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Food
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.
From OMA's Golden Pavilion to a Moroccan Palace: Foodie Picks Hong Kong's 12 Most Instagrammable Cafés
From Tsim Sha Tsui to Mui Wo, 12 Hong Kong cafés let spatial design steal the spotlight from latte art, spanning an OMA-designed cube pavilion and a flagship inspired by a Moroccan palace.
Hong Kong's 10 Best Tong Sui Shops: Where Old-School Loyalty Meets the New Fruit-Forward Wave
From the nightly queues outside C Dessert in Wan Chai to the almond tea at Green Wood Dessert in Sham Shui Po, this list rounds up ten Hong Kong tong sui shops, tracing what old-school signatures and modern fruit desserts each hold onto.
Time to Change the Frying Oil: Dune Brothers' All-American Twist on Fish and Chips, Using Beef Tallow to Fry Underutilized Fish
Dune Brothers in Providence, Rhode Island fries underutilized species like shark and skate in 100% refined beef tallow, adding crushed potato chips for extra crunch—putting three distinct twists on the classic fish and chips.
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.
Same Bottle of Greek Mastiha Spirit, Testing Room Builds a Fragrance, The Public House Steeps Pouchong Tea
Skinos, the mastiha spirit from Greece's Chios Island, makes its Taiwan debut with a limited collaboration. Testing Room breaks down the perfume logic with top, heart, and base notes, while The Public House folds red oolong, watermelon, and Kyoho grapes into the glass. Limited run through end of August.
No Gimmicks, Ten Years Strong: How Sakal Phoeung Turned Le Corto's Kitchen Into Saigon's Chef Nursery
From Sofitel to striking out on his own, chef Sakal Phoeung has spent a decade proving that a restaurant's longevity isn't built on reinventing concepts, but on discipline and cultivating people.
A Saint-Honoré Made with Jin Xuan Tea: Ladurée's Taiwan Chef Wins Global Title, Landing at Paris Flagship This September
At Ladurée's 6th Global Pastry Chef Convention, Taiwanese pastry chef Ann Li took the top prize with a Saint-Honoré reimagined using Jin Xuan oolong. The winning creation will launch as a limited release in both Paris's Champs-Élysées and Taiwan stores this September.
After a Stomachache, Tomoko Nagao Went Searching for Summer's "Mild-Tasting Drinks"
In the seventh installment of "Today's Kitchen Too," food writer Tomoko Nagao talks about how a bout of stomach trouble from an icy plum-shiso drink pushed her toward room-temperature, lightly flavored summer beverages—plus a kitchen habit of turning disposable chopsticks into stirring sticks.
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.
How Much Water Is Just Right? Shigeo Kitade Teaches You to Make Tortillas That Puff Up Using Only Corn Flour
Shigeo Kitade, who went from DJ to restaurateur, breaks down the only two ingredients in his tortillas: corn flour and water. The key to judging quality isn't the recipe—it's whether the tortilla puffs up when it's cooked.
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.
Sweden's Doomsday Bread Proposal: A Non-Essential Bread That's Shelf-Stable, Nutritious, and Just a Little Sweet
Born from the disaster-preparedness mindset that followed the 2004 South Asian tsunami, Sweden has recently launched a professional baker's competition for "emergency bread." The winning recipe uses a tangzhong method to create a shelf-stable, slightly sweet whole wheat bread.
Shanghai's Cold Noodle Map for Beating the Heat: Korean Hamhung Naengmyeon vs. Shaanxi Liangpi, How to Choose
The same bowl of cold noodles plays by different rules at Hongqiao's Koreatown, Northeastern-style joints, and Shaanxi liangpi stalls. We've rounded up seven spots to see how starch noodles, buckwheat noodles, and sauce-tossed noodles go head-to-head in Shanghai's summer.
Metal Fabrication Boss Crosses Over to Pasta, Upending the "Mamma's Handmade" Doctrine
The Marche-based brand Metodo Massi doesn't name itself after a region or ingredient—it puts "method" front and center. Founded by someone from the metal fabrication industry, the brand applies industrial-grade precision logic to make pasta that's changing even seasoned foodies' minds.
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.
Paris Pastry Chef Toshiya Takatsuka: The Paradox of French Dairy Is the Backbone of His Desserts
After a decade as pastry chef at "Restaurant KEI," Toshiya Takatsuka struck out on his own in Paris in 2025, crafting French desserts that are rich yet light using Brittany butter and Normandy cream cheese.
One Egg, 8 Minutes 40 Seconds, €8.40: Paris's First Bar Dedicated to Œuf Mayo
Ter., a restaurant in Paris's 11th arrondissement, has turned the most humble of French bistro dishes—œuf mayo—into an entire bar menu. Soft-boiled eggs topped with miso, soy sauce, and nori hint at the former head chef's time in Japan, plus a fun numerical coincidence.
Hitachi Beef, Hinuma Clams & Cantaloupe: 5 Tokyo Chefs' Ibaraki Solutions
Same Ibaraki ingredient shopping list, five different answers from five restaurants—teppanyaki beef tenderloin with clam-infused sauce, Korean-style charcoal-grilled rare cuts, chilled melon soup with sweetfish. Rolling out from July, with availability periods varying by restaurant.
Tate Modern's Frida Menu: The Chef Spent 10 Days Retracing Paris and Mexico Before Daring to Write It
Tate Modern is staging a major Frida Kahlo exhibition, and KOL's chef Santiago Lastra didn't just whip up some exhibition-tie-in dishes—he treated the menu as part of the exhibit itself, rewriting her entire life through a full course of food.