Hsu Chia-Peng

A: When I wake up in the morning, I drink a glass of enzyme drink. Because of work, I eat quite a lot at lunch and dinner, so I don’t really eat breakfast. It’s also partly to help balance my body’s pH (I love eating meat). I control my diet by eating two meals a day; if I didn’t, the occupational toll would be significant. (Haha.)

A: Liyuan Trading Company, a café near Dongmen, has a very peaceful atmosphere, great sound system, and pour-over coffee. I sometimes bring my laptop there to work on articles. Their pour-over coffee is special: you can tell them what kind of mouthfeel you like, and they’ll make you a custom pour-over based on the roast level and flavor profile of the beans. Personally, I especially love citrus notes.

A:

1. Yi Wan Noodles was started in collaboration with a friend. Besides coming here for work, I also meet friends here for meals in my free time. I recommend ordering the “Legendary Double Pork Trotter Noodles.” I absolutely love pork trotters—so much so that I developed the dish myself. We use meat from female black-haired pigs for the trotters to avoid any porky odor. I hope customers can “savor this bowl of noodles and enjoy a good meal” here.

Facebook page:www.facebook.com/YIWANMIAN2018/

2. At Zhan 1852 Steakhouse, I recommend the American New York strip steak. Its distinctive aging technique gives it a crisp exterior and tender interior, completely changing my impression of New York strip as chewy and not particularly rich or juicy. The appetizers, side dishes, and desserts also impressed me. The chef takes elements that feel quintessentially Taiwanese to many of us and uses them to create a different kind of Taiwanese cuisine. So far, almost no other steakhouse chefs have given steakhouse dishes a Taiwanese twist—and done so without the slightest sense of incongruity.

Fan page:www.facebook.com/Zhan1852/

A: Watching TV dramas and playing video games, like Candy Crush and Super Mario Bros., really help me relax in the moment and not think about anything. I enjoy watching Chinese historical and palace dramas. I pay attention to the cinematography and costume details, such as the key features of clothing from each dynasty and how it differs from what people actually wore in history. I get curious and look things up online.

A: Take a photo first, then look at the plating and smell the food.

A: It’s really difficult to review food objectively, since everyone experiences flavors differently. Because of my work, I’ve tried a wider variety of foods and restaurants, so I judge them based on an average. Take bubble tea, for example: after trying it from ten different brands, you’ll have enough experience to know the typical range for the texture of the pearls and the proportions of black tea and milk. For some dishes, it’s genuinely my first time trying them, so I wouldn’t comment on whether they taste good or bad in the moment; I can only describe how they taste to me. Food critics need to try many different flavors and ingredients to build up a mental database. It’s the same in every profession—you need time and experience to build up your expertise.

A: Fearless in life! Taiwan’s first female French chef, Li Yu-Jun. Women in the food service industry are more likely to face discrimination in the kitchen, so this path is a difficult one!

Chef Li bravely forged her own path in life. Even without knowing the language, she traveled alone to a foreign country to study cooking. She often put herself in difficult situations, and the many times she had no choice but to push through helped her grow. At 30, Chef Li founded PapaMio Italian Kitchen, one of Taichung’s best-known Italian restaurants. At 37, she opened Salt and Silver French Restaurant. Throughout her life, she has maintained a passion for learning and a sense of curiosity, and she is deeply committed to her cooking—even paying great attention to the plates and utensils she uses. Chef Li came from an ordinary background, but her courage and hard work enabled her to forge a different kind of life. Her story is inspiring, and I think her book is well worth reading.

A: Taroko Gorge in Hualien. I used to love traveling in China because of its vast mountains and rivers, but later I realized that Taroko’s stunning mountain and river scenery is every bit as beautiful.

Taroko National Parkhttps://www.taroko.gov.tw/

A: I’ve stayed at quite a few upscale hotels, and their room layouts are much the same: when you open the door, the bathroom is on the right, and after a short hallway, you reach the bed. This is a fairly conventional layout, so it doesn’t feel very novel to me. I therefore look for room layouts that differ from the usual, as well as convenient outlet placement and thoughtful design details.

A: I was immediately drawn to the building’s all-white exterior. White is one of my favorite colors, and since white is so difficult to maintain in a hotel with people constantly coming and going, I was even more curious! The bathroom at the Chiayi Hotel is spacious and bright. As a tall person, I appreciate that the bathtub gives me room to stretch out my legs. The bed looks rather ordinary, but it’s actually very comfortable to sleep in. As for breakfast, there was a wide selection. I had expected it to be served as a set meal, so for a hotel of this size, offering a buffet was a very generous touch.

A colleague from the newspaper stayed there 11 years ago. After hearing him talk about it, I highly recommended it. The hotel left a strong impression on me back then, and I’d always wanted to stay there. I can’t believe it took me until now (laughs).