Tasting Taiwan - Part One: Din Tai Fung and Chef Sherling Fan of La Rotisserie

There's something magical about flying eighteen hours and crossing the International Date Line to travel to a far away land.
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There's something magical about flying eighteen hours and crossing the International Date Line to travel to a far away land. It leaves you haggard and disoriented, but it also heightens your senses and opens your spirit. The new sights, sounds and scents come flooding in, and you feel more alive than ever.

When I traveled to Taiwan for the first time, I was lucky to be on an adventure with a few very fun friends who are food aficionados like myself. There with me were the talented pastry chef Pichet Ong, the always entertaining Ben Mims of Saveur magazine, and Thai chef extraordinaire Andy Ricker of Portland's Pok Pok. Together we spent eight days and nights wandering Taipei, Taroko, and Sun Moon Lake, where we discovered an orderly subway system, hectic night markets, serene countryside, beautiful resorts, and amazing food.

Before I left for my trip, I met my friend chef Susur Lee for drinks, and he had two places to recommend, Din Tai Fung and Shin Yeh. Din Tai Fung, Susur told me, is home to the best dumplings in all of Asia (their Hong Kong outlet even has a Michelin star, quite impressive for a dumpling house).

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Hot and Sour Soup at Din Tai Fung in Taipei 101

Read the full article and see pics on my new blog Dov'e La Regina?
http://dovelaregina.blogspot.com/2011/12/tasting-taiwan-part-one.html

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