebrates its 10th anniversary by reviving its early salted egg yolk pastry as the "Hu Wan Classic Revival Gift Box," launching alongside two newly designed sets, "Hu Ying Yue" and "Hu Ming Yue," all now open for pre-order on the official website starting at NT$638.
Ferrari Special Projects Spends Two Years Building the CZ26, a One-of-One Custom Supercar for a US Client
Built by Ferrari Special Projects on the SF90 Stradale platform for an American client, the CZ26 is the only one of its kind in the world—its body defined by subtraction rather than piled-on flashy lines.
Non-Alcoholic Wine Is Finally Worth Drinking: How Oceano and the Mondavi Family Brought Back the Flavor That Went Missing
Two TIDEZINE wine critics avoided writing about non-alcoholic wine for years—until vacuum distillation and aroma recovery technology changed their minds. Oceano and Isabel by Isabel Mondavi are using concrete techniques to bring back the body and aroma that get stripped away.
French Madeleine Specialist MADÉ Opens in Central, Localizes with Egg Tart and Black Sesame Flavors
French madeleine specialist MADÉ has opened on Lyndhurst Terrace in Central, making small batches with French butter and flour. Six flavors are available, including egg tart and black sesame, with a "buy more, get more" soft opening promotion.
LeBron James Builds His Own Custom Maybach S 680, Swaps V12 Badge for His Crown Logo
LeBron James and Mercedes-Maybach unveiled two custom S 680s at Pebble Beach — one for his personal collection, the other headed to auction, with proceeds going to his foundation.
7.3 Hours a Day on Their Phones: Norway's Gen Z Finds Themselves Again Kneading Dough
Norwegian research firm Opinion's latest "UNG 2026" report shows that the 15-to-25 generation, tethered by algorithms on one hand, is turning to TikTok to learn how to bake bread and cook fish on the other—turning the kitchen into an outlet against information anxiety.
The Roppongi Chef's Gazpacho Secret: Overnight Marinating and a Two-Stage Blend for an Energy Drink
Chef Josep Baraona Vinyes of "BIKINI SHISU" demonstrates his take on Spanish gazpacho, achieving a silky texture through overnight marinating and double-blending—a plant-based recipe perfect for keeping on hand all summer.
Role Reversal: Rookie Singer Kacey Takes the Lead, Foodie Editor Just Along for the Ride
Rookie singer Kacey takes Foodie editor Aiden on her personal food route, from home-style Middle Eastern dishes to French classics, chatting about how her tastes and lifestyle have shifted since debuting.
The Baker With No Storefront Turned Her Kitchen Into the Only Shop
Katsura Kitagawa bakes egg-free, dairy-free bread inside a house over 50 years old, where wooden floors and Showa-era windows frame a completely reservation-only home bakery.
The Tangzhong Master and the Minimalist Bakery: Two Tokyo "Technique × Personality" Business Models
Same "technique × personality" theory, two completely different answers. Sasazuka's "Dough-ist" is scaling up and going global, while Nishi-Oi's "Tempagne" chose a one-person, two-location model with zero staff and zero rent. Akimasa Sugikubo's business lesson proves there's more than one right answer.
Thai-Style Fish Cakes at This Nishi-Azabu Bar Get Their Balloon-Like Puff From One Pot of Hot-and-Cold Frying
At "Bar Kwang" in Tokyo's Nishi-Azabu, chef Junko Hasegawa's homemade Thai-style satsuma-age relies on frozen catfish paste and a temperature-swing technique—starting low, finishing on high heat—to achieve a puffiness never seen before.
Moon's Shadow to Sweep Over Karnak Temple: 2027's "Eclipse of the Century" Triples the Darkness of This Year's Show
The 2026 eclipse has barely wrapped up, but the real highlights of the "Iberian Peninsula Eclipse Trilogy" are still to come. In 2027, Luxor, Egypt will see totality last a full 6 minutes 23 seconds, while 2028's ring of fire over Brazil will stretch to 10 minutes 27 seconds — neither visible from Taiwan.
Bangkok's Wasteland Bar Waited Five Years for One Ingredient: Here, "Waste" Is Just Value Nobody's Noticed Yet
Upstairs from Bangkok's experimental bar Wasteland sits a hidden fermentation lab. Founders Tot and Gov are rewriting the logic of cocktail menus with a three-tier ingredient system, and their latest BROWSE project rolls out twelve experimental drink series over three months.
FISH BAR 250° Opens in Taipei's East District! VG Redefines "Grilled Fish" with Charcoal Fire and Fruit Sauces
VG Restaurant Group's new Western-style grilled fish restaurant weaves charcoal fire, fruit, and Western-style sauces into fish dishes—and takes better care of "dining alone" than you'd expect.
From Disco Manager to Dai Pai Dong Boss: How Robby Cheung Built Tung Po Kitchen on Speakers
Why is the beer served in bowls, and why does the music matter more than the food? The answer, according to Tung Po Kitchen owner Robby Cheung, lies in his decade-plus stint as a disco manager and Western restaurant waiter.
Phuket's Italian Food Map: From Beach to Lagoon, Five Restaurants Each Define Flavor Through Setting
From freshly grilled seafood platters on Patong Beach to a lagoon-side restaurant only reachable by golf cart, five Italian restaurants in Phuket each define their own version of "authentic" through location—and their chefs' backgrounds couldn't be more different.
From 280 Bottles to a 450-Bottle Wall: Juniper Turns a Warehouse Into Shanghai's Biggest Gin Den
Banu left the corporate world and moved her 280-bottle gin collection into an old Suzhou Creek warehouse. Now Juniper's bottle wall has grown to 450, making it Shanghai's largest gin bar and a global-flavor restaurant to boot.