TIDEZINE CATEGORY
Food
36 Seats Only: Cognac Runs Through the Whole Meal, Pontet-Canet Old and New Vintages Poured Side by Side
Cognac house Tesseron teams up with Bordeaux classified estate Château Pontet-Canet for the first time. Chefs Louis from Singapore and Raven from Taipei join forces on a six-course menu for a four-hands dinner on September 12, with only 36 seats available.
Pick a Word, Eat the Consequences: Kirin Ichiban's Trust-Fall Dinner in LA
Guests had to pick one word — Bold, Refined, or Unexpected — before they even saw a menu. Kirin Ichiban turned a six-course Japanese dinner into a game of trust, where a single gut instinct decided the whole night's story.
Sapporo's Cult Coffee Cult MORIHICO. Opens First Overseas Location—And It's Deep in Nantou's Mountains
A 30-year-old coffee house the New York Times once called Sapporo's cult-favorite brew spot is going global—not in Tokyo or Taipei, but tucked into the forested peaks of Jiujiu in Nantou, complete with a Taiwan-exclusive blend.
Century-Old Heritage House Gets a New Chef: Craig Yang Rewrites His Taiwanese Story Through Fried Rice Noodles and Red Bean Soup
Historic residence Hui Room welcomes Chef Craig Yang and his new team. This season's menu weaves together night-market grilled corn, the fried rice noodles he despised as a child, and his teacher's wife's red bean soup — layering his own memories into the time and space of the former residence of Dai Yan-hui.
Not Changing His Flavor for Taipei: Three-Michelin-Star Chef Paul Pairet Brings Parisian Everyday Life to Anhe Road
From Ultraviolet, which serves only ten guests a night, to French Café, open all day for steak frites, Paul Pairet has transplanted Shanghai's original POLUX to Taipei. The one thing he's not willing to compromise on: his trust in diners' palates.
Why Did the World's First Alain Ducasse Chocolate x Ice Cream Dual Concept Store Choose Taipei? Red Oolong Hazelnut Is Part of the Answer
French star chef Alain Ducasse's Le Chocolat and La Glace have joined forces for the first time ever in a dual-brand concept store, landing in Taipei's NOKE at Dazhi—and bringing with it two Taiwan-exclusive flavors: red oolong hazelnut and cilantro sorbet.
Taichung's Vender Scores 3-Peat as Taiwan's Best Bar, Cracks Asia's Top 14 — 8 Taiwanese Bars Make the List
You have to feed coins into a vending machine just to get through the door at Taichung's Vender — and that ritual has kept it crowned Taiwan's No. 1 bar for three years running, now climbing to No. 14 in Asia. Two more bars in Taipei and Tainan also cracked the top 50, bringing Taiwan's total to eight bars on the list.
Tainan's "Qiaoshan Magpie Manor Sukiyaki" Soft Opens: Kobe Beef Two Ways, Seared Then Simmered in One Pot
Tokyo's century-old sukiyaki institution's Taipei branch heads south to Tainan, opening a low-key mansion-style space called "Magpie Manor." The star is Hyogo-certified Kobe beef in a NT$6,280+10% set course—Kansai-style searing transitions into Kanto-style simmering, all in a single pot.
Xiang Se's Steve Chiu × earnestos' Ernest Toh Reunite After 5 Years: A 4-Hands Dinner Reimagining Chili Crab and Bak Kut Teh
Two 32-year-old chefs who first crossed paths five years ago have both since built families and careers of their own. Now they're revisiting the intersection of Singaporean street food and French technique through an 11-course menu, staged as a 4-hands dinner across two Taipei restaurants from late May through mid-June.
Chef Nick Yang Returns Home: From Changbin's Sinasera 24 to Tainan's Yuguang Island After Seven Years
After training in Michelin-starred kitchens in France and spending seven years helming the acclaimed Sinasera 24 in Taitung's Changbin, chef Nick Yang is opening "YuDao" on Tainan's Yuguang Island on December 28th, bringing French technique to local ingredients like milkfish and sea salt.
Rih Jin Studio Brings Michelin-Level Precision to Mooncake Gift Boxes and Honey Savory Cake
With Mid-Autumn Festival approaching, Rih Jin Studio upgrades last year's well-received egg yolk pastry recipe and wrapping technique, launching an all-new "Sunlight" concept gift box alongside the classic Iberian pork honey savory cake, while also debuting a redesigned pickup space that carries forward the brand's obsession with detail and craftsmanship.
June in Chicago Belongs to the James Beard Awards, and This Hotel Lineup Has Your Menu Sorted
The James Beard Awards land in Chicago this June 15, and from the West Loop to the Gold Coast, Bon Appétit's editors have rounded up five hotels — each one puts the neighborhood's signature dishes just outside your door.
Nolan's "The Odyssey" Has a Gross Stew Scene That's Weirdly More Historically Accurate Than Homer
The sailors scarfing down that gloppy stew in the movie grossed out the internet, but food historians say this seemingly absurd concoction might actually be closer to what ancient Greeks really ate than the roasted meats described in the original epic.