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Often called a “regional Chinese cuisine,” Taiwanese food is making its own distinctive mark on the Bay Area food landscape. Taiwanese restaurants and pop-ups are serving up dishes like lu rou fan, a pork belly rice, and gua bao, an open pork bun, and cooking up dishes for an  immigrant diaspora nostalgic for the night markets of Taipei. We take a deep dive into Taiwanese food with KQED food editor Luke Tsai and a local restaurateur who explain what makes Taiwanese food Taiwanese.

Luke Tsai, food editor, KQED
Angie Lin, owner, Good to Eat Dumplings


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